5 observations and quinoa pudding

gratuitous lapin lovelies

5 observations:

1. I am on the verge of supreme nerdiness.  I finished Dances with Dragons on Monday and I'm suffering a little.  I've even been lurking on A Song of Ice and Fire discussion boards.  My enthusiasm for the series has definitely cooled but I would be lying if I said I wasn't anxious for the next book.
2. Panamanian drivers have no respect or compassion for people running on the street.  I'm not really surprised by this when I'm running in my neighbourhood, but I expect a little more from people durring a race.  Seriously dude, where do you have to be at 7:00 AM on a Sunday that you can't slow down and let runners go by?
3. Renovations are torture even before they've begun.  We will be starting some work on our house in October, and getting quotes and answers from contractors has been an ordeal.  I know it will only get worse once we actually get started.
4. Short stories should get way more love.  I was blown away this week while rereading some Raymond Carver and Alice Munro.  There is nothing like dipping into a favourite collection of short stories--novel shmovel.
5. "Lay of the Last Survivor" is my favourite song (right now) on Okkervil River's latest.  I am a big fan of Will Sheff's writing.   I enjoy his lyrics like poetry, rolling the words around in my head...  And old, piled fathers/ Soft-sighing daughters...

We are heading into the thick of the rainy season.  It's perfect pudding weather.
Quinoa Pudding
3/4 cup rinsed quinoa
3 cups whole milk
1/4 turbinado sugar
1 egg
1 small stick cinnamon
1/2 teaspoon lemon zest
1/2 cup raisins
1 teaspoon butter
1 teaspoon butter


In a medium saucepan, bring quinoa, 2 cups milk, cinnamon and lemon peel to a boil; reduce to a simmer and cook, stirring occasionally, unti tender, about 15 minutes.

Meanwhile, in a small bowl, whisk together sugar, eggs, and remaining cup of milk. Reduce heat to medium-low. Stirring constantly, slowly pour egg mixture into quinoa; add raisins.

Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes (be careful because it can curdle at this stage if you leave it too long). Stir in vanilla and butter.   Pour pudding into a glass dish and let cool slightly. Cover surface directly with plastic and refrigerate until cold.