Happy summer, everyone!
I thought we’d visit with our beloved skin-changer, Beorn. Beorn lives near a great rock that he calls the Carrock.
Why does he call it that? Because that is his name for it. Perhaps he brings with him a gigantic bowl of granola, and sits there contemplating the nearby Misty Mountains and other philosophical matters.
It is likely that Beorn would pour cream on this granola; I would suggest milk instead, unless you feel you can afford the calories.

Carrock Granola

• 8 ounces old-fashioned oats
• 2 ounces pecan halves
• 2 ounces walnut halves
• 2 ounces sliced almonds
• ¼ cup sunflower seeds, dry roasted and salted
• ¼ cup dry milk powder
• 1 tablespoon cinnamon
• ½ teaspoon salt
• ¼ cup walnut oil
• ½ cup honey
• 6 ounces dried cherries
• 3 ounces chopped sugar dates (or chopped dried figs)
• 3 ounces dried blueberries
• 3 ounces raisins

Reserve 6 or 8 small berries for garnish, if desired. Wash the remaining berries; stem them. Cut in halves or quarters and place all in a 3-quart saucepan. Turn the heat on high just until they start cooking, then lower the heat to medium and cook, uncovered, 20 minutes. Stir frequently; remove from heat. Mix in the ½ cup sugar and let stand 1 hour. Puree in a blender or processor, then place in a covered container. Refrigerate for at least 3 hours or overnight.

In a large bowl, combine the cream and 2 tablespoons sugar. With a hand mixer, whip the cream until fluffy, but not too dry. Layer with the strawberries in pretty glasses or dessert dishes as a parfait. Or combine the strawberries in the large bowl with the cream and mix gently with a spatula, making sure to leave some differentiation between the two components, as shown in the photo. Wash the garnish berries and leave the stems on. Cut a vertical slit in each and place on the rim of each glass or dish, if desired. Refrigerate until serving time. Cover and refrigerate leftovers; this lasts for a few days in the fridge.

Serves 6-8.

Carrock Granola

• 8 ounces old-fashioned oats
• 2 ounces pecan halves
• 2 ounces walnut halves
• . . .

Reserve 6 or 8 small berries for garnish, if desired. Wash the remaining berries; stem them. Cut in halves or quarters and place all in a 3-quart saucepan. Turn the heat on high just until  . . .