In a departure from pretty much all of our norms, we went to Las Vegas this past weekend to celebrate a friend’s big birthday because… why not? Possibly needless to say, my opportunities these days to take long plane rides with no kids, lounge by pools long enough to finish books, uninterrupted even, and spend exactly zero minutes searching for or scrubbing sippy cup parts are scarce and when graced with a chance to do all of the above at once, it took half a second to book our tickets. Also needless to say, I could now use more sleep, less gin, and to reintroduce my system to fresh fruits and vegetables. This probably means we did it correctly.
I’m glad I did at least one semi-wholesome before I left, which was to make a big satisfying sheet of granola in the format of breakable “bark.” This comes from the new cookbook, Tartine All Day from Elisabeth Prueitt, half of the duo behind the famed bakery in San Francisco. To say I have been excited about this book would be the understatement of the season. Ever since I discovered Prueitt’s Instagram last year, where she shared the bits and pieces (with recipes!) of what she was fine-tuning for this book, I had a running list in my head of recipes I couldn’t wait to get to, and some I couldn’t even wait that long for. Also in this book, an apple beehive* that will torture me until good apples are back in season in New York; a 5-day sauerkraut, cider caramel ribs, and crispy waffles** also made the shortlist, but I’m glad I got to this first because it’s been way too long since we had a new granola recipe here and this one ticks all the boxes: not too sweet, good crisp, but not tooth-breaking crunch, and if you’re in it for the big chunks, you know, the ones you fish out of the jar first (of course you do), you’re in for a treat because this is basically all-cluster granola.