About 16 years ago I was busy at home when I got a surprise visit from an old medical school friend. She just dropped in and we had a brief though lovely visit. It was one of those moments, though, when I realized how much I’d changed in the small handful of years since medical school. No longer playing the role of fairly straight-laced urban medical school student, I had become something a lot closer to what I am today. To whit: she interrupted me barefoot, pregnant, and mixing up a big batch of home-made granola. How much more cliché could it get?
I’m not pregnant these days, and my feet prefer the comfort of cushioned footwear in the kitchen. But my granola-making has gone even more funky and back-to-the-land. It’s not store-bought oat flakes I’m mixing up. It’s local organic groats, spelt and Kamut that I’ve bought in bulk and flaked myself in my hand-cranked flaker, mixed with organic coconut, raw honey, unsprayed almonds and fruit grown on our own trees and dried in our own kitchen. This is the recipe I’m using today. Gosh, fresh flaked grains make a huge difference to the aroma of this stuff! I’m happily imagining many breakfasts to come.