"But what I do know, is how to make granola great again"
Big things have been happening.
Numero uno: I did the big chop. Bangs and all. That I have not had in seven whole years. (That’s the same number of years of an average dude’s pants) I’m still feeling a mixture of shock (what did you do!), hope (maybe I’ll finally look half-decent), and exasperation from blinking hair rapidly out of my eyes as I do half-assed attempts at headstands. Not to mention at times resembling a particularly hairy species of fungi thanks to the humidity.
Of course, not saying that I don’t like it – I love it. (the money for that came from my waitressing-slash-dishwashing gig; t’was hard-earned) And the thought of not having to spend so much time washing hair is pretty damn good.
Speaking of gigs, more big things on that side. I’ve been in talks for a couple of collaborations and the like, and can I say, lunch meetings have never been more enjoyable.
Correction – lunches have never been more enjoyable. Getting to have lunch at one of my favorite places around has been nothing but blissful. My co-workers can certainly attest to that.
Then again, so has the prospect of having the autonomy to decide how and where I spend my time. Now that institutional education has ceased (momentarily), I’ve suddenly found myself with considerably more hours on my hands – there’s time for yoga, getting my media fix, visiting museums, and of course, recipe testing.
Now that I mention it, that pretty much summarizes what I do on a daily basis. (It’s not as insane as some seem to believe)
It's been quite the week for the world, really. I shan't comment on the political situation over in 'Murica (after all, I don't live there), and I certainly don't know how to make it great again. But what I do know, is how to make granola great again.
I've suffered indignities in life, and being served granola that has the disappointingly bland, texture-less qualities of muesli is one of the greatest. Or store-bought ones. When I clearly shelled out 14 bucks for a bowl of the measly thing. In other cases. its not me that's suffered injustice, but rather, granola itself. It ain't no hirsute, tree-hugging hippie. Rather, it's the mod-looking gal with the swinging bangs at that cafe that you always see. Simply put, its tres chic.
Puffing your granola is all you need to do, really. Much like blow-drying hair (according to my stylist), its theoretically troublesome, but isn't so in reality. And doing just that takes it the extra mile. Trust me on this one.
I've kept the ingredients simple for this one - just a bit of pepitas, hazelnuts and coconut thrown in and baked for a shorter amount of time for just the right amount of toastiness (20 minutes gives it that really solid, nutty taste) and at the same time, chew. Add in a handful of dried fruit - I used cranberries here - if you fancy. Or not.
puffed Quinoa Granola
Makes 1 medium-sized sheet of granola
Takes half an hour / 20 minutes standing time / 10 minutes prep time
The quinoa was provided by Superlife Co, but all opinions are mine and I think they're fabulous.
To be continued.