A Saori Life

I called my website MFCreates because I’m always making something. Whether that’s weaving, writing or cooking, I’m creating. I’ve spent most of my life trying to whittle myself down to a one word career but nothing ever stuck. I like too many things. As of late, I’ve called myself an artist, which if you are also a creator, you can probably sympathize with how that can feel strange. Artist is what we call Vincent VanGogh. How could I possibly consider myself in any way in the same category? I’m learning to let go of such a lofty definition and remind myself that an artist is simply someone who creates something that didn’t exist before.

And so, to add to my list of creations I am starting this blog. As I said, I like a lot of things, so this blog will be a bit of a meander through the things I love, the things that nourish me - food (although I’m not a foodie, I just like simple good food); fun boutiques; fiber art, or really art in general; travel; and any books/resources/podcasts, etc. that I find interesting. I was a librarian before I had kids and that instinct to share resources runs deep.

I’m going to start with a recipe, but I’m not going to be one of those food bloggers that goes though a long song and dance on how to make the dish. I never read the whole lead up to the point where the recipe is listed. I’m sure that my impatience and frustration with the word “process” is part of the reason for that but I’m tired of trying to craft myself into something I think I “should” be. So I will simply be giving you some thoughts and then the recipe. Like me, you can Saori your way through it. Saori is the kind of weaving I mostly do, thanks to my training with Mihoko Wakabayashi at Saori Worcester, the premise of which is to start with a structure and then make the piece your own using whatever patterns, colors, and treasure strike your fancy. It’s pretty much my guiding principle in life, a true antidote to my perfectionist ways.

So today I will start with breakfast, my favorite meal. If I had to guess I’d say there will be lots of breakfast recipes on this blog, but we’ll see where it goes. This granola is from the White Gull Inn in Door County, Wisconsin. If you’re unfamiliar, and I’m assuming you are, Door County is the peninsula that juts out like the thumb of Wisconsin, hitching a ride through the chilly Lake Michigan waters. If you happen to find yourself in Door County looking for places to eat, I recommend The Wickman House in Ellison Bay, Crate in Sturgeon Bay, and I can’t go to the White Gull without getting my usual cherry stuffed french toast I haven’t tried to make that yet, you really need to have Door County cherries, so I tried the granola instead. Of course I tweaked the recipe just a bit and replaced the vegetable oil with coconut oil, which I think makes the granola light and flaky. Great as a cereal or with fruit and yogurt.

My Take on White Gull Inn Granola

1 cup shredded coconut

1 cup flax meal

1 cup chopped nuts (I used cashews, walnuts, and almonds)

1/2 cup sunflower seeds

6 cups rolled oats

1/3 cup water

1/2 cup honey

1/4 cup real maple syrup

1/2 teaspoon vanilla

3/4 cup coconut oil

1 cup raisins

1/2 cup dried cherries

Mix all dry ingredients together in large bowl. In smaller microwave safe bowl melt coconut oil (if solid) then mix in other wet ingredients. Stir wet ingredients into dry. Butter two cookie sheets and spread granola evenly between them. Bake at 300 for 45 minutes, turning granola on pans ever 15 minutes to evenly brown. Let cool completely on pans before storing. Add raisins and cherries once completely cooled.