18 March 2020

fissure

I discovered a new breakfast option (because even I am tired of the same oatmeal flavour...): multigrain porridge!



I learned the trick of soaking and freezing the whole grains beforehand to shorten cooking time from The Woks of Life. The best part of this technique is I can cook just a portion of the frozen grains each time.

My porridge includes:

  • Spelt
  • Farro
  • Pot barley
  • Wheat berries
  • Whole toasted buckwheat
  • Brown rice
  • White rice
  • Millet
  • Chinese dried dates
  • Gogi berries
...

Unrelated but I'm so happy San Cosme Tortas opened an airport location! Too bad I have no travel in the near future to take advantage of that. Good thing I recently went to their original location:


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