Savoring the Moment

Lately it seems like my mind is always a million different places at once. I am always thinking about the future. I am worried about the significant changes that will happen, going away to college, making decisions about what I want to do next. Thinking about the little things, what I need to do to complete my work, thinking about how I shouldn't be thinking so much about what I want to draw, photograph, and bake. Trying to keep my priorities straight and not neglect my responsibilities, pondering how to redeem friendships with people with whom I have failed to stay in touch.  It can all get a bit overwhelming, yet I know it is the norm. I believe I can speak for most of us by saying that our minds are always just going and going, and sometimes we just have to find a way to make them shut up. 

For me a way to settle the mind a bit is to go out for a walk or run and quietly observe some nature and wildlife. Granted it is still difficult not to let thoughts wander, but it definitely helps to focus outward.

A couple weeks ago as I was walking along the acequia that runs parallel to the river, I came up behind a large apple orchard. The trees still bore wrinkly yet plump red fruit on their skeletal dark limbs and there were literally hundreds of geese and sand hill cranes grazing on the grassy paths among the rows of trees. It was a beautiful sight.

The wind and rain beaten apples reminded me of the apple molasses that I made for the first time last autumn. It is basically just a way to capture the intensified tartness and sweetness of an apple in the form of rich syrup. Previously I enjoyed it integrated into one of my typical breakfasts- mixed into plain yogurt along with plain granola. This time however, I had a bit of a craving to make all components of my “breakfast parfait” from scratch, granola and yogurt included. I was a little surprised to discover how silky and creamy the yogurt became, and the two granolas offer two different spectrums of flavors, mixing warm spices with toasted nutty granola and bright dried fruit. 

There are many ways to become aware of the present, whether it be going on a leisurely walk, taking in a breath of fresh air, or even just relaxing and taking the time to eat a homemade breakfast. Sometimes it can just be so nice to savor the essence, the flavor, the taste, of the moment. 

Homemade Yogurt

makes 1 quart

1 quart 2 percent milk

3 tablespoons plain low-fat yogurt

1. Place milk in a large saucepan over medium-high heat; cook until it reaches 180 degrees F, stirring occasionally to prevent scorching, 5 to 7 minutes. Let cool to 115 degrees F. 

2. Whisk together 1 cup milk and the yogurt. Stir into remaining milk.

3. Transfer to a 1 quart mason jar or leave in the saucepan and wrap without a lid in 2 clean kitchen towels, completely covering sides and top. Let stand undisturbed in a warm place (I found the incubation works best in an area about 100 degrees F. You can try preheating your oven earlier to a low setting then turn it off and place the covered jar or pan in the warm oven) until yogurt has the consistency of custard, 4 to 5 hours.

4. Refrigerate uncovered jar; when it's cool to the touch, about 30 minutes, screw on a tight-fitting lid. Yogurt can be refrigerated up to 1 week.

Recipe from Martha Stewart Living December 2012

Pistachio and Apricot Granola

makes about 1 quart

2 cups gluten free old fashioned rolled oats

3/4 cups raw pistachios, hulled and chopped

1/2 cup pepitas

1/4 cup pure maple syrup

1/4 cup extra virgin olive oil

1/4 cup packed dark brown sugar

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1/2 cup chopped dried apricots

Preheat oven to 300 degrees F. In a large bowl, combine oats, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 30 minutes, stirring occasionally, making sure to bring in the granola from the sides of the sheet, as it browns more quickly. Mix in the pistachios and pepitas and bake another 15 minutes, until granola is brown and well toasted. Take out of the oven, stir in the apricots, and let cool. 

Recipe adapted from Erin's Food Files Love and Olive Oil

Almond Coconut Berry Granola

makes about 1 quart

2 cups gluten free old fashioned rolled oats

1/2 cup coconut flakes

2 tablespoons packed dark brown sugar

1/4 teaspoon salt

1/4 cup honey

3 tablespoons canola oil

1 tablespoon water

1/2 cup slivered almonds

1/2 cup mixed dried berries

Preheat oven to 275 degrees F. In a large bowl, mix together oats, coconut, brown sugar and salt. In a small saucepan, bring honey, oil and water to a simmer over low heat. Drizzle over oat mixture and stir to combine. Spread out mixture on a rimmed baking sheet in an even layer and bake for 30 minutes, stirring occasionally, making sure to bring in the granola from the sides of the sheet, as it browns more quickly. Mix in almonds and bake another 15 minutes, until granola is brown and well toasted. Take out of the oven, stir in the berries, and let cool. 

Recipe adapted from Cook Smart with Pam Anderson 

Apple Molasses

Bring 1 gallon of fresh apple cider to a boil in a non- reactive stock pot over medium-high heat. Lower heat and let simmer until the consistency of thick syrup and reduced to about 2 cups (this can take awhile, so make sure you are around for a few hours). Store in a jar in the refrigerator and enjoy with yogurt, waffles, pancakes, ice cream, etc.