Yummy Granola

I'm really picky when it comes to granola, I don't like the store kind to much sugar and not fresh . and I don't like rassins and other things they add. So for a while I've compiled a list of ingredience that I do like and put together this recipe. My family loves it and most importantly I love it. It's quick, easy and a healthy snack.

Ingredients
Makes 2 quarts
1 pound rolled oats
1 cup shredded, unsweetened coconut (or sweetened, if you prefer)
1/2 cup slivered almonds
1/4 cup sesame seeds
1/2 cup wheat germ
1/2 teaspoon coarse salt
1/2 cup safflower oil
1/2 cup honey
1/3 cup water
1 1/2 teaspoons pure vanilla extract
1/2 cup dried cranberries, blueberries, or other dried chopped fruit

Directions
Preheat the oven to 250 degrees.
In a large bowl, toss together the oats, coconut, almonds, sesame seeds, wheat germ, and salt. Separately whisk together the oil, honey, water, and vanilla; stir it into the oat mixture.
Spread the granola on 2 rimmed baking sheets. Bake for 1 to 1 1/2 hours, or until golden brown. Stir after 10 minutes and again after 30 more minutes. Remove from the oven and toss with the raisins and cranberries. Cool completely and store in an airtight container. Serve with sliced bananas or berries and milk or plain yogurt.

Lime Drink

Ingredients

Makes 2 8-ounce drinks
4 small or 2 medium-size limes
3 tablespoons honey
1 1/4 cups (10 ounces) carbonated water (mineral water, club soda, etc.)

Incrase recipe to your size of group

Directions

For the maximum juice, roll the limes over the counter back and forth with the palm of your hand. Cut the limes in half and juice them by hand or with a juicer. You should have 1/2 cup (4 ounces) of juice. Put the juice and honey into a bowl and mix well with a wire whisk or fork. Pour the mixture into a pitcher. Add the carbonated water and stir until all of the ingredients are well combined. Taste and adjust it for the desired sweetness. Serve it over ice

Italian Fries (soooo yummy)

What You Need
6 or 7 Idaho potatoes, peeled and sliced into 1/3-inch-thick French fry-style strips, soaked in cold water. (This helps get the starch off and makes them crisp like you fried them)
4 tablespoons (1/4 cup) extra-virgin olive oil
1 tablespoon dried Italian herbs or some combo of dried oregano, thyme, marjoram, and basil
2 cups freshly grated Romano cheese
1/4 cup parsley leaves, finely chopped
4 tablespoons (1/2 stick) salted butter, cut into 6 cubes
Coarse salt and freshly ground black pepper

Directions
Preheat the oven to 400 degrees Fahrenheit.
Drain the potatoes and pat dry with paper towels. Spread 1 tablespoon of the olive oil on each of 2 rimmed baking sheets and spread out the potatoes. Overlapping is fine.
Sprinkle the dried herbs evenly over the potatoes. Liberally spread the cheese and parsley on top. Drizzle the remaining 2 tablespoons of olive oil over the cheese. Scatter the cubed butter around the pans.
Potato Prep: For a French-fry cut, peel the potatoes and slice lengthwise into 1/3-inch-thick slices. Stack the slices on top of one another, a few at a time, and slice lengthwise into 1/3-inch-thick strips. Peeled and sliced potatoes can turn brown pretty quickly. To avoid this, try floating the peeled, cut pieces in cold, salted water. When you're ready to cook, drain them and pat dry.
Bake until the potatoes are golden brown, rotating the pans after 30 minutes, for 45 to 50 minutes total. Use a spatula to lift off the potatoes with all the crusty cheese adhered to them. Sprinkle with salt and pepper to taste. Serve hot.

Officer Memorial Ride 2010

In August, Austin and I rode the bike to Lindon UT to the Harley Davison Shop with a few thousand other bikers and rode from their to SLC Capital Building. Where they had a memorial service for all the officers that died in the line of duty that year. Our county had one that died and BIA officer. It was an awesome exsperience and we are looking forwoard to doing it each year.