Waiting for the store to open

I’m becoming one of them. You know, those old people who wait outside of stores until they open because they have nothing better to do.

I’m not used to getting up earlier than the rest of the world–well, the rest of the world except those old people, of course.

Now that summer has cranked up the heat, I drag myself out of bed for a before-the-sun walk. I come home to do a few exercises, start my laundry, shower, eat breakfast, and then walk up to the supermarket in the far corner of town.

But oh.

“Do you want a mint to entertain yourself while you wait?” A gentleman digs around in his plaid shirt pocket as we stand outside of Mercadona. In front of us are several other elderly citizens, leaning on the carts they collected from the parking lot. We are ready to burst through those automatic doors…as soon as they open.

“Uh, no thank you.” I turn down the mint.

I don’t even like getting up early. And I certainly don’t like to be the first customer to charge into a freshly opened store.

Yet, here I am.

How did this happen?

Recipe: chocolate-coconut granola

With the descent of summer, do you need a recipe for cold breakfasts? I’ve been faithfully using this granola recipe for the last several years. Granted, it has evolved over the last several years and feel free to keep it evolving to fit your preferences. 🙂

  • 5 c. Old-Fashioned oats
  • 1 c. unsweetened coconut
  • 1 c. walnuts
  • 1/2 c. unsalted sunflower seeds (if you use salted seeds, omit salt from the ingredient list)
  • 1/3 c. ground flax
  • 3 Tbsp. chia seeds
  • 1 generous tsp. ground cinnamon
  • 1/2 tsp. salt

Stir dry ingredients. In a separate bowl combine:

  • 1/3-1/2 c. honey (I use 1/3 but, as a rule, I don’t like things very sweet)
  • 1/2 c. coconut oil, melted
  • 1 tbsp. vanilla

Stir and then pour over dry ingredients. Stir granola until well mixed. Bake on cookie sheet at 325° F. (160° C) for 40-45 minutes, stirring halfway through. Aim for golden brown. After the granola has cooled, add:

  • 200g (approximately 1 1/2 c.) dark chocolate, chunked
granola on baking tray
Note: double recipe pictured above