Lately, I’m really into daily devotion, as opposed to yearly resolutions. Also, I didn’t make that up myself. I saw it on the sign outside of a church down the road from my house last week, all covered in snow and ice. Mark was driving, and I read it as we whizzed on by, everything a blur except for that sharp line of guidance in neon. “Oh! That’s really great.” I made a note of it.
There weren’t a lot of spare moments for contemplation or general downtime in the four months leading into the eve of this year. There are lines of reasoning for that harried period of time, a few of them more ridiculous than others now that I have a shred of hindsight. But I caught a bit of a break over the holidays and legitimately spent one of those days shuttling to three different Target stores on the hunt for highly specific Christmas decorations that were now 70% off. You know, for our festive aesthetic enjoyment an entire year from now. I am awesome at self-crazy-making and as much as I recognize this dumbfounding capability, this is going to be the year that it stops.
On new year’s eve, we thought it would be fun to spend the night at the house, our house. We have an operational heating system, running water, a beautiful plant from a lovely friend, and a bed in its right place with cozy sheets (but not much else at this point), so it seemed like the right way to greet a new calendar year. I got some beers from the brewery down the road from my parents’ place, packed my favourite pyjamas into the overnight bag, and we were on our way as the sun began its exit. The mature trees were all stark against the reds, oranges, creamy yellow, and cold, deep-sea blue when my favourite Tom Waits song came on the radio. Whenever the stereo shuffles onto it, the smile of distinctly felt ease creeps up on my face, I lean back a bit, and stare out the window with a new glance, one of truer awareness for what surrounds. Then Mark starts doing his best Tom Waits impression and I laugh so hard/start yelling “Noooooo!” half-disapprovingly because he’s co-opting my moment of car travel serenity.
This time, my eyes started misting up at the end, the relevance and surprising weight of it all. The notion that you can build up your own personal hell with ease, taking the path of no surrender to madness despite knowing better, the startling transience of our lives here, and that you can find refuge and stillness by finally seeing the love and varied semblances of “home” that are all around you. It was a moment of clarity that caught me off guard.
There was no well-planned dinner or restaurant reservation, no champagne, not a stitch of sequins in my wardrobe that night, and no grandiose proclamations or gestures either. We stepped out for some Tsingtao’s and noodles, and then followed that up with more beers in our jams watching Parts Unknown. We barely made it to midnight before passing out, but it was perfect. Amidst the boxes and mess, our work-in-progress home was flooded with warm light and laughter. Those moments of relief were arrived at with surprising ease too.
So I’m working on greater appreciation and overall life improvement on a day-to-day basis now. I don’t poison myself with guilt over enjoying a coffee (or three) in the morning like I used to. I’m mentally pumping myself up on the idea of saying no to anything that diminishes a self-determined value of my work. I’m trying to communicate better with the man I have the privilege of sharing a life with. I’m listening, like really listening, with less pre-conceived notions. I’m valiantly trying to use less paper towels. And I’m making time for breakfast.
Megan Gordon’s book, Whole Grain Mornings, arrived in the post around Christmas time and I loved it as soon as I took a 3 minute glance through its pages. I’ve always appreciated the calm and grounded tone of her blog, A Sweet Spoonful, and she drives home the importance of mornings with her granola guru ways. The book’s arrival at my doorstep in the crush of the holidays was rather timely to say the least. It’s all laid out by season and the varying paces of life–the mornings that flash by on the way to work, the brunches that see us entertaining loved ones into the afternoon, and the days to slow down and savour every drop of that quiet early light. Simply put, it’s my kind of book. It’s personal in a way that’s relatable, all tying back to those deeply felt seasonal shifts. I’ve been eyeing the banana walnut baked oatmeal, the pear hazelnut oat muffins, the nutty millet breakfast cookies, and the whole grain gingerbread. For now, I’ve been playing around with the savoury inspiration. This bowl is a mix of her greens + grains scramble and the California barley bowl with lemon yogurt sauce. Farro is one of my favourite grains because of the delightful chew. I add some “scrambled” chickpeas with scallions + turmeric, and top the whole heap of it off with some pickled jalapeños, ripe avocado, sesames, and a creamy lemony sunflower-based sauce. Along with the myriad of daily devotions going on, it’s my new favourite thing. Maybe make it yours too?
Wishing everyone all the good things for this year. Thanks, as always, for your kindness in this space. xo
FARRO BREAKFAST BOWL WITH TURMERIC & SCALLION SCRAMBLED CHICKPEAS
Print the recipe here!
Inspired by Megan Gordon’s Whole Grain Mornings
NOTES: I take a pasta-ish approach to cooking farro–I just rinse it under cold water, drop it in a medium saucepan and cover it with a bunch of fresh water. I bring it to a boil and simmer for about 40 minutes or so, or until it’s cooked through, but still slightly chewy. You can add more water as it cooks if necessary. Once it’s done and I’ve drained it, I pour a good bit of extra virgin olive oil on top and coat all the grains in it to keep them from clumping up.
1/3 cup raw sunflower seeds, soaked for at least an hour
juice + zest of 1 lemon + extra for serving if you like
1/2 tsp dijon mustard
4 scallions, sliced, white + green parts separated
1 1/2 cups cooked farro (using the cooking method described in the notes above)
grapeseed oil (or other heat-tolerant oil)
3 cups cooked chickpeas
1/2-1 tsp ground turmeric
sesame seeds (optional)
1/2 ripe avocado, peeled + diced
salt + pepper (I like Vege-Sal or Herbamare for this)
In a blender, combine the sunflower seeds, lemon zest, juice, dijon salt, pepper and a splash of water to get the blade moving. Mix it on high until a smooth sauce-like consistency forms. Add as much water as you like to make the sauce veer towards thick or thin, depending on your preference. Check it for seasoning and scrape the sauce into a jar or small bowl. Stir in a fat pinch of the sliced scallion greens and set aside.
Portion the cooked farro into two bowls.
In a sauté pan, heat the grapeseed oil over medium. Mash the chickpeas up with a fork, leaving some of them whole. Add the sliced white parts of the scallions and the turmeric to the pan. Stir them around until the scallions are slightly soft and the raw edge from the turmeric has faded. Add the mashed chickpeas and season the mix with salt and pepper. “Scramble” the mix in the pan until everything is hot. Stir in some of the scallion greens at the end.
Divide the chickpea scramble between the two bowls of farro. Top bowls with the sunflower lemon sauce. Garnish both with the extra scallions, diced avocado, pickled jalapeños, sesame seeds, and some extra ground black pepper.