It’s amazing how quickly cravings and habits form. I remember when we went to Asia and I started eating curry, fish and rice for breakfast. At first, my stomach would turn. I was used to milk and sugary cereal. It was so strange. After just a few days though, I started looking forward to my roti canai, and later to my miso soup, rice and pickled vegetables. These days I am pretty much on an oatmeal kick. Oddly enough I love to add some granola to my oatmeal. I know it is an oat-on-oat situation but I love the contrast between the crunchy texture and toasty flavour of granola along with the other seeds and nuts that I also add to my bowl. So, having granola in the house is always a good thing in my book. I try to change up the spices, nuts and fruit that I put in my granola (got to keep breakfast exciting!) and this time I decided to make a second batch of granola based on Local Milk’s recipe. Her granola is the clumpiest that I have ever made. While I love muesli-esque granola, there is something special about the texture of granola clumps (does anyone know what I mean? Maybe because they are usually pretty hard to achieve?). Using her recipe as a base, I decided to make gingerbread granola: deeply spiced, molasses-y, filled with pecans, and dried blueberries and cranberries. It’s the perfect accompaniment to my oatmeal on snowy winter mornings.
This weekend is Canadian Thanksgiving and we were invited last minute to a Thanksgiving dinner for everyone that doesn’t have family around this time of year. To be honest, I don’t have very strong memories of Thanksgiving and so I don’t have many traditions that I draw on in my mind. Of course I think of turkey, stuffing and cranberry sauce but those are things that I haven’t eaten for years. So, when I was thinking of things I could bring, a vegetarian stuffing and gravy came to mind right away. I have been wanting to make a vegetarian gravy for a very long time (especially to be able to use on poutine) and whenever there was stuffing that wasn’t stuffed in the bird or made with meat stock, it was always a treat.
I feel like I haven’t been in here in ages. Even the last recipe was one that I made a while ago and had saved for a busy week. There are a number of reasons why I haven’t been around. First, I had a few kitchen disasters. Two almost wonderful recipe that I intended to post didn’t work as I had hoped. They both tasted delicious but the texture was just off. I am determined to fix them so hopefully you will see them soon. After that, the water main outside of my building broke and we didn’t have water for three days. I have to say, I never realized how many daily happenings relied on having water, so it goes without saying that no cooking took place. I am very grateful to have it back!