Rise and Shine

by tableofcolors

I was quite sure we would still have snow on the first of May, but thankfully I was wrong. We had an exceptionally long winter with night time temperatures that really dipped and kept the scenery white. I went skiing for the last time about three weeks ago on the lake. The lakes are still frozen but I would not recommend venturing out on the ice anymore.

When the spring rains decided to arrive our snow disappeared in a week. The coltsfoot, which is our first wild flower to bloom in the spring, can be found along the sides of ditches. They rise out of the not-so-pretty brown landscape bringing the first little dots of yellow color. They are called “leskenlehti” in Finnish which means “widow’s leaf” if translated directly. The flower only blooms in early spring and for the rest of the summer the flower only has the green leaves.
I love receiving these little yellow bouquets of love. After the coltsfoot have bloomed I know that it will not be long before the crocus and tulips bloom.
Breakfast is my favorite meal of the day. Each day has a new promise and is a new beginning. This homemade granola is the perfect occasional treat that does not have to be saved for a weekend brunch since it works well even if the morning is a bit hurried. Just make sure to make it the night before so that it is ready to to. This granola is not nearly as sweet as store bought versions. Store the granola in a paper bag.



6 dl/2.5 c large old fashioned oatmeal
50 g /1.8 oz butter cut into cubes
1/2 dl/ 0.2 c sugar
3 tbsp honey
100 g/3.5 oz mixed nuts, roughly chopped
(optional flax seed)
1/2 tsp salt

100 g /3.5 oz raisins
100 g/3.5 oz dried apricot cut into small pieces

Preheat the oven to 175 C/350 F. Line a pan with parchment paper and spread the oatmeal, sugar, nuts and salt evenly on the pan. Mix in the honey. Sprinkle the cubed butter evenly over the oatmeal mixture. Place into the oven and bake for about 10 minutes or so that granola has acquired a nice golden color. Let slightly cool and add the raisin and apricots. Allow to cool completely before placing into a paper bag.

Enjoy with yoghurt or milk, berries and bananas.

pussy willows