Lately, my days have been full of words, my evenings full of stitches. I finished up three big projects recently – two were dictionaries; the third, this sweater. They were each challenging in their own way, and I won't prevaricate: I'm happy to have them done and dusted.
Meanwhile, the weather finally turned to spring. The long-awaited cherry blossoms arrived and were promptly washed away. It's the first time in years I haven't made it out to High Park to see them in full bloom, but between deadlines and rainstorms there was no way.
Speaking of the joy of crafting, I'm off to Squam tomorrow. My suitcase is packed with fabric and thread, yarn and needles; I'm set to take a sewing workshop and an embroidery class. I'm especially looking forward to the art fair on Saturday night. The weather looks warm: maybe this is the year I'll make it into the lake for a swim.
No trip is complete without a special snack, so this afternoon I tried something new – a take on a snack I buy at Starbucks sometimes if I'm hungry but want something a bit more substantial than any of their infinite combinations of white flour and white sugar.
Super-Duper Trail Mix to Power Lakeside Crafting
(I winged it – wung it? – so these measurements are heavy on the -ish side of things. Do what feels right.)
Scant 1 tbsp olive oil
2 tsp honey
1/4 tsp vanilla
1-1/2 cups almonds
1/3 cup pepitas
2 tbsp sesame seeds
Pinch sea salt
1/2 cup dried cranberries
1/4 cup dark chocolate chips
Preheat oven to 300ºF. Line a baking sheet with parchment paper.
In a large bowl, whisk together the oil, honey, vanilla and cinnamon. Add almonds, pepitas and sesame seeds; toss to coat. Spread on baking sheet; sprinkle with sea salt.
Bake for 25–30 min, stirring occasionally, until almonds are golden. Turn off heat and let sit in oven for 30 min more. Remove from oven and let cool on rack.
Transfer cooled nut mixture to clean bowl; add cranberries and chocolate chips. Toss to combine.