Eight: 52 and Things

52o

52c

the 52 project.
Portraits of my main squeeze(s) every week.

Winter Break: It was quiet, and full even though we didn’t go anywhere vacation-ish. Work and play happened, like any other week, but it was a little richer with friends and warm drinks. A nod to the joys of Winter, yes, but feeling in the end like a readiness to say goodbye. We’re still in it; just a thing we have to admit to ourselves. The position of the sun makes 12 degrees feel somehow more tolerable than even just a few weeks ago, and brightly glittering snow is so much more hopeful than dull, grey snow under an overcast sky, so I think we’ll manage.

I’m deep in scheming and dreaming up a trip out West in April to visit family and teach some workshops. Places I’ll hit this go ’round: Portland, OR, the SF Bay Area, and Denver, CO. I’ve got the latter location covered for a venue, but am still contemplating the other two. A new spinning workshop, and the tried-and-true nuno felt class are on the table. More information will be available soon, but if you have any requests, ideas, venues to suggest or offer, do let me know! All is still in the planning stage.

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In other news: granola. I’ve posted about what I like to call Culture Crunch before, and I totally forgot about how I used to sprout sesame seeds to add to the mixture. Next time! This time, I went back to the original recipe that inspired my fermented granola experimentation and played with some of the post-fermentation wet ingredients. To the honey mixture, which I increased a tad, I added a generous scoop of peanut butter, probably about 3/4 cup for a doubled recipe, and a few heaping tablespoons of raw cacao powder. As soon as it comes out of the dehydrator, I’ll add soaked and dried sunflower and pumpkin seeds, toasted coconut, and raisins. A little taste-testing reveals that this is a subtle flavoring, not too sweet, which means it will be perfection once the raisins are added. I wasn’t going for cloying, just comforting. Win!

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