Cook a Book

"That's so, granola..."
by Jenny Johnson

In our house, we use the term "granola" to describe our free-spirited, hippie-esque friends who refuse to shave for weddings and such. Not a knock. More like a term of endearment, really.

But THIS? Well, this might very well redefine granola. Just look at it! That is one classy bowl of oatmeal. I mean, figs? Wow! That is fancy. Heck, I don't think I'd ever even eaten a fig before (apart from fig newtons , of course). But I couldn't help but ask myself, is it toooo fancy?

After all, the reason granola is so comforting is the simplicity of it, right? The brown. The crunch. The honey. Not 'the figs' necessarily. By the way, use excellent local honey, because your milk will be flavored with it when you run out of granola. In fact, it seems every time I eat this, I end up in the same routine. Me, trying desperately to slurp all the honey-milk out of a bowl of left-over fruit. Perhaps that's a sign. A sign, of excessive fanciness.

My suggestion? Let us get back to our "granola" roots! Just add cranberries. It'll be enough. No need for an orchard. The granola- with the nuts, the almonds, and coconut- it's fabulous already. And, by the way, watching that fluffy mixture cook to a crispy golden brown is truly a satisfying experience. Made me feel downright wholesome, and my house smelled good too.

Just for fun, here's one of my favorite fun-lovin' commentaries on all things "granola." Enjoy!

Merle Haggard, "Okie from Muskogee."
http://www.youtube.com/watch?v=Idv-FGURn9s