This Fall I’ve decided to only shop at thrift stores. It’s cheap, and you never know what you’ll end up coming home with. Plus, most thrift stores usually benefit a good cause.
There are some really great stores to explore in D.C., but over the weekend John and I were able to hit up Goodwill and Martha’s Outfitters. We came home will some real gems (and a couple turds).
I swiped up any black sweaters I could find because that’s my uniform at work, and John bought an ill-fitting suit (it was only $8). I also picked up some dishes and other photo props because my goal is to set up a home photo studio like this. John bought a Super Nintendo because he’s a boy.
At Goodwill, John spotted a vintage wet bar and we both had visions of setting it up in the living room and having sophisticated Mad Men-style cocktails served from it. We came home without it, but later that afternoon, John went back, bought it and hauled it home with a friend.
Well, it looks terrible. What looked vintage-y in the store, just looks old and banged-up in our place. The proportions are all wrong for the room and really, how often do we make cocktails or have any bottles of liquor to store in it? It’s still in our house but I’m trying to convince John that we should just sell it on Craigslist for a profit.
Between all the thrift store trips, I made a big batch of this granola. I love making things that are just basic recipes and have endless possibilities for variations. This Fall Harvest version is full of dried figs, cranberries, pumpkin seeds and toasted pecans. The cinnamon brings it all together for a yummy fall breakfast since it is not quite cold enough to make a pot of oatmeal. I’ve also heard that peanut butter and granola sandwiches are good, but I have yet to try it. (Disclaimer: I heard this from my BFF who puts green beans in her lasagna and makes her enchiladas in a bowl).
This recipe makes quite a bit but it is easy to put half in a tupperware and share with your neighbor (or culinarily-creative BFF).
Fall Harvest Granola
adapted slightly from A Cozy Kitchen
Note: I’m thinking of making another version which will have apricots, banana chips, and coconut with hints of vanilla and crunchy almonds.
3 cups old fashioned oats
1 cup pecans, coarsely chopped
1 cup raw pumpkin seeds (the green ones, also called pepitas)
1/2 cup brown sugar
1/2 teaspoon cinnamon
1 heaping teaspoon kosher salt (less if using table salt)
1/4 teaspoon cardamon
1/2 cup olive oil
1/4 cup agave syrup (other sweeteners will work but I like the neutral flavor of agave)
1/2 cup dried cranberries (or more if you like)
1/2 cup dried digs, chopped
- Preheat oven to 325° F.
- In a large bowl, combine oats, pecans, pumpkin seeds, brown sugar and spices. Toss to mix it all up.
- Add the olive oil and agave and stir to coat everything.
- Spread on a baking pan in an even layer and bake for about 35-45 minutes until nice and toasty. Stir every 5-10 minutes, especially towards the end of baking. Be careful not to burn the nuts!
- Let it cool completely on the pan and stir it around a few time. It will get crunchier as it cools.