Slow Roasted Cranberry Coconut Granola

I think some things are just better when you slow them down.  

Thinking of food, imagine savoring slow braised short ribs, or smelling the aromas from a pot of spicy chili that has been simmering away on the stove all day... But the beauty of taking things a little slower is not just restricted to the kitchen - I love spending a long afternoon just walking around in the park, or lingering over my morning latte on the weekends.  With those sorts of things, it is easy for me to be lazy and enjoy them, but other times I have to remind myself to take it slow. For instance, when I am reading a good book, I just race through it as though I have no discipline to tell myself to put it down and do other things, like you know, eat and sleep.  Many times, it is easy to just run through life at a breakneck pace, but then you end up missing out on so many little things.  

So when I saw a recipe for slow-roasted granola on Healthy Green Kitchen, I loved it not only for the practical reasons for slow roasting (keeping the dried fruit soft), but also because it was the perfect recipe to make over a long relaxing weekend. Having just come back from camping in Sequoia, I was really excited about making something healthy that also keeps well and is perfect for snacking.  

The original recipe that I saw on Winnie's site was a slow roasted granola sweetened with honey, and with bits of dried persimmon and crunchy pistachios. Now while I adore both persimmons and pistachios, I know someone (ie. the best sister ever) that really loves cranberry and coconut, so I decided to switch up the flavors to make something for her.   

Simple Oat and Brown Sugar Scones

I've had a lot on my mind lately.  Everyday when I open my eyes first thing in the morning, ideas start racing across my brain, rushing ahead, trying to reach the forefront first.  Sometimes it seems like I can barely remember those days of waking up in a pleasant fog, hearing the birds chirping outside. 


And yet...  Despite the whirling vortex that I sometimes am unable to calm, thoughts of good food and good times eating food always surface just above the turbulence.  Take these scones for instance.  Ever since seeing Isabelle's lovely blossom-shaped Lemon Ginger Scones, I have been dreaming of making my own.  Scones have outcompeted work, working out, and sometimes even sleep.  They have almost won out over the start of cherry season and Game of Thrones... but not quite.  (Please, I have my priorities people.)   I have made different versions of scones at least 4 times now in as many days.  You might think that sounds over the top, but when I decide to do something I do it right.      

Simple ingredients for simple scones.

At first I wanted scones with fruit in them.  As I mentioned, I am overjoyed with the start of cherry season, but I also had some lingering strawberries I needed to bake or eat before they kicked the bucket.  But then I abandoned both those ideas when I realized I would much rather eat a well-flavored non-fruit scone and slather it with fruit jam.  I wanted a simple scone, nothing fancy. 

Scone dough just after kneading together for just a minute.

Scone dough on a well-floured board.

Pea Tendrils... Have you Tried Them?

Have you ever tried a pea tendril?  Until just this weekend, I had never tried one, and I would venture a guess that I am not alone.  Even if you have never even heard of a pea tendril, feel no shame.  When I was quickly browsing the farmer's market, dodging renegade rain droplets, I spotted these and I had to ask the grower, "Hey what are these???"


So what exactly are pea tendrils?