Sugar-Free Granola

This is delicious and easy. Most granolas are too sweet, I think.

Granola

1/4 cup vegetable oil

3 cups old-fashioned rolled oats (not quick oats)

Pour the oil in a 9"x13" baking pan and put it in the oven while the oven preheats to 300 degrees. Stir in the oats and bake for about 15 minutes, stirring often, until slightly toasted.

1 cup chopped walnuts, hazelnuts, or almonds, or a combination of these

1/3 cup raw sunflower seeds

2 tablespoons sesame seeds

Add the nuts and needs and toast for 10 minutes longer. Remove from oven and stir in:

1 cup raisin, dried cranberries, or mixed dried fruit

Our Olives

We have an olive tree behind our house and this year for the first time since we moved in, it had abundant olives. Dad picked a couple of quarts and I looked on the internet for instructions. This article seemed reasonable.

I slit the olives and am brining them now. We are into the 5th week and they are still bitter, but there's progress: after the first week I had to spit out the one I tasted. Now they are tasting rather olive-like. I'll give them one more week and then marinate them.

I used a jar to weight down the olives in the brine, and I stored them in our laundry room, which is cooler than the rest of the house.

Ono with Beurre Noir

We brought Bev a two-pound fillet of ono from Suisan Fish Company in Hilo. It is the most excellent and prized of Hawaiian fishes, and she made a wonderful dish with it. I believe she learned this in France.

Put a stick of butter in a hot skillet and cook until quite brown. Add the fish (cut in smallish serving pieces) and cook, turning once or twice, until done just halfway through. Set fish aside to keep warm. Add a cup or so of white wine to the pan and boil until somewhat reduced. Add capers to taste and season with salt and pepper. Return fish to pan and coat with sauce. Serve at once.

That pale orange side dish in the photo is green papaya salad.