When Joel and I first started dating, he was in the process of selling his condo in Carrboro. When he finally did sell it a year later (this was back when the market was in pretty rough shape), he invited me along on his house hunt in Durham. The house that he finally did end up buying has my dream kitchen in it (in a 50s retro, funk counter peninsula kinda way), a fenced in back yard, and is about a block away from a dog park. We’re very fortunate to have a great neighborhood for walking, including a pretty rad trail. Less than a year after Joel bought this house and quite a bit before I would move in, I was hounding (pun totes intended) Joel to get a dog. It seemed a crime to have such an ideal house/neighborhood for a dog and not to have one.
… and then we met Ramona. I was teaching workshops out by the coast that summer, and some of the interns and I were discussing the different dogs they had. And then this lady who volunteered at this afterschool program said, “Are any of you looking to adopt a dog? Because we have some dogs that really need a good home?” And when I told Joel they had a bunch of black lab/golden retriever puppies that were going to the pound within the week if they didn’t find puppies, he was just as much into it as I was.
Ramona’s a tough one to photograph because she’s ALWAYS moving. I don’t know what we were really expecting with a name like Ramona. But as much of a pest as she can be at times, I absolutely adore her.
… so when I woke up at 1 this morning because I had a nightmare where she died of this really awful disease, I wasn’t able to go back to sleep. I had to teach today on little more than 2 hours of sleep. Obviously not ideal. So when I was staring at my box of chex this morning, I knew that just wasn’t going to cut it. I considered toast with peanut butter and banana. Not a bad option, but I really needed chocolate.
I went searching for this recipe. And it rocked my world.
Remember those no bake chocolate peanut butter oatmeal cookies you had at VBS every summer? This is a relatively guilt-free version of that. It’s so rich and decadent, but the ingredient list beats out your average box of cereal. Check it out!
Chocolate Peanut Butter Breakfast Quinoa
adapted from The Everything Vegan Cookbook
- 1/2 c. quinoa
- 1 1/2 c. milk
- 2 T. peanut butter
- 1 1/2 T. cocoa
- 1 1/2 T. agave syrup (or your sweetener of choice)
Cook the quinoa and milk over medium-low until the quinoa is cooked, and the milk is almost entirely absorbed. Remove from heat. While quinoa is still hot, stir in the peanut butter, cocoa, and sweetener. Top with bananas or eat plain. Serves 2.