On Saturday evening I discovered our water wasn’t working. How does water not work you ask? The hot water wasn’t coming out of the faucet at all and the cold water was trickling. There wasn’t enough pressure to flush the toilets. Panic! I called a local small plumbing company solely based on the fact that they were located close to our house. As I dialed I thought “I didn’t ask neighbors for a referral. I didn’t even read Yelp. What’s wrong with me?”. But Mike picked right up, confirmed based on my description that we probably had a pipe burst and told me that he had gone to 20 jobs that day! He agreed to help us come turn off the water BUT he couldn’t do the repair until today. We freaked because WATER. And then we freaked because COST. But we really got lucky. Our water was only out of commission for around 20 hours and the total repair cost under $400 (we had heard “thousands”). I still couldn’t help but think that I could have bought the crib I want for that money. BOO!
In other, less dramatic news, I had granola on my grocery list and completely forgot it. It was either run to the store or sift through the cabinets because I MUST HAVE GRANOLA! I chose to make some while waiting for the plumber.
I made a similar granola a couple of years ago called Spiced Pumpkin Seed Granola. This version is better! The roughly chopped almonds have so much more crunch and flavor than the sliced almonds. Also, the balance of the other ingredients just worked better. I frequently have a issue with homemade granola being either to crunchy/over-baked or too soft. This was the prefect texture and balance of flavors.
The water is back, the dishes are clean and the plumber is paid. Still would have rather have had a crib!
Oat and Almond Spice Granola
- 1 1/4 cups unsalted raw almonds
- 2 heaping cups old fashioned oats
- 1/2 teaspoon salt
- 1/4 cup brown sugar
- 1/2 cup sunflower seeds
- 1 teaspoon pumpkin pie spice (or cinnamon)
- 1/4 cup honey
- 2 tablespoons coconut oil
- 1/2 teaspoon vanilla extract
- raisins or dried cranberries, optional
- Preheat oven to 350 degrees.
- Chop the almonds coarsely and pour them into a large bowl.
- Add the oats, salt, brown sugar, sunflower seeds and pumpkin pie spice into the bowl with the almonds and stir to combine.
- In a small microwaveable bowl, combine honey and coconut oil, and heat for 40 seconds. Stir to dissolve the coconut oil and add the vanilla extract.
- Pour the honey mixture over the oats and stir so that they are evenly coated.
- Pour the oats evenly onto a Silpat or parchment lined baking sheet.
- Bake the oats for 5 minutes and then stir them around. Return to the oven for 5-7 more minutes (I cooked for 7). Watch closely so it won’t burn. (It didn’t look ready to me but I took it out, trusting the recipe, and I’m glad I did. The stated cooking time produces a perfectly crunchy granola)
- Pour the granola and onto a piece of wax paper to cool. Spread it out into a thin layer, about 1/4 inch thick.
- After it cools completely, break the granola into clusters and store in an airtight container.
I adapted this recipe slightly because I only had 2 cups of oats vs. 3. Also didn’t feel like getting the food processor out so I chopped the almonds by hand. Recipe from Lovely Little Kitchen