With two chefs in the house, we don't often go out to restaurants. When we do getting our attention can be a challenge. I do have a few favorite restaurant finds that I wanted to share with you but I will warn you that I am not as verbose as Rose. Also, there are several others that could have made the list but I will save that for an old stand-bys post. Cheers! Patrice Patissier - MontrealPatrice Demers is one of the treasures of Montreal and we wanted to see if the legends were true. They were absolutely well deserved, from entrees to the two dessert courses we were in heaven for the night. Lupa - New YorkOn a recent trip to New York, I discovered the octopus at Lupa, incredible is an understatement. The sommelier was wonderfully helpful, the food divine, and the company was a pleasure. The perfect evening. Food Dance - Kalamazoo, MichiganA little treasure in Kalamazoo, Michigan. Food dance is locally sourced and always delicious. With an attached food shop and cooking courses it is developing a strong food culture in Southwest Michigan. Le Pichet - SeattleLe Pichet is worth the cross country flight. It is classically French with a hint of Seattle. Don't get me wrong there was little that I ate in Seattle that I didn't love but I would plan my next trip around the breakfast at Le Pichet. If you have any recommendations for me to try I'm not shy and I am will to expand my list.
Granola is so easy to make in bulk that it is the perfect little homemade gift. It is perfect for housewarming presents, a hostess gift, a new mom, or even a welcome gift for houseguests. Not only is it eay to make but you can customize it to your tastes or for the reciepient. Not a fan of cinnoman? Leave it out or add a different spice. Want to add some rolled rye or barley, go crazy! Once you've made this recipe, you will start to play with it more and more. We'd love to hear about your combinations so don't be shy, be adventurous! The granola is lightly crunchy on its own but you could add a variety of nuts, dried coconut flakes, or even chocolate (after it has cooled). And depending on the additions it can be eaten with just milk, on yogurt or even on ice cream. Bottom line? We love it this recipe for it's versatility and its simplicity. Enjoy!
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November 2019
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