A cold-but-internally-warm Winter Solstice Weekend event at Little Renaissance is portrayed here through photos. I label this event Winter Solstice I, which should lead you to anticipate Winter Solstice II (coming your way soon).
After perusing the photos, you will find my recipe for Granola.
Winter Solstice Shadows: street lined with one inch of unusual fluffy snow, Ocean Shores, WA (photo taken by Christine)
Delightful Gerber Daisies: a bright and happy flower!
Violin (Rick) and Guitar (Skye)
Just plain cold!
Huddling to stay warm!
This darned sign caused an accident one day as we tried to decipher the meaning of “dog nuisances” and got distracted with various interpretations…
He’s just passing by! (photo by Christine)
Home Made Granola (recipe below)
GRANOLA
I originally found this recipe in Gourmet Magazine. Over the years, the recipe has become mine as I have played with varying the types of nuts and seeds and quantities.
3 cups steel cut oats
1 cup chopped almonds (you can also use pecans or walnuts, instead or combined)
2/3 cup sunflower seeds
1/4 cup flax seeds
3 tablespoons wheat germ
1/2 cup pumpkin seeds
(you can also add other seeds like sesame seeds or chia seeds etc)
1 teaspoon cinnamon (more if you like)
dash of salt
1/2 cup unsweetened coconut flakes
mix the above ingredients.
in a pan, melt:
2 tablespoons coconut oil (you can use flax seed oil too as I have done in the past)
2 tablespoons of honey (use more honey if you like it sweeter!)
after melted, add to the pan
3/4 cup of water
Pour this mixture over the oat mixture. Mixture will be slightly wet. Using two buttered cookie sheets, divide the granola mixture in two batches. 350 degree oven. Every 15 minutes, mix the granola and switch pans from top to lower racks so they bake evening, sometimes browning on top and sometimes on the bottom. Should be ready in 45 minutes to an hour. You will know it is ready because the granola will not be so wet and will start to turn golden. Your house will smell divine. Sometimes the granola is close to being done, but I am not sure if it is cooked, so I turn off the oven and let the granola sit in the warm oven with the heat off. Cool completely and store in airtight containers or zip lock bags. Serve with raisins and fresh cut fruit. I don’t like to store the granola with raisins as it becomes too soft and loses the crunchiness.
I love this granola, make it in the winter all the time!
It’s a winner, all right! And you can keep playing with varying the ingredients so it always tastes a little different, if you like. love, fran