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Like Painted Kites

By Christian Begeman

Way back in 1972, just a bit before I was born, Seals and Crofts released a soft rock tune that I’ve always loved called”Summer Breeze:”

Summer breeze makes me feel fine
Blowin’ through the jasmine in my mind

Six years before that, Frank Sinatra recorded one of my favorites of his,”Summer Wind,” which includes this lyric lamenting the brief joy of summer:

Like painted kites
Those days and nights, they went flyin’ by
The world was new
Beneath a bright blue umbrella sky

Living on the Northern Plains, summer days (and nights) seem far too fleeting. Because of this, the songs and lyrics quoted above hold a special place in this Upper Midwesterner’s heart and trigger fond memories. Growing up along the Dewey and Ziebach county line in the heart of the dry and hot 1980s, summer storms caught my fancy. It seems we always needed rain, so when it came, everyone was happy. Most of the time, it also meant a reprieve from summer fallow duties or haying in the heat and dust. That was enough for me to love a good rainstorm, not to mention the beauty and drama of lightning dancing across the horizon to the beat of rumbling thunder.

During my junior high years, a song called”Mandolin Rain” by Bruce Hornsby and the Range was released. This tune was about missing someone once loved and how everything reminded the singer of that love, especially summer storms:

Running down by the lake shore
She did love the sound of a summer storm
It played on the lake like a mandolin
Now it’s washing her away again

Listen to the mandolin rain
Listen to the music on the lake

This song takes me back to the steps of our farmhouse, where I watched distant lightning strikes and counted the seconds to see how far away they were. The beauty and drama of summer thunderstorms are still wonders and delights to this day. This summer, I found myself in the midst such a storm. I followed this epic Upper Midwest thunder boomer on my way back to Sioux Falls. From just east of Belle Fourche, where the storm dropped damaging hail, all the way to the Missouri River, I watched the drama play out across the sky. This column features photos from that trek.

Clear and moonless nights are just as enthralling for me. The Milky Way shines mysteriously in the southern sky if you are far enough from the city lights. In early June, I spent one of the most perfect, clear nights traveling across three West River counties capturing images of lonely country churches with the Milky Way as my backdrop. This column begins with those images.

The night was still and dark. I’m sure that many normally solitary varmints wondered why I was stumbling through churchyards and ditches, interrupting their nighttime activities. Hopefully the images speak for themselves. As much as I like (and need) my beauty sleep, the chance to enjoy a starry night under the vast South Dakota sky is something I am glad to experience. With August just beginning, there is still plenty of time before the snow flies to get out there and enjoy a late summer night under the stars. Happy stargazing!

Christian Begeman grew up in Isabel and now lives in Sioux Falls. When he’s not working at Midco he is often on the road photographing South Dakota’s prettiest spots. Follow Begeman on his blog.

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In Full Bloom

By Christian Begeman

It’s wildflower season again across the Northern Plains. Lately my photography has taken me down the path of botany. Well, not fully, I guess. I’m mostly interested in flowers and florets as well as some of the myriad of creatures that can be found around or among them. That means wildflowers for sure, but also grasses, butterflies and bees, among other things. June and July are prime months to get out and search for these bits of beauty fringing the prairie grass tapestries of our region.

This spring saw good rain for much of our state, and wildflowers follow the rain. When that happens, it is hard not to fall in love all over again with the surprisingly intricate beauty of the open prairie. I was in the Slim Buttes of Harding County and the Grand River National Grasslands in Perkins County in late June. I can’t remember ever seeing more blooms there. Sego lilies, spiderwort, yucca and prickly pear, all came out to enjoy the late spring weather. While looking for pincushion cactus, I came across a new-to-me bloom called clustered broomrape. It does not have any chlorophyll and gets the nutrients it needs from host plant roots, likely sagebrush in this case. I thought plants like these only grew in forests, but the prairie proved me wrong.

Speaking of prickly pear, I don’t usually have many good things to say about that particular plant. I’ve had bad experiences stepping on, falling in or unknowingly putting my hands on this cactus in my formative years. Those are not good memories. I’ve also seen favorite pets suffer tremendously after getting entangled and then feeling awful as one of the folks had to hold it down and pry the quills out. That said, when they bloom all at once on a sunny June day, adding accents of bright colors to the prairies, well I have to say, they grow on you. Such was the sight just south of Shadehill Recreation Area in Perkins County this year.

