Hey y’all. I’ve got the sniffles, but the end of the semester is almost here! Two more days of teaching and then I get ready to see my family in California. Apparently there was just an earthquake there last night. Yikes! At least it wasn’t worse than that.

I’m starting a new habit of eating millet for breakfast. It’s a great whole grain and so fast and simple. We cook a large batch on Sunday (it’s so easy, just boil like rice) and keep it in a tupperware in the fridge. For breakfast, I just microwave a bowl full and add a little bit of honey, milk, walnuts, and raisins.

For those of you who are gluten free (though I’m not sure I believe that’s necessary) there it is a gluten free whole grain!!!