1. I have a cowlick. My grandma told me so. And to be completely honest, I'm not exactly sure what a cowlick is.
2. I have a nickname problem (and I'm not trying to be cutsie)-- chances are, if you are close, I've come up with at least a dozen for you. Take my kitty, Ms. Newt LongJohn Bacon Squeegie BIN for an example. BIN stands for Big Impact Newt. After we watched the movie No Impact Man, we decided MNLJBS was definitely a Big Impact kittay.
3. My feet are pretty much always cold. These chilly November days and nights DO NOT HELP. My thermostat is off.
4. I hate yippy dogs. Although I love animals, I don't understand how someone could possibly love a slimy hot dog on legs that yips at everything from blowing leaves to laughter. Big dogs only, please.
5. I sometimes go to the cupboard when I'm hungry, and eat cereal straight out of the box. In this case, my vanilla pecan granola is totally munch-worthy.
Vanilla pecan granola
Adapted from my recipe for honey macadamia granola, which is based off my mom's basic granola recipe
4 cups old fashioned rolled oats
1 cup pecan halves, chopped
1 stick unsalted butter, melted
1 cup honey (use local)
1 tsp pure vanilla extract
Preheat the oven to 225F with rack in the center.
Grease a glass 9 x 13-inch baking dish. Add the oats and chopped pecans to the dish and mix well.
In a measuring cup or small mixing bowl, combine the butter, honey, and vanilla extract until smooth and uniform. Pour the butter mixture over the oats and nuts and mix well, until the oats and nuts are completely coated.
Bake in the preheated oven for 1 ½ hours (if you like it chewy) to 3 hours (if you like it crunchy), stirring every 45 minutes so that it bakes evenly. When done, remove to an airtight container and cool completely without the lid on. The granola will harden up a little with cooling. Store in airtight container.