This is the first year I’ve seen timpsila (prairie turnip) with blooms. This plant was a staple for the Lakota and other regional tribes in an earlier time. Scarlet globemallow (cowboy’s delight) also has an interesting story. In Witness: A Hunkpapa Historian’s Strong-Heart Song of the Lakotas, Josephine Waggoner describes her people rubbing the flower on their hands and arms and then plunging them into boiling water and not getting injured. It was seen as a miracle plant used to alleviate burns, sunburns and even raw skin on a pony’s back.

There is so much to learn and respect about our native prairie habitats. Seeking out and sitting with the wildflowers has taught me much. Hopefully this collection of recent photos will inspire you to take a walk in the high prairie and see what you can learn.

Christian Begeman grew up in Isabel and now lives in Sioux Falls. When he’s not working at Midco he is often on the road photographing South Dakota’s prettiest spots. Follow Begeman on his blog.

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Shortgrass Spring

By Christian Begeman

When was the last time you had lunch with a view? I was never much of a picnic person. Growing up, I was too easily annoyed by gnats, mosquitos, black flies and ants trying to get at my food before I did to really enjoy the picnic experience. And I like my food, mind you. But the first day of June may have changed my view on picnics. It wasn’t really because of the food (I had a ham and cheese sandwich, a bag of cheese flavored snack mix and a cold soda). It wasn’t because of the company since I was alone. It was the view, and everything that came with it.

The location was the northeastern edge of Sheep Mountain Table in Badlands National Park. I parked my vehicle at one of the sidetracks that lead to an overview and found a nice place to hang my legs over the edge and take in the scenery. The sky was that early summer, perfect azure blue graced with white clouds moving swiftly overhead. The breeze was light, stirring just enough to bring the sweet smells of blooming chokecherry blossoms up the slopes to linger over me and my picnic spot. Meadowlark song with an occasional mourning dove coo echoed between the cut banks and ravines that stretched as far as the eye could see. The chalky white badland formations against the late spring grass — a verdant green after abundant rainfall — seemed almost too perfect to be real. But there it was. As real as it gets. I wore a black t-shirt that soaked up the sun and concentrated the warmth on my back. It was one of the first solid warm days I’ve felt this year. It didn’t take long to realize that I had stumbled upon maybe the perfect lunch situation.

Ironically, during this picnic, I didn’t take my camera out of the car. And that was OK. There are some moments in life that are better left un-photographed. Even as I reminisce and try to describe that perfect picnic with a view, I can almost feel the warmth and smell the chokecherry blossoms again. Removing the pressure of”perfectly” capturing the moment with a camera turned out to be a gift that allowed me to capture this memory with more depth and breadth. These are the memories that will keep me coming back to such places for as long as I can.

That said, I was not without my camera gear on this latest week in West River. This collection of 18 photos shows the other reasons I take such trips. Driving, hiking and simply experiencing the landscape after it has thoroughly woken up from a long winter’s nap breathes life back into me just as it does the wide windswept landscapes of western South Dakota.

Christian Begeman grew up in Isabel and now lives in Sioux Falls. When he’s not working at Midco he is often on the road photographing South Dakota’s prettiest spots. Follow Begeman on his blog.

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The Other Red Meat

By Fran Hill

When people learn that my husband and I raise sheep, they almost immediately follow up with a comment that they haven’t ever eaten lamb. Many South Dakotans, in my experience, haven’t sampled this other red meat. It truly is a shame.

Lamb is naturally lean and has a distinctive earthiness. It’s flavor leans to rich and grassy and is a satisfying centerpiece of any menu.

While I have a friend that jumped right in by roasting a leg of lamb for her family’s first lamb experience, I know that isn’t for everyone. Ground lamb is probably an easier segue if this is a new protein for you. Several years ago, I shared our favorite Greek-Style Lamb Burgers here with South Dakota Magazine, but why stop there? Lamb Meatballs are an even simpler way to incorporate lamb into your meal plan. It’s a basic recipe that produces tender and flavorful meatballs to tuck into pita with all your favorite accompaniments or serve over a salad dressed with lemon. Don’t skip the Tahini Yogurt. It cools the spice of the red pepper flakes and provides a nice balance to the richness of the meatballs.

