artur0, what unfortune! They say "it doesn't rain but it pours"! I hope your cutting will root and grow to compensate for all its mother and siblings! [I'd be glad to root the cutting for you since everything seems to root very easily in my current climate. Only, you're so far away... hichic.] Anyway, I'm in love with my carnosa now and certainly enjoying it (for you, too). Shanna, I have another peduncle on this carnosa too. Yeah... I'm going to have "chocolate smell" for quite some time, hopefully! Xuan (from Vietnam)

Jo --I'm so glad you like them! I think they're amazing, and even cutting the bars fairly small I find they make a really satisfying snack. I'm surprised you said they're not a healthy snack though -- they have relatively little sugar and only 6 Tbs of butter/oil in the full batch. While they do have extra fat from nuts and nut butter, that is one of the heart-healthiest types of fat there is... In addition, they are full of whole grain oats and dried fruit, which both have lots of fiber... Anyway -- give them a try folks! I think they're the best new recipe I've made this year so far... Emily

I love this adapatation by Molly Wisenberg/Orangette of Nigella Lawson's. A lot are too sweet for my taste. . .this one is not. Enjoy! Daily Granola Adapted from Nigella Lawson�s Feast The recipe that follows is the way I�ve come to use Nigella�s recipe. Of course, tweak as you will. For example, feel free to use whatever type of nut you like best - just one, or a variety. You could add some flax seeds, if you like, or some shredded coconut. If you like your granola with dried fruit, go ahead and add some - but after baking, not before. And about the applesauce: I like to buy it in those single-serving cups, the kind made to go in kids� lunchboxes. I used to buy it in bigger glass jars, but I found that it started to go moldy before I could use it all. The smaller containers are very handy that way; there�s less waste. Finally, I highly recommend eating this granola with plain soy milk. I like it with plain yogurt or regular milk too, but soy milk is especially good. This granola also mixes nicely with other cereals, like this one, and this one. Dry ingredients: 5 cups rolled oats 2 to 3 cups raw almonds or pecan halves, or a mixture 1 cup hulled raw sunflower seeds � cup sesame seeds � cup light brown sugar 2 tsp. ground cinnamon 1 tsp. ground ginger 1 tsp. salt Wet ingredients: � cup unsweetened apple sauce 1/3 cup brown rice syrup � cup honey 2 Tbsp. vegetable oil, such as canola or safflower Set racks in the upper and lower thirds of the oven. Preheat the oven to 300�F. In a large bowl, combine all of the dry ingredients. Stir to mix well. In a small bowl, combine all of the wet ingredients. Stir to mix well. Pour the wet ingredients over the dry ones, and stir well. Spread the mixture evenly on two rimmed baking sheets. Bake for 35 to 40 minutes, or until evenly golden brown. Set a timer to go off every ten minutes while the granola bakes, so you can rotate the pans and give the granola a good stir; this helps it to cook evenly. When it�s ready, remove the pans from the oven, stir well � this will keep it from cooling into a hard, solid sheet � and set aside to cool. The finished granola may still feel slightly soft when it comes out of the oven, but it will crisp as it cools. Scoop cooled granola into to a large zipper-lock plastic bag or other airtight container. Store in the refrigerator indefinitely. Yield: about 10 cups

I'm adding a photo of the Granola counter color. So you have gray walls, beige floor. One run of counters is whiteish, one is Granola. The top cabinets will be brown/granola and you're wondering about painting the lowers blue. A blue might look sharp with the counters but with all your colors, I wouldn't do a two tone cabinet scheme. A photo would probably help get you more helpful thoughts about the color scheme.