Food

Kickstarter Update: Chuggin Along...

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Hey team!

So, it’s been just over two weeks since the project was officially funded, and I’ve already competed in Kansas City, spent some time with my dance partner in Seattle, competed in Oregon, and am now on an island off the coast of Vancouver, Canada, working as head cook for a couple weeks at a beautiful summer camp. The campers just arrived today (little girls, ages 7-12), and they couldn’t be cuter. :)

With my crazy schedule recently, and being under the weather for a good part of that time, I would be lying if I said it hasn’t been a challenge to keep up with all that needs to be done here. I acknowledge that I haven’t been as communicative as I would’ve liked, post-funding. But please know that regardless of the circumstances, I’ll be sending out weekly updates along the way, so y’all will be in the loop.

What to look forward to:

  • Personal thank yous will be sent to those who donated more than $35 (look for a survey asking for your addresses soon!)
  • Updates from working on our routine with my Seattle-ite dance partner, Andy
  • Video of my debut performance of my solo piece about my mom, to be performed at the Wild Wild Westie event in Dallas over 4th of July weekend (super nervous-excited!!)
  • Video from more upcoming competitions
  • And the online release of my first book, Don’t Settle: Start Living a Life You Love (to those who donated more than $5)... estimated delivery--July 2014!!

So, let’s just say there’s no lack of things to do between the menu planning/cooking, thank you note writing, choreographing, and book editing. ;) #IthinkIcanIthinkIcan!

And there’ve been many times this week where I’ve found myself exhausted from being in the kitchen 10+ hours a day, looking over my insanely long to-do list, and feeling very separated from real life, without a chance to sit and catch my breath--wondering if I’ll be able to actually do what I’ve set out to do here.

But sometimes I feel that exact same way when looking at the clock with only 90 minutes until dinner, and 50 mouths to feed--wondering if I’ll be able to pull it all together in time...and we always do! So thankfully, each day I’m reminded of what’s possible when I have support and when I just keep chugging along towards the vision.

That said, I should hit the hay myself--I’ll be up before I know it to crack eggs and get the bacon sizzlin for the girls tomorrow.

Thank you again for all your support along this journey!

Lots of love,

 Molly

P.S. Go Team USA!!!

"Hippie Granola"

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My first night on the road was spent with my friend (and former volleyball coach), Kerstyn in Corona del Mar, CA. I walked down her lane to her front door, and could already smell the wonderful wafting of this granola as it filled the evening air outside. It was heavenly. She knew I needed something clean and healthy for the road and thoughtfully made a double batch for me to take along with me--even though she was leaving at 5am the next day for her own journey to Peru. I couldn't have asked for a better way to kick off my road trip than with her.  

I'd just finished packing up the last of all my belongings into my 5'x10' storage space up in Santa Barbara, and I chowed down on the warm granola as it came out of the oven. Without any further adieu, here's the recipe hot off the... her text to me:

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  • 4 cups rolled oats
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup dried fruit (Kerstyn used Craisins, but any dried fruit will suffice)
  • 1/4 cup coconut flakes (Kerstyn didn't use these, but that was fine with me)
  • 1 cup nuts
  • 5 tablespoons melted coconut oil or olive oil (we found you don't actually need this, if you don't have it. It still turns out ok)
  • 1 tsp real vanilla
  • 1/3 – 1/2 cup real maple syrup or honey (I go with 1/3 cup, but I like a lightly sweetened flavor)
  • 2 egg whites, lightly beaten (<--the key to clumpy granola)[/box]

 

  • Preheat oven to 300°
  • Mix together: oats, cinnamon, salt, fruit and nuts in a big bowl.
  • In a separate bowl, whisk together maple syrup, oil, egg whites, vanilla, and salt until smooth.
  • Pour wet ingredients into dry ingredients and stir, making sure all dry ingredients are well coated. Split mixture between two oiled baking sheets. Spread evenly and press down firmly into a thin “donut” shaped single layer with a spatula. (This prevents an uncooked middle.)
  • Bake in preheated oven for 25-35 minutes until granola is golden brown and crisp at the edges. Do not stir while baking. Allow to cool for 15 minutes on baking sheet before breaking into lovely, clumpy, clusters.
  • Store in an airtight container for up to two weeks, if  it lasts that long.
Recipe adapted from the Frantically Simple blog.