I have made a decision for my future:

I need to own a milk goat.

I’ve also decided that I need an herb garden, bed of vegetables, fruit trees, and a chicken coop. Full of hens.

But a goat would be spectacular. I would be happy fermenting fresh goat yogurt for breakfast, drinking fresh goat milk with lunch, and making fresh goat cheese with dinner. I would be completely a little bit more self-sufficient. I would have a little symbiotic-companion to provide me with the gift of fresh milk. Fresh, creamy, tangy milk – aka the best gift ever!

Until then, I will enjoy a breakfast of boring Greek cow’s milk yogurt swirled with plum preserves, tahini toast, and a ginormous grapefruit, followed by a lunch constituting a baked sweet potato filled with smashed lentils, kale pesto, and a dollop of coconut cream. And for dinner, a bowl of red quinoa, kale, and citrus-marinated beets. With a happy sprinkling of hemp seeds.

Oh and a cup of coconut sugar horchata and hunk of deep, dark chocolate to round out my day.

I’d call myself a milk fan. I’d even call myself somewhat of a milk purist – I like it straight from the carton or sweetened slightly with honey. I’d call myself a milk snob – I enjoy making my own milk and I would even be more than content milking my own dairy goat! I mean, there are just some foods that I just can’t eat without milk: creamy stove-top oatmeal, peanut butter and jelly sandwiches, chamomile tea, and chocolate cake. Some of us just like milk straight up, as is, no questions asked, go big or go home, all day erry day.

Clean and simple. We could all stand for a little more of that.

Cheers!

{I have never before said ‘cheers’.}

Horchata
recipe adapted from Rick Bayless’ Mexico: One Plate at a Time
recipe yield: 7 cups
In a measuring cup combine:

1 cup raw cashews
2/3 cup uncooked, basmati rice
2 1/2 cups warm tap water
1 tablespoon ground cinnamon

Cover and refrigerate for 12-24 hours. Transfer contents of bowl into a blender and blend for 2 minutes or until completely mixed and creamy. Then add:

3 cups water
2 teaspoon vanilla
2/3 cup coconut sugar

Continue to blend again until everything is incorporated. Adjust seasonings as needed by adding more cinnamon, vanilla, and/or coconut sugar. Drink right away or store in the refrigerator for up to 4 days.

Uses: to dunk cookies, to eat with cake, to make oatmeal, or Hans-style: Solo.

What do you do with that horchata pulp? Throw it out? {gasp}

Make creamy horchata pudding. Mix together in a pot and just cover with milk. Bring to a boil and cook as you would oatmeal. Add water as needed until the horchata is smooth and creamy. Serve hot!

Hurray, for zero-waste eating!