Meatballs are an easy introduction to the richness and earthiness of lamb.

Lamb Meatballs with Tahini Yogurt

(adapted from The Kitchn)

For the meatballs:

3 cloves garlic, grated

1/4 cup fresh parsley, chopped

2/3 cup panko breadcrumbs

1 tablespoon ground sumac

2 teaspoons ground cumin

1/2 teaspoon red pepper flakes

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup water

2 large eggs

1 pound ground lamb

For the sauce:

1 medium lemon

1/2 cup plain Greek yogurt

1/4 cup tahini

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil or parchment.

Combine all meatball ingredients in a large bowl just until mixed. (Don’t overwork the mixture; this creates a tough meatball.) Gently roll the lamb mixture into approximately 12-15 golf ball-sized balls. Place on the baking sheet. Bake until browned and cooked through, about 15 minutes.

Meanwhile, juice the lemon into in a small bowl. Add the remaining sauce ingredients and stir to combine. (Serves 4)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Keeping Track of Light and Life

By Christian Begeman

This year’s spring journal marks a decade of keeping track of light and life returning to South Dakota as winter transitions out. Ironically, that first journal entry talked about one of the earliest spring arrivals I could remember at the time. This year, spring was delayed for as long as any I can remember. It wasn’t that we had a hard winter, but cool and downright cold temperatures coupled with the windiest April on record kept spring at bay in 2022. Even as I write this on the evening of May 10, most trees are just beginning to bud, plum brush is just starting to flower and there are no blooming lilacs yet. But those things will all come in time. They always do. I like to reflect on an apostle John quote in this season of light returning to our hemisphere:”The light shines in the darkness, and the darkness has not overcome it.” Spring has arrived at last on the Northern Plains, and I couldn’t be happier!

April 2

The same evening I found the first pasqueflowers of the year in bloom (shown in last month’s column), I saw a migrating golden-crowned kinglet flitting through the underbrush near Lake Hanson just south of Alexandria.

April 9

I saw three Trumpeter swans west of Lake Hendricks in Brookings County as well as a few meadowlarks singing their hearts out.

April 15

The evening of Good Friday was clear and crisp, so I travelled to Highland Lutheran north of Garretson to line up the steeple with the setting sun.

April 17

On my return trip from visiting family for Easter, I took back roads through Hamlin and Clark counties and photographed a beautiful American Kestrel and what looked like an Ent waiving at me at sunset, but in reality was two cottonwoods close together, creating an interesting optical illusion.

April 23

Bloodroot wildflowers were just beginning to bloom at Union Grove State Park.

April 26

I drove to one of my latest”favorite locations” in eastern South Dakota, Jacobson Fen of rural Deuel County, and found pasqueflowers in bloom.

April 27

I stopped to see my niece Sadie’s favorite newborn, a week-old kitten.

April 30

After much-needed rain fell across the area, I found a newly emerged pasqueflower covered in raindrops in rural Brookings County.

May 2

The first cherry blossoms began to pop along the trail at Big Sioux Recreation Area near Brandon.

May 3

Dutchman’s breeches were blooming at Union Grove State Park.

May 5

On a cool, gray day, I looked for birds at Terrace Park in Sioux Falls. A female Northern cardinal posed on a magnolia tree just beginning to flower.

May 6

The first of the plum brush at Union Grove State Park was attracting pollinators like this Western honeybee. Also, the trout lily wildflower had just started opening along the hillside.

May 8

Carolina anemones were beginning to bloom along the Dells of the Big Sioux just outside Dell Rapids.

May 9

The warbler migration kicks in as an overnight storm caused what birders call”fallout,” which simply means the weather forced the migrators down to cover. Because of this I found my first ever Canada Warbler at Big Sioux Recreation Area. These birds winter in South America and breed in Canada. Quite the travelers!

May 10

I hiked Palisades State Park looking for migratory birds and was serenaded by this rose-breasted grosbeak. The waxing moon had risen and was directly behind the happy singer, so I readjusted the focus and captured that as well. Happy Spring to everyone!

Christian Begeman grew up in Isabel and now lives in Sioux Falls. When he’s not working at Midco he is often on the road photographing South Dakota’s prettiest spots. Follow Begeman on his blog.

