I hope everyone had a fantastic Christmas!
I’ve been spending the holiday in Buffalo with my fam, and for the first time in a while we didn’t have a white Christmas – sadz.
But I have to admit, that was good news from a running front. Trying to run through ice and snow is definitely not my favorite, so I’ve only had to deal with the gnarly cold. Weather.com told me it wasn’t going to dip below 30 degrees or so while I was here, but in true Buffalo fashion I woke up on Christmas Eve to a bone chilling 12 degrees on the thermometer.
I truly could not feel my hands for most of the run – even with two pairs of gloves – but got in 8 miles with a few quicker ones thrown in at the end and felt really good minus the upper extremities.
It took about 15 minutes to regain feeling in my hands – since winter is just beginning, I think I need a new strategy for keeping them warm. Losing a finger or two doesn’t really sound that appealing.
Granola & Gifts
I never know what to get a lot of my family members – grandparents, aunts and uncles – so I decided to get all Martha Stewart and make something edible and a little creative: homemade granola in cute little canning jars.
Before you knock it, I have to tell you that this granola is some of the most delicious I’ve ever tasted.
I used a recipe from the New York Times that was adapted from the acclaimed Eleven Madison Park – an NYC restaurant that gives the granola to patrons as they leave.
The festive colors were perfect – pistachio (green), dried cranberries (red) and coconut (white).
It was super easy to make and SO GOOD. Seriously – not too sweet, and the combination of flavors was just perfect. I could eat it by the handful.
But I resisted, and instead packed it in sandwich bags and flew it to Buffalo, where I filled the little jars and tied on some festive bows. For someone who can’t wrap a present to save her life, this is quite an accomplishment.
Granola with Pistachio, Cranberries and Coconut
(adapted from this recipe)
2 3⁄4 cups rolled oats
1 cup shelled pistachios
1 cup unsweetened coconut chips
1/3 cup pumpkinseeds
1 tablespoon salt
1⁄2 cup light brown sugar
1/3 cup maple syrup/agave nectar mix
1/3 cup extra virgin olive oil
3⁄4 cup dried cranberries
1. Preheat oven to 300. In a large bowl, mix together the oats, pistachios, coconut, pumpkinseeds and salt.
2. In a small saucepan set over low heat, warm the sugar, syrup and olive oil until the sugar has just dissolved, then remove from heat. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.
3. Line a large rimmed baking sheet with parchment paper and spread the granola over it. Bake until dry and lightly golden, 35 to 40 minutes, stirring a few times along the way.
4. Remove granola from oven, and mix into it the dried cranberries. Allow to cool to room temperature before transferring to a storage container. Makes about 6 cups.
Question: Do you ever give edible gifts? How do you keep your hands warm in the winter? And, how was your Christmas?
