A quiet simple granola

I’ve recently wearied of my ‘Fiber One and blueberries’ morning routine: blueberries are hard to find and expensive and are not always flavorful; the cereal alone tastes like cardboard and is also pretty pricey. I needed a change.

So I began hunting for an appealing granola recipe. Appealing meaning: readily available ingredients and no need to purchase new equipment (like a food processor which I haven’t had for years or a blender which I haven’t had since I recklessly burned out the motor of my last one trying to make homemade peanut butter). The recipes here came pretty close and reintroduced me to Pam Anderson, a cook I admire, but they weren’t quite the ticket.

I found what I was looking for on Thursday, when Sallie at “A Quiet Simple Life” posted this great recipe. I’ve incorporated a few of Pam’s suggestions into my version below, but it’s pretty faithful to the original so I’ve dubbed it “A Quiet Simple Granola”, in honor of Sallie.

If you’re not familiar with Sallie’s work, sample this recent post (“Fragmented Lives”) and consider adding her blog to your list of frequently visited sites. I’ve been reading her for years, having first stumbled across her original blog called ‘Two Talent Living’, before I knew what a blog was. But I knew what good, thoughtful and thought provoking writing was and that’s what Sallie offers on a regular basis. That, and some dynamite recipes from time to time.
A Quiet Simple Granola
5 cups old-fashioned oats
1 & ½ cups sliced almonds (6 oz package)
½ cup packed light brown sugar
½ tsp salt
½ tsp ground cinnamon
¼ cup cooking oil
¼ cup honey
1 tsp vanilla
1 & ½ cups dried fruit (Craisins or raisins or a mix)
Preheat oven to 300 degrees. Mix the oats, almonds, brown sugar, salt and cinnamon in a bowl. Warm the oil and honey in the microwave for one minute. Whisk or stir in vanilla. Carefully pour liquid over oat mixture. Stir gently with a wooden spoon; finish mixing by hand.
Spread granola in two large baking pans (I use two foil lasagna pans). Bake 15 minutes, stir and repeat two more times for a total or 45 minutes. Stir in dried fruit and bake 10 minutes more. Let cool completely, then seal granola in an airtight container.
Makes 9 cups (24 servings).

Pleasures

This morning I ran 5 miles. Yesterday, too. The weather is cooler these last few days, and much less humid. I believed cooler, less humid air would make me faster, but in reality, I found I was a bit more stiff. Still, the ease of breathing, compared to more humid conditions, makes the run feel easier if not faster.

At the lakefront, there are some fine trees down after Monday night's storms. Sad.

On 3 or 4 occasions, I have had the sneaking pleasure of passing other runners. Oh, how superior I feel then, especially if they are younger, or male, or more fit-looking than I! (Almost everybody!) Of course, this cannot show as I pass, as I would hate for anyone to think I'm feeling what I actually AM feeling! How good it is not to be the slowest person out there!

Mostly, alas, I find myself on the other end of that equation: the one being passed; especially this morning, it seemed as if everyone out there was jogging easily past me, not even breathing hard. Lots of training groups for the Chicago marathon on Saturday mornings, along with other young people who run seriously or maybe just once a week, but I am no competition for them . . .

Still, while the run itself isn't necessarily pure pleasure, the sensations of well-being and virtue that sweep over me afterward are definitely worth the sweat and aching muscles and huffing and puffing.

Friday 5: Summer choices

1. Peaches or nectarines?
2. Shorts or capris?
3. Pool or lake?
4. Wax beans or green beans?
5. Walk or run or ride a bike?

Sour Milk Chocolate Cake

Besides not making the cream cheese icing and forgetting to put in the last 1/8 cup of the warm water/baking soda mixture and using old milk without adding vinegar, I made this pretty much as directed here. Mixed it with my handy mixer. The cake rose beautifully and baked in about 48 minutes at 350, conventional. The crumb was very moist, but the cake sliced nicely.
Rather than icing it, we topped in a simple sauce made from local raspberries and sugar, natural vanilla ice cream and, to red line the decadence meter, chocolate sauce. It was so good. I sent some home with Marlys and took a couple pieces to Marge (topped with the raspberry sauce only).

Material Monday: Hamilton Beach 225W Hand Mixer with Snap-On Case

When I bought this mixer about a year ago at Menard's of all places, I didn't pay anything close to the web prices I'm seeing today. I'm remembering that it was $12.99 or maybe cheaper.
The low price was one reason I bought it plus the snap on case plus the sticker that said it won the 4 Forks Award from epicurious.com plus the fact that I had ditched our previous mixer when we were moving and really needed another. The previous mixer was a hateful object - it splattered all the time, regardless of what it was mixing.
On the other hand, my new mixer makes me smile every time I use it. It runs great, isn't messy and stores neatly. Plus, it was a fabulous bargain. Highly recommended!

We're great-aunts!

Though the term brings to mind ladies in orthopedic shoes with tissues stuffed into the bosoms of their floral dresses, Lorraine, Cindy and I may now claim the title 'Great-Aunt', thanks to the arrival of Cameron Nathaniel Gray.

Here's the note that accompanied the picture:

Here are pictures of Cameron born today at 4pm. 6 pound 8 ounces. Theresa only had 10 hours of labor and did a wonderful job. Everything went smooth. Thanks for all the prayers.

Ed and Paula

And here's a link to more pictures: Cameron

Friday 5: We all scream for . . .

1. What's your favorite flavor?
2. Where did you like to eat ice cream when you were a kid?
3. Tell a favorite "ice cream memory" -- or 2 or 3 . . .
4. Where do you like to eat ice cream now? What do you usually order? Sundaes or cones, shakes or ???
5. What other frozen treats do you like? (Dove ice cream bars, Italian ice, Slurpees, etc.)