Okay so that is up there in the bad “dad jokes” category but I couldn’t help myself.
So we bought a house… Yeah!!!! no more rent, we can do what we want, a nail here, some paint on this wall, redoing the kitchen to what WE like…. and aparantly the bathroom (?!?!?) because the shower membrane is leaking….what the F*. Yep I am guessing the previous owner knew that and had no problems not telling anyone, a coat of paint and it looks like a new bathroom… Oh well add that to the list (and the mortgage?!?!)
The other thing with owning a house is you actually have to take care of it. No more gardeners paid by the landlord to cut the lawn. So here I am, a Parisian city girl try to figure out my garden: what kind of lawn mower do I buy? how to do you the edges? what do you mean botany council doesn’t have green bins? how much do you prune the edge? what kind of plant/tree is that? Why on earth does australia have so many garden spiders? How do you kill a spider whose web takes 1/2 of your garden and is the size of your hand?
aaaarrrgggg Can I have my TV show “I am a city girl get me out of that garden”?
Since it looks like I will need a lot of energy to maintain this house and I am way better in the kitchen, I decide to make my own granola.
This was a first try for me and I have to say what a success, I will never buy granola from the shops ever again. It’s so easy and tasty. The coconut oil gives it a real nice taste, and the oat will give you all the energy you need for a good morning. I added wheat bran, to help with digestion.
Almond and Vanilla Granola
Ingredients:
- 2 and 1/2 cups rolled oats
- 3/4 cup almonds sliced and while
- 100g pepitas
- 1/2 cup (120ml) pure maple syrup
- 1/4 cup (60ml) melted coconut oil
- 3 Tablespoon of wheat bran (optional)
- 1 Tablespoon vanilla extract
Directions:
Preheat oven to 150 degrees fan forced. Line a large baking sheet with parchment paper.
In a medium bowl, whisk the maple syrup, the vanilla extract, and coconut oil together until combined. Add the rest of the ingredients. Make sure all of the oats are moistened.
Spread onto the prepared baking sheet and bake for 30 minutes, stirring at 15 minutes. It will get a nice crunchy texture when it cools down.
It will keep for up to 3 weeks in an air tight container.
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