forever in search of a better breakfast, i have started making sweet potato rice porridge. the little import grocery i have started going to was selling me delicious korean sweet potatoes, which cook to a creamy consistency when shredded and added to a zojirushi set to porridge. this week i got the best surprise as they started selling a new potato instead- my partner thinks this is an okinawan sweet potato, but the box i pulled them from wasnt labeled. when i cut it i was surprised by the inside, a vibrant purple reminiscent of ube, which is a similar but perhaps heavier taste ime. i finish it with a heavy splash of milk and a little bit of brown sugar and it is a deliciously velvety breakfast with so little prep i can actually do it myself thanks to the rice maker. i got a rotary grater to make shredding it easier on my hands. i cut a chunk from these very large potatoes, peel it, and shred. it takes an hour to cook but i have other shit to do in the mornings anyway
eukynikos occami
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peach eating vagus nerve cultist of the house of tool ape
i have been having kefir with juice stirred in with breakfast. the texture is wonderful. i have a stainless steel ice sphere in the bottom and drink it through a straw. a hopeful food
autistic people will not be free until we have robust access to a network of compounding nutritionists to create tailor-palatable breakfast cereals for texture and nutrition compatibility!
more food should melt at room temperature. i am simply a creature who adores consuming goo and sludge! my food pyramid is a blob.