Living in New York City had taught me the value of well-made shoes. When your primary and most reliable mode of transportation is your feet, paying the big bucks for great shoes just makes a lot of sense. If you're also someone like me, who suffers from small-feeted-ness, you have all the more reason to be extremely picky with your footwear. Well-crafted shoes truly go a long way - they support the foot well and prevent injury and can even improve posture.
Here's a picture of the latest pair of brown boots that I'm eyeing: Enchanted by Arturo Chiang, a Chilean-born Chinese designer.
Could this be the one?
Now, onto the granola recipe I raved about. I have made several batches of granola in the past few months, and some were too sweet, too buttery, too dry, or too boring. This one, I do believe, is a keeper of a recipe. Andy thinks so too, so that makes the two of us. It's adapted from this online recipe.
Ingredient List:
- 1 tbsp olive oil
- 2 cups rolled oats
- 1 tbsp butter plus 1/4 tsp butter
- 1 tbsp honey
- 2 tbsp brown sugar
- 1 tsp maple syrup
- 1/4 cup raw slivered almonds
- 1/4 cup raw pepita (pumpkin) seeds
- 1/4 cup raw chopped pecans
- 1/4 cup golden raisins
- 1/8 tsp pure vanilla extract
- 1/8 tsp ground cinnamon
- a titch of salt
Directions
- Heat the oil in a large skillet over medium-high heat. Add oats then cook and stir until starting to brown and crisp, about 5 minutes. Remove from heat and spread out on a cookie sheet to cool.
- Melt the 1 tbsp butter in the same pan over medium heat. Stir in the honey and brown sugar; cook, stirring constantly, until bubbly. Return the oats to the pan. Cook and stir for another 5 minutes or so. Add vanilla. Pour out onto the cookie sheet and spread to cool.
- Melt the remainder butter in the same pan and add maple syrup. Toast nuts for 3 minutes or so and add to the granola mixture. Add cinnamon and salt.
- Once cool, transfer to an airtight container and stir in the golden raisins. Serve with milk or yogurt or eat as is.
I <3 granola
