A happy Friday to you.
Are the weeks speeding by? I can’t tell if it’s the dizzying news pace or that autumn has now begun knocking. Here in the mountains of Arizona, we seek shade at high noon and our tomato plants heavy with fruit yield half a dozen daily. But two days ago brought below-30 nights and blankets came out, on us and the garden.
And did you know there’s only two weeks left of official summer? I enjoy the return of my old friends blue jeans and sweaters. But I’m never ready to say goodbye to bare feet, open doors, and the sound of fun being had from blocks away.
It’s now highly recommended to buy up as many fresh berries as you can carry with only thoughts of what you will pair with them. They’d be good with small batch vanilla bean ice cream. Or blended with coconut milk and probably not even a drop of maple syrup, poured into popsicle molds and left to harden in the icebox. By the handful, plain, would be fine and in the other a glass of Prosecco with which to witness the last sun rays of the day.
An ode to what’s left of summer and what I did with my very possibly last batch of fresh berries: atop this granola. Slightly adapted from A Pinch of Yum, it’s a pinch to throw together, requiring a handful of kitchen staples and minimal labor, and there’s chunks. It must be said that granola without chunks is not worth the time.
Sweet and Salty Chunky Granola
Makes 12 cups
- 6 cups old-fashioned rolled oats
- 2 cups pecans, roughly chopped
- 1 cup walnuts, roughly chopped
- 1 cup flour (I used a mix of all-purpose flour and whole wheat flour)
- 1/2 cup chia seeds
- 2 tablespoons cinnamon
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups coconut oil, melted
- 4 tablespoons honey
- 4 tablespoons maple syrup
Preheat oven to 250°F. In large bowl, mix all dry ingredients together. Add wet ingredients, stirring until well-combined.
Spread evenly on baking sheet in single layer. You can use two baking sheets if needed, placing them on different oven racks and switching halfway through baking.
Bake for 60 minutes. Granola may seem soft but will harden during cooling. Let cool for at least 20 minutes. Use spatula to gently pull up chunks without breaking apart. Enjoy!
What autumn foods are you looking forward to?
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Have a great weekend.