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Asparagus Dreams

By Fran Hill

Spring 2022 has blown into South Dakota. Literally. We’ve battled more days of high wind warnings than sweet, warm sunshine, but I am confident that true spring will show its face soon. The lilac bushes are leafing. Lawns and pastures are greening. My irises and tulips are poking up through the flower beds, and the herb bed is showing promises of chives. I am anxious for asparagus. The soil hasn’t yet warmed enough for those tender shoots to peek up, but I hope to see them soon. I simply can’t wait.

Garden fresh asparagus is the best, and we enjoy it roasted, grilled, steamed and even raw in salads. In season, it gets tossed with pasta and sauteed in stir fries. Asparagus is also a delicious savory addition to eggs. One of our favorite egg and asparagus dishes is a popover. Much like a Dutch Baby, the skillet popover features a light egg batter that rises up the sides of a screaming hot cast-iron pan or”pops over” into a puffy pancake. Seasonal asparagus and nutty Gruyere cheese make it a meal that we love to find on our plates every spring.

Fresh asparagus is a savory addition to eggs.

Asparagus Popover

(adapted from Every Day with Rachael Ray)

1 pound asparagus

2 tablespoons butter

1/2 cup milk

4 eggs, room temperature

1/2 cup flour

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 cup shredded Gruyere cheese (or Swiss)

Preheat oven to 425 degrees F.

Bring about 2 inches of salted water to a boil in a medium saucepan. Trim the asparagus and cut into thirds. Add the asparagus to the boiling water and blanche about 3 minutes, until tender-crisp. Drain and rinse with cold water; pat dry.

Meanwhile in a medium (10-inch) cast-iron skillet add the butter. Place the skillet into the oven to melt the butter and heat the pan.

In a medium bowl, microwave the milk on high for 30 seconds. Whisk in eggs, flour, salt and pepper.

Remove the cast-iron skillet from the oven and quickly arrange the asparagus in the bottom of the hot pan. (You don’t want the pan to cool and lose too much heat.) Pour the batter over the asparagus. Sprinkle with half of the cheese.

Return the pan to the oven and bake until puffed and golden, 18-20 minutes.

Top with remaining cheese (it should melt from residual heat, but you can return the popover to the oven for just a minute or so).

Slice into wedges to serve. (Serves 4)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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First Flowers

By Christian Begeman

The wind is whistling as I sit down to type. It is April 12 and there are tornado warnings south and east of Sioux Falls. Friends in northwest South Dakota are battling blizzard conditions in the midst of calving season. So it goes in April on the northern plains. Over the last decade, I’ve kept track of my first flower sightings. The first wildflowers, that is. The average is April 11. But what the weather does (or doesn’t do) has caused first sightings as early as mid-March and as late as the first week of May.

This year we haven’t had a lot of moisture, nor have we had many extended warm periods in early spring. But we’ve had wind. You have to expect wind in the early spring in the 605, but this year the gales have been strong and long lingering. Even so, I’ve been more eager to find the first signs of spring than any other year, likely because it was an extremely busy winter with little free time to get out into nature. By April 2, I couldn’t wait anymore. It was a sunny Saturday afternoon and my cabin fever combined with early season wanderlust led me to Hanson County to explore early blooming pasqueflowers. I was rewarded with a handful of fresh blooms. I like photographing our state flower as early in the season as possible; the pink and purple are more saturated, and the wind and frost have yet to take their toll on the petals.

The next day, I headed into the forest. Newton Hills State Park has patches of wild snow trillium that emerge at roughly the same time as the pasqueflower if conditions are right. When I arrived, I only spotted a few green leaves about to unfurl. A little disappointed, I continued to the very edge of the patch and discovered a few blooms that were out where the leaf cover was not as thick, and the warming sun had caused early growth. While belly down on the earth eyeballing these little white treasures, I noticed quite a collection of land snail shells scattered in the dirt. Their spiral artwork is mesmerizing and made for another subject for my macro lens to explore.

A week passed and another relatively sunny Saturday arrived. I knew stormy weather was coming in a few days, so I headed north to check some prairie hills I know in Deuel and Brookings counties. I was too early for any wildflowers. There was still snow in the ditches and frost in the ground. While hiking I did see remnants of last year’s wildflower season. Brilliant red rosehips from a former prairie rose blossom sparkled in the late afternoon sun and I was shocked to find the husk of a favorite September wildflower, the downy gentian, still standing. After a full winter of cold and wind, this plant still exuded beauty, albeit without the deep blue petals and lush green leaves that adorn it in September.

