inspiration exists, but it has to find us working. -pablo picasso
I spent a good twenty minutes in bed this morning contemplating “missing my bus” but I finally got up to head to work on time. I recently had to change my schedule to start an hour earlier and it. has. been. ROUGH.
but this morning on my walk there were pink skies for me hinting through the trees and promising to open up at my neighborhood pcc.
today on my bus ride I get to read tape op magazine and learn something new, so that tonight I can build some diffusion panels to hang in the one and only Bearhead.
it’s pretty awesome over there, by the way.
oh the evolution of my gf diet. I first started eating trader joes brown rice bread. yuck. I convinced myself it wasn’t so bad, but really cut the idea of bread out of my life.
then I explored some other kinds…the great harvest by my house makes some on wednesdays. it’s pretty inconsistent in quality though, and the flavor tends to overwhelm.
udi’s makes a pretty decent sandwich bread. I prefer the whole grain over the white bread.
meanwhile, my godmother gave me a recipe for bread using about 6 different kinds of flours and starches. she has made it for me on several occasions also. I decided to make it again today.
a little squatty, but delicious!
for the last three weeks I have been making granola. on saturdays I make a couple big batches of a simple recipe–oats, cinnamon, oil, honey, brown sugar, almonds and dried fruit. it lasts us through the week and just as it is getting stale it’s time to cook up a new batch.
this is the recipe I use:
Easy Homemade Granola
from “Baked: New Frontiers in Baking” by Matt Lewis and Renato Poliafito
2 cups rolled oats
1 teaspoon cinnamon
1 teaspoon salt
3 tablespoons plus 1 teaspoon vegetable oil
1/4 cup honey
1/4 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
1/3 cup whole almonds
1/3 cup whole hazelnuts
1/3 cup golden raisins
1/3 cup dried cherries
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
In a large bowl, toss the oats with the cinnamon and salt.
In a medium bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until completely combined.
Pour the honey mixture over the oats mixture and use your hands to combine them: Gather up some of the mixture in each hand and make a fist. Repeat until all of the oats are coated with the honey mixture.
Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture.
Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the almonds over the granola and return the baking sheet to the oven.
Bake for 5 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the hazelnuts over the granola and return the baking sheet to the oven.
Bake for 10 minutes, then remove from the oven. Let cool completely. Sprinkle the raisins and cherries over the granola…transfer to an airtight container.
I just use almonds, which I chop up, and dried cranberries. none of the other stuff. although the first batch I made I used walnuts and raisins. it was delicious enough for me to make it again. I like tailoring granola to my own liking. a note: I used the 50% less salt almonds from trader joes–if you use salted almonds don’t add any salt to the recipe. next time i’m buying unsalted nuts!
eating granola all the time made me miss yogurt. I have tried coconut yogurts and soy yogurts–yuck. they are super runny and gross. but I decided I should try again and bought one Whole Soy & Co. vanilla yogurt. I wouldn’t eat it on it’s own, but mixed with the granola it’s pretty tasty! and when I texted my husband that I enjoyed it he went out and bought me three more!
i make 5 batches of this recipe to last us one week. pretty sure i’ll start shopping at costco for this…