I’m sure you’ve noticed that it’s been quieter than usual around these parts. I dedicated the past couple of weeks to time away from the habitual and routine. I picked up my old copy of One Hundred Years of Solitude and found myself lost in story, again. Too much has happened since my last post to cover in detail – Kevin and I celebrated our anniversary, we went hiking up in the White Mountains and watched the sunset in a gondola together at a tiny amusement park up in New Hampshire. Summer is blissful, especially after the challenges of last winter. Our garden is slowly growing and I barely have enough time to water and pull weeds, but it’s all holding together in some kind of orderly fashion.
Whenever I call my older sister she has two little ones hanging off her clamoring to talk with me or grab her attention. I’m here just trying to hold myself together and not kill the cactus, while she’s over there taking care of tiny humans! I hope that I’m lucky enough to inherit some of her verve, wit, and patience. She’s the only person I know that can chat about her freelance writing gigs while making sure her kids don’t go haywire and (at the same time) listen to every word about biking to work, my job, and life in the city – all glamour and un-glamour at the same time.
I think about these moments a lot, or chatting with friends on the phone in London and California, not because I’m lost in nostalgia, but because when I slow down enough to experience these moments – I can’t help but smile.
– Coconut Granola w/ Blueberries & Almonds –
Prep Time: 10-15 min. | Cook Time: 30 min. | Serving Size: 4 | Oven Temperature: 375°
This is a simple granola recipe that Kevin and I packed up on our way to the White Mountains for our anniversary. We had one of those trail moments where we couldn’t stop devouring it bit-by-bit. I love the way the sugars from the fruit melt into the oats and make crunchy and sugary clusters. I’m all about that sweetness.
4 cups organic oats
1 cup almonds, chopped
1 cup blueberries
1/2 toasted coconut, plain
1/4 maple syrup
2 tbs chia seeds
pinch sea salt
1. Preheat oven to 375°. Prepare a baking 9×12″ baking sheet with parchment paper.
2. In a large bowl, mix together oats, almonds, maple syrup, chia seeds, and salt. Once it’s completely mixed, add coconut and gently stir in blueberries.
3. Bake on the middle rack for 30 minutes, turn the oats over halfway through to cook both sides. Let stand for 15-20 minutes and grab some on the go or mix together with coconut cream for a delicious dessert.