It all started last summer when we were staying at a VRBO.com rental I’d booked online. The gorgeous Santa Fe, NM residence was all I’d hoped it would be – pictures didn’t do it justice. Built in the 1700’s and modernized without losing any of its character, it had an inner courtyard with a burbling fountain for soothing frayed city-girl nerves. It was love at first sight. Better yet, we had a chance to get to know the couple who rented us the house. Patrick and Gary were so nice, we hit it off right away, and after our blissful week at their abode, we kept in touch. I don’t know whose idea it was to do a house trade. But once the seed was planted, it grew. Patrick and Gary were excited to get an infusion of NYC’s bright lights & culture. We needed to chill out in a peaceful spot. A match made in heaven. So we switched residences for a week.
I was nervous beforehand because I wanted everything to be just right for P & G. I bought new sheets for the bed when I noticed the old ones were looking a bit tired. I bought a luggage rack and cleared some space in the closet. I made a batch of my almond-maple granola for them to enjoy. Sandy, the resident movie/theater critic, was able to score free ticks for P&G to “Kinky Boots,” currently the hottest show on Broadway.
Then it was time to go. I flew to Prescott, AZ first to spend the first weekend with my son Michael while Sandy went the opposite direction – to England for a Kenyon family reunion. Had a great visit with Michael. Sunday morning I rose bright & early for the 6 hour drive from Prescott to Albuquerque, where I picked up Sandy from the airport and we continued on into Santa Fe. I didn’t freak out driving alone! So proud of myself. First time I’ve driven more than 2 hours solo. I listed to the Zuni radio station out of Gallup, NM. Classic rock. Got reacquainted with the Eagles and Kiss. Only stopped once, to pee & get gas.
Once I’d collected my hubby, it was smooth sailing. We hooked up with P & G for dinner in Santa Fe before their flight to New York the following morning. We spent the rest of the week sightseeing & eating our way through Santa Fe when we weren’t chilling back at the ranch. It was everything I’d hoped and then some. Peaceful & lovely with perfect sunny weather. Meanwhile P & G were having a grand time in NYC, loving our nest in the sky (translation: apartment on 29th floor) and all the wonders NYC has to offer. They were excited to be here for the Supreme Court decision on DOMA & got to celebrate at Stonewall.
I was sad to say farewell. And it’s never fun to have to leave for airport at 4 in the morning. But after some delays we made it home in one piece, with fond memories and a slew of photos. I miss the sunshine but I’m happy to be reunited with my pillow. My hair dryer is another story. I guess it was mad I went away because it threw a snit fit & went up in flames this morning. Oh well. Small price to pay.
Almond Maple Granola
1 cup each of organic whole-grain flakes, such as oat, kamut, barley or wheat (you can use just oats, but I prefer the full-bodied flavor from a mixture of grains)
1 cup sliced or slivered almonds
3 TBSPs plus 1 teaspoon unsalted butter
¾ cup unbleached all-purpose flour
2 TBSPs brown sugar or Succanat
Pinch of salt
½ cup pure maple syrup
1 tsp. pure vanilla extract
½ tsp. almond extract
½ cup raisins, currants or dried blueberries
½ cup dried cranberries
Preheat oven to 375 degrees Fahrenheit.
Combine the grain flakes and sliced almonds in a large bowl. Spread evenly on an ungreased baking sheet and bake in the oven, stirring once, until lightly golden, about 10 minutes. Meanwhile in same bowl combine flour, sugar, and salt. Add the remaining 3 tablespoons of butter and pinch with fingers until the mixture is crumbly and the butter the size of small lentils. Add the toasted grain-nut mixture and toss.
Grease the warm baking sheet with 1 teaspoon of the butter.
In a measuring cup, combine the syrup and extracts. Pour over the grain mixture and stir until evenly coated.
Spread the mixture on the buttered baking sheet. Bake in the oven, stirring every five minutes until evenly toasted, about 15-17 minutes total. Let cool slightly then return to bowl (no need to wash first) and mix in dried fruit. Cool and store in an air-tight container. Keeps for several weeks.
