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Simple Granola

March 5, 2015 by Asharae Leave a Comment

Do you ever stand in the cereal aisle, lusting over the boxes of granola, wondering to yourself, “Why are those boxes so tiny? And why on earth are they so expensive??” Me too, my friend. Me too.

Making your own granola really isn’t difficult at all. I’ve adapted this recipe from Deb Perelman’s The Smitten Kitchen Cookbook – she’s already done the hard work of perfecting the granola crunch, sweetness ratios, and all that. I just simplified it a bit further by only using what I had on-hand. She uses a 1/4 c of wheat germ in her recipe, and I’ve yet to find it at our local grocery store – so mine has no wheat germ. Feel free to add it back in if you like! I also added a bit of nutmeg and let the nuts be an optional addition. If I’ve got some on-hand, I’ll add them. But this granola is still delicious without!

I remember when my mom would make granola it always seemed to be a big production – huge bowls of ingredients, multiple pans in the oven at a time, and all that stirring. So much stirring.

For this recipe you just need one bowl (okay two actually), one pan, and you only have to stir the granola once in the middle of baking. Super simple. And delicious. Enjoy.

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Simple Granola

Adapted from Deb Perelman
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins

Ingredients
  

  • 3 c old fashioned rolled oats
  • 1 c sweetened shredded coconut
  • 1 c walnuts optional
  • 1/4 tsp ground cinnamon
  • Dash of nutmeg
  • 1/2 tsp coarse salt
  • 2 Tbs olive oil
  • 1/2 c real maple syrup
  • 1 large egg white

Instructions
 

  • Preheat oven to 300 F.
  • Stir together oats, coconut, walnuts (optional), cinnamon, nutmeg, and salt.
  • Add olive oil and maple syrup to oat mixture, stir together.
  • Whisk egg white in a small bowl until frothy. Add to oat mixture and stir well to combine.
  • Spread oat mixture on a parchment-lined rimmed baking sheet.
  • Bake for 20 minutes, remove from oven and use a spatula to turn granola, being careful not to break the pieces too much. Bake for 25-30 more minutes, or until granola is brown and toasted.
  • Let granola cool completely on the pan. Move to an airtight container and store up to two weeks.
  • Serve with milk, over ice cream, or sprinkled over plain Greek yogurt with a drizzle of honey and some dried cranberries - that's my favorite!

Notes

If you're wondering what to do with the egg yolk you're left with after making this granola, you could always make these cookies! They call for one egg and one egg yolk.

 

Filed Under: Breakfast/Brunch Tagged With: breakfast recipe, brunch recipe, easy recipe, simple recipe

Blueberry Syrup

July 29, 2014 by Asharae 2 Comments

Blueberry-picking season has come and gone where we live in North Carolina, but if you live a little further north you’ve still got time to find a local blueberry patch and pick your own! A couple weekends ago we heard about a blueberry farm just a few minutes from our house, so we got up on Saturday morning and came home $11 lighter and nearly 4 pounds of blueberries richer!

Our first order of business was to make crepes and blueberry syrup to go with. Tim is the crepe-master, and the only one of us with enough patience to make a whole batch of crepes and not get discouraged when the first two don’t turn out right. While he mixed up some batter, I looked up recipes for blueberry syrup and landed on this one. It seemed simple enough and didn’t call for any ingredients like corn syrup or corn starch, which I rarely have around. You only need three ingredients plus some water for this recipe – it really couldn’t be much simpler.

If you end up with extra blueberries like we did, you should enjoy them in pancakes or muffins, on top of yogurt, blended into homemade lemonade (SO good), or just eat them right out of the bowl.

As for the blueberry syrup, it’s just as good on some vanilla ice cream for dessert as it is on pancakes, waffles, or crepes for breakfast!

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Blueberry Syrup

Recipe from Balancing Beauty and Bedlam
Print Recipe Pin Recipe

Ingredients
  

  • 2 cups of fresh or frozen blueberries
  • 1/2 cup water
  • 1/3 cup of sugar
  • 2 teaspoons lime or lemon juice

Instructions
 

  • Combine one cup of blueberries, sugar, water, and lemon or lime juice in a small saucepan.
  • Cook and stir on medium heat for 2-3 minutes until the sugar dissolves.
  • Bring to a boil, then reduce heat to low and simmer, uncovered for 15-20 minutes or until it begins to thicken. Stir occasionally. Blueberries may split while heating - that is okay!
  • Stir in remaining cup of blueberries and cook for 2-3 more minutes until blueberries become soft.
  • Serve warm with pancakes, waffles, crepes, ice cream, you name it!

