Can we all take a quiet moment to reflect on one of the best shows to premiere in 2014? Married At First Sight was one of the craziest, most controversial shows last year – and yet it was also one of the most endearingly real shows to hit the air in quite some time. In case you were comfortably habitating under a rock, the premise was simple: 3 brave NYC singles agreed to marry 3 other singles – STRANGERS – and live together for 5 weeks.
After getting real intimate (and I’m not just talking in the biblical sense), the couples had to choose whether to stay married or legally get divorced.
I couldn’t be more amped. The new season premieres on A&E/FYI TONIGHT! and lest I forget the most important part of this post, my adorable little Sheep, aka my co-blogger, Karrie, is the Executive Producer. That’s right kiddos – she doesn’t just slam Papa Johns and pen music mashups, marriage advice and book posts – she moonlights as a bonafide bad ass in real life. Kinda cool right?
So, drop your plans of watching Real Housewives of Bev Hills tonight, do yourself a solid and tune in. You seriously won’t regret it:
Hello loves! Hope you’re all settling into your Mondays like I am: With trepidation and mostly denial. So, a couple weeks ago I uncovered an incredibly simple, absolutely delicious recipe for Cinnamon Maple Granola, care of fellow bloggess Baked by Rachel. I love this recipe. Not only is it THE easiest thing to throw together, but the mix of ingredients baking in the oven creates the coziest smell in your casa.
Also, it’s an easy snack to throw into a baggie and take to work… or, if you’re like me, eat it all by the time you get to your driveway *cough.
Without further ado…
4 C old fashioned oats
2 tsp cinnamon
1/3 C light brown sugar
1/2 C pure maple syrup (*Definitely use pure maple syrup. I originally used some “light” Mrs. Butterworth’s which was in my cabinet and it totally wasn’t as good)
1/3 C vegetable oil
1 1/2 tsp vanilla extract
Preheat oven to 325 degrees. Prepare a large rimmed baking sheet with parchment paper or a silicone baking mat.
In a large bowl, combine all ingredients. Stir to coat well.
Transfer oatmeal mixture to prepared baking sheet. Spread out into an even layer, pressing down to compress the mixture.
Bake for 35-40 minutes. Remove from oven and cool, untouched, for 45 minutes.
Break into pieces. Lasts for up to 2 weeks!
Makes 4 Cups.
In the words of the great Ina Garten, aka the only person who matters, How easy is that?