my modern artefact

I am:

thinking about my Dad's birthday and hoping that he likes his new Shun knife

loving this simple granola recipe that I tweaked from Bon Appetit (see below)

interested in this article about Google's new changes for recipe search

looking for a great cushy rug for our living room space—any ideas?

--

gather
5 cups old-fashioned oats
3/4 cup pecans, roughly chopped
3/4 cup walnuts, roughly chopped
2 teaspoons ground cinnamon (I used Vietnamese cinnamon)
1/2 cup canola oil
1/2 cup pure maple syrup
1/2 hot water from the kettle
1 tablespoon bourbon vanilla extract
generous pinch of kosher salt
1 cup dried cherries, chopped
1 cup dried cranberries, chopped

Preheat oven to 300 degrees F. Line two rimmed baking sheets with parchment paper. Toss oats, pecans, and cinnamon in a large bowl. Whisk oil, maple syrup, hot water, vanilla, and salt in a measuring glass. Drizzle over oat mixture and toss to coat. (I find that it's easier to just dive in with clean hands.) Divide granola between two sheets and spread into a thin layer.

Bake 20 minutes; stir and reverse baking sheets (bottom comes to top rack and vice versa). Bake until golden brown about 20 minutes more. If you notice that the nuts are getting too crispy, lower oven temperature to 250 degrees F. Cool sheets of granola on a wire rack and toss dried fruit to combine. When granola has thoroughly cooled, transfer to airtight plastic bags or airtight canisters for week-long snacking.

[1. c. lynn]