\",\"icon\":\"facebook\",\"link\":\"https://www.facebook.com/steffen.menkhaus\"},{\"svg\":\"\",\"icon\":\"instagram\",\"link\":\"https://www.instagram.com/stevemenk/\"},{\"svg\":\"\",\"icon\":\"linkedin-in\",\"link\":\"https://www.linkedin.com/in/steffen-menkhaus-os/\"}],\"settings\":{\"styles\":{\"align\":\"center\",\"justify\":\"center\",\"position\":\"2/12/3/14\",\"icon-size\":\"20px\",\"icon-color\":\"#000000\",\"icon-spacing\":\"\",\"icon-direction\":\"row\",\"icon-color-hover\":\"#3a3a3a\",\"m-element-margin\":\"0 0 16px 0\",\"space-between-icons\":\"20px\"},\"useBrandColors\":false}},\"WLaqeoYrA\":{\"type\":\"GridTextBox\",\"content\":\"
\",\"settings\":{\"styles\":{\"text\":\"center\",\"align\":\"flex-start\",\"justify\":\"center\",\"position\":\"3/7/4/9\",\"m-element-margin\":\"0 0 16px 0\"}}},\"aoIs_n-1O\":{\"type\":\"GridTextBox\",\"content\":\"Road trips are just the best, right? The highway, the changing scenery, and the ever-expanding horizons just make it feel like anything could happen. We decided to do a road trip around Lake Michigan this summer and naturally, the snack department was my responsibility. I took to Pinterest and my go-to food blogs for inspiration.
And lucky for me, granola bars are still trendy! I used to make homemade granola to get me through long days in the library as an undergraduate. It’s such a versatile dish: eat it with yogurt, sprinkle it on top of smoothie bowls, or add extra dates or dried fruit and you can snack it dry. I knew sports majors who would add protein powder and peanut butter and mold theirs into granola balls. Natural sports nutrition at its best, I’d say. Inspired by the different types of granola balls, I decided to make a few variations using my basic granola base. My toppings would include goji berries, crushed sunflower seeds, and cacao nibs.
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\",\"settings\":{\"styles\":{\"text\":\"center\",\"align\":\"flex-start\",\"justify\":\"center\",\"position\":\"1/5/4/13\",\"m-element-margin\":\"0 0 16px 0\"}}},\"iurXQfyYd\":{\"type\":\"GridTextBox\",\"content\":\"My granny, having Norwegian blood in her, used to make slow-rise rye bread over the weekends. It was the best thing we knew, and a big rival to the Sunday roast at our dinner tables. She got us all involved, and by the time I was in middle school, I had a solid understanding of sourdough baking, whether I liked it or not.
It was interesting to notice has slowly but then all of a sudden, sourdough became the new trending thing in the world of food blogs. First, the hipsters were making it, and suddenly every second blogger I knew had their sourdough FAQs sections available for the sourdough-thirsty public. So, while I’m technically late to the sourdough craze, rest assured that I’ve been at it since I was 13 years old.
My granny has two main rules she would go by: use your flour sparingly, and never rush the dough. Sourdough is meant to be moist and it’s not something you can whip up in a matter of minutes.
\",\"settings\":{\"styles\":{\"text\":\"left\",\"align\":\"flex-start\",\"justify\":\"flex-start\",\"position\":\"9/5/16/13\",\"m-element-margin\":\"0 0 24px 0\"}}},\"mM2pyhMn6\":{\"type\":\"GridTextBox\",\"content\":\"I’ve been accused by my husband that I put oats in everything and anything. If you didn’t guess, he doesn’t mind oats but isn’t the same level of oat obsessed like me. And yes, while he may have a point (he likes his fruit smoothies, not my oat and yogurt breakfast ones), there is really nothing better than oat cookies, and that’s a fact.
While I have a couple of trusted oat cookie recipes, inspired by the recent Instagram baking challenge, I decided to try and create 5 different types of oat cookies. I think it’s particularly important to introduce variety to the dishes you’re serving if you’re catering to more than 10 people. Not only will your serving table look delightfully full, but with the right base recipe, it won’t take you much longer either. Plus, you can get an idea of which types of cookies are the crowd favorites, and which ones you might have to work on a little more. Don’t be shy: ask your guests which dishes they like and why.
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\",\"settings\":{\"styles\":{\"text\":\"center\",\"align\":\"flex-start\",\"justify\":\"center\",\"position\":\"1/5/4/13\",\"m-element-margin\":\"0 0 16px 0\"}}},\"uBDNX9DmM\":{\"type\":\"GridTextBox\",\"content\":\"\",\"settings\":{\"styles\":{\"text\":\"center\",\"align\":\"flex-start\",\"justify\":\"center\",\"position\":\"3/9/4/11\",\"m-element-margin\":\"0 0 16px 0\"}}},\"xt-uAUOS-\":{\"type\":\"GridTextBox\",\"content\":\"The weather this year has been the best in memory when it comes to our herb garden. We have been busy pinching, harvesting, and storing everything for the winter. The drier has been on non-stop for the last few weeks, but it’s rewarded us with jars after jars of dried thyme, oregano, and basil.
As I’ve been obsessed with cold-brews this summer and recently started experimenting with iced green teas, a thought crossed my mind. Why not add fragrant herbs like rosemary and lavender to my ice teas?
After a few experiments, I noticed a few key things. Best results come from cold-brewing the tea in the fridge overnight, or for at least 7 hours, and only adding the herbs of choice when you’re ready to serve the tea. Otherwise, you’ll only taste the herbs and nothing much else.
It took me a long while to learn to love pears. While my parents were able to fool me to finishing my fruit salad at Christmas, for many years I left the fruit firmly on Trader Joe’s shelves. I didn’t know really how to cook peares or how to use them in desserts, but last month I finally had a revelation that would change everything.
As many of you know, my sister is a qualified baker and according to hear, pears have been the dessert fruit over the last few months. She created a couple of pear dishes at work and roped me into trying the pear tarts out on my day off. She confronted me with the question ‘No, really, why don’t you like pears?’ and got me thinking. I didn’t even remember what pears tasted like! Unarmed, the next thing I knew a beautiful slice of pear tart was sitting on my plate, next to my latte. I’m glad she made me try it, though, because my world has changed as a result and I’ve ventured into having a go at creating my own pear desserts. Fancy that, huh?
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