Hello! Back to posting, back to routine, back to school…it must be January.
Three years ago, this month, I started this blog. It was an idea, a kind of stirring, that I’d had for awhile. We had changed the way we lived and ate, my photography vision was shifting to more daily documentation and food. It seemed like the next logical step, and filled a void that my business/portrait photography was no longer filling. I was restless and nervous. About failing, about sharing our days, about looking like I was trying too hard.
Thankfully, the need to grow, to quiet the restlessness, won out over fear.
Fast forward three years…
I could’ve never imagined the amazing journey this little place began…
Inspiring people and friendships made across the country, connected by our love of good food and its’ possibilities…
A growth in how I train my lens on the world I live in, and the people I share it with…
Editorial opportunities through magazines…and my first cookbook assignment (more on this to come later)…
What I’ve learned from all this, is that sometimes, it’s good to listen to that voice of restlessness that stirs inside us. That maybe it’s pushing for growth, to move in a new direction, one leading to great adventures and a path that has only existed in your wildest dreams. Thank you for your support, encouragement, comments and coming back again and again.
To honor three years of this little place, I’m posting a granola recipe. Yes, plain old granola. It was one of the very first recipes I posted back in January of 2010 (oh, how I cringe at those early images). While still a favorite, this version is a close second.
- 2 cups old fashion oats (not quick oats)
- 1/2 cup sunflower seeds
- 1 1/2 cup chopped nuts (this can be any combination you want...I frequently use chopped almonds and peanuts for ours)
- 2 tablespoons wheat germ
- 1/8 teaspoon sea salt
- 1/2 cup maple syrup (use the real thing, Grade B)
- 1/2 cup butter, melted
- 2 teaspoons pure vanilla extract
- Preheat oven to 275 degrees.
- Place all ingredients in a large bowl, stir until well combined.
- Spread granola mixture in an even layer on a baking sheet.
- Bake for 30 minutes.
- Stir granola around on the baking sheet, keeping it in an even layer.
- Return to the oven and bake an additional 30-40 minutes, or until golden brown.
- Remove from oven and allow to cool completely on baking tray. This helps the granola to become crisp and creates those great little granola clusters.
- Once completely cool, break up granola and remove from tray.
- Enjoy on fresh fruit & yogurt parfaits, with a little vanilla almond milk or just by the handful!
- Store in airtight container.