Here in Milwaukee, it's that rainy, chilly weather that we comes with autumn, and the cold mornings are forcing me to stay in bed far too long. Seriously. I hit the snooze button for an hour yesterday. And today, after an extra 30 minutes of beauty sleep, the poor husband started muttering, "Are you waking up yet?" every time my alarm wooshed.
And, yes, my alarm wooshes. It's a "nature" alarm clock with three calming sounds to wake to. Mind you, I purchased this alarm clock for about $10, so the sounds aren't as natural as you'd think. Although advertised as babbling brook, thunderstorm, and ocean, it's more like flushing toilet, burglar crashing around the kitchen, and shovel scraping against the pavement. I go with the "wooshing" ocean sound.
Anyway, back to the crummy weather. With the mercury dropping precipitously, it was high time to harvest the last of the herbs languishing in my back porch herb garden. I clipped a few sprigs of basil and mint, and inhaled the scent of summer. Then I shivered, and went back inside to finish dinner.
Tootle-oo, summer. Until next year.
Even Easier Herbed Quinoa*
1 cup cooked quinoa
1/4 cup toasted pecans, chopped
1/3 cup dried cranberries
2 tablespoons chopped herbs (I recommend basil and mint.)
1 tablespoon olive oil
2 teaspoons lemon juice
Salt and pepper
Stir together all ingredients. Season to taste with salt and pepper. Serve warm or cold.
*This is a simplified version of Herbed Quinoa that I've posted on Hot Dinner Happy Home in the past. I had some leftover quinoa in the fridge, so I just doctored it up. Turn this into a more filling dish by adding goat cheese. Mmmm.