 

Filed Under: Breakfast/Brunch Tagged With: blueberries, breakfast recipe, brunch recipe, syrup

Fears, Writer’s Block, and Iced Coffee

May 13, 2014 by Asharae 4 Comments

I sat down to write this post last night. And the night before. And nothing would come to me. My mind went completely blank. The fear started to set in. The lies began whispering in my ear that I have nothing to say, that no one cares what I say anyway. I began to wonder why I even started this blog. I went back and read my first post to remind myself – but it didn’t help. Still no words. I re-read my About page – maybe that would help? Nope.

I wanted to be profound and eloquent, but I am naturally neither of those things. I finally closed my laptop, the screen still blank, muttered a few words to Tim about feeling discouraged, and shuffled off to brush my teeth and throw myself into bed (with dramatic sighs I’m sure.) He crawled into bed next to me a few minutes later, and with sweet and gentle words, tried to encourage me. I was too busy being selfish and self-focused and acting out the exhaustion I was feeling to hear much of what he had to say, but this morning I remembered him telling me to be honest.

He reminded me that I didn’t create this blog to be a perfect place where I share our perfect little days when I feel I have it all together and figured out. (Those days are all too rare anyway that I’d never write if that was the case.) He encouraged me to write truth and honesty, rather than wait till my words are polished and perfect. So here I am. Feeling broken, imperfect, weary, and incapable.

I’m carrying the weight of big things like our NC Weddings for Freedom chapter – Tim and I are hosting a meeting next week for any wedding vendors interested in joining our fight against human trafficking. Fear whispers in my ear that no one will show up to our meeting, that no one cares and nobody’s going to stand with us. I’m clinging to the fact that we are simply vessels for God to use and that I’m incapable of doing this on my own. That’s the whole point isn’t it? We can’t do this on our own. That’s what joining this community together is all about.

I worry for my mom who is in a job that demands too much of her. She works harder than anyone I know, offering creative and innovative solutions for her students and teachers, working late into the night and early in the morning, rarely even having time to eat during her busy school days. I see how much she pours herself out and lament how little she gets back in return.

I wear myself out over making sure our clients are happy. I struggle with the balance of sticking to my creative voice versus making sure they’re happy. It’s a dance of crafting what I believe is beautiful and giving our clients an experience that we have spent years developing, versus the voices that claim “what you do is just a service, you’re just there to make the client happy.” I’ll be honest – I don’t balance that well. Everything within me wants to reject those words and trust my creative voice wholeheartedly. We struggle and strive toward drawing our couples closer to one another through how we photograph and film them. Obviously we hope that makes them happy and we hope they’re happy with the photos they end up with. Where is the creative balance though? It’s something we’re constantly learning and growing in.

And then there are the little things. They’re little worries that gnaw at the back of my consciousness, and when added all together tend to overwhelm me a bit. Our car is in the shop right now – how much is it going to cost this time?? What’s for dinner tonight? When am I going to get around to painting our front hall? How am I going to grow this blog in my free time (free time? what’s that?!) When are we going to have our student loans paid off? When are we going to have kids? How are we going to pay rent this summer while Tim’s paycheck is no longer coming in? How long are we going to stay in this house? Where will we go next? I should probably stop, huh? I can just see Tim shaking his head later when he reads this, telling me I can’t carry all of these things. And he’d be right. They’re not mine to carry.

What are you trying to carry today? What fears, worries, hesitations do you have? What do you need to let go of? Let’s let go of these fears together.

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There’s really no recipe needed for this iced coffee. Since the weather is quickly warming up here in North Carolina, I’ve found this is my go-to afternoon caffeine source. Whenever I have leftover coffee in the pot, I pour it into the ice cube tray in our freezer. Using coffee ice cubes rather than regular ones ensures your iced coffee doesn’t get watered down at all! You can pour hot or cold coffee over your coffee-cubes (just use more ice if you’re using hot coffee obviously.) I prefer mine with a little caramel macchiato flavored creamer and some milk, but you can drink it plain if you’re into that sort of thing. I worked at Starbucks for a brief period of my life while we lived in Seattle (before I realized how much of an introvert I am and how little I enjoy serving obnoxious, demanding customers), and despite that (or more likely because of it) I’ve never enjoyed drinking coffee black. I’m over it. Give me some sugary creamer and I’m a happy camper.

