Stout Stuffed Tomatoes

From dinner group in cincy for our st. patty's beer themed night.

12 medium-size fresh, ripe tomatoes
salt and pepper
12 oz. whole corn, drained
1 small chopped onion
8 ounces grated sharp cheddar cheese
3 cups soft bread crumbs
2 cups Stout

Cut the tops off the tomatoes and scoop out the pulp. Sprinkle inside with salt and pepper. Chop up the pulp and drain. Add corn, onion, cheese and bread crumbs to the pulp and mix well. Spoon mixture into tomato shells. Place tomatoes in a greased shallow baking pan. Spoon stout over the tops of the tomatoes. Bake at 350 degrees for 20 to 25 minutes or until tops are lightly browned .

haley's friggin amazing peanut buttery breakfast quinoa

ingredients:
1/4 cup quinoa
3/4 cup water
1 T peanut butter (or nut butter of your choice)
a little almond milk (or milk of your choice. i bet rice milk would be really good, i just always have almond milk on hand.)
agave nectar (or honey)
1/2 a ripe banana, sliced
cinnamon

make it!:
1) combine the quinoa and water in a small pot. smallest you have. bring it to a boil. then reduce to a simmer, stirring frequently until the water is absorbed.
2) transfer to your breakfast bowl. mine is a giant latte mug!
3) mix in the peanut butter.
4) stir in enough milk to give it a creamy texture.
5) add agave nectar to taste.
6)  top with banana slices.
7) sprinkle with cinnamon. not too much- you don't want to overpower your peanut butter!
8) devour like a ravenous wolf.

serves 1 haley. nom.