So Christmas is over. You had dinner with your relatives, probably heard few comments you wish you didn’t. Now you are seriously considering moving across the Ocean so you won’t have to go through it again next year.
Well, I find comfort in films were families are as dysfunctional as the ones in real life. Now it’s the time to stop watching sappy, sweat as ‘my teeth heart’ sweet films, about Christmas miracles – finding love, finding the dog, finding your daddy, getting together, oh how perfect it is to be around the Christmas tree holding hands, blah blah films.
No one can make more real films about families than Edward Burns. On a low budget, writing, producing, directing and acting in it. He was called Irish Woody Allen, and I can understand why. Like Woody, he knows his subject and understands the dialogue. He’s a master of ‘walking and talking’ kind of films.
So if you are ready for another family experience which brings comfort in knowing that this time it’s not yours, watch ‘The Fitzgerald Family Christmas’.
For years I’ve been obsessed with his work. It started with ‘The Brothers McMullen’ and it never ended. You always feel like you know the characters. I love his realistic approach to families, love, life and mistakes you bound to make at least ones.
‘The Fitzgerald Family Christmas’ is not much different. You have an Irish family of six children, martyr mother, bastard father and the usual issues. But somehow Burns pulls it of with a class, warmth and humour.
You will need something nourishing with it. I love starting the day with a film, so for me it’s always a breakfast choice. I have experimented with different muesli recipes, tried different bloggers recipes and the winner I would love to introduce to you today is Chunky Chocolate Buckwheat Granola from My New Roots blog.
It’s exquisite and it’s been my favourite for months. I adapted it just a little bit.
3 cups rolled oats
1 cup buckwheat
1 1/2 cup coconut ( flakes or shredded)
1 cup hazelnuts
3/4 chia seeds
2 tbsp cocoa nibs
1/2 cup honey
1/3 cup coconut oil
1/2 cup raw cocoa
pinch sea salt
1. In a large bowl mix oats, and hazelnuts,buckwheat, coconut, cocoa nibs, salt and hazelnuts.
2. In a small pot on a low heat melt coconut. Add honey and cocoa, whisk till combined.
3. Pour liquid ingredients on the dry ones, fold until combined and covered.
4. Spread the mixture on a baking sheet. I found it easier to bake it on low heat – 140-150 C for about 30 minutes. Every few minutes stir the mixture so it will bake evenly. When it’s toasted, remove from the oven and cool completely. You can store it in the tight container or a jar.