Also, just a side note. It’s ridiculously difficult to accurately pour creamer into a cup of coffee with one hand while balancing a heavy camera with the other hand, looking through the lens, focusing, trying not to block your own light with the one hand, and trying to get a steady photo of the creamer ever-so-gently pouring into the glass with the other. Tim wasn’t home to help assist the day I took these photos, so I’m pretty proud of that singular in-focus creamer shot.

 

Filed Under: Drinks Tagged With: breakfast recipe, brunch recipe, coffee, easy recipe, fears, writer's block

Simple Breakfast Tacos

May 5, 2014 by Asharae Leave a Comment

Happy Cinco de Mayo you guys! Hope you had a wonderful weekend full of adventures! Tim and I had our first weekend off since March, so we spent it up in Raleigh and Durham visiting friends, going to the Handmade Market, eating good food, and going to a Durham Bulls game – we couldn’t have asked for better spring weather to spend all weekend outside!

We’re also (finally) getting a start on our garden here and we spent yesterday afternoon picking up additional flowers and veggies for our front porch and raised-bed garden. We brought them home, did a little research on Smart Gardener (highly recommend for anyone starting a garden or wanting to learn more!), and carefully placed each tomato and pepper plant in the soil. I’ll be honest – the main reason I have a garden is to be able to make salsa all summer long. Salsa and bruschetta and tzatziki. That’s pretty much it.

This year we’re adjusting what we’re growing to exclude the peas and beans that we never got around to eating last year (they’re still in our freezer) and include a few new veggies that we haven’t tried before – namely zucchini and eggplant. We’re trying a few new tomato varieties that we’re pretty excited about, and we even planted marigolds and basil next to the tomatoes to test out the theories that marigolds help tomatoes grow better and basil makes them taste better! Who knew? (Lots of other well-seasoned gardeners, that’s who. Not us though – we’re learning as we go!)

We’ve still got some extra space in the garden and we haven’t yet figured out what we’ll plant. Have you grown veggies in the past? Anything in particular that is easy to grow and produces tasty veggies? Anything we should shy away from that’s difficult to grow?

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In honor of Cinco de Mayo I’ve got a simple recipe for breakfast tacos – who says tacos can only be for lunch and dinner?? You already know that I’m more of a savory breakfast person than sweet, so I absolutely love meals like this one for breakfast! Feel free to add your own flair to this recipe – add some salsa or jalapeños, brown some breakfast sausage and toss that in, slice up an avocado and include it in your taco.

This would make a really fun brunch for a group of friends – you could set up a make-your-own taco station with tiny bowls for each ingredient, brown some sausage and cook up a large batch of scrambled eggs, and have everyone assemble their own tacos!

Simple Breakfast Tacos

Asharae Kroll
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast/Brunch
Cuisine Mexican

Ingredients
  

  • Eggs 2-3 per person
  • Small Flour Tortillas 2-3 per person
  • Cheddar Cheese or queso fresco if you have it!
  • Your choice of red onion cilantro, tomatoes, salsa, avocado, lime juice etc.

Instructions
 

  • Whisk eggs together with a splash of milk and a dash of cumin, chili powder, a little salt and some pepper. Scramble over medium-low heat in a greased pan.
  • Heat tortillas and serve topped with eggs, cheese, and your choice of red onion, cilantro, tomatoes, salsa, avocado, a spritz of lime juice, or whatever other goodies you'd like to add to make these breakfast tacos your own!
  • You could also add browned sausage or cooked bacon to give these tacos a little something extra!

 

Filed Under: Breakfast/Brunch Tagged With: breakfast recipe, brunch recipe, easy recipe, tacos

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Hello there!

My name is Asharae. I’m a photographer by trade, wife to an amazing man, and mama to three little ones. I am passionate about creating good food, sharing meaningful conversation around the table, trying new things, and encouraging others to do the same.

Welcome to This Wild Season! This is a place for sharing what I’m learning in the kitchen and outside of it. Most of all, it is a challenge to myself and to you to slow down, be present in the moment, and re-learn how to savor food and conversation around the table.

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