This morning we had a Home Breakfast for the Center for Inspired Teaching. Empowering students through inspiring teachers, principals and the entire school faculty the CIT takes a very interesting approach. Teachers are underpaid and over worked. They handle our most precious commodity and The CIT is looking to inspire, build up, a very positive approach!
The purpose of the breakfast this morning was to spread the word about the work and recruit individuals to participate in a spring fund raising event. The organization welcomes involvement by the community in the form of financial and volunteer contributions.
What was fun for us, besides having Derrick spend the night so he could be here in time (Derrick is not an early bird)… was the chance to envision our luxury hotel breakfast and actually put it together. We have always kicked around the idea of owning a hotel, with luxury rooms, a killer breakfast and afternoon tea. This probably will never happen, but on this morning in support of teachers we had the chance to meet some interesting people and feed them Hotel 1508’s Continental Breakfast:
Sesame, Poppy Seed and Sweet Cinnamon Breads served with Fig and Ginger Jam, Butter from Tickling Springs Creamery and local Kuhn Orchard Honey
Quinoa Granola served with a choice of Pequea Valley Yogurt, Tickling Springs Milk or a Housemade Cashew Almond Milk
Soft Boiled Whitmore Farm Eggs
Twin Springs Honeycrisp Apples
Fresh Squeezed Carrot Juice
Quinoa Granola Recipe
2 cups cooked quinoa
1 cup rolled oats
1/2 cup raw walnuts
3 tablespoons agave nectar
salt to taste
1/2 cup golden raisins
1.Preheat oven to 250 degrees. Combine all ingredients except for the golden raisins. Put granola on a sheet tray and cook until dry, stirring about every 20 minutes.
2.The amount of time it takes for granola to dry depends on how wet the quinoa is but generally it will take 2-4 hours.
3.Remove dry granola from oven and mix in raisins. Store in an airtight container.