Breakfast Barley

Day 133.

Today started on the wrong foot.

I woke up to my alarm, which for most people, is normal. For me, it means oversleeping. Let me explain. My internal alarm clock seldom fails me. I wake up with the sun. Even on the weekends. I hate waking up to the sound -- any sound--- of an alarm clock. So I only use it as a backup device. I depend on my internal alarm clock and the sun to rouse me from sweet slumber, but set the alarm on my phone just in case. Besides: grey mornings don't wake me as effectively as sunny ones. The system generally works well.

But this morning I really could have used those extra 45 minutes. Because the kids had NO clean school-appropriate clothing washed, dried, and ironed. And breakfast had to be made. And because I was very distracted last night, Picky Eater's homework went untouched. That's uncharacteristic of both of us.

So this morning, I had to wash and dry school clothes, prepare breakfast, call the voter registration people who registered me in the wrong county, call the school, orchestrate homework, backpack packing, tooth brushing, face washing, and shoe tying.

It's now 9:16 a.m. and the kids are late for school. Does it make me a terrible mother that I'm considering letting them play hookie today? :(

At least breakfast was delicious. I wanted something warm and wholesome, and I had to use up some barley. It makes a very tasty hot cereal.

Breakfast Barley

serves 4

What You Need:

• 1 cup milk
• 2 cups water
• 1 1/3 cups quick-cooking barley
• 1/4 cup honey
• 1 tsp ground cinnamon
• 1/2 cup dried cranberries or other fruit
• 2 Tbsp coconut oil or butter

How it's Done:

1. Bring milk, water, and oil or butter to a boil. Stir in barley.
2. Reduce heat, cover, and simmer on low for 14 minutes.
3. Remove from heat. Stir in honey, cinnamon, and dried fruit.
4. Cover and let sit for five minutes before serving.