There’s something terribly romantic about the Oregon coast. Especially in the spring, when it’s nothing but blustery rain. The slow drive through wine country, being swallowed by the deep green forests and finally, coming into the cool, coastal mist. Heading away from all your problems and straight for the humblingly large ocean.
Perhaps the romance of it all was what settled it for me, but the Oregon coast is where I truly fell in love with cooking. I had started to flirt with the idea- reading stacks of cook books and food biographies, and cautiously playing in the kitchen. But I wasn’t quite ready to commit to cooking until that cozy weekend in a quiet house on the beach.
I camped out in the tiny kitchen, baking what would become my favorite scone recipe, trying my hand at raspberry macarons and making two giant pots of rich, steamy soup. When I wasn’t making messes, I was tucked into the oversized chair by the window letting The Delicious Miss Dahl speak straight to my soul. She put perfectly into words the way cooking made me feel. The way I could cook for whatever mood I was in, the fact that sometimes chopping, roasting and often frosting, could be a fix for even the unfixable. The satisfaction in creating something delicious from beautiful, natural ingredients.
I’m not sure I said more than a few words the whole weekend, wanting to hold this new, secret love close to my chest. But I knew in my heart, from that moment on, things would never be the same. I’d fallen hard for cooking and that was that.
These golden flapjacks were featured in one of the videos I watched that weekend and I’ve wanted to make them since. Monday nights are typically my time to relax and get re-inspired. Taylor is in his grad school class most of the evening, so I settle in with my laptop and usually make myself something decadent and indulgent. Golden flapjacks were the perfect choice. Warm and buttery, with just a touch of earthiness from the honey. A spoonful of flapjacks, some over easy eggs and a small salad for good measure, made for a simple, inspiring meal. With each bite I was back in that beach house, rain pounding on the roof, falling in love with food all over again.
- 150g Butter
- 2 Tbsp Golden Syrup
- 4 Tbsp Honey
- 150g Oats
- 100g Coconut
- Handful of dried cherries and mangoes
- Preheat oven to 355.
- Heat butter on medium low heat. Once it starts to bubble, add the golden syrup and honey. Once bubbles, turn off the heat. Add the dried fruit.
- Meanwhile, mix the dry ingredients.
- Add the dries to the butter mixture and incorporate.
- Pour into buttered 9×9 pan and bake for 20 minutes until golden.