Granola recipe, belly pic and other random stuff

35 weeks pregnant.


Lavella's hair is long enough now that I can put it in a ponytail.

I can't get over how ridiculously cute she looks with the little sprout of hair.

Today marks exactly one week since I weaned her off the pacifier.  She was mostly only using it for naps, bedtime, and "emergencies" when we were out, but I realized that once the baby was born and possibly using one, there would be no way to keep Lavella from having one all the time too.  It would all just get too complicated.  So after her nap last Saturday, I took the pacifier away, and hid them all.  She's found one a few times since, but I just quickly take it away.  There have been a few tears shed, but for the most part she's been fine.  I'm relieved that the process wasn't any more painful.

Here's a pair of socks I just finished -- so miss-matched and clashing, and I love them.  (Greg's comment when he saw me knitting them in the webcam: "Why would you waste your time knitting something that looks like a mistake?")


A sweater I finished last week:




(Practical, because it works both pre and post baby!)

Granola is a filling and nutritious way to start the day.  I does contain a fair amount of fat, but it's mostly good fat.  Plus, a little goes a long way.  It really does fill you up very well.



My mom has been asking me for the granola recipe for a while.  She has the basic idea of what I do (I've adapted my version from the one in Moosewood New Classics cookbook), but here is the full version that I make here at our house:


Maple Nut Granola

Preheat oven to 350.

4 1/2 cups rolled oats (I use Old Fashioned Quaker Oats -- DO NOT use the quick cooking stuff)
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1 cup nuts (Greg likes Almonds, I especially like Pecans, Walnuts and Hazlenuts -- feel free to mix and match whatever you have)
2 cups plain, puffed cereal (I use Kashi 7 Whole Grain Puffs, but you can make your own mixture at the health food store, or whatever you want -- you could probably even use Rice Krispies, but I prefer whole grains personally.)
1/3 cup vegetable or light/reg olive oil
1/2 cup maple syrup
2 T barley malt, molasses, or brown sugar (they each give their own subtle flavors, so experiment for the one you like best -- or use whatever you have on hand)

Place all dry ingredients in a great big bowl and mix well. 

Put all the wet ingredients together (oil, maple syrup, and barley malt or other) in a separate small bowl, and stir very well until thick and completely combined.

Pour wet ingredients over dry and stir until completely coated.  Lightly grease a sided cookie sheet/jelly-roll pan, and spread granola mixture evenly.  Bake for 20 minutes until lightly golden and fragrant.  (If you want, you can stir half-way through so that the browning will be even, but I like to just let it brown on top so that you get the extra toasty flavor, and still have somewhat raw grains throughout the rest for maximum health benefits.)

Remove from oven and put pan on top of cooling rack.  Stir.  Continue to stir every so often until cooled.

Add raisins or other dried fruit if you wish to the completely cooled granola, and eat! 

NOTE:
Variations are endless.  Substitute or add more/different kinds of raw seeds, vary up the fruit, add unsweetened or sweet flaked coconut, chopped dark chocolate or tiny chocolate chips.  Whatever sounds good probably is.  If you have a great variation idea, I'd love to hear it, so tell me all about it in the comments.

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