About Granola, But Not
I got an email from a reader last week that made me think. And then smile. She mentioned how she liked my blog because it was about food while simultaneously being nothing about food. The more I thought about it, the more I realized she’s probably right. If you really just wanted a quick granola recipe, there are many other places you’d probably go first. But here we are. And it’s late on Tuesday night and it kind of feels like fall rather than summer and my sixteen year old dog is snoring at my feet. I’ve made a fresh batch of granola for the morning, there’s a giant mosquito buzzing around my desk that I can’t seem to catch, I’m drinking lime fizzy water from a straw and wishing my sister a happy first day of work tomorrow. So, yeah. I like talking to you about baking and salads and homemade ice cream. But I also liked talking to you about books and yoga and how amazing afternoon naps are. About movies and wacky seasons and travels. And hopes and family and pretty dishes. All that. Hopefully you’re down. I’m guessing since you’re still reading this paragraph, maybe you are.
Coincidentally, I’ve been powering through a book that’s relevant to this idea of being about something while not being about it at all. Have you read Murakami’s What I Talk About When I Talk About Running? On the surface it’s a memoir about Murakami’s long-distance running career. But if you asked me what the book was about, I probably wouldn’t even mention running. Instead, it’s about finding happiness in what you do, questioning why you commit yourself to certain activities, “the blessed right to grow old” and change. It’s a sweet exploration of one man’s passion and how it has seeped out into every other area of life. It makes you think about yours: passion and life, that is.
“I didn’t start running because somebody asked me to become a runner. Just like I didn’t become a novelist because someone asked me to. One day, out of the blue, I wanted to write a novel. And one day, out of the blue, I started to run–simply because I wanted to.”
There’s this kind of loose logic to Murakami’s life narrative that I admire. While it’s quite structured with running schedules, book tours, and teaching gigs–it’s also quite spontaneous in that he follows the pulls that lead him towards happiness or fulfillment. He doesn’t question them. He doesn’t try to make much sense of them (because how can you really make sense of getting up at the crack of dawn to run 26.2 miles?). The blind following of those pulls and tugs: we don’t do that enough. At least I don’t. It’s much easier to excuse them as too whimsical or expensive or unrealistic. But lately I’m all about diving in. Right now I have friends that are starting their first business, beginning new jobs, being published, getting married. There are thresholds everywhere I turn and it’s exciting and full of risk and craziness and blind dives without looking back.
It doesn’t always have to be marathons or marriages we’re talking about here. It can be as small as trying out a new granola recipe because you’re pretty sure it’ll knock the socks off your mornings in early August. That’s what I did today. Many of you may remember the buzz around this time last year when The New York Times published their recipe for Olive Oil Granola. I never tried it because I’m basically married to my own recipe which I created while, coincidentally, training for my first marathon in Colorado. But lately I’ve been curious–what if I took the components I love about my granola and blend in olive oil, maple syrup, and kosher salt as the New York Times does? Well, a whole lot of goodness happens. That’s what.
So I’ll leave you with this simple, adaptable, morning-changing recipe and a quote from Murakami. He should have the last word here.
“And I hope that, over time, as one race follows another, in the end I’ll reach a place I’m content with. Or maybe just catch a glimpse of it”
Olive Oil Granola with Pecans and Cherries
- Yield: 8-9 cups
- Prep time: 10 mins
- Cook time: 35 mins
- Total time: 45 mins
I love making granola in a convection oven because it cooks evenly and you don’t end up with burned bits around the edges. So I’ve included cooking times for both a convection and a standard oven here. This recipe is also forgiving, so feel free to use your own mixture of nuts and dried fruits. And play around with different olive oils. It’s amazing how a fruitier oil honestly conveys that taste once baked. I’m hooked.
Ingredients
Instructions
Preheat the convection oven to 275 or the standard oven to 300 F. With the exception of the cherries, mix all the ingredients together in a big bowl and spoon out onto a large, rimmed baking sheet.
Bake Times:
–Convection Oven: 35-40 minutes, stir every 15 minutes.
–Standard Oven: 45 minutes, stir every ten minutes so granola doesn’t stick to the sides of the pan and burn.
Granola will be done when it’s golden brown and well toasted. Remove from the oven and stir in the dried cherries. Let cool completely. Serve with dollops of plain yogurt and fruit.
Healthy Comfort Food
Thai Carrot, Coconut and Cauliflower Soup
People describe raising young kids as a particular season in life. I hadn't heard this until we had a baby, but it brought me a lot of comfort when I'd start to let my mind wander, late at night between feedings, to fears that we'd never travel internationally again or have a sit-down meal in our dining room. Would I ever eat a cardamom bun in Sweden? Soak in Iceland? I loved the heck out of our tiny Oliver, but man what had we done?! Friends would swoop in and reassure us that this was just a season, a blip in the big picture of it all. They promised we'd likely not even remember walking around the house in circles singing made-up songs while eating freezer burritos at odd hours of the day (or night). And it's true.
