I’m a little bit obsessed with this granola. I’ve had it for breakfast over yogurt nearly every day for over a week now. And yesterday I made my second batch and then promptly had it for dinner. It takes quite a few ingredients and nearly a hour (maybe a little more) or your time. But, trust me, this is worth it!
I live in Los Angeles and it takes me an hour to drive 12 miles twice a day just to get to and from work. By the time I get home each day I’m exhausted and need to be able to throw together something quick, easy and tasty. Yesterday’s dinner was just the right combination.
I remember my first migraine like it was yesterday. And that’s not just because I’m having one today, although that certainly helps revive the nostalgia. At the time, I was 8 and my parents were embroiled in a bitter custody battle over me and I was scheduled to talk to a social worker and give input on my current and future living arrangements. I knew that both of my parents were going to be there and that added to the anxiety.
This morning I came across two beautiful things at the Farmer’s Market: deep purple sweet Maui onions and bright orange carrots. They didn’t immediately seem to go together but I knew right away that I wanted to roast the carrots so, at the last-minute I thought the onions would be a nice addition.
Quinoa is one of those foods that makes last-minute, thrown-together, dinners feel like culinary haute couture. It’s ready in less than 3o minutes and, like rice and pasta, has lots of options.
Last night was a night that called for something quick and easy. Work was exhausting and traffic was excruciating (2 hours on the 405…too bad I’m not drinking anymore). Looking around I gathered a leek that had definitely seen better days, some sun-dried tomatoes packed in oil and a cup of rainbow quinoa. Since the sun-dried tomatoes also came with great herbs I was even more ahead of the game.