Tuesday, August 21, 2012


When I was in college in the mid 1970’s, natural food stores, co-op’s and bulk foods were all just beginning to appear in my upstate New York college town.  Since I was interested in food and nutrition, I would frequent these stores and try some of the staples.  Granola, in bulk, was a main stay, but I never thought it was any good and I had a problem with bulk food and all the hands going into the bin that had been who knows where!  I quickly switched to the more traditional cereals available.  Fast forward to the last 10-15 years, when my teenaged, and now adult, sons, started eating granola.  Being the good mom, I would purchase all types of granola and ask their opinion, since I still thought granola was tasteless, or too sweet, or cardboard like in texture.  They would say they liked this one or that, and I would buy it, though I still did not like it.  Then, this past year, we were in Oakland, visiting two of our sons and their girlfriends, and we went to breakfast at a lovely spot, and there was homemade granola.  Suddenly, a light went off in my head!  Why not make homemade granola?  I had never even considered the possibility of making it, but I set to work, checking out different recipes.  The one I came up with and adapted was made by Alton Brown, from The Food Network.  It is crunchy, delicious and not too sweet.  You can also change the types of nuts and dried fruits you might add, leaving the amounts the same.  I’ll never go back to store bought granola again.

Recipe after the jump

Tuesday, August 14, 2012

Recipes from the Mothership

I thought I would use this blog as a place to post recipes that I have found and enjoyed.  And I would post recipes that I have been making over the years, when my boys were young, in case they might want to try to recreate those recipes as well.  So here is my first attempt at  “A Taster’s Notes: Recipes”.

Arugula and Lentil Salad with Goat Cheese

Recently, a friend made a delicious salad for us to have in the park and I just could not stop thinking of how good it was, so I asked for the recipe.  It is a light salad, made with tangy arugula, lentils, goat cheese and light vinaigrette.  Modifications can be made, but the essence of this salad is the combination of lentils and arugula.  Enjoy!

Recipe after the jump.