taking stock

Looking back is essential for moving forward. I just re-read all of my posts (all 28 of them -- such a small number for 3 years) and relived my trepidations and aspirations. I certainly feel like a different person now -- at least in terms of my confidence in being a pharmacist soon. l make decisions every day that affect people's health and lives and certainly have gotten over giving people shots. I've been sticking people left and right at my current clinical rotation. I think the thing I like most about having a blog is being able to go back and revisit yourself a few years ago and see where you were. Also to hold on to a special moment or special meal. Something you certainly would have forgotten about in the long chain of meals and weekends and years.

However, I don't think I would ever forget our special granola. I woke up this morning to the smell of it baking in the oven. We took a weekend getaway last winter to Orcas Island in the San Juan Islands off the coast from Seattle. It was a quaint island with little shops and farms. We stayed at a great bed and breakfast that served home-made granola every morning. We snatched up the recipe and have been making it the past year. It is sweet without being sugary and full of nuts, coconut and fuel for the day. Also works well as a bedtime snack.



Island Granola
from Turtleback Farm Bed and Breakfast

You can half the recipe too, although the granola gets a little better with time and two people can easily go through a full batch.

4 cups rolled oats (not instant or quick cooking)
3 cups whole wheat flour
1 cup white flour
1 cup unsweetened coconut (sweetened kind would probably be good too)
1 cup wheat germ
1/2 cup corn meal
1 cup vegetable oil
1 Tablespoon honey
1 Tablespoon salt
1 cup warm water
2 cups assorted raw nuts (hazlenuts, cashews, walnuts, pecans, etc.)

Mix all of the dry ingredients (but not the nuts) in a large bowl with a wooden spoon. Add oil and stir until evenly distributed. Mix honey and salt in the warm water and then add to granola. Stir until all granola is wet, and break up large clumps. Add nuts and stir until well mixed.

Spread mixture out on two large baking sheets. Bake at 300 degrees for 60-90 minutes, stirring every 20 minutes or so, to avoid scorching. Granola is done when browned all over and dry.

** You might have to experiment with the cooking time and amount of water to get the granola just right.