Archive for July, 2008

Can’t resist

Monday, July 21st, 2008

Oh, pretty summer flowers. Some from a lovely garden in Connecticut, some from my back yard, and some from the campus of the University of North Carolina in Chapel Hill.

peach-lily-for-web.jpg

bell-flower-for-web.jpg

geranium-for-web.jpg

blue-flowers-for-web.jpg

daisies-for-web.jpg

hibiscus-for-web.jpg

little-yellow-for-web.jpg tiger-lily-for-web.jpg

peach-lily-for-web.jpg

purple-clusters-for-web.jpg

pink-mum-2-for-web.jpg

red-lily-for-web.jpg

purple-reseeder-for-web.jpg

red-flower-for-web.jpg

rudbeckia-for-web.jpg

rose-for-web.jpg

white-flower-for-web.jpg

yellow-lily-for-web.jpg

yarrow-for-web.jpg

yelllow-cactus-for-web.jpg

Homemade granola

Saturday, July 12th, 2008

Here’s a fabulous recipe for granola, from Sarah Leah Chase’s Nantucket Open-House Cookbook, with my notes in brackets:

Homemade Granola

9 cups old-fashioned rolled oats [1 1/3 box]
4 c shredded coconut [one bag – sweetened is fine]
1 1/2 cups whole hazelnuts [You can vary the nuts. I have used all sliced almonds, part almonds & part pecans, chopped instead of whole hazelnuts, etc.]
1 1/2 cups slivered or sliced almonds
3/4 cup honey
1 1/2 cups vegetable oil
1 cup golden raisins
1 cup dark raisins
1/2 cup chopped dates (optional) [I’ve never added these.]

1. Preheat the oven to 375 degrees. [I have had better luck at 350 degrees. Depends on your oven.]

2. Toss the oats, coconut, hazelnuts, and almonds together in a 13 x 9-inch baking pan. [Do it in a large bowl. Plus, you will need an 18 x 13-inch baking pan or two 13 x 9-inch baking pans, not one, for baking.]

3. Whisk the honey and oil together in a small bowl. [You need a medium size bowl.] Pour over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. [Hands work a lot better.]

4. Bake, stirring occasionally with the wooden spoon, until the mixture turns a nice even golden brown, 35 to 45 minutes. [Sometimes it only takes 15 minutes, so pay attention. A spatula works better for turning the granola. Also, stir and turn it over every 5 minutes from the beginning and every 2 minutes once it starts to brown. You don’t want it to burn or get too brown.]

5. Remove the granola from the oven and stir constantly to aerate the mixture and keep it from sticking together, until the granola is cool. Stir in the golden and dark raisins and the dates, if using. Other diced fruits, such as apricots, figs, and prunes, can be added or substituted if you want. [Apricots get too hard after it’s been stored a day or two.] Store the granola in an airtight glass canister or tightly wrapped earthenware bowl. [Will keep quite a while.]

Makes about 18 cups. [This is a lot. You can halve this recipe and still get a lot.]

I like to eat this plain or mixed with plain yogurt. It’s pretty sweet and definitely not low-fat, but it’s YUMMY!