Where’s your clutter? Over time, mine is relegated to the closets and drawers – out of sight to the casual observer.

My mom used to tell me about an old radio show called Fibber McGee and Molly. Apparently, they had a hall closet that was dangerous to open; for when it was opened, its contents spilled out onto the hapless person who had opened the door.

While not quite that bad, my two pantry closets were becoming unhandy to use – clutter and disorganization reigned supreme – the quick grab always deteriorated into major detective work.

I dreaded looking for ingredients. Where was that quinoa? Didn’t I buy some spicy mustard not long ago?

Closet and drawer clean outs are usually done in January at my house. Start the year off organized and all that. Somehow that cold winter day project slipped past me this year.

But really, where was that quinoa? I needed it for a new recipe I was trying out this morning – that recipe is to follow, by the way.

Well, enough was enough. I was in control of this mess, and I was going to fix it – NOW!

Following some of Marie Kondo’s advice in her amazing book, the life-changing magic of tidying up, I emptied most of the two offending cupboards. Voila – found the quinoa and oatmeal for the recipe!

While the grains were simmering, I organized, kept what had nutritional meaning to me, and threw out what was either out of date or no longer was a part of my culinary repertoire. Kondo followers will understand. If you are new to her philosophy, I studied each item to evaluate its relevance in my eating habits – if it had a positive meaning to current menu goals, it stayed; otherwise, it was tossed.

The same happened to my drawer for kitchen towels and aprons. I am giving away as many as I kept.

Such a liberating feeling. I’m rewarded every time the drawer is opened or when I need an ingredient from the pantry.

Decluttering and organizing not only what we see walking through a home, but also what we see when using a home – opening closets and drawers – generates positive energy … and … don’t we all need that?

On to that quinoa …

Once every week, our paper features a food section that compliments all of the week’s store ads just coming out.

At times, the featured food columnist’s article is laughable. There are ingredients that are often unpronounceable and virtually unobtainable in the average grocery store. Just because the author enjoyed a marvelous meal in an obscure little bistro in a remote corner of some exotic destination that I can’t afford to visit, doesn’t mean I should be able to duplicate it here in the States – or even want to.

But today, Ari LeVaux (see … cool name) wrote about a whole grain dish that can easily be a part of a wonderful change-of-pace for breakfast or become a savory side dish to dinner.

He did have to throw in syrup options that were amusing: syrup from rhubarbs, cherries, or chokecherries. Sure. I’ll just grab that chokecherry syrup right out of my clean pantry.

Not.

Many folks enjoy a daily bowl of oatmeal each morning. I tried that routine once and my joints were adversely affected, strangely enough, but I’m willing to have a few bites now and then.

When other grains or seeds are simmered together with oatmeal, one is tippy-toeing into the world of gruel.

Gruel conjures up images of cold, stone orphanages in old England, a la Jane Eyre. Gruel is actually on the watery side. After all, the head mistress squeezes those schillings for all they are worth.

So, as Ari writes, this recipe is on the thick side of porridge and he has termed it to be a “potage” in hopes that people will at least keep reading and not head to the sports section.

Enough. Let’s get to this fun recipe of thick gruel, porridge, potage, pottage, or whatever you want to call it. There are four main ingredients plus water and a pinch of salt. Easy peasy – just don’t burn the gruel.

Potage with Berries

1 cup steel-cut oats (mine were just regular, gluten-free oats)

1 cup quinoa – Ari prefers red quinoa for the color, I used black

4 cups water

1 tablespoon untoasted sesame seeds

1 tablespoon raw, shelled hemp seeds – I used hemp seed hearts

Pinch of salt

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Use a heavy-bottomed pot. Throw all the ingredients in and bring to a boil – lid off. After it comes to a boil, reduce heat to simmer, and simmer for 20 minutes. If the water is gone during initial cooking, add a bit more.

Test the grains after 20 minutes – they should be pleasantly chewy. Reduce to the lowest setting to cook off any remaining water.

Do not over stir BUT do not let the bottom of the pot stick and burn. I stirred once every 5 minutes throughout the entire process.

Turn off the heat and let cool before storing in the refrigerator.

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For breakfast: I used a small scoop of “potage” and added strawberries, blueberries, and a dollop of vanilla Greek yogurt. Terrifically tasty and filling.

As a savory side dish to dinner, Ari enjoys it dressed in soy sauce, toasted sesame oil, and green onions. He also likes it with “scape”…there you go again, Ari.

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Hope you enjoy the “potage” and let me know if you’re inspired to clean a closet!

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In health-

Deidre

POTAGE WITH BERRIES download and print! (See below)