blue artichoke

I didn't leave the house yesterday, except for some scavenging forays into the coolers on the porch. I baked. I made some awesome trail mix. If you guys like dates and live near a Sam's Club, they have a 3# bucket of pitted dates for something like $9 (not $9 exactly, but something like it). I bought one of these tubs before Thanksgiving, because I'm a big fan of dates, both raw and in baked goods, and I used some in this trail mix (recipe below). I also made some pumpkin muffins, using some of the pumpkin I roasted for Wandering Gullet Argentina. Now that the freezer is shot, I'm trying to use up all those bits and pieces of things I've frozen for a later use. The muffins were really good; I think I'll make some pumpkin bread with the rest of the pumpkin for GC to take into work on Monday.

Today I set up our first taller-than-knee-high Christmas tree. It's fake, white and pre-strung with Christmas lights, two of which didn't work, so I spent some quality time testing bulbs. Fat Larry seems to be unperturbed by the tree in the living room, so GC and I might decorate the tree tomorrow.

I did leave the house today, strapping on my two-year-old snow boots for the second time ever. Not much could get me out in the snow; I went to see a celebrity crush. My celebrity crushes aren't the typical A-list pretty-boy heartthrobs that grace magazine covers, but tend to be the people I'd like to hang out with (and some are celebrities only in my own mind). Tonight I saw Mike Shank, from American Movie. He was just as I expected. I asked a couple of questions in the Q&A session, but was too embarrassed to talk to him afterwards. How do I tell someone that I want to carry him around in my pocket? I'm kicking myself for forgetting to take my camera. I even left my brand new camera phone at home. Arrgh!

Getting to Know All About You?: Who are your celebrity (or celebrity to you) crushes?

Chunky Date, Coconut, And Almond Granola

Recipe from Bon Appétit, October 2006; originally published October 1992

I tend to not like oatmeal-based granola, so I subbed 3 c. corn chex for the oats, used whole almonds and slightly increased the amounts of coconut and cashews, and the butter and honey. For easier coating, I mixed the brown sugar and spices into the butter/honey mixture, then stirred that into the cereal mixture. Super good.

2 cups old-fashioned oats
3/4 cup whole almonds, halved
1/2 cup sweetened flaked coconut
1/2 cup raw cashews
1/3 cup (packed) brown sugar
1 1/2 teaspoons ground allspice
1 teaspoon ground cinnamon
1/4 cup (1/2 stick) unsalted butter
2 tablespoons honey
1 cup (packed) pitted dates, each cut crosswise into thirds

Preheat oven to 300°F. Mix first 7 ingredients in large bowl. Melt butter with honey in heavy small saucepan over low heat. Pour over granola mixture and toss well. Spread out mixture on baking sheet. Bake 20 minutes, stirring occasionally. Add dates; mix to separate any clumps. Continue to bake until granola is golden brown, stirring frequently, about 15 minutes longer. Cool.

Do ahead: Can be made 2 weeks ahead. Store airtight at room temperature.

Makes about 6 cups.