Grains of discovery

Oh, this is a food blog?

In that case, I have a food miracle to talk about.

Once upon a time, I was an actual regular blogger. I hosted a Bob’s Red Mill giveaway, and 178 people entered.

Ever since that time, I have a received a twice-a-year sampling of new Bob’s Red Mill products. I’m not talking about wimpy little samples, either. I’m talking about multiple full-sized packages of whole grain gold.

June 2011:

June 2012:

June 2013 is no exception. BRM has kindly turned a blind eye to the fact that, for all intents and purposes, I no longer blog. And if I do blog, maybe five people read what I write.

This year, however, BRM has reached a new stratosphere of generosity. I have no choice but to share.

I arrived home from work one day in June to a suitcase — a SUITCASE — full of heaven.

By suitcase, I mean 16 pounds of pure nutrition.

What did I ever do to deserve this?!!

I opened this box and nearly fell on my face. The chia seeds alone would have been enough to make my year … but NINE full bags of “grains of discovery”?!! My heart is racing just thinking about it. Sorghum? Teff? The food adventures I could have!

The suitcase arrived equipped with a book detailing the fascinating history of each ancient grain …

… and a recipe for each grain.

This situation became even more of a miracle when it inspired Erik not only to spend a full day researching the social and political backgrounds of the ancient grains online but to prepare feast after feast after feast involving them!

While cooking, he enjoyed some local brews under the distracted gaze of our new nearly-naked model salvaged from a yard sale. (Though I’ve since doctored her a bit for propriety’s sake.)

The chef prepared a mouth-watering millet and greens gratin, loosely based on this recipe (and obviously using greens and eggs from the farm) …

… and a free-style kamut, beets, greens, and balcony herbs saute …

… and, the true winner of the batch, Bob’s Red Mill Farrotto.

That picture makes the farrotto look repulsive, but there was no way I could invest any extra time trying to get a better shot with that aroma filling the apartment. This farrotto was like adult mac and cheese made out of real food. I can’t possibly describe how amazing it tasted. Just go and make it. PLEASE.

As usual, I took charge of the sweet side of things with chia smoothies and yogurt breakfasts.

(That’s not a baby — it’s just my belly.)

    

And we have still not even made a dent in the suitcase of discovery! I will try to keep track as we embark on our sorghum/teff/amaranth/spelt/quinoa journeys.

Yay for free, healthy food!