For a sort-of-cold week, there were two types of soups.


This broccoli soup,


One that requires some carmelized onions, which usually guarantees it will be good.


Indeed it was. My version of a healing chicken noodle soup. Recipe here.


There were beets for Jude,


which when roasted, pureed and eaten, always make him look a little naughty.


We discovered Sumos, some sort of mandarin variety that is as perfect as an orange can taste, I do believe.


Nico and I made a dessert that was sort of improvised, and one we’re still refining, but still tasty nonetheless.






Peanut Butter & Chocolate Crispy Quinoa Bites

4 cups crispy quinoa (found in most health food stores)

2 cups super-smooth peanut butter (a conventional brand like Skippy Natural works best. More natural brands, like the one pictured above, not so well.)

1 cup agave nectar

2 cups semisweet or dark chocolate chips.

Sea salt

Put crispy quinoa into a large bowl. Pour the agave into a small, heavy-bottomed sauce pan and heat over medium-low heat. Once the agave is just warmed (not boiling), take the pan off the heat and add the peanut butter. Combine. Pour this mixture into the bowl with the quinoa. Mix well. Dump this into a 9×13″ baking pan. (optional: lining your pan with foil or wax paper first will make it easier to take out and cut later.) Press mixture with a rubber spatula until flattened.

Next, pour your chocolate chips into a heatproof bowl, place over a double-boiler, and melt. Pour and spread over your quinoa mixture.

Sprinkle with sea salt.

Place the pan into the refrigerator for about 2 hours to set and cool.

Cut into squares and try not to eat the whole pan at once.