I love our kitchen. It’s not my dream kitchen, by any stretch of the imagination, but it’s perfect. The stove is strong and confident. The sturdy, cream-colored sink looks out into our backyard, and makes me feel tranquil every time I wash the dishes. The sunlight comes in at just the right angle when I am shooting food, and the ceiling fan is so pointless I have to smile every time I remember it’s there.

My kitchen is where magic happens. I reconnect with the part of myself I sometimes forget about. My muse hides here, and always comes out to play. She sings to me as I hold my well-loved handmade spoon in my hand. She dances with the flames flickering on the stove. She hides in the spices, and peeks over my shoulder as I chop and stir and simmer.

After years of moving from place to place, from kitchen to kitchen, I’m finally home.

Quinoa Breakfast Bowl

Ingredients
3/4 cup quinoa
1 cup veggie stock
1 tomato, chopped
1 clove garlic, diced
Handful of crimini mushrooms, chopped
2T pesto
Fresh basil
Parmesan cheese
Olive oil

Directions
Mix quinoa and veggie stock in saucepan. Bring to a boil, then reduce to a simmer and cook for seven minutes.

Fluff quinoa with a fork and set aside.

Saute garlic and mushrooms in frying pan over medium heat. Mix in the quinoa and tomatoes and reduce heat to medium low. Add pesto and cook until mushrooms are done to your liking and tomatoes have disappeared into the quinoa.

Serve topped with a sprinkling of parmesan and some torn fresh basil. Enjoy with some seasonal fruit (I had some local apricots!), and have a beautiful day.

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