On Sunday, I returned to the pasque patch in Hanson County. More buds had arrived, but very few had grown much higher than a couple inches. Like me, they are probably waiting for some more moisture, a little more sun and then springtime to settle in for good.

Christian Begeman grew up in Isabel and now lives in Sioux Falls. When he’s not working at Midco he is often on the road photographing South Dakota’s prettiest spots. Follow Begeman on his blog.

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Luck of the Irish Soda Bread

By Fran Hill

Happy St. Patrick’s Day! Are you celebrating the wearing of the green today? While Hubs and I aren’t really the green beer type, this day for the luck of the Irish is probably one of our favorites. Why? Of course, it’s the food.

Ten days ago, I brought a mix of fragrant spices and salts to a boil and added ice water to create a brine bath for a big chunk of trimmed brisket. After soaking for several days, that brined beef is slowly simmered with onions, carrots and celery until fork tender. Homemade corned beef really is so very delicious and something that we look forward to every March … especially the leftovers for Reuben sandwiches.

On the side with that corned beef, we always have buttered and steamed cabbage (much better than boiled, in my opinion), my version of Colcannon made with garlicky mashed potatoes and whipped with wilted spinach instead of cabbage or kale, and usually a mustardy cream gravy to top it all. Often, I also bake a moist and rich Chocolate Guinness Cake that is layered with Bailey’s Buttercream to end the meal. Our St. Patrick’s Day feast is a rival to all food holidays.

Back before I really began exploring cooking from scratch, I would have pulled the box of baking mix from the pantry to stir up a pan of Quick Irish Soda Bread. These days, it only takes a couple extra steps to create an equally simple loaf from scratch that has a tender crumb and golden-brown crust. Slices of this warm soda bread beg to be slathered with salted butter and served alongside everything from our favorite corned beef dinner to rich Irish lamb stews and even as a sub for biscuits with our favorite sausage gravy.

May your day be touched by Irish luck and a lot of good food.

Enjoy Irish Soda Bread topped with salted butter or alongside your traditional corned beef and cabbage St. Patrick’s Day dinner.

Cast Iron Irish Soda Bread

(adapted from Cooking Channel)

4 cups flour, plus more for dusting

3 tablespoons sugar

2 teaspoons baking soda

1 1/2 teaspoons cream of tartar

1 1/2 teaspoons kosher salt

1/2 cup currants

1 egg

1 1/2 cups buttermilk

1/4 cup unsalted butter, melted, plus more for greasing pan

Preheat oven to 400 degrees F. Lightly butter a 10-inch cast iron pan, set aside.

In a large bowl, whisk together flour, sugar, baking soda, cream of tartar, salt and currants. In a large mixing cup, beat together egg, buttermilk and melted butter.

Gradually add the liquid ingredients to the dry ingredients while stirring with a rubber spatula. Stir just until ingredients begin to come together into a shaggy dough. Lightly dust countertop with additional flour and turn dough out onto surface. Gently knead the dough a few seconds to pull together into a 6–8-inch round (dough will still be somewhat sticky, do not overwork). Place dough round into the prepared cast iron pan. With a sharp knife, carve an”X” into the dough ball.

Bake at 400 degrees F for 30 to 40 minutes, until golden brown and center is baked through (test with a skewer). Serve warm with salted butter.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Tournament Time

By Christian Begeman

This column has been almost exclusively dedicated to outdoor and nature related photography. This month that changes. I have good reason to do this. First, I haven’t been able to get out into the great wide open much over the last month and second, I HAVE been able to get back into a couple of our premiere conference basketball championships held in Sioux Falls and fire off thousands of photos. Part of my job at Midco is to support the Midco Sports crew and one of my favorite aspects of this is to document the team pulling off their superb live coverage of both the Northern Sun Intercollegiate Conference Tournament and the Summit League Conference Tournament. The team pulls out all the stops for this coverage including upwards of 30 staff each session, a pre-game and post-game show, extra cameras (like the one attached to a 24-foot jib) and special graphics.

In addition to shooting time lapses of the venues to be used on air and behind the scenes photos and video of the hard-working crew, I also get to capture action photos to support player shot charts used on air and Midco Sports’ overall social media presence.

