So as I mentioned earlier in the summer, I was thoroughly curious as to how Thieving Irons would present their complex rock creations in a semi-acoustic environment. Well, lets just say that they both surprised and impressed me.
A few weeks before the event, my girlfriend ripped an article from Time Out NY about urban honey in NYC. Mike’s Hot Honey jumped out of the page and peaked my interest after my girlfriend recommended I make granola. The concept of spicy granola is unheard of, odd, and had a realistic chance of tasting good. Mike graciously offered up a few bottles for me to test out the recipe and after a few test runs, I was satisfied the balance of sweet, salty, and spicy.
Nate Martinez, the leader of Thieving Irons, met me at my friend Ari and his wife’s beautiful apartment in Prospect Heights on a rainy Sunday morning for yet another indoor backyard brunch. We had never met, but after we had some time to talk about music and food, we were warmed up and ready to cook.
As with most of my dishes, a fair portion of it is improvised, so below is the closest thing you’ll get to a recipe. Each batch makes enough to fill an average sized cookie sheet, which was used to bake it:
- 3 cups of rolled oats
- 1/2 cup crushed, raw almonds
- 3 tablespoons of unsweetened shredded coconut
- 3 tablespoons light brown sugar
- 1/2 teaspoon sea salt (feel free to use less)
- 1/3 cup Mike’s HOT Honey + more to drizzle on afterwards (it will lose spice in the oven)
- 1/4 cup vegetable oil
- 1 teaspoon of flax seeds
- 1/2 cup dried cranberries
The actual process for making it couldn’t be easier and once you actually you make it, you’ll honestly never want to pay $6 for a bag of granola again.
- Preheat the oven to 300 degrees
- Mix everything in a bowl EXCEPT for the cranberries and coconut
- Add contents of the bowl to cookie sheet and spread evenly throughout
- Cook for 15 minutes then take out to shuffle everything around
- Add the coconut throughout the pan and throw back in the oven
- After an additional 15 minutes or until nicely brown, take out the pan
- Add cranberries and more hot honey to taste, and then toss in a bowl
- Let sit for 10-20 minutes until it’s cooled down a bit
- Serve with milk or yogurt or eat is plain!
Later in the morning, Dan, his trumpet player came in and he looked strikingly familiar. Turns out he played flugelhorn with Kelli Scarr at a session two summers ago. This time around, Dan brought a rare instrument called an EVI, which is an electronic trumpet of sorts that plays all sorts of trippy atmospheric sounds. This added the perfect accompaniment to Nate’s soft voice and acoustic guitar (listen below).
First to hit the stage was Philly’s Modern Inventors who brought their brand of poppy twangy rock. I was so impressed with their catchy, upbeat set that we went to see them the following weekend in Philly.
And then we got to relax and absorb the atmospheric folk of Thieving Irons. A handful of attendees were either sleeping or put in a dazed trance for their 40 minute set.
All in all, this yet again another successful summer of backyard brunches (even though only 1 of the 3 were in actually in a backyard). Hard to believe my team and I have been doing this for three years. Thanks once again to Eric, Dan, Jonas, Zach, Mark, and Dominick to another great summer!
Expect more videos soon. Next up is the cooking video for Lucius.