Last week was rough for me.
Despite having a sweet tooth as large as my ego, I don’t sugarcoat things. Sometimes life is all sunshine, rainbows, day drinking and unicorns, and other times, not so much. Last week was one of those other times. Clearly, I should have been day drinking.
My recent gallivanting, entertaining and general merrymaking finally caught up with me, and I spent the better part of the week fighting off some kind of virus. It was never bad enough to knock me out, since I didn’t miss a single day of work, but it was enough to have me gargling salt water and in bed by eight most nights. How am I supposed to get caught up with my favorite bloggers or watch the Housewives of Smut County when I can’t keep my eyes open? It’s a problem to be sure.
Not to be outdone, Oscar also got sick, multiple times and once on the stairs, which I thankfully avoided stepping in. As a result, he was affixed to my side or literally my lap for hours on end. Every time I tried to get up, he cried the most pitiful mewl possible, which had me seated for longer than I or my bladder would like.
It should be noted, he has since made a full recovery and is now spending his days rolling in buckets of Nip. Oh to be a cat.
The midges are back, which means my house is covered in swarms of them. For those unfamiliar with this unfortunate phenomenon, the midges are little mosquito type bugs which descend on Cleveland twice a year, sticking around for a week at a time. While completely harmless, they make entering or exiting my home a touch tricky.
In order to get out, you must carefully and slowly open the door giving them a chance to disperse, before barreling through with your head down and your mouth closed. If you deviate for a second, chances of ingesting a pack of pests is quite high. Then again, protein bro.
Work’s gotten incredibly busy the past few weeks, with a side of crazy thrown in for good measure. As a result, I’ve been a tightly wound ball of tension and pressure, also known as a real peach to be around. Thank goodness stress doesn’t make us sick. Oh, wait…
To add insult to injury, I dropped my brand new one week old iPhone, shattering the screen and my chances of ever owning anything nice again. My only hope is the damage is repairable, which means I have an exciting evening planned with Tech People. I’m thinking of greasing their palms with granola, Almond Mango Granola to be exact.
See, you knew I’d get there eventually.
A quick word about this granola.
It’s sweet and tasty; a bowl of nutritional goodness, packed with almond extract and dried mango slices. It’s also made with rolled oats, lots of heart healthy nuts, shredded coconut, and flax powder, which makes this a cholesterol reducing machine and super healthy to boot.
Since there’s nothing to zest or juice, it comes together quickly and easily, with minimal mess or hands on work. It’s also scrumptious, vegan and gluten free, depending on your choice of oats. I’m not sure about other buzz words, but feel free to toss them in there if it applies. Me, I’m just going to add milk and enjoy.
- 3 cups Rolled Oats
- 3 cups Nuts, chopped - I used a combination of Almonds and Pecans
- 3 Tbsps. Flax Powder
- 1/2 cup unsweetened shredded Coconut
- 1 Tbsp. Almond Extract
- 1/3 cup Olive Oil
- 1/3 cup Maple Syrup
- 1 cup dried Mango, diced
- Preheat over to 325 degrees.
- Mix together dry ingredients from the oats through to the coconut. Add almond extract and then olive oil, stirring well to combine. Add in maple syrup, once again stirring to coat everything.
- Once combined, spoon mixture onto a baking sheet. Leave clumped together. Do not spread out on the baking sheet.
- Bake at 325 for 18 minutes, turning it once, halfway through. Remove from oven and let cool for at least 30 minutes and up to overnight.
- Once cool, add in your diced mango and store in an airtight container.
What rough things have you been dealing with lately? Sometimes the simple act of saying a thing is cathartic so vent away.