My first freelance writing job was as a food writer, and every once in awhile, like today, I get the urge to return to it, especially when I make something like granola that fills the house with the scent of cinnamon and makes me feel a little nutty.

Granola Recipe Poem

[In the style of Gilbert and Sullivan’s “I Am the Very Model of a Modern Major-General”]

Whenever you are craving something crunchy, nutty, sweet with fruit

Just make a batch of this granola, fiber-filled to give you toot

Pre-heat the oven to degrees three hundred, that’s in Fahrenheit

Then spray a shallow roasting pan with non-stick spray in layer light

In this pan combine rolled oats old-fashioned , six or seven cups

Stir in a large handful of chopped pecans or other favorite nuts

Set aside, and pour into a saucepan small, some sweet honey

About one-third cup, plus one-fourth of sugar brown, and heat slowly

Add to this liquid mixture one-third cup oil of the vegetable

(Do not use oil of olive virgin, that would be regrettable)

One teaspoon each vanilla, salt, and two of powdered cinnamon

Heat through until the honey melts and mixture is quiet smooth and thin

Now drizzle honey mixture onto oats and nuts and stir to coat

Don’t hesitate to use your hands to be sure to reach every oat

Bake for about three-quarters of an hour, stirring twice or thrice

Leave in up to an hour if it’s needed for a brown that’s nice

Remove from oven, cool, and add a cup or so of fruit that’s dried

Like currants, raisins, pineapple, or even cherries—you decide

Store in air-tight containers for yourself, or gifts to give away

Serve over ice-cream, under milk, or in a yogurt-fruit parfait

In short, in matters edible served dry or even wettable

Granola is the model of a breakfast food incredible.


Fun Food Writing Resources:

A Feast of Reading About Food

Food Blogs Sweep the 2010 Bloggies

SAVEUR’s 1st Annual Food Blog Awards