When I like something I really like it. I will listen to the same song (currently Simon and Garfunkel's America) on repeat for days at a time or wear a beloved pair of shoes until they fall apart (RIP leopard sandals). But usually my fixations have something to do with food. It might be an ingredient I can't get enough of, a recipe so good it deserves to be made multiple times in the same week, or a restaurant meal worth flying for. I've decided to create this space to talk about the foods I love and hope that others may find their next obsession here too.

I never had the desire to blog until reading Molly Wizenberg's Orangette. I devoured the entire archive in just under two weeks and have been steadily working my way through the recipes I remembered to bookmark. I've long loved her books and podcast and restaurants and now deeply regret missing out on the blog that preceded them all. It seems fitting that my first post is inspired by her.

Granola has never been a food that appealed to me and I’d certainly never considered making my own, but after reading several different recipes for it during my Orangette binge, I was curious. All I can say is WOW. Somehow oats, coconut, and pecans bound together with a little honey and olive oil and a hefty pinch of salt become something much better than the sum of those parts. The salt and olive oil add a savory edge that keeps things interesting. It’s equally delicious with milk or straight out of the jar. I've had it for breakfast every day for a week and I'm still not tired of it.

Coconut Pecan Granola

Adapted from Molly Wizenberg's French Chocolate Granola

3 cups rolled oats

3/4 cup pecans, chopped

1/2 cup unsweetened shredded coconut

2 Tbsp granulated sugar

6 Tbsp honey

2 Tbsp olive oil (olive oil gives this its distinct and addictive flavor)

hefty pinch of coarse salt (I used San Juan sea salt)

Preheat oven to 300° F

In a large bowl, combine oats, pecans, coconut, sugar, and salt. Toss to combine (I use my hands).

In a small microwave safe bowl, combine honey and olive oil. Microwave for a few seconds just until the honey begins to loosen. Stir to combine. Pour over the dry ingredients and toss until everything is well coated.

Spread the mixture in an even layer on a baking sheet and bake for 20 minutes, tossing once halfway through. It is done when the oats are golden and your kitchen smells pleasantly toasty. Give the warm granola a toss then allow to cool completely. Store in an airtight container or zip top bag. If you are a Weck jar fanatic like me, this may be the perfect excuse to buy another.