I absolutely love cooking one pan hashes they mostly start the same, avocado or coconut oil and the addition of an onion and probably a sweet potato, then they grow from there. I have found it is one of the most effective ways of getting the most amount of vegetables on a plate. This particular version was inspired by my recent trip back home to Portland where I had a rib dish that was based on potato and apples, it was warm, sweet, and comforting.
The end all be all for grain-free granola. I have been messing with a grain free granola recipe for most of the summer, but finally dialed it. And here it is for you: in all it’s warm cinnamon-y glory. Now go, and fill your kitchen with the smell of baking granola (it rivals the smell of baking bread).
Blogs are funny thing, aren’t they? Something that many of us had at one point, most acting as journals from our high school (or, scariest of all, before high school) days. This little section of the Internet always brought me so much joy, but since I abandoned it much like how I abandon a cold cup of coffee that sits there for a painful amount of time before I walk it to the kitchen, it has acted as a reminder of what was and what could have been.
I ran this blog through my high school and early college days a time when school was a part time job. But when I decided to transfer to a more selective university I had to eliminate things from my life that were taking up too much time, and this blog was one of them. But isn’t it funny how life can bring you full circle?
Here I am a fresh college graduate, and transplant to California, but one thing has stayed the same: I still cook all the time.
I don’t know what the future holds, everything seems so uncertain right now. I can’t make any promises for multiple posts a week, consistency is something that is lacking in everything I do right now. All I know is that I am back, and it feels a lot like coming home.
Cheers for now, dear ones, I look forward to renewed adventures in the kitchen with you.
(Photo credit: Marian Solano)