It’s lovely outside.  Can’t go anywhere, or really, don’t want to go anywhere. =)  I just want to enjoy my fire, throw, hot cocoa and a good book.   Oh, and my man.

So what should I do with my time, the question I’ve been asking myself for the past hour as I browse through blogs and look at what’s coming up next week.  Ricky is inspiring me with his fine example of productivity, waking up an hour before me, and using his time well today; I need to emulate my husband more.

So I think I’ll try.  My plan for today:

_Read that chapter I’ve been meaning to for weeks in Charity and Its Fruits.

_Create my quiet time schedule I’ve been mulling over since last Wednesday

_Finalize meal plans for this coming week =) see below for a successful new recipe I found last week! yay. And making sure I have everything I need for whipping up a little Chicken Parmesan for Family Birthday Lunch tomorrow. =)

_Wrap Ricky’s birthday presents!!  Super excited about his surprise-birthday-date-day on Monday, I’ll let you know how it goes.

_Hopefully go to a friends wedding tonight, Lord willing the weather doesn’t get worse.  Which as the day goes on, I think the family is deciding to stay home… which is such a sad decision, this is a wedding I’ve been looking forward to for a while.  Lauren, I’m praying for you and your groom that this will be a wonderfully blessed day for you, and that you will experience so much of God’s pleasure in your marriage =) and may this snow just add more beauty to an already incredible day.

And good news, I learned not only that you pronounce quinoa as “keen-wah”, but also that it tastes good!  I tried this recipe out last night, and enjoyed it: Thank you

Quinoa with Corn, Scallions and Mint

  • 4 ears corn, shucked
  • 1 tablespoon finely grated fresh lemon zest (from 2 lemons)
  • 2 tablespoons fresh lemon juice
  • 1/2 stick (1/4 cup) unsalted butter, melted
  • 1 tablespoon mild honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups quinoa (about 10 oz)
  • 4 scallions, chopped
  • 1/2 cup chopped fresh mint

Cook your corn, and cut it off the cobs. I actually bought frozen corn on the cob, so I could try to get it as fresh as possible, but I wasn’t sure when I was going to make it, and it worked pretty well – though fresh corn I’m sure would taste oh so much better!

Then in a seperate bowl, whisk together your lemon zest, lemon juice, butter, honey (or in my case, honey powder…sadly in need of some fresh honey around here), salt and pepper.

Wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve each time.  (I don’t have a sieve that works, only colanders with holes too large that the quinoa would slip right through, so I used my rice-washing technique of just rinsing it in a bowl and carefully pouring the water out, seemed to work fine.)

Cook quinoa in a 4- to 5-quart pot of boiling salted water, uncovered, until almost tender, about 10 minutes. Drain in sieve (or in my case, a colander – praying that they were sticky enough that they wouldn’t fall through the holes… it worked), then set sieve over same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don’t worry if lid doesn’t fit tightly) and steam until quinoa is tender, fluffy, and dry, about 5 minutes. Remove from heat and let stand (still covered) 5 minutes.

Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.  And enjoy that tasty freshness! =)

And please, don’t try to use any dried scallions or mint or anything, I plead with you to use fresh ingredients.  And really I would consider this a great spring or summer dish.  And… it’s won me over to quinoa… now I just have to figure out the nutritional value of it, is it healthier than rice and pasta? Would it be worth using more?

Enjoy your Saturday folks.