From my grade school days through college, basketball was first and foremost on my mind. As soon as I couldn’t play anymore, I started learning to take action photos. When I lived in Mitchell in the 2000s, I started a side hustle before side hustles were a thing, taking photos of high school athletics and providing images to parents who would rather enjoy the game than bother with pictures. From that gig, I learned all about wrestling, hockey, volleyball and soccer, all sports of which I had very little knowledge. But my first passion has always been, and likely always will be, basketball.

Over the years, I have learned a few pointers to get better action imagery. First, bench celebration shots usually make the best photos. They are fun, full of passion or angst and really tell a story, particularly the bigger the game gets. Generally, a photographer tends to think that the better action photo is getting as close to the action as possible. I fall into that rut as well. However, I’ve often had to relearn that shooting wider, particularly in the biggest games, tends to be the way to go. For example, late in the Summit League Championship game between North Dakota State University and South Dakota State University, Zeke Mayo, a true freshman for SDSU, drove baseline and floated a high arcing jumper over the defense. The Jacks were up by one and needed to score to stave off a hard-fought Bison run. When shooting this play, I stayed wide enough to see the bench about to react and the crowd watching intently to see if the bucket would go in. It did, by the way, but capturing that frozen moment of intense anticipation is something that helps cement why we love the drama of basketball around these parts come March. I’m already excited to do it again next year.

Christian Begeman grew up in Isabel and now lives in Sioux Falls. When he’s not working at Midco he is often on the road photographing South Dakota’s prettiest spots. Follow Begeman on his blog.

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The Most Important Meal

By Fran Hill

Breakfast foods are my heart’s desire. Pancakes, waffles and French toast. Eggs: poached, scrambled, fried, rolled into an omelet, or baked into a quiche. Bacon. Sausage. Ham. Oatmeal. Potatoes shredded into hash browns or tossed with veggies in hashes. Biscuits. Sweet rolls. Danishes. Doughnuts. Fruit. Bagels. Lox. Burritos and cold pizza. Big glasses of milk or orange juice and steaming mugs of coffee and tea. Breakfast foods make me drool.

However, as someone who is frenemies with insomnia, it often seems like my best sleep happens just before the alarm goes off. The snooze button is my favorite. Staying in bed as late as possible is my Olympic sport. If I am on a schedule, there is seldom time for breakfast after I have finally drug myself through the shower and gotten presentable for the world. If I am not leaving the house, I often get wrapped up in my to-do list of projects and by the time I think I want to eat, the fridge seems full of”ingredients” instead of”food.”

Most days for breakfast, I require something simple that is also, if need be, easily portable. Brown Sugar Granola is the tasty solution. I can have it as cereal with milk, fresh or dried fruit optional. I can fill a baggie with these crunchy morsels and some dried fruit to gobble by the handful on the go. Or I can savor it my favorite way, as a topping with Greek yogurt and fresh fruit. (BTW … Hubs’ favorite way to enjoy it is sprinkled over a bowl of vanilla ice cream.) Brown Sugar Granola is one way I manage to (sometimes) get the most important meal of the day.

Breakfast can be complex or as simple as Brown Sugar Granola.

Brown Sugar Granola

(adapted from The Food Network)

1 1/2 cups brown sugar

1/2 cup water

4 teaspoons vanilla extract

1 teaspoon kosher salt

1 teaspoon cinnamon

8 cups old fashioned rolled oats (not instant or steel cut)

1 cup pecans, coarsely chopped

1 cup almonds, coarsely chopped

1/4 cup flax seeds

1/2 cup toasted pepitas

Heat oven to 275 degrees F.

Line 2 baking sheets with parchment.

Combine brown sugar and water in a microwavable bowl or measuring cup.

Microwave on ‘High’ for 5 minutes, until sugar is dissolved.

Remove from microwave, stir in salt, vanilla and cinnamon.

Meanwhile, in a large bowl, combine oats, nuts and seeds.

Add the brown sugar mixture and stir to coat evenly.

Divide between 2 baking sheets and spread evenly; bake for about 1 hour, until oats and nuts are roasted.

When granola has cooled completely, store in an air-tight container.

Note: I have found that it keeps better if I don’t mix dried fruit in for storage and just add to individual portions.

(Serves 10-12)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.