Everyone’s idea of staple foods differs [ahem, boyfriend of mine, prepared horseradish is a staple]. Two of our staples are homemade granola and iced coffee; we are rarely without. Unknowingly we’ve been nibbling and sipping the latest foodie crazes publicized in The New York Times:
Melissa Clark’s crunchy, nutty olive oil granola [here with brazil nuts, cashews and almonds]
and smooth cold-brewed iced coffee Perfect made in the french press!
squirrel bread 
The French Press is a great idea for making iced coffee. So much easier than other methods of straining. I whipped up a batch before I went to bed last night, pressed it gently for a clear, sediment and silt free coffee concentrate this morning, and in no time had a delicious iced coffee to start the day!
ok- who told you that horseradish wasn’t a staple food?! i’m gonna kick their ass!! :)
Do we just use the french press as one normally would… using the same technique and portions of coffee and water?? I am so uninformed.
hilarious – same thing here – I’ve been making cold brewed ice coffee this month! .. and granola – I need to try that olive oil recipe.. I’ve heard raves about it.
ps… i clicked on that “love food hate waste” link – so amazing! So glad you shared that… what a great thing, providing ideas on how not to waste our food!
Sandy: I love your comment – very promotional :) It IS a great recipe though, right? So easy and delicious. Little cleanup, since you can toss the grounds into the garden as compost!
Rach: Guess who… he is so very uninformed on the wonders of horseradish. Have pity.
Scott: Sent you an email :) It’s a new and ingenious technique that once you’ve picked it up, you’ll never forget it. You’ll love it!
Amanda Mae(bird): Glad someone else is on the same page! Do try the olive oil granola – very crispy, a hint of saltiness and tang. Great. As is “love food hate waste!” I’m happy to hear I didn’t post the link for nothing! It’s a wonderful idea. Cheers.
*Heather*
We have been a fan of your original granola recipe but I made this one a few days ago and it is a winner. I used cashews and pecans for the nuts and did use the pepitas (adds not only a different taste but color to the mix). Just the right sweetness with layers of tastes from the cinnamon to the cardamom–and I think that the olive oil makes it a little moister and richer. Good show!