My Friday’s flowers bouquet- lime mint, peppermint, rosemary, and feverfew. I laugh every time my little ladies mistake feverfew flowers for chamomile, the bitter expressions are so funny! If you ever get a chance to nibble a feverfew flower, nibble with caution!
Fauna and I did a little thrifting today and found these lovely vintage sheets (my newest addiction), which we put in the washer as soon as we got home, then hung them on the line to dry.
I will be sewing them into drawstring bags for my Etsy shop this weekend.
Granola Recipe
I made this granola yesterday (adapted from a Martha Stewart recipe I found in an old magazine) and we have been snacking on it all day. This recipe makes a lot of granola- about 12 cups.
3 tablespoons unsalted butter
1/2 cup light brown sugar
1/2 cup honey
2 teaspoons pure vanilla extract
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup water
4 1/2 cup rolled oats
1/2 cup wheat germ
1/2 cup bran
1/4 cup flax seeds
1 cup raw almonds
1 cup pecans
2/3 cup dried cranberries
2/3 cup golden raisins
2/3 cup dried apricots sliced into small pieces
or use your favorite dried fruit and nuts
-Preheat oven to 250.
-Melt butter in saucepan over medium low heat, add brown sugar and stir until sugar melts. Take pan off the heat.
-Stir in honey, vanilla, water, and salt. Stir until well blended.
-Add remaining ingredients in a large bowl, stir until well blended then drizzle the liquid mixture over the top of the dry ingredient mixture while stirring and coating everything evenly.
-Place granola on two rimmed baking sheets, spread evenly.
-Bake, stirring occasionally until golden brown (about 1 1/2 hours). Cool on baking sheets, put in an airtight container and it will keep for 3 weeks.
Mix with yogurt, sprinkle on fruit, or eat it plain as a yummy, healthy snack.
Have a great weekend!
“That’s all.”
The post blissful domesticity- herbs and a granola recipe appeared first on 5 Orange Potatoes.