Hello! This has been a wonderful weekend for the Gannon family! We have been spending time with family and focusing on our garden and flower beds too! Being out in nature always calms me and this time of year the baby toads are out in our backyard so Evelyn is busing herself with finding them ”homes” by the trees while momma is tending to the garden.
I also have some wonderful news on the photography front, I recently got a new camera for myself that makes my pictures that much more defined and professional looking thanks to my mother-in-law who I am so grateful for. Time to start taking pictures and experimenting diffent backdrops and such.
Today I got courageous with a new grain that I am new too. Farro is the grain and I like the name:)
It has a hearty texture and is super easy to cook. I just put it in my rice cooker and drain any excess water as needed. It had the effect that most grains tend to have which is a satisfying fulfillment in my tummy for an extended time.
This recipe was inspired by a post on a blog named Some the Wiser who I found on pinterest while searching up recipes that would go good with this specific grain. I made many changes (solely due to lacking certain ingredients and putting my spin on things) but the basis came from this post and I am sure that hers is just as delicious and more!
Isn’t it pretty?!?
And it was so delicious, best for breakfast or brunch and I really liked the apples and carrots mixed in because it gave it crunch and nature’s own sweetness too. Tying in with maple syrup and dairy free butter was in genious and I added a bit of cinnamon too.
Very comforting food to eat might I add.
And took less than 15 minutes to make, can’t beat that!
Do you know of any farro recipes out there you would like to share? I am up for more experimentations and this one was definitely a success!
- ½ cup of farro
- 2-3/4 cup of water
- ½ diced apple
- ½ shredded carrot
- ¼ cup of maple syrup
- 1 tablespoon red wine vinegar
- 1 tablespoon of dairy free butter
- 1 stem of fresh thyme (opional)
- s&p to taste
- Cook Farro accoring to instructions.
- In a bowl added diced apple, carrots, red wine vinegar, s&p. Stir.
- When farro is done cooking let cool for 5 minutes
- Add to mixing bowl and add dairy free butter and maple syrup.
- Serve with tyme to garnish
Our plans for the rest of the weekend is relaxation and one cookout with family and friends. We may get in a few hikes with our dogs since the weather has been gracious here recently with the low humidity (hooray!).
Also thoughts on getting rid of our pool in the future and making a large patio with more raised garden beds surrounding it. Any thoughts on that? Our pool is definitely a luxury but I have to say it has been quite a pain as of late. A rock surfaced at the bottom of our liner and punctured through, it’s also near our home so any excess water goes straight to our foundation then the backyard. We got it with the house and I don’t know how old it is but I think its time here is done…still thinking though. If you have any patio ideas please shoot it our way because we would be more than happy to put them to use in our own home!
Hope you have a firecracker weekend!