I better get some carrots shaved, enough to dice small for my two cups in Asian quinoa, leftovers aplenty to feed my family in homemade ranch dressing. A cup of mayo with a cup of buttermilk and a pack of Hidden Valley means everything. So thank you for buying the cauliflower and celery but forgetting the cherry tomatoes, as did everyone, we're family.
Birthed from the same lines of insanity, cooking maelstroms within reason. I mean feeding your family for the glory of God is the one thing we have in common, everything else is relevant only if included, nah, old resentments. So if you're avoiding shredding and dicing two cups of carrots for fear you'll chop your own bloody fingers off in the process, avoid that.
Make the green onions happen for you as well, a whole cup's worth, while your quinoa simmers away covered, you envision the oils you'll heat up in a larger than life sauté pan. Be particular, it makes every difference. And when your worth resides on cooking those green onions and carrots together with sesame oil (a teaspoon) and olive oil (a tablespoon), well double both because quinoa's delicious AND it's good for your leftovers which you'll eat all week, inspired.
This is my signature dish, all my work following. Being prepared for life by learning to cook great food at a young age means mothers who have plenty of laundry shoved out of peripheral hindsite, which yields a view of twenty-twenty. Being only forty has opened up my eyes in all the ways the next decade of my life could be even more prepared for life's table.
Staples with proteins, oats and brans (gotta try that flaxseed, bran flakes, oat bran muffin I was out of raisins for), maybe cinnamon really can function in close proximity to, ...anyway, I've nothing more to say on the matter.
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