Reb's Granola It is rare when I find something to be outrageously expensive (like a small box of granola for $9) that I decide to go ahead and make my own. I usually just go without. The other morning, however, I was determined to make my own granola because I had a recipe from one of my favorite books ( The Craft of Baking ), and a whole cabinet full of various nuts and dried fruits which I needed to empty. Is it hard? No. Is it time consuming? Yes. This explains only a SMALL fraction of the markup, I assure you. I doctored the recipe a bit, so we can say it is largely based on the original with a few modifications. Anything I modified or added is in italics. Reb's Granola (based on Karen DeMasco's "Toasted Nut & Honey Granola") INGREDIENTS: 1 cup unsweetened coconut flakes 2 1/4 cup old-fashioned rolled oats 1/3 cup hazelnuts, roughly chopped 1/2 cup slivered almonds 1/3 cup plus 2 tablespoons grapeseed oil* 2 tablespoons honey 2 tablespoons packed dark ...
On either side the river lie Long fields of barley and of rye, That clothe the wold and meet the sky; And thro' the field the road runs by To many-tower'd Camelot; And up and down the people go, Gazing in the oven low, Round a kitchen island there below, The kitchen of Shallot. (With apologies to Tennyson)