I made this for a ladies’ brunch coming up this weekend. Then I ate half of it while I made my dinner. 

Granola, adapted from Cuisine Tonight:

3 C old-fashioned oats

1 C slivered almonds

1 1/2 tsp cinnamon

1 tsp. salt

1 1/2 C dried cherries

1/2 C dried cranberries

1 C unsweetened shredded coconut

1/2 C packed brown sugar

1/2 C pure maple syrup

Preheat oven to 350˚. Line a cookie sheet with parchment paper.

In a large, dry frying pan, toast the oats, almonds, cinnamon and salt until fragrant (careful not to burn).

Combine cherries, cranberries, coconut, and brown sugar in large bowl. Add toasted oat mixture and combine well, then stir in maple syrup. Spread out on cookie sheet and bake for 18-20 minutes, stirring halfway through.

scottieimages:

Santa Barbara coast just after the sunset. Some of the prettiest coastline in the country!

4 C Mushroom Broth (1 box)

3 C Water

1 tsp miso paste

1 tbls fish sauce (more to taste)

1 tbls soy sauce (more to taste)

5 oyster mushrooms (may substitute shitake), chopped roughly

5 cloves garlic, sliced thinly

4 green onions, white and green parts, chopped

1 baby bok choy, washed well and sliced

1 package fresh chow mein or udon noodles

5-6 large shrimp, peeled and deveined

Juice of 2 limes

Pour broth and water into large pot on medium heat. Whisk in miso paste, fish sauce, and soy sauce. Add mushrooms and garlic, bring to a gentle simmer. Add green onions, bok choy, and noodles, simmer for about ten minutes. Add shrimp and cook until they are just cooked through, about five minutes. Squeeze in juice of two limes, taste and adjust seasoning with soy/fish sauce. Serve immediately.

Oyster mushroom and shrimp noodle soup.