Oliver is turning two next month, and those all-encompassing baby days feel like a different time, a different Us. In many ways, dare I say it, Toddlerhood actually feels a bit harder. Lately Oliver has become extremely opinionated about what he will and will not wear -- and he enforces these opinions with fervor. Don't get near the kid with a button-down shirt. This week at least. He's obsessed with his rain boots and if it were up to him, he'd keep them on at all times, especially during meals. He insists on ketchup with everything (I created a damn monster), has learned the word "trash" and insists on throwing found items away on his own that really, truly are not trash. I came to pick him up from daycare the other day and he was randomly wearing a bike helmet -- his teacher mentioned he'd had it on most of the day and really, really didn't want to take it off. The kid has FEELINGS. I love that about him, and wouldn't want it any other way. But, man it's also exhausting.
Cheesy Quinoa Cauliflower Bake
I just finished washing out Oliver's lunchbox and laying it out to dry for the weekend. My favorite time of day is (finally) here: the quiet of the evening when I can actually talk to Sam about our day or sit and reflect on my own thoughts after the inevitable dance party or band practice that precedes the bedtime routine lately. Before becoming pregnant for the second time, I'd have had a glass of wine with the back door propped open right about now -- these days though, I have sparkling water or occasionally take a sip from one of Sam's hard ciders. Except now the back door's closed and we even turned on the heat for the first time yesterday. The racing to water the lawn and clean the grill have been replaced by cozier dinners at home and longer baths in the evening. You blink and it's the first day of fall.
Stuffed Shells with Fennel and Radicchio
I'd heard from many friends that buying a house wasn't for the faint of heart. But I always shrugged it off, figuring I probably kept better files or was more organized and, really, how hard could it be? Well, I've started (and stopped) writing this post a good fifteen times which may indicate something. BUT! First thing's first: we bought a house! I think! I'm pretty sure! We're still waiting for some tax transcripts to come through and barring any hiccough with that, we'll be moving out of our beloved craftsman in a few weeks and down the block to a great, brick Tudor house that we wanted the second we laid eyes on it. The only problem: it seemed everyone else in Seattle had also laid eyes on it, and wanted it equally as much. I'm not really sure why the homeowner chose us in the end. Our offer actually wasn't the highest, but apparently there were some issues with a few of them. We wrote a letter introducing ourselves and describing why we'd be the best candidates and why we were so drawn to the house; we have a really wonderful broker who pulled out all the stops, and after sifting through 10 offers and spending a number of hours deliberating, they ended up going with ours. We were at a friend's book event at the time when Sam showed me the text from our broker and I kind of just collapsed into his arms. We were both in ecstatic denial (wait, is this real?! Did we just buy a house?) and celebrated by getting chicken salad and potato salad from the neighborhood grocery store and eating it, dazed, on our living room floor. Potato salad never tasted so good.
Smoky Butternut Squash and Three Bean Chili
If your house is anything like ours, last week wasn't our most inspired in terms of cooking. We're all suffering from the post-election blues -- the sole upside being Oliver's decision to sleep-in until 7 am for the first time in many, many months; I think he's trying to tell us that pulling the covers over our heads and hibernating for awhile is ok. It's half-convincing. For much of the week, instead of cooking, there'd been takeout pizza and canned soup before, at week's end, I decided it was time to pour a glass of wine and get back into the kitchen. I was craving something hearty and comforting that we could eat for a few days. Something that wouldn't remind me too much of Thanksgiving because, frankly, I can't quite gather the steam to start planning for that yet. It was time for a big bowl of chili.
To Talk Porridge
Porridge is not the sexiest of breakfasts, it's true. It doesn't have a stylish name like strata or shakshuka, and it doesn't have perfectly domed tops like your favorite fruity muffin. It doesn't crumble into delightful bits like a good scone nor does it fall into buttery shards like a well-made croissant. But when you wake up and it's 17 degrees outside (as it has been, give or take a few, for the last week), there's nothing that satisfies like a bowl of porridge or oatmeal. It's warm and hearty and can be made sweet or savory with any number of toppings. The problem? Over the years, it's gotten a bad rap as gluey or gummy or just downright boring or dutiful -- and it's because not everyone knows the secrets to making a great pot of warm morning cereal. So let's talk porridge (also: my cookbook comes out this month! So let's take a peek inside, shall we?)
Shaheen {The Purple Foodie}
Such an enjoyable post. And inspiring in a way to read that you have friends starting new businesses, getting new jobs etc.. I'm in such a stage in life where uncertainty looms. But I know if I'm persistent, things are bound to work out.
Andrea
That looks amazing. And that's often how I feel about things, though I wish I had more guts (like your friends, and Murakami) to follow the directions my life pushes me to instead of sticking with what's safe. But at least with cooking I can be unafraid to take chances and make mistakes - maybe one of these days I'll learn real life lessons from those experiences and take the plunge.
shannalee
Mmmm I love granola, too. Almost as much as I love talking about food to talk about everything else. :) Glad to have a kindred spirit in you!
