Thursday, February 2, 2012
“It is strange how we hold on to the pieces of the past while we wait for our futures.” ― Ally Condie, Matched
I love to spend my lunches wandering around Alan's Antique store. The is something nostalgic about looking at items from the past and imagining the people who once owned them.
False friendship, like the ivy, decays and ruins the walls it embraces; but true friendship gives new life and animation to the object it supports." ~Richard Burton
Ivy on the garage behind my building at work. Ivy is one of those plants that is beautiful to look at, but it does great damage as it tries to climb up to the sky.
"If wishes and buts were clusters of nuts, we'd all have a bowl of granola!" ~ Strangers with Candy
My most favorite of treats. Cocoa, Dried Cheeries, Almonds, steal--cut oats.........home-made granola.
Sprinkle over greek yogurt and I am in heaven!!!
½ cup honey1 Vanilla Bean, split and scraped.
Reserve the bean
3 cups rolled oats (not quick cooking or instant)
¼ cup Baking Cocoa
¼ cup vegetable oil
½ cup shredded, unsweetened coconut
½ cup almonds
½ cup pecans
1 cup dried cherries
· Preheat oven to 300°F.
· Pour the oil into a 9 x 13 inch baking dish. Heat in the oven for about 10 minutes.
· In a small pot, heat the honey, stirring in the vanilla seeds and the reserved bean. Simmer lightly for 2 minutes. Turn off the heat and let sit while preparing the oats.
· Thoroughly stir in the oats and cocoa and bake until toasted, about 10 minutes, stirring often.
· Stir in the coconut, almonds, pecans and salt and bake for 5 minutes.
· Remove the vanilla bean from the warm honey and pour over the oat mixture. Add the cherries and thoroughly toss to coat the mixture.
· Bake for about 10 minutes, stirring once or twice. Remove from the oven. Cool on a wire rack, stirring once or twice until cooled.
· Store in an airtight container in the refrigerator. Will keep indefinitely