I’ve been tossing a small handful of raisins on my granola in the morning. These are extra special raisins because they came from these:
The grapevine in the front yard was prolific this year. Some of the grapes became grape juice or grape jelly or grape syrup. And some of those grapes spent some time in the dehydrator transforming into these tiny, sweet-tart bundles of sunshine. Having them in the granola makes me smile at my breakfast.