September
September is kind of depressing not going to lie. As much as I loathe 95 degree weather, I hate the darkness even more. While we still have sanity and daylight left, we also still have summer produce. Corn and tomatoes. Peaches are still around, plums are still kicking it and the beans are finally being dried. It is your last ditch effort to get your fill in.
If you make it to northern Michigan, really at any point there are a few places that are in need of a visit. There are a ton of farm restaurants and some classic diner style restaurants. All uniquely great, and this is just a list of my favorites.
The List
Fischer’s Tavern - Northport, Michigan
Roman’s Wheel - Suttons Bay, Michigan
Village Cheese Shanty - Leland, Michigan
The Mill Glen Arbor - Glen Arbor, Michigan
Bortell’s Fisheries - Ludington, Michigan
Rosie’s - Thompsonville, Michigan
Sleder’s - Traverse City, Michigan
Rounds - Traverse City, Michigan
Legs Inn - Cross Village, Michigan
Farm Club - Traverse City, Michigan
Bon Iver is back and he’s back just in time for seasonal depression. It’s been four long years since new Bon Iver music and for me, him being my Taylor Swift, it couldn’t have come at a better time. At this point of the year I am starting to morph into full blown granola and the second I hear minimalistic guitars and a wispy falsetto, I’m off to the races.
I have recently rewatched all of the Lord of The Rings movies, and I have to say - it might be the greatest trilogy ever created. The cinematography, the music, the acting - all of it is perfection.
It does include one of my favorite food scenes in any movie. It’s a little grotesque, but it is the closest resemblance of how I eat (I should not be admitting to this).
Because I am becoming granola, I thought it would be fitting to write a recipe for granola. There are a million recipes for granola out there and this is just my version of what I want in a granola. Slightly sweet, lightly spiced and very, very, very crunchy.
I decided to add a little. traditional candy making technique of adding egg whites to the granola. As they bake the egg white coats the oats and nuts and create an extremely crunchy sell on the outside of the granola. This is a choose your own adventure, in the the rubric of egg whites, maple syrup and oats in the written proportions - you can add pretty much what ever you want to make it yours
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