Required Equipment

The past few weeks have been a fury of activity for BTG and me. What with signing the papers on our new country home and beginning all the necessary improvements, I haven’t had much time for myself. Really. You should see my nails, they are in desperate need of attention.

What stirs me through all of the tireless renovations are the images of our future days in bucolic paradise, those which appear with every languid close of my eyes or during those last flickering moments of consciousness before slumber. In them, I’m adorned in full rural regalia with all the trimmings.

Alternative forms of transportation are mandatory.

Princess Sovereign by Pashley

Protective equipment, a non-negotiable.

Boots by Le Chameau

Heading to the market will no longer be dread-inducing.

Home Farm Store, Middleburg, VA

And new forms of nourishment will be discovered.

Victoria Sponge with Lemon Curd via Eating for England

FROM THE MT KITCHEN: GRANOLA

Granola scattered across a mountain of greek yogurt is a favorite in the Modern Traditionalist's home, especially when BTG and I are monitoring our waistlines, a perpetual hobby of ours. The high price of most store bought granola is really a bit silly when most of us have the ingredients in our pantries. So apron up, dear reader, and let the spicy-sweetness wash over you.

MT's Granola

2 cups of rolled oats

3/4 cup sliced almonds

3/4 cup pecans

1/2 cup raisins

1/2 cup dried cranberries

1 tablespoon of cinnamon

1 teaspoon of allspice

pinch of nutmeg

1/2 cup honey

2 tablespoons of apple juice

2 teaspoons of vanilla extract

Preheat your oven to 250F. Mix all dry ingredients together in a large mixing bowl. Heat honey, apple juice and vanilla in a small saucepan over medium-low heat until it has a thin consistency. This should take only a minute or two, so keep a watchful eye on it. Mix the honey mixture with the dry ingredients and stir until coated. Spread out onto a large baking sheet (if not non-stick, coat the sheet with oil). Cook for approximately 1 hour, stirring 2-3 times.

I must add, all ovens are different. I've attempted plenty of recipes which instruct one to bake at 350F and my granola has always burned at this temperature in an electric oven but not in my shabby NYC gas oven. Cooking at a lower temperature increases the baking time but eliminates any fears of burning. Burnt granola is quite unsavory. I encourage you to feel your granola for doneness. It should crisp up nicely which may take longer than 1 hour in your oven.

Enjoy as a topping or on its own with milk.