Sue的手記

At Costco I found the BEAR NAKED GRANOLA, which was extremely tasty and free of additives. The ingredients of its Fruit and Nut Granola are as follows:

whole grain oats
wildflower noney
expeller pressed canola oil
almonds
raisins
sweetened cranberries
coconut
walnuts
pecans
maple syrup
oat bran
whole grain flax meal
sesame seeds

mix all ingredients, bake under 325 degrees for 25-30 minutes, is all there is to it!! I shall be trying out home-made granola soon...

Other flavors carried by Bear Naked:

All Natural Granola: Fruit and Nut, Banana Nut, Peak Protein, Apple Cinnamon

All Natural Low Sugar Cereal: Vanilla Almond Crunch; Triple Berry Crunch

100% Organic Hot Cereal: Rolled Oats; Medly

All Natural Oatmeal: Peach adn Nut; Triple Berry; Banana Walnut.

Mustard has sparked appetities and tingled tastebuds since the Stone Age. The Greeks valued teh seed as flavoring and medicine. Early Romans ground the seeds with wine--a receipe still used today. the Roman Empire spread mustard across Europe. Over the centuries, local preferences shaped many different recipes, each with loayl followers.

The spice had a different history in England. Jeremiah Colman refined the process of milling mustard seed into a simple dry powder. The english developed a passion for mustard made by adding cold liquids to his dry mustard. Small, lidded pots for serving the paste soon followed.

Garlic and Peppercorn Mustard

1/4 cup mustard seeds
1/4 cup red wine
1/3 cup red wine vinegar
1/4 cup water
1 tbsp. dried green or black peppercorns
1/4 tsp. allspice
1/2 tsp. tarragon
1/2 tsp sugar
1/4 tsp. black pepper
2 large cloves garlic - crushed in a garlic press
1 tsp. salt

combine mustard seeds, red wine, vinegar, water, peppercorns in a ceramic bowl and let stand overnight or at lesast 2 hours.

When ready to proceed, add the salt and sugar and stir to dissolve. Place this mixture and remaining ingredients in work bowl of food processor (or blender, food mill.) Process until mustard seeds are almost ground, leaving mixture rough. Place mixture in double-boiler and heat over simmering water to thicken and meld flavors. If mixture is too thick, add a few drops of vinegar or water.

Cool, ladle into a clean jar and refrigerate.

--From a handout obtained at the Napa Valley Mustard Festival, April 2006--

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