Nate asks… Jenny, I notice in your YouTube videos you prepare your ingredients over what looks like a mat of sorts (the blue surface beneath all your bowls, etc.). What is it exactly and what would you recommend to help one cook mess-free, or at least with minimal mess? I’ve used nothing but paper towels.

My Response…

I think you’re referring to my latest video on chocolate brownies where the table cover is blue. That cover, as well as all the colorful table covers in my videos, are just fabric. They are either table cloths that I have or simply pieces of cotton I buy at the fabric store. And let me tell you this is not a practical way to cook mess-free because they all have to be washed after cooking and if any grease gets on them, it’s usually permanent. But I do the videos on a plywood table and it has to be covered with something. This isn’t much help to you but I do have one suggestion. At the fabric store, I’ve seen plastic yardage that I think is used for outdoor picnic tables. That might work for you by laying down a big sheet of  this plastic type cloth and when you’re done, just wipe the whole thing down. Hey, this just gave me an idea. I could use it in my videos!   – Jenny Jones

Hi Jenny,
Have a question on the “Easy Granola” recipe – instead of adding 4 cups of rolled oats, have  you ever tried adding different cereals, for example: rye flakes, spelt flakes, oatbran flakes, buckwheat, barley, millet – maybe just mixing two different cereals at a time.  Would they be suitable for toasted Granola?  What about seeds – can these also be added, like in your Granola Bars – which really are great.
Thanks in advance.
Best regards,
Paula.
P.S. you have a great website with lots of interesting info and ideas and I love your videos.

My response:

My answers are yes, yes, and yes. One of the best things about making granola is you never have to make the same recipe twice. My sister makes it all the time and she told me she changed it so many times, she actually forgot her original recipe. So try some new additions (make sure it’s “rolled” spelt or barley) and seeds are always a great addition. I sometimes add wheat germ to mine, too. Let us know how your creation turns out.

Hi Jenny! I just want to ask if you know how to make “Kielbasa” (i think thats the word?) My boyfriend is Polish and I wanna make something for him. What kind of Polish food would be nice to make a romantic dinner? Would Kielbasa be good enough? Do you know any Polish pastas? Thank you so much!

My response:

I’ve never made kielbasa but I have eaten my share in the past. I imagine it’s a lot of work to make sausage. The only Polish foods I make are cabbage rolls, pierogi, borscht, and Hunter’s stew (sauerkraut). There aren’t a lot of Polish pasta dishes but my mother used to make a noodle dish with noodles, mushrooms, and sauerkraut but I still haven’t figured out how she did it. But none of that sounds romantic, does it? I wish I could help you out but maybe one of my readers will come up with an idea…