A good Sunday!

Hello Peeps, Pups, and Kitties!

We have slacked off a bit this week as far as posts are concerned, but its been a busy time for  us.  We wanted to show you what our world looks like, and has looked like for the last three or four days.

Our trees, fences and everything has been covered with hoarfrost, and while its pretty, and sort of winter wonderland looking, we'd all like a little sunshine, which would eat it up.

Here is me on the back porch waiting to come inside.  I just went out for my morning call, then had to go say hello to the Bulldogs who live next door.  They have a pen they stay in when they go out so they don't get to run around like I do.  They have very short hair, so they get too cold to stay out long.

My Mom found a recipe she thought she would like for granola.  Do you like granola?  Sometimes I get a little taste of it but not much.  Its usually tasty!  Here is the new recipe she is trying.

Olive Oil and Maple Granola
Adapted from Nekisia Davis, Early Bird Foods, and Food 52

Nuts and seeds can add up, but I buy mine at Trader Joe's or in the bulk section of my local grocery store, and that helps keep the cost down. I also was able to find coconut chips in bulk. (And if you're wondering exactly what coconut chips are, here's a picture.)

The next time I make this, I might cut back a little on the brown sugar, but I recommend trying it as written first.

300 grams (3 cups) rolled oats
125 grams (1 cup) raw hulled pumpkin seeds
130 grams (1 cup) raw hulled sunflower seeds
50 grams (1 cup) unsweetened coconut chips
135 grams (1 ¼ cup) raw pecans, whole or chopped
85 grams (packed ½ cup) light brown sugar
1 tsp. kosher salt
175 ml (¾ cup) maple syrup, preferably Grade B
120 ml (½ cup) olive oil
Dried cherries, optional

 

Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.

In a large bowl, combine the oats, pumpkin seeds, sunflower seeds, coconut chips, pecans, light brown sugar, and salt. Stir to mix. Add the olive oil and maple syrup, and stir until well combined. Spread the mixture in an even layer on the prepared sheet pan. Bake, stirring every 15 minutes, until the granola is golden brown and toasted, about 45 minutes. Remove the granola from the oven, and season with more salt to taste. Cool completely on a wire rack. If you'd like, stir in some dried cherries. Store in an airtight container. Yield: about 7 cups and will keep at room temperature for up to a month.  About a fourth cup is a serving, so my Mom finds it perfect to sprinkle over yogurt.


This is from my Mom's favorite food blog, Orangette who is really Molly Wizenberg writer of the book A Homemade Life.  My Mom says she is cutting back on the sugar AND the maple syrup.  I bet thats the best part.

Zkhat is sleeping  upstairs.  She was sleeping on my Mom's bed, but I got up there too and that makes her mad, so she goes upstairs.  She just takes care of herself, and she hates for me to bother her.  Can't be friends!

Don't forget tomorrow is the last day of the Auction for the Houston Pitty Pack and the injured dog who was used as a bait dog in a fighting ring. Visit this website to see what you can find there!

Happy Sunday everyone,

 Stella, Jo and Zkhat