When he returns to the kitchen for his coffee, he hears a crackling upon the stove–the whole almonds, slightly blistered from toasting in the oven and poured into the newly-oiled cast iron, are cooling.
He leans into the volume of husks cracking, and listens to almonds. they speak of their journey through fire, while he gazes across the kitchen and through the window through remembering.
He stands up and turns to his warm cup, lightened by a dash of whole and remembers today is. Whom he was is there. Here is his moment, and it’s beautiful.
After his cup empties, he’ll walk to the center, pick up his weekly vegetables; scrubbed and steamed beets and granny apples and sweet young onions will all nestle together into a dish of earthy sweet magenta for dinner. Before he washes the vegetables he’ll turn the cooled almonds around buttery cashews and wide swaths of coconut, handfuls of pebbly raisins, the last third of the medjool dates scissored carefully into pieces. the almonds
cooled beneath breezes, have quit their shouting, relaxed into their skins, let themselves be turned among the rest and doused in syrup for transformation. later a slice will reveal the sweet and salt, the nutty crunch of poems will give way beneath teeth, crisp splinters breaking down for a pause, as words unspoken, chewed, swallowed, savored.
This is my most crafted recipe this year, and it’s definitely the best homemade granola I’ve ever made. It bends to your whims and seems to want to please you, so make it your own. And it couldn’t be easier to mix up a batch while you’re putzing around the kitchen doing dishes or making dinner or whatnot.
3 cup mixture of toasted nuts and dried fruit
1 2/3 cup oats
1/3 cup oats processed into flour
scant 1/2 cup sugar
1/2 teaspoon salt
6 Tablespoons melted butter
1/4 cup honey or maple syrup
2 Tablespoons light corn or rice syrup
1 Tablespoon water
Add any of these optionals to the liquids:
1/4 t. cinnamon (recommended)
1/3 cup peanut butter
1 teaspoon vanilla
Mix everything together and pour into an 8 x 8 that’s been sprayed with coconut oil and lined with parchment. Bake at 350 for 30-40 minutes, cool and sneak bites for the following week.
-Adapted from Deb Perelman’s Recipe