It's almost midnight and I just got back from making a second batch of our new Bananas Foster granola. Personally I thought our first batch was pretty good. But by comparison, this one really rocks. Or should I say sizzles! We softened it slightly, toasted the black walnuts to brighten the flavor, and then poured in the bottom half of a bottle of dark rum. Actually, it was the bottom half of the bottle of Mt. Gay Barbados dark rum that Geoff brought me on June 30, my last day of employee-dom, to celebrate my going full time with the Granola Project. Maybe it’s the celebration in that bottle that did it. I almost feel like I should apologize for not making it this good the first time around, but hey, it’s live and learn around here and sometimes something really special happens.

You can decide for yourself if I’m right about this recipe as long as you don’t tarry. Get your orders in now! The last batch of 120 lbs lasted only two weeks .And here’s an offer: the first person who orders along with a solemn promise to eat a big clump of it on top of a home-made Bananas Foster—with fresh bananas and real butter and ice cream and a bubbling inferno of brown sugar and rum—we’ll include an extra bag for free. Somebody has just got to take this granola to it’s logical conclusion and we’d love to be a part. We’d also love a picture of your happy face.

So that’s my report and offer for the day.

FYI: I’m working on a little story about Zaid and Maitham, the two Iraqi refugees who have been working with us the last few months, so make sure you check back in with us in a few.Especially those of you who frequent the farmer’s markets where they sell our granola might enjoy hearing more about these brothers and their adventures on their journey from Baghdad to Providence.


Written by Keith and Geoff

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