Denise | Chez Danisse
There is a stand at the Ferry Plaza farmers market that sells the best dried cherries. I don't know the name of the farmer, but I bet you know about them already. I haven't bought those cherries in a while, but I will now. I'll definitely make this granola. I like the use of olive oil and I love dried cherries, pecans, almonds, coconut... Thanks. I just might have to add a little extra dark chocolate too.
Wizzythestick
I find I am at that place in my life as well where I am following my passions - well as much as a full-time job, mother of two allows. It's essential to carve out your own space.
Adriana from Baking Powders
I love food blogs that don't only talk about food, I like knowing what you've been doing, why you decided to make that recipe and definitely, what you are reading (my last post is about the same thing)...
I told you via twitter how much i love that murakami book... coincidentally i read it when i started running, and even if his running experience was a lovely read, i definitely liked the philosophy of the book more than anything else... 'pain is always there, suffering is optional'... loved it... seriously, i'm glad you enjoyed it as much
i was looking for a new granola recipe that didn't involve butter... i think i found one! great!
Dana
I just love your thought processes and the way you write. That, and you make tasty things like granola and take pretty pictures of them.
So often, life seems to be about all the little things that you don't expect it to be about, and the big things become out of focus.
Anne
I fancy being a runner someday. In the meantime, I will stick to granola making (and eating) and I definitely want to read that book! PS I did make granola with olive oil this time last year, it is amazingly good, isn't it?
Matt
Megan, great post. You had me at hello, or specifically, at granola. But as with any good relationship, you kept me engaged from throughout...:)
Anna
Haruki Murakami is one of my favorite authors. I love his writing style, fiction or non. He definitely has an interesting out look. Its about time for me to make some granola, I'll have to try this recipe!
allison [a for aubergine]
this is great! i love the way my house smells when i make granola. it's intoxicating!
dininganddecor
I just found your blogged and book marked you! Love your blog.
El
I like that- choosing to do things because you want to. No grand plan. No American social pressure to perform. Simple and honest.
So tomorrow I want to eat breakfast at your house. Granola please ;>)
A Canadian Foodie
A compelling and thoughtful read....
I always put dried cherries in my granola....
:)
Valerie
Dana
I find that I get more comments from "first time commenters" when I write something more personal. I love reading about food here but I also like feeling like I am getting to know you more as a person too. I so look forward to meeting you! I have a granola recipe that I never stray from but it uses a LOT of butter and I like the idea of being a bit healthier.
Danielle
It IS an exciting time isn't it? ;) So glad to be in touch with you over the past couple of months and exchange stories. And, thank you (x100) for this granola recipe - it's just the 'pull/tug' I need to start making my own!
Sanura
Murakami is one of my favorite authors. I forgot that he did write a book about running a few years ago. You've inspired me to try making granola, again. The first time it was made, it was terrible. I'm going to try it again this Fall. Love your blog... it's far from nothing.
Jenn from Much to My Delight
Dude. I just discovered your blog. And I love it. Your pictures are fantastic!
Carra
It's like you were reading my mind! I've been trying out all sorts of granola recipes in search of the perfect one. And here it is! I am currently making my second batch of this yummy godness! The wee one and I devoured the first batch so fast. As always, your words about food and life are compelling and beautiful and lead me on many thoughtful journies as I cook away in the kitchen.
Jessica
I love your blog! The writing and pictures - amazing!! So great to meet you last weekend and now get to know you even better through your blog :) We must hang out again...to discuss more baking and running!
megang
Yay! Great meeting you too, Jessica! We will definitely hang out again. Running=good excuse to eat many a cookie :)
jill
This was a lovely post and touched me for many reasons. 1. I'm a runner and will be buying the Murakami book tomorrow if not sooner. 2. My partner is currently looking for work. It's so hard to stay centered during this process, and the way you framed changing times as thresholds- this gives me a nice mental image of great things to come! And finally, 3. I love granola! I will try your recipe next weekend.
Thanks for your blog, I very much enjoy it.
ursula @ apples&almonds
I just found your blog. It's lovely! This granola sounds fantastic and I lovelovelove Murakami! I haven't read this book yet, but its on my list. I'll definately be coming back.
Rebecca
Hi Megan. Linnea told me how wonderful your blog is... I fully agree. I made this granola as my Holiday Gift for coworkers, neighbors and friends (packaged in Mason jars with lovely ribbons) to break from my cookie tradition. What a hit! The folks in Vancouver loved it.
I am so impressed with what you've done; bravo!
I'll be staying tuned.
megang
Thanks, Rebecca. I'm so glad you liked it (and are enjoying the blog)!
Pauline @thelipstickcafe
Thanks for sharing this recipe! These days, I'm being more intentional about the health factor of my breakfast meals - blending my own veggie and fruit smoothies and now contemplating homemade granolas. A friend of mine also shared Murakami's book with me, though I ought to finish it. Have you read Bird by Bird? Lovely and inspiring read about writing and... life.