Colleague: Do you normally say “egg yolk IS white” or “egg yolks ARE white”?

Me: Egg yolk IS white.

Colleague: Dude, egg yolk is yellow.

Back at home, 5-year-old insisted on hanging his American flag. Happy Memorial Day, everyone!

Granola bark

(Adapted from Smitten Kitchen)

120 g maple syrup
75 g brown sugar
60 g water
1 tsp vanilla extract
1/4 tsp kosher salt
1 tsp ground cinnamon
300 g rolled oats
175 g almonds (chopped)
60 g unsweetened shredded coconut
80 g flax seeds or chia seeds (whole or ground)
35 g sesame seeds
60 g almond flour
60 g olive oil
1 large egg white (whisked until frothy)

1. In a small saucepan, combine maple syrup + sugar + water + vanilla extract + salt. Bring to boil, stirring to dissolve the sugar and salt. Set aside to let it cool, for about 10 minutes.
2. In a large bowl, combine cinnamon + rolled oats + almond + coconut + seeds + almond flour.
3. Preheat oven to 325 F.
4. Line a rimmed 13″ x 18″ baking tray with parchment paper.
5. Once syrup liquid is lukewarm, whisk in olive oil, which will cool it further.
6. Add egg white.
7. Pour the liquid mixture over dry ingredients in the large mixing bowl. Combine.
8. Spread mixture evenly on the lined baking tray.
9. Layer another parchment paper on top of the mixture and use the bottom of a pot to press down firmly.
10. Bake for 15 minutes. Rotate the sheet.
11. Bake for another 15 minutes. Rotate the sheet again. Open the oven door a few times to release steam.
12. Bake for another 10 minutes.
13. Leave granola in the baking tray until completely cool.
14. Break into pieces and store in an airtight container at room temperature for 2 weeks (or in the fridge for up to 1 month).