I’m sort of settling into a temporary routine here and for that I’m very, very thankful. While unemployment can sometimes be quite liberating, it also has a tendency to become monotonous quickly. During the week I’ve made it my business to stick to a semi-schedule and for now its working. No lazing about for me! On the other hand, no non-stop job hunting either. It’s far from productive and it confuses me even more.
I wake up around 7, make breakfast, and eat it leisurely as I make coffee for the two of us. The morning is spent cleaning, getting myself ready for the day, checking e-mail/blogs, and drafting up a post if I have something at all worthy to say. On some days this is the time in which I head out for errands like the market or library. I have lunch at home then pack up my things and head to a coffee shop nearby around 12:30. This time bears a lull typically at most shops (as in me and one other person) and so I don’t feel bad taking up a table for hours on end. At this point, the job hunt ensues. I try to apply to a few a day, focusing on quality versus quantity. For someone like me with very general skills, its easy to get bogged down with the overabundance of possible opportunities. After a few hours and more caffeine than I need, I head home. I blast feel good music and get to work on dinner. I love that Luke and I have supper together every night. We clean up together (I’m a lucky girl) and go on a long walk or settle in to watch a movie.
Later in the evening when the air is cooler, I’ll sometimes pursue some baking endeavors. The days are so awfully hot lately that the thought of turning on the oven is far from my mind. Last night I decided to make an easily portable snack using ingredients I had on hand. They sort of remind me of those Chewy brand bars in appearance, yeah? They taste fantastic crumbled over yogurt or frozen yogurt. Enjoy!
Granola Bars (based on Alton Brown’s recipe )
- 8 ounces old-fashioned rolled oats, approximately 2 cups
- 1 1/2 ounces raw sunflower seeds, approximately 1/2 cup
- 3 ounces sliced almonds, approximately 1 cup
- 1 1/2 ounces wheat germ, approximately 1/2 cup
- 6 ounces honey (I used Orange Blossom), approximately 1/2 cup
- 1 ounces dark brown sugar, approximately 2 T
- 1-ounce unsalted butter, plus extra for pan
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 6 ounces dried cherries
- 1 T canola oil (if necessary)
butter a 8 by 8-inch glass baking dish and set aside. Preheat the oven to 300 degrees F.
combine the oats, sunflower seeds, almonds, and wheat germ.
combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
add the liquid mixture to the oat mixture and add in the dried cherries. stir to combine. Add 1 T canola oil if necessary to make mixture ‘hold’.
Turn mixture out into the prepared baking dish and press down. bake for 25 minutes. Remove from the oven and allow to cool completely (I put mine on a towel in the fridge overnight). Cut into squares and store in an airtight container for up to a week.
Have a wonderful day!