the gamut on granola
Gamut is a great word. On June 19, 1999 it was the official word of the day. Did you know there was an official word of the day? The word originally referred to the full musical scale (1529); later it was used to explain a range of colors/hues in a similar way. Now, we use it to describe a full range---or reach---of things from human emotion, to political opinion to, well, granola.
And I wouldn't use the word in the same breath as granola, except for the fact that apparently, it was National Granola Week a few weeks back. I had no idea, but then again 'granola week' likely wouldn't squeeze through the filter of 'what do I need to know logistically to successfully implement multiple children's school/work/social/homework/instrument/foreign language schedules for this week'? Who knows, maybe it is just me, but 'granola week' would've been filtered out, deleted and altogether tossed as an insignificant detail, too trivial to address in our harried-rearing-children-what's for dinner-sign this field trip form-who is driving to soccer pseudo hyperventilating state. Just a lucky guess: granola would have somehow gone unnoticed.
Not that there isn't a time and place for the importance of granola to surface, when it should sift to the top of life's noise. Perhaps that is why someone gave granola it's own week? (Granted, they didn't ask me, but if they had it wouldn't have made the headlines---perhaps not even footnotes---which is probably why they didn't ask me). Despite someone's best efforts to bring granola to my attention---it actually does catch my affection from time to time, all on its own:
When I consume it.
Now that might sound easy, but in reality I am often too harried and reeling and moving and taxi-ing that I fail to notice the food that I inhale en route. It is a good resolution then, and in step with a food philosophy I gladly borrow from French Women Don't Get Fat, to simply notice the flavors and textures of food while it is in my mouth. DO take the time to enjoy your food, by all means, no matter how busy you are. It doesn't mean you have to dedicate a full week to a good-grained cereal, but when you do pop a spoonful judiciously into your mouth, yes please do savor it. Especially since their is a Gamut of Granola to enjoy.
And in the same vein, be vain about your granola. Pick a good one; be snobbish about the nutrition, the taste, the personalization of your granola. You are eating it after all, and if it is made in my kitchen, I will be bagging it and sharing it with my friends. So it is important to be selective about your granola. And thanks to all who were aware of this national week of granola dedication, we now have the gamut of flavors and profiles and grains and sweets and gluten-free and good-as-gravy granola you can possibly imagine. Or that all of them have imagined. But together, despite the fact that granola may have been lost on you or on me, we have this lovely opportunity to benefit from the gamut of granola-making gurus all across the web:
- Granola overview from USAweekend
- Random excerpt on the History of Granola
- Making granola with Mark Bittman, NYTimes
- Great list of granola recipes from Alanna Kellog via Blogher
- Uncle Austin's Granola from Homesick Texan
- Pumpkin Butter and Pepita Granola from Smitten Kitchen
- Blessings Granola from One Hungry Soul
- Laura Dot cooks... granola!
- Your kids will like Peanut Butter & Chocolate Granola from Life, Love, and Food
- Wikipedia weighs in on Granola
And here is the most recent granola that I made, savored, begged-for-the-recipe, and shared:
Connie's Granola* 4 cups oats 1 cup coconut 1 cup nuts (walnuts, pecans) 1/3 cup wheat germ 1/3 cup honey 1/3 cup oil 1/3 cup brown sugar
Bake at 275 for 30 minutes, stirring occasionally. When finished, stir in 1 cup raisins or craisins.*Connie: you know who you are. Thanks for sharing---and giving me permission to share---this granola recipe!