Sigh, bof, blah

C’est ma 3e journée de mal de tête. L’avantage c’est que quand je vais dormir, je tombe dans le coma. Le désavantage c’est que ça fait mal. Duh.

Hier soir, je suis retournée chez le dentiste avec mon chum pour faire couper un fil qui dépassait et qui faisait mal. Si ma bouche était grande comme celle de mon chum, par exemple, j’aurais pu m’en occuper moi-même avec des cutters. Mais comme c’est là, pas possible. Je me suis rendue compte que les employés de la clinique font des 12 heures ! Je capote. Comment ils font pour s’occuper du monde pendant 12 heures ?!

Quinoa : Pas super quand on a des broches. Ne pas manger à la job…

Quinoa muffins

I have made little quinoa cakes from Everyday Food, latest issue, and it tasted super good ! I put jam on it. Yum. I ate this for breakfast this morning.

So I went on the web site and I couldn’t find it because they probably haven’t put it on the site yet. But I did find this amazing recipe for quinoa muffins. I have made these muffins many times. Yum again. As they say in the video that they have put on the site, you can use any kind of dried fruits in the muffins but I only tried with raisins. I use golden raisins usually.

When I bake them again, I am going to put a picture.


Makes 12.

  • 1 cup quinoa, rinsed
  • 1/4 cup vegetable oil, such as safflower, plus more for pan
  • 2 cups all-purpose flour, plus more for pan
  • 3/4 cup packed dark-brown sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup raisins
  • 3/4 cup whole milk
  • 1 large egg
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
  2. Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
  3. In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
  4. Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely. Store in an airtight container up to 5 days.