Shanna moved to Texas in August to work for her grandfather. She started out as part of the grounds crew but ended up as an interior house painter.
The weather was good and we were missing Shanna so we loaded up the car and headed for Ellisa's house. Wells NV makes a good place for an overnight stop.
On the way down we stopped at Winnemucca for the best Mexican food. Melinda and I found this restaurant a couple of years ago.
Ellisa decided not to do a traditional Thanksgiving feast and served Italian food instead. Yummy, though I did miss the turkey. It was really nice to hang out with them for a few days! I volunteered to watch In Bruges, a show which is totally ridiculous. There are some truly funny bits, and some terribly tacky bits too. Not my cup of tea, but certainly something I'll remember. I definitely like to stretch my cinematic point of view now and then. This qualifies as the stretch for 2008.
I started and mostly finished the book "Garlic and Sapphires: The Secret Life of a Critic in Disguise" by Ruth Reichl. It was a fascinating look into food criticism, restaurants, food, newspaper publishing and New York.
We didn't get out and do any bird watching. I was still fighting with the chronic migraine issue.
Loved hanging out with the family though.
Sunday, November 30, 2008
Monday, November 10, 2008
Jenny's Maple Cinnamon Granola
Watch out, this makes a lot of granola. It is easy to halve this recipe though...
Dry
12 cups oats (the big rolled oats, not quick oats)
2 cups sliced almonds
1 cup sunflower seeds (salted)
Liquids and Flavors
1 cup honey
1 cup maple syrup
1 cup canola oil
2 tbsp vanilla
3 tsp cinnamon
1 tsp salt
1. Toast the oats
Preheat oven to 325 degrees F
Put oats in even layer (maximum 1 inch deep) in roasting pan or baking sheet. Bake for 5-8 minutes stirring every 2-3 for even toasting. Oats will be a bit less chewey. Be careful not to over-toast as this wills scorch them and make them bitter.
After removing from oven put in large bowl, add the almonds and sunflower seeds and stir together.
Leave oven on, you'll be using it again in a minute.
2. Warm the liquids and flavors
Over medium heat mix together the remaining ingredients, stir till it is warm and thoroughly mixed. You do not need to bring this to a boil. I recommend you don't let it go to a boil, after all, you're not making candy.
3. Pour over the dry ingredients and stir till thoroughly coated.
4. Spread into 1 inch deep layer in roasting pan or baking sheet (I usually have to use two). Put in oven for 20-25 minutes (still at 325 degrees F). Every 5 minutes stir and re-spread.
5. Remove from oven, press into even layer and allow to cool in a solid mass (this will make it more clumpy).
6. Once cooled, break it up and store in tight container
Dry
12 cups oats (the big rolled oats, not quick oats)
2 cups sliced almonds
1 cup sunflower seeds (salted)
Liquids and Flavors
1 cup honey
1 cup maple syrup
1 cup canola oil
2 tbsp vanilla
3 tsp cinnamon
1 tsp salt
1. Toast the oats
Preheat oven to 325 degrees F
Put oats in even layer (maximum 1 inch deep) in roasting pan or baking sheet. Bake for 5-8 minutes stirring every 2-3 for even toasting. Oats will be a bit less chewey. Be careful not to over-toast as this wills scorch them and make them bitter.
After removing from oven put in large bowl, add the almonds and sunflower seeds and stir together.
Leave oven on, you'll be using it again in a minute.
2. Warm the liquids and flavors
Over medium heat mix together the remaining ingredients, stir till it is warm and thoroughly mixed. You do not need to bring this to a boil. I recommend you don't let it go to a boil, after all, you're not making candy.
3. Pour over the dry ingredients and stir till thoroughly coated.
4. Spread into 1 inch deep layer in roasting pan or baking sheet (I usually have to use two). Put in oven for 20-25 minutes (still at 325 degrees F). Every 5 minutes stir and re-spread.
5. Remove from oven, press into even layer and allow to cool in a solid mass (this will make it more clumpy).
6. Once cooled, break it up and store in tight container
Subscribe to:
Posts (Atom)