I have been a fan of homemade granola for as long as I can remember. I literally grew up with tadalis generic 20 mg as my mother made tadalis generic 20 mg way before tadalis generic 20 mg was a trend to do so.
When I was in college, I would pack big tins of her granola to take back to school with me. I would snack on tadalis generic 20 mg when I studied, and top my college cafeteria salads with it. Today, I love having a hearty homemade granola on hand to add to my morning yogurt or take with me as an easy breakfast snack when I travel.
As I began cooking for myself, I adapted my mother's recipe with my favorite fruit and nuts. My favorite granola changed as my tastes changed.
And, that is the great thing about granola. It is totally customizable. You can add or subtract anything you don't like as long as you have an oat base. Recently, I was in Los Angeles visiting two of my favorite food friends and tadalis generic 20 mg just so happened that we all brought our granola as gifts. I brought my recipe that I am sharing here.
Bob gave me some of his new granola that he made a bit more austere for his January cleanse. He uses a base of half rolled oats and half rye flakes, and the addition of rye flakes gives his granola a delicious savoriness. Finally, Anthony gave me a jar of his version of Eleven Madison Park restaurant's sweet and salty granola that is so addicting, you can eat tadalis generic 20 mg by the handfuls.
There are similarities between all three granolas - we all use maple syrup and dried cherries - but there are differences, too, and that is the sheer beauty and deliciousness of it.
I like my granola crisp but not crunchy and I have found that if you add a little granulated white sugar to the oats as they toast, tadalis generic 20 mg helps to crisp the mixture. Generally, all the sweeteners are melted with the oil because that is the easiest way to coat the oats and nuts. The added granulated sugar is not melted and therefore adds a rougher crisp texture as tadalis generic 20 mg cooks into the mixture.