It's a big week here in our part of the world. The Western Golf Association's BMW Championship, a PGA Tour event and the second to last stop on the Fed Ex Cup is being hosted by Crooked Stick, a gorgeous Pete Dye course (his home course, he lives just off hole 18) about a mile from our house. This is my fourth time volunteering for a big-time golf event at "the Stick". First time I worked security (ha) the year John Daly went from alternate to PGA Champion on the weekend of our 6th wedding anniversary and our Kelly was a baby, so that's going back a ways. We've moved all over, but somehow we've lived here for all the other big events: the Solheim Cup, the USGA Senior Open and now the BMW. So exciting. I'm a marshal on 18 (!!), so if you come out on Wednesday or Sunday afternoons look for me. I'll be the one in the cute white polo and khaki shorts (just like everyone else). I'll be the one grinning inside and all serious outside as my favorite players walk by (just like everyone else). I won't be the one yelling, "You're the Man!" and if that's you, I'll be the one politely shushhing you with my little "Quiet Please" sign.
I've got a little special event for some of our out of town guests tomorrow at work. Since I have no idea of the number of attendees, I'm making a few snacks that no one at work will mind if there are leftovers. If you've been reading, you know of my current obsession with homemade peanut butter. One of the flavors I sampled at the farmer's market and brought home was banana bread granola. A couple of weeks ago at the market they sold just the granola. Naturally, I had to figure out how to make some to share. Let's be honest that this is a splurge or a treat. Just a little on your yogurt or in your peanut butter will rock your world. Eat the whole batch and you'll be cursing me. But it's addictive, so you've been warned. The batch from the market used butter which was delicious, but I'm more of a healthy canola oil kind of girl. Think I got it just about right. I'll let you know how my morning guests like it with their yogurt and fruit!
And if you're looking for a BMW, there is an unusually high concentration of them within a 5-mile radius of Carmel, Indiana. Thank goodness I have dibs on our Volkswagen CC and am not driving my 9-year old (and still, thankfully, kicking) Honda van this week. Not that I'm someone who needs to fit in, but I live in an architecturally very tightly controlled neighborhood, in a city that's tightly controlled and if I was circling all those roundabouts in "black beauty" I might get profiled and pulled over!
Banana Bread Granola
6 C old fashioned oats
1 C unsweetened shredded coconut (bulk from Whole Foods is great)
1/4 C flax seeds
1/2 C light brown sugar, lightly packed
3/4 tsp salt
1/3 C canola or other good neutral vegetable oil
2 T molasses
2 T honey
1 T vanilla
1 heaping cup of dried bananas broken in big pieces (bulk sweetened from Whole Foods worked)
Heat oven to 350 degrees. In a large bowl, stir together the oats, coconut, flax, brown sugar and salt. In a measuring cup measure the oil and add the molasses, honey and vanilla stirring to blend. Pour wet ingredients over dry and mix in with the bananas until well combined. Pour granola into a roaster, shallow baking pan and spread evenly. Bake 20-25 minutes, stirring about every 5 minutes until evenly golden. Cool completely and store in airtight containers.
|dry ingredients sans bananas|
|stirring in the wet mixture|
|raw banana bread granola|
|baked banana bread granola|