March 25 Run: North Side: meet at Crazy Mocha, corner of Federal St. and E. North Ave.

We're returning to the North Side, a big favorite, and meeting at the Crazy Mocha on the corner of Federal St. and E. North Ave. We haven't been in that neighborhood in ages (actually August of 2016 - in the unimaginably carefree BT era), and it has so much to see, including the newly renovated Allegheny Center into the LEEDS certified Nova Place, which Aimee will fill us in on.

Great run/walk last week revolving around Regent Square, Wilkinsburg, and Frick Park, and then gathering in Virginia's sunny welcoming kitchen full of delectables, where we wished her a Very Happy Birthday and talked up a storm as usual.  We forgot to sing, but we did engage in a pinky swear about something that will never be divulged. What was divulged though is the recipe for Virginia's fabulous granola, see below.

Endorsed:
March for Our Lives to end gun violence - don't forget that in Pittsburgh it's this Saturday at noon at the City County Building (in addition to 720 marches all over the world) And Lyft is offering free rides.
Southern Tier Brewery also on the North Side, esp. their Wintergreen Salad.
Get some sleep:  Ferberize, even your cat.
Happy Hour at the William Penn - stay tuned, we're going to plan a RG on there soon.
Casbah, the restaurant - favorite of many.
Green Queen book for kids
Carnegie PA - very cute with great places to eat, including Bakn and 131 East
Papa J's restaurant downtown, not only in "the city’s oldest-standing former brothel" but also haunted.  (That article says that “Pittsburgh is incredibly paranormal.”)

And here's that recipe you've been waiting for.  Thanks, Virginia!

Maple Granola

This is a beautifully balanced blend of oats, seeds, nuts and crystallized ginger.

·       1/4 cup of flaxseed finely ground (Giant Eagle sells this now

·       4 cups of old-fashioned rolled oats (not the instant kind)

·       4 cups of sliced almonds (raw or organic, not roasted)

·       1 cup green hulled pumpkin (pepitos) seeds. (raw or organic kind, not roasted)

·       1/2 cup sunflower seeds (again, not salted or roasted)

·       1 teaspoon salt

·       1/2 cup vegetable oil

·       1/2 cup maple syrup

·       1/3 cup of crystallized ginger, chopped in small pieces (optional -- just gives the granola a little kick)

Accompaniments: plain yogurt or milk

Put racks in upper and lower thirds of oven and preheat oven on "roast" or bake to 350

Stir ground flaxseeds, oats, almonds, pumpkin seeds, sunflower seeds, salt, oil and syrup in large bowl. (I usually put flaxseeds in last since it has the consistency of sand and it mixes together better that way)

Spread mixture evenly on two large baking sheets with sides. Bake, stirring granola and switching positions halfway through baking until mixture is golden brown.  Recipe calls for 30 to 35 minutes but I usually do it 13 minutes on each rack before switching so they don't get burned. Every oven is different.

Cool granola completely

Store in air-tight container in fridge or freezer