Fork-fed

I come from a long lineage of food and harvest experts: Alabama potato croppers, Southern domestic cooks, Mississippi red mud pie makers, an American Army infantry chef, and a cake baker. Tasty gene make-up, I know.

If the saying was physically possible, I would have definitely been born with an eating utensil in hand. My food obsession brings me here daily to share loves, food news, restaurant escapades, and all that is meant to be delicious.




Tweet me @JessPatrice

BREAD & JAM: honey-olive oil granola, greek yogurt, and fresh pineapple parfait + Dance Or Die- Janelle Monae

Making today’s breakfast started last night. I came home with some carry-out and a mind to snuggle up on the couch in lounge pants with my vegetable dumpling soup. Putting the granola gave me extra comfort as the smells of cinnamon and almond wafted from my electric oven.

I tackled the pineapple right before bed and could resist the urge to eat nearly half of it right off the cutting board. This fruit is soooo sweet this time of year. It’s better than candy. Really! And combining the pineapple with the nutty, slightly sweet granola was the perfect combination for my morning. I was sort of zipping around the apartment putting lunch in a tupperware, grabbing shoes, applying mascara all in one breath. Layering this parfait only took a few minutes and I was out the door.

I took a bite and was so impressed that I nearly asked a stranger if they wanted a bite! I adapted this recipe from Mark Bittman’s Crunchy Granola recipe from the NYTimes. His recipe didn’t call for olive oil, but I put it in EVERYTHING so I decided to add it. I also like my granola a bit more on the chewy side. When it’s warm it can be used in a crumble or on top of ice cream. I’m really glad I made a big batch of this stuff, because I’m sure I’ll be coming up with inventive ways to use it. And of course, I’ll be sharing it- my mom and sister have already requested a taste of the good stuff.