Volume XV, Issue 2, May 2011
Page 4 < previous page > <next page>
Your ears need my attention......
is the NEW Contest!
Nice artsy prizes. Enter stories or PHOTOS by July 1st, 2011
Contact me.
(Sample by Marj Baker)
Sanji (11) is the old guy who cleans up the pup Gumbo (3) the complainer.
Flip Video from our Brunch is on the BCOA website
Note from Karen Sahulka:
I think we had a lovely group at your house for the brunch.
The food was great- especially your blintzes I think they were even better than the last time, if that is possible. The dog sing was really incredible; not many people get to experience something like that in a civilized setting. I played it for Roy- he thinks the four-leggeds have a lot of soul and loves the way they throw themselves into the music. So do I.
Here’s the link for the video on Youtube - BASENJI CHORUS
Homemade Granola
Inspired by Sarah Chase's Open House Cookbook
submitted by Angela Galardi
Prep Time: 15 minInactive Prep Time
Cook Time: 45 min
Serves: 12 cups
Ingredients
4 cups old-fashioned rolled oats
2 cups sweetened shredded coconut
2 cups sliced almonds
3/4 cup vegetable oil
1/2 cup good honey
1 1/2 cups small diced dried apricots
1 cup small diced dried figs
1 cup dried cherries
1 cup dried cranberries
1 cup roasted, unsalted cashews
Directions
Preheat the oven to 350 degrees F.
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 13 by 18 by 1-inch sheet pan.
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.
