It happened! Last week! The thing I prepped for all those months! The thing I moved to London to do! I wore a pretty blue dress and said some nice words in a room full of light to the man that I love! And now we are legally bound to each other! (That’s a good thing!)
I’m still a little excited about that whole marriage thing I did last week, if you can’t tell. I hate to sound over-the-top, but the entire day was pretty much a dream. A whimsical, lovely, emotional, exhausting dream. The week started out with my parents, brothers, and grandparents flying over from Ohio to meet Leo’s family and see some sights. We did tourist-y things and ate donuts and drank tea, but before we knew it, the wedding day was knockin’ down the door.
Leo and I got married at the registry office in Morden in a little green room with big windows. We celebrated with a fancy-ish lunch at Petersham Nurseries, which felt like the kind of place a fairy would go on vacation. It was impossibly sunny the whole time. My three little brothers all wore suits. There were flowers everywhere (and my allergies didn’t act up!). We ate a croquembouche. It was gorgeous.
(Yes, it was a beautiful day, but I will let it be known that I did have to take off my floor-length gown completely every time I wanted to use the restroom at the greenhouse. Yes, being naked at my own wedding, albeit in private, was strange.)
As if getting married wasn’t enough excitement for one week, the day after the wedding Leo and I were able to move in to our new flat. Whew!
The past week has been filled with marrying, moving, unpacking, organizing, and, as always, cooking. This week I conquered braised chicken, took a little a foray into baked donuts, and created a granola so delicious, I would like to travel back in time and serve it at my wedding as dessert. Bold statement, huh?
Okay, so it might not be wedding-appropriate, but this granola is damn tasty. It will turn your milk chocolatey and sweet, the way any self-respecting bowl of cereal should. Plus, mashed banana holds it all together and makes it super-chunky—and I am a firm believer in chunky granola.
Though it’s not the most aesthetically pleasing, this granola deserves to be loved. Perhaps you, dear reader, will deem it worthy of being served at your wedding. Or at least your breakfast.
- 2 cups oats
- 1/4 cup hazelnuts, roughly chopped
- 2 Tbsp. brown sugar
- 2 Tbsp. cocoa powder
- 1/4 tsp. salt
- 3 Tbsp. coconut oil, melted
- 3 Tbsp. honey or maple syrup
- 1/2 tsp. vanilla extract
- 1 banana, mashed
- Preheat the oven to 355° F / 180° C. In a large bowl, combine the oats, hazelnuts, brown sugar, cocoa powder, and salt and mix well.
- In a small bowl, whisk together the melted coconut oil, honey, vanilla extract, and mashed banana. Add the wet ingredients to the dry and mix well.
- Spread the mixture on a baking sheet and bake for 20-25 minutes, stirring halfway through. (If you want to keep clumps intact, use a spatula to turn over large chunks of granola instead of breaking them up and stirring them around.)
- Remove from the oven and cool completely; granola will crisp as it cools. Store in an airtight container.