More Mountains

This weekend, I am in the mountains once again.  Enjoying the cool air, catching up with my favorite food guru, and spending time with this one boy... and, as always, I've been around delicious food. 

After a trail run on the Blue Ridge Parkway, my cousin took me to Over Easy in Asheville for brunch.  Friends, you have to go.  It's a tiny one-room diner with bright walls and friendly service.  The food is to die for.  Seriously, get the Huevos Rancheros and you will taste heaven.  The coffee cups are the coolest part of the restaurant though.  Big, warm mugs that are made by a local potter.  I decided to buy mine, so that I will think of the mountains and my lovely food guru every time I take a sip of coffee in the real world.

Yesterday evening, I went on the best date: jumping off waterfalls in Dupont State Forest, picnicking in front of a beautiful mountain view, and picking wild blueberries! 

I had never been berry picking before.  To be honest, I have always been worried that I'd pick something poisonous and find myself in the ER.  Not last night though... last night ended with a giant pale of blueberries, a tired Annie dog, and wonderful memories made.

Because I haven't done a lot of my own cooking this weekend, I shall revert back to a granola recipe that I made about 2 weeks ago.  I was trying to copy the expensive stuff that I always find myself splurging on at Whole Foods.  I dare say that I did a pretty darn good job!  Enjoy!

Delicious Granola
3/4 cups pecans
1/2 cup natural almonds
4 cups old-fashioned rolled oats
1 stick (8 tablespoons) unsalted butter
1/3 cup pure maple syrup, cane syrup or honey, at room temperature
1/4 teaspoon fine salt
1 cup dried fruit
1/2 cup white chocolate chips

Preheat the oven to 375°F. Line a large shallow baking sheet with foil. Spread the pecans and almonds on the sheet and roast for 8 to 10 minutes, until lightly toasted. Transfer the nuts to a board, let cool and chop the nuts. Set aside.

Reduce the oven temperature to 300°F. Pour the oats and sesame seeds, if using, in a mound on the same baking sheet. Melt the butter in a small bowl in the microwave; stir in the maple syrup and salt and drizzle on top of the oats. Stir well with a rubber spatula and then spread out the oats in an even layer.

Bake the oats for 30 minutes, stirring once with the spatula halfway through, until the oats are lightly colored. Let cool completely; the mixture will crisp as it cools. Add the berries, chocolate, and reserved nuts and toss.

(This mix will store well in an air tight container for a month.)