What I've been up to

Bread, lots & lots of bread:
Gardening:
Last Sunday - (yeah, I did get a little dirty...it was so much fun!!)
Today! - (Proud mother of lettuce...
what do you mean "What lettuce?" Look closer!)

See? And there's more where that came from! There's also kale, broccoli & Mizuna, which is a Japanese mustard green. Tomorrow I'll be planting more, I believe it'll be time for the Swiss chard, scallions & carrots. My mom would be so proud of me, she was a wonderful gardener. She had such a natural talent for it & always had things growing around the house. Although, I still don't get sprouting avocado seeds, but whatever.

Oh, and I cut my hair, as evidenced by the photos above. Still trying to decide how I like it. Most of the time I like it a lot, but it does have a tendency to be overly bodacious & poof out, which is not something I appreciate.

Almost forgot! The above bread has led to another household revelation...homemade pizza!
Phil actually said there's no need to order out anymore, this stuff is better & cheaper than delivery! This pizza was all mine, thanks to the addition of mushrooms & broccoli. I loved it!! Sauce was courtesy of some tomatoes I canned last summer & I topped it off with some pancetta. It was yummerlicious.

So, that's what I've been up to.

Update to Supa Fly Granola

Because granola, like life, is a process!

This recipe, minutely modified from Think Inside the Icebox, makes awesome granola that has clusters. I love granola clusters!!

Homemade Granola

4 cups old-fashioned (not quick cooking) oats
1/2 cup packed light brown sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice (my modification)
1/3 cup vegetable oil
1/3 cup honey
1 teaspoon vanilla

Preheat oven to 300 degrees. In a large bowl, combine oats, brown sugar, salt, cinnamon & pumpkin pie spice. In a small saucepan, heat oil and honey, just until it melts. Stir in vanilla.

Pour the liquid mixture over the oats mixture and stir with a wooden spoon until mixture is covered. Spread on a baking sheet coated with cooking spray or lined with parchment, and bake for about 30 minutes, or until the granola starts to turn golden (bake for less time for softer granola, more for crunchier, drier granola). When cool enough to handle, take a spatula to remove granola from pan and break into pieces. Add dried fruit or mixed nuts to taste (I love dried cherries & almonds).

Store in an air-tight container at room temperature for up to a week.

Eggy Veggie Rice

Eggy Veggie Rice
Originally uploaded by neko_loco

So, it's late at night & I'm hungry. I had a wicked bad migraine earlier today & slept it off, but am left with my version of a hangover. I require: something quick, easy & nutritious that doesn't need me to pay it a lot of attention.

Solution: Eggy Veggie Rice
2 eggs scrambled in a half pat of butter
handful each of mushrooms & broccoli, steamed in microwave steamer bag
handful of pea shoots (these are so super-yum, I'm trying them in everything!)
feta
*all of the above mixed together & served over some jasmine rice*

This was perfect! Filling, fast & a no-brainer.