sprinkled atop

Well, okay, that looks like a lovely breakfast, but where are the “sprinkles”?

Look closer at my YOGURT BOWL!

It’s kind of ridiculous the love I have for plain ol’ plain yogurt. I have been without it for… 3 weeks? And PINING. MISERABLY.

Anyway, this yogurt bowl was particularly rockin’, and had a fun variety of toppings sprinkled (see, see, SPRINKLE!) atop it.

Plain yo with chopped apple, chopped banana, ground flax, wheat germ, and salty peanuts. I eat like a hippie.

Along with:

Love muffin! These date-nut guys are THE BEST I’VE EVER MADE. I continue to love them. And there are now… 2 left of the original dozen. So I’d say my mother and sister do too.

I had the oddest craving for coffee.

 

I loooove coffee but it’s rare for me to have it first thing in the morning. But today it was speakin’ my name!

Perhaps because I currently have SUCH DELICIOUS COFFEE.

Nothing says “Merry Christmas. I love you.” quite like a quality jolt of caffeine. Thanks Dad!

Now onto last night’s dinner.

So the reason I love oats and yogurt bowls and whatnot is I like having an interactive sort of eating experience- trying different topping combinations, messing with textures and whatnot.

So I made something I’ve been crushin’ on for awhile, the oats of the lunch and dinner world if you will, wonderful and gelatinous and porridgey:

Congee! With bok choy YUM!

I’m not going to bother to share my cooking method because I used barley for a rice recipe and… er… not so much. After an hour and fifteen minutes of cooking it’d barely soaked up the recommended amount of water and then I was hungry so I cranked up the heat and… blah blah blah. Ended up with a burnt pan but some porridgey goodness:

Anyway, I made myself, like the plate of basil and lime and bean sprouts at pho places or the panchan at Korean places, a CONDIMENT BAR! For some more sprinklage in my day :D

Sriracha (obvi) and a mix of tastes and textures:

 

Fresh parsley, salted peanuts, and a free sample of Bragg’s sea kelp delight seasoning, which was YUMMY!

I started by making a lovely artistic spread, but then just shmooshed it all together. YUM!