A Rainy Day Meal on a Sunny Day

A delicate meal that for some reason reminded me of rainy day driving with foggy windows on a narrow road lined with lush, green, handsomely tall trees somewhere along the coast of the Pacific Northwest.

Could've been the film we were watching...

Asia came over to eat something before we stopped in at Mead Street Station and she sat in with Laura Newman's group. This was a dinner that made my stomach & brain smile. I don't want to forget it, so I am documenting it... here!
Sorry in advance for my non-professional kitchen measurements and terminology.

Bay Scallop Skillet
1 handful of bay scallops
2 turnips cut in half and then slice into thin wedges
6 brussel sprouts (chopped in quarters)
1/4 sweet onion, chopped
2 celery stalks, chopped
6 yellow baby carrots, chopped
1/2 handful of sage leaves

First I set the stovetop to medium-hot and sauteed the turnips, brussel sprouts, and bay scallops in a sliver of butter and olive oil... I added a small portion of vegetable broth for flavor and moisture. I also lightly salted and peppered the medly. Once the veggetables and scallops were slightly browned I added in the rest of my vegetables, as well as a little bit more olive oil and vegetable broth so they would not burn. I continued to stir the contents of the pan while sprinkling truffle oil, salt, pepper, herbs de provence, chili-flakes (for bite)over the top and finally folded the sage leaves into the mixture until they were just a little bit crispy.

Cranberry Almond Quinoa
2 cups quinoa
4 cups water
1 handful dried cranberries
1/2 handful sliced almonds
loads of cinnamonnnnnnn

Very simply made - boiled water, tossed in quinoa and put lid on until all moisture was absorbed and quinoa was light and fluffy. Folded in cranberries and almonds... added a tiny bit of olive oil... shook a ton of saigon cinnamon into the finished product and mixed. Tasty!

Picture will be posted shortly.