I tend to eat the same breakfast for months at a time. This is what I have been eating lately:
It is a porridge of millet, brown rice, quinoa, barley, amaranth and wheatberries. I sprinkle it with furikake and kecap manis and chop a scallion. I then fry an egg (or two) and mix the egg yolk with the porridge.
It is strangely satisfying.
Beer Town: Learn To Homebrew Day Nov. 1
2 hours ago