Food Whims

I’ve been waiting to tell you about some exciting projects I’m working on and all the food I’ve been cooking because I wanted to devote a whole blog post for each project. But, for now, I have to be realistic and say that’s never going to happen.

So, I’m going to do a picture montage like they do in the movies when they want to show the developments of characters. Except, in my montage, I will show you the development of my cooking.

Montage time! (Imagine some upbeat, cheesy music in the background.)

I think my eating habits are becoming hippies*.

A few of the clues:

I love to make granola (and then snack on it at all hours of the day).

I make my own almond milk several times a week. To eat with my granola… Duh.

Call me a hippie. I dare ya.

But for reals. My eating habits have definitely changed in the past few months after being in culinary school. There is just something so wonderful about knowing what exactly is going into my food and being able to enjoy something I made from scratch. And, the great thing is, granola and almond milk are super easy to make.

Kitchen Cupboard (Saffron) Granola

My approach to granola is to just throw in whatever I have in the pantry or whatever sounds good. I will point out some areas where you can throw in your own flair.

2 cups rolled oats

1/2 cup raw sunflower seeds (I used a mix of sunflower and pumpkin seeds… I don’t recommend using chia seeds because they burn easily. If you wanted to add them, I would either add them with the dried fruit or after you pull the granola out of the oven.)

1 cup sliced almonds (I never seemed to have almonds on hand when making granola so I used pecans or walnuts… or both! Hazelnuts are next on my list to try.)

1/2 cup wheat germ (I used flax meal here because I want them to be gluten free.)

Desired seasonings (For the saffron granola, I used 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon of crumbled saffron tendrils.)

1/2 cup honey, agave, or maple syrup (I used a combo of all three.)

2 Tablespoons safflower oil (This is a great area for variation. The first time around, I used safflower oil. The next time, I used almond butter as my oil. Maybe next I’ll try out coconut oil. You could also use olive oil for a more savory granola. The options are limitless.)

2 teaspoons vanilla (Any extract or essential oil could be used here to add flavor.)

1/2 teaspoon sea salt

1 cup chopped dried fruit, any combination desired (I used dried currants… I also love dried cranberries, cherries, blueberries, goji berries, raisins.)

Preheat oven to 350º. In a medium sized bowl, mix together oats, seeds, nuts, flax meal, seasonings and any other dried ingredients you’d like to throw in the mix. Spread onto a baking sheet. Place in preheated oven and toast for 15 minutes, stirring occasionally.

In the meantime, combine the honey, oil, extract, and salt in a medium saucepan and place over medium heat. Stirring constantly, bring to a boil and let simmer for a few minutes. Remove from heat.

Once the oat mixture is done, remove it from the oven and reduce the heat to 300º. Immediately add the oat mixture and dried fruit to the liquid mixture. Stir until all oats and fruit are coated.

Spread evenly onto a baking sheet. Bake for 30 minutes, stirring every 10 minutes.

Let cool completely before enjoying and storing.

Store in an airtight container.

I’m not quite sure how long this granola lasts because I eat it so quickly it doesn’t even have time to get close to bad.

*NOTE: I do NOT support the stereotypes and assumptions that are
associated with certain eating choices. I DO support consuming a well
balanced, fresh, and nutrient filled diet that is right for each
individual. Don’t hate. Accept that each person has a right to choosing their own diet.

One of the wonderful projects I have been working on came to fruition this weekend.

A lovely lady from cooking school asked me to make cupcakes (some gluten free) for her wedding reception. I accepted of course.

So, I spent all Friday and half of Saturday baking away. And I had a blast doing it.

Then, Saturday night I had the amazing opportunity to take the cupcakes out to the celebration in the Texas Hill Country and stay to work the bar at the party.

It was a night full of great people, beautiful views, fun music, and yummy food.

I am so glad I got to be a part of it all.

Now for a peek at the cupcakes I made!

Continue reading →

Let’s face it. Mondays can be hard.

But, the great thing is that God prepares small little things throughout our day to bring a smile to our heart, even amidst the worst of days.

All you have to do is open your eyes and your heart to see them.

Because, at the end of the day, you can’t dwell on the bad things that bring
you down. Instead, you must look at the things that made you laugh,
smile, or just be ok for that moment.

Did you have any moments like that today?

I did.

Wanna hear about them? Well, you’re gonna.

Things that made me smile today:

1. When running on Town Lake today, I saw the UT novice rowing team congregating for a run and it brought back wonderful memories of the days when I was doing that same thing… and it made me smile.

2. Later on my run, I saw a pregnant woman and her husband out for a walk and they both stopped, the man knelt down and tied his wife’s shoes because she couldn’t bend over to do it. It was so sweet. I hope I have a husband who will tie my shoes when my pregnant belly stops me from doing it myself.

3. These flowers that I bought at Whole Foods.

4. I was back at school and surrounded by people who make me laugh and learn and grow all at the same time. I am so blessed.

5. God is good.

Just keepin’ it real.

Abigail