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:

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June 2012:

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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.

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By suitcase, I mean 16 pounds of pure nutrition.

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What did I ever do to deserve this?!!

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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 …

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… and a recipe for each grain.

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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!

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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.)

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

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

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

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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.

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

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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!

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