Failure is part of life. I’ve learned that failing is one of the best ways to learn something new, and the best way to get better at something. People often think of failure as a bad thing, but for me, it’s important, and necessary and a sign that I’m taking the right risks.
And thank goodness, because I fail in the kitchen A LOT.
Recently, I’ve made bars 4 times now, and 3 of the 4 they’ve been super good, but I can’t seem to get the sticky-pour-over-binder ratio to crunchy granola ratio right. Once they were like biting into tasty bricks, and this time if you picked one up it just got all saggy and flaccid and then fell apart. whomp whomp. Anybody got any ideas about what I’m missing?
As I’ve been experimenting with granola, I had a delicious failure in a tupperware container. We added store bought vanilla bean ice cream and fresh peach wedges (Gawd isn’t peach season the best?) for a super fresh & easy sundae with a little crunch and a lot of sweet.
- 3 peaches, quartered
- Vanilla bean Ice cream
- Granola Crumbles. (I'm still working my homemade recipe out, but if you don't have a favorite recipe, I recommend Bear Naked Granola)
- Local honey
- Take the ice cream out of the freezer at least 5 minutes early to let it thaw a bit. Down in South Mississippi it only takes 5 minutes in a hot kitchen before it's totally melted, so consider the temp. Layer the ice cream, peaches, and granola in a bowl. Drizzle with the honey. Serve
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