When we were coming home from our trip on Easter Sunday I had such a taste for real food…food from my own kitchen. Though I love to go out to eat, I get so tired of ‘the going out to eat thing’ when we’re on a trip. I think it is pretty much all about how I was raised.
Do you know that I actually remember when McDonald’s came to town? Ray Crock’s first Golden Arches was in a neighboring town, DesPlaines and then the Golden Arches came to the All American City….Niles! We had to save our own pennies to buy fries on the way home from the swimming pool in the summertime. Our parents never took us out to eat. We went camping in the summers…but we didn’t go out when we traveled, maybe an occasional Dog ‘n Suds. We always had delectable pb and j sandwiches at the wayside parks and my mom made grilled cheese on the Coleman stove at our site. We drank Tang and had popcorn and blackened marshmallows around the fire at night, now doesn’t that sound yummy? That was totally the routine in the ’60s and ’70s…oh of course, we also had girl scout thin mints to munch in March.
It was a different world when my kids were young; I think because many of us were frazzled working mothers. I frequented Olive Garden with Jeff in preschool. I taught half-time and we would seriously, go exercise, eat soup and salad, and then take a snooze… every day, or so it seemed. When Em started playing sports, after every meet or game I needed a stack of tens to get me through the week because the girls needed their after game ‘queso’ at Chiles. Yikes, when I think about it, I raised a bunch of fast food junkies!
Thank goodness, Shauna came along. Her short stories about living life inspire me to get out the spices, my food processor and give it a whirl. I turned on my music today and quickly created this healthy/dessert/breakfast food…one word…yummy.
ingredients: 1 c oatmeal, 4 cups of berries (I used raspberries, blueberries and blackberries), 1/2 tsp salt, 1/4 olive oil, 1/4 maple syrup,1/2 c almond meal (crushed small bag in processor), 1 c pecans (crushed or halved) 350 degrees for 40 minutes
Berries down first, crisp next….
Serve with yogurt for even breakfast…or for those who turn their noses up at ‘healthy’ …. ice cream for dessert.
It was so satisfying to make and to eat after a week eating out. Making food for loved ones is Shauna’s passion in life, that and her writing, of course.
Get her new book: Bread and Wine, it is inspiring! PS I love the recipes, but her thought-provoking stories will leave you very well fed.
PS Shauna Niequist’s new book is coming out soon…April 9. This book will be very interesting to those of you who are rearing or think about rearing young children…but also to the almost retired and retired among us.
I wrote another slice about this book in March; not too many of you saw it because I accidentally posted with the wrong date, In that post I included a snippet of her writing- just for a bit of flavor.