Happppppp-y mother loving Friday, people. Are you as ready for a two day respite from work as much as I am? Good, good. Without further ado, here are a few things I’m feelin’. xoxo!
The ‘Big Little Lies’ soundtrack: The most perfect soundtrack to the most perfect TV mini-series just dropped. If you weren’t able to watch this murder drama that just ended on HBO, do yourself a favor and take today off (or if you’re at work, just walk out right now), hunker down in your bed, get online and immediately devour this series. I’m serious. And not only was this addictive drama the best thing I’ve seen this year so far on TV, but the soundtrack was ON POINT and masterfully laid into every episode, becoming a character itself.
These red wine braised short ribs were made by a friend last week and holy fall of the bones, Batman. They were so tender and mouth wateringly good, and according to my friend, pretty easy! Spring’s here but from what I’ve heard it’s still cold in most of the country, so you just go on ahead and make this comfort dish:
This Black Long Sleeve Zipper Jacket – $45, as originally seen on Ali Fedotowsky (so cute!) was my answer to finding a cute jacket that wouldn’t break the bank but could go over a dress or jeans. *Note: Get one size up, or else you’ll feel like Fat Guy In A Little Coat.
“The River At Night” by Erica Ferencik – What do you get when you combine Meryl Streep’s great movie “A River Wild” with a story about four best friends on a whitewater rafting trip in Maine, who become lost in the wilderness? A great, scary book.
“Rock and a Hard Place” on HBO – Inspired by The Rock’s own experiences with the law as a youth, this heartwarming HBO documentary follows incarcerated young people who are granted a second chance through a one-of-a-kind boot camp program in Miami and the opportunity to trade an extensive prison sentence for a fresh start. I didn’t know what to expect and was really pleasantly surprised. Get some tissues and watch this… trust me.
Have a lovely weekend!
I ran across this recipe on the mothership (Pinterest, duh) when I was scouting healthy Whole 30 / Paleo-esque recipes a few months ago. I just made it last week and I’m tellin you what… probably best to sprint to your local Sprouts, snap up the nuts & seeds you need for this and get to makin’ some granola. Best I’ve ever had, and there’s not a tsp of brown sugar or a dash of oats in sight – it’s ALL seeds, nuts, coconut oil and a little honey. I’ve been DEVOURING the stash I made of this for breakfast with some almond milk every day, cuz anybody who’s done the Whole 30 / Paleo thing will tell you, making eggs every morning gets to be kind of a drag. The only thing I changed from the original recipe is that I cut the raisins / cranberries / dried fruit… you can add whatever you want; I bought the dried cranberries that you’re supposed to add after this comes out of the oven and cools, but after I tasted it, I didn’t feel like it needed anything else. I also added a dash more salt than it calls for. PS, I feel like the ground cloves are a revelation – anyone who walks into your house while this is baking in the oven will think they just walked into heaven. Here she blows:
- 2 cups blanched, sliced almonds*
- 1 cup pecans*
- 1 cup chopped walnuts*
- 1 cup sunflower seeds*
- 1 cup pepitas (shelled pumpkin seeds)*
- ¼ cup sesame seeds*
- ¼ cup ground flax seed or flax seed meal, you can also use almond meal in place of the flax
- ¾ cup unsweetened coconut flakes
- ½ cup honey
- 6 tablespoons coconut oil
- 1 teaspoon vanilla
- 1 teaspoon cinnamon**
- ½ teaspoon cloves**
- ½ teaspoon ground ginger**
- ½ teaspoon sea salt or kosher salt + a dash after it comes out of the oven
- Preheat oven to 275˚F. Lightly grease a sheet pan or, for easy clean up, line a sheet pan with parchment paper or foil. If you use foil, lightly grease it.
- Combine all the nuts and seeds as well as the coconut in a large bowl.
- Over low heat, combine honey and coconut oil until heated through. (You can also heat the honey and coconut oil in the microwave on high heat for 90 seconds.) Remove from heat and stir in vanilla, cinnamon and cloves, ginger and salt.
- Pour over nut/seed mixture and mix well. Be sure to scrape all the good honey/oil mixture that’s left in the bowl. Spread mixture onto prepared baking sheet (NOTE: I had to use 3 baking sheets).
- Bake for about 45- 60 minutes or until golden brown, stirring every 15 minutes to keep granola at the edges of the pan from burning. Watch carefully after 45 minutes as ovens vary. Once the granola is a nice golden brown, remove it from oven and allow to cool**.