Remember the bread I made in last Thursday's post?
The bread that was intended for our road trip? Well, it never made it to the lake. It was too tempting straight out of the oven. Not to worry, we didn't miss a meal.
I couldn't pass up these star spangled spuds. I'm a sucker for patriotic packaging. The purple, I mean blue, spuds were very tasty roasted with the reds and whites.
My friend Ann dropped off some homemade granola double bagged in lunch sacks and tied with twine and tag. I made some gazpacho. Click on the recipe section to the right under Labels in case you missed my recipe for gazpacho. Below is a yummy granola recipe.
What's a lake trip without a little junk food?
And some ice cold Shiner? For every true lover of life!
Homemade Granola - Ina Garten - The Barefoot Contessa Cookbook
makes 12 cups
4 c. old fashioned rolled oats
2 c. sweetened, shredded coconut
2 c. sliced almonds
3/4 c. vegetable oil
1/2 c. good honey
1 1/2 c. small diced apricots
1 c. small diced dried figs
1 c. dried cherries
1 c. dried cranberries
1 c. roasted, unsalted cashews
Preheat oven to 350 degrees.
Toss the oats, coconut, and almonds together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13x18 inch baking sheet. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 45 minutes.
Remove the granola from the oven and allow to cool, stirring occasionally. Add the apricots, figs, cherries, cranberries and cashews. Store the cooled granola in an airtight container.