I've got the sun in the morning and the moon at night.
I’ve got the sun in the morning and the moon at night.

A Late April Morning Weather Report

Snow this morning.
Will it linger?
A spring of change,
The full range, not
So strange for here.

But the sun steers on
course: cheers of praise
for the day’s light,
for days of light.
May’s within sight.

The temp never broke 33 degrees here today. Word has it our friends in East Burke are still boiling. Good news! Their season will benefit from the cold and snow; it’s much too late for ours.

Woods cleanup progresses slowly, hampered by rain and today’s cold. The guys burn thousands of calories a day.  Here is a favorite way Ross refuels:

Ross’s Monster Energy Bar

Ross catches air off Rest Rock in the Worcester Range, fueled by the sun, the powder, and a handful of monster energy bars.
Ross catches air off Rest Rock in the Worcester Range, fueled by the sun, the powder, and a chunk of monster energy bar.

Ingredients
2 C Oats
1 C Nuts, use your favorite or a combination
1 C Dried Fruit

1/4 C Maple Syrup
1/4 C Honey
1/4 C Barley Malt Syrup
1 C Peanut Butter or other nut butter
2 T Vegetable oil
1/2 t Sea salt

Toast the oats and nuts in a baking pan for 10 minutes in a 350 degree oven.

Combine all wet ingredients in a sauce pan on medium to low heat on the stove and stir until well blended about 10 minutes.

Then combine the wet ingredients and the oven toasted ingredients along with the dried fruit in a large mixing bowl and mix well.

Transfer your ingredients into shallow 9 X 11 pan and compress everything evenly into the bottom of the pan.

Put the pan into your refrigerator for about 2 hours.

Cut into squares and enjoy.

2 thoughts on “This Weather, That Recipe

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