I love Ina Garten. She’s the Julia to my Julie. See, Ina has no formal training…and, like me, spent time in Washington, DC cranking it out in a government job (not like me) as a budget analyst (definitely not like me). Ina cooked because she wanted a release from the daily grind. She learned to cook from her cookbooks and, I would assume, later discovered that she could do a little something with this passion. So after years of working in a 9-5 desk job (and apparently flipping houses!?) she opened her own store, Barefoot Contessa. Then came cookbooks…then shows…and well, we all know how she’s doing now.
So after a bad day or a long week, when I bake cookies or make homemade granola bars I think about Ina. I doubt Ina ever had to cook in a galley kitchen with about three square feet of counter space BUT! She battled the daily grind with cups of packed brown sugar and ounces of melted semi-sweet chocolates and she came out on top. It’s a nice reminder that I/you/we can come out on top, too.
On to the granola bars though. I swear, every time I make something there’s always ONE ingredient I can’t find. I’ve come to expect this so I’ve also become quite good at improvisation. This time around I couldn’t find a jar of wheat germ anywhere in this stupid city…so I used flax seeds instead. Also, dates sounded lovely, but they’re expensive…and this gal’s on a budget. I had prunes laying around and used those.