Good food for hard times

Do we love to cook at home? Yes, of course! We love it so much that we made cooking a huge part of our livelihoods. Do we love scrubbing a stack of baking sheets at 10pm? No, we do not. We go out to restaurants not to be foodies (even though Foodie Food can be Fun!), not to see or be seen (less-than-one-month-postpartum twin parents are allowed to wear paper bags over their saggy-eyed heads, right?), but so that someone else will do the dishes.

We love to cook because we believe that, even in a world that continues to speed up, it is physically and emotionally healthy and grounding to make and eat your own food.

We love to cook for other people, even when it makes a mess, because, as cliché as it may sound, love is transmitted through food and, as the Roman poet Virgil wrote, amor vincit bakingsheetae.

One of the virtues of our granola is that it's an absolute pain to make – unlike normal granola (no offense), which involves mixing oats with maple syrup and oil and baking them. We’ll spare you the top-secret details on our patent-not-pending process of hydrating dried chickpeas only to cook and completely dehydrate them to reach the correct level of crunchy goodness. But that hint alone should give you a sense of just how Sisyphean the whole thing is. You really shouldn't try to make our granola at home. Not because you can't. It just isn't worth your time.

We hope that our valorous efforts will leave you with the joy of a dish-free snack or dish-light meal – and the feeling of lightness that comes with knowing that your food, even though it wasn’t cooked in your own home, was prepared with the same love and care.

Onto the next batch!