SOFT BOILED EGGS (SATURDAYS)

If someone ever serves you a soft boiled egg, hold that person close. You are loved.
If you ever plan to serve someone a soft boiled egg, follow these directions. You’ll be loved.

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SOFT BOILED EGGS

Prepare an ice bath (a bowl of water with ice cubes). In a large pot, bring 1 inch of water to a boil with a steamer basket several inches above the water. When the water is boiling, set the eggs in the steamer basket and cover completely, steaming for 6 minutes and 30-45 seconds. Remove to an ice bath for approximately 2 minutes and 30 seconds. Enjoy immediately.

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YOGURT with GRANOLA, PERSIMMON & PISTACHIOS    

for the granola (double or triple if desired):
3 cups rolled oats
1/2 cup pumpkin seeds
1 teaspoon kosher salt
1/3 cup light brown sugar
1/3 cup maple syrup
1/3 cup extra virgin olive oil
1 teaspoons pure vanilla extract

for assembly:
about 2 cups plain Greek yogurt
about 1 cup of granola
1 large persimmons, peeled and sliced
raw pistachios, shells removed

Preheat oven to 300 degrees Farenheit. In a large bowl, mix together the oats, pumpkin seeds and salt. In a small saucepan set over low heat, warm the sugar, maple syrup and olive oil until the sugar has just dissolved, then remove from heat. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well. Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola in an even layer. Bake until dry and lightly golden, 35 to 40 minutes, stirring granola a few times along the way. Remove granola from oven and allow to cool completely. To serve, place the yogurt in a bowl. Sprinkle with granola and add the sliced persimmons and pistachios.

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