Why, hello there! I’m Jessica, I live in Los Angeles, and this is my first time blogging for Mary Lee Kitchen. I’m thrilled! I’m ESPECIALLY pleased to be a part of this team because I deeply support Elizabeth’s work building a community around food awareness and inclusive eating.
My particular angle on food is sustainability. I uncovered a love of (and slight obsession with) this topic when I first picked up Michael Pollan’s books in 2014. Since then, I’ve read dozens of books about the sustainable food movement, taken courses, and attended conferences. I really enjoy eating, and exploring how to do it in a healthier, more just, and more environmentally-friendly way is extremely meaningful to me. I also believe that it is vital to our society and our planet!
(That’s enough of an introduction for now…onward!)
Today, I’m sharing a childhood food love story that’s light on the sustainability, but heavy on the nostalgia.
When my sister and I were kids, my grandmother always had four large, cylindrical, clear glass containers with screw-on lids out on her kitchen counter. On any given visit, one might have nuts, one might have pretzels, and one might have chocolate (!)…delicious, but boring! However, if my sister and I were lucky, one of the containers would be filled with the famous, the delicious, the infinitely snackable — Crispix Mix.
Have you ever had it before? It’s a combination of Crispix (a corn and rice cereal), peanuts, and thin straight pretzels, smothered in a tangy sauce and baked. The best combination of breakfast and trail-mix my young mind could imagine.
As my sister and I got older, we got the recipe from my grandmother and started making it at home ourselves, tweaking it a bit here and there. Every time we made the recipe, it was a celebration. We grabbed bites right out of the oven, burning our fingers because we were so impatient to get that first taste. When I reflect on my love of food as a kid and what that means to me, it’s this Worcestershire-sauce-covered, oddly-shaped cereal that materializes behind my eyes.
So I grew up, moved on, and at some point, stopped making it. Why? I’m not really sure. I guess I made room for baking more complicated things, or decided it wasn’t healthy enough for my active lifestyle, or determined it was too processed and not sustainable. But looking back, it’s an important component in my personal love affair with food, and so it deserves some respect.
Five years ago, when my sister was diagnosed with Celiac disease, she brought out the old Crispix Mix recipe and refused to let it go. This was a childhood love, people! So she got creative and substituted gluten-free foods she could still eat. She also nixed the ingredients she didn’t care about (mainly the peanuts and pretzels).
And here it is, ready for you to fall in love with, our family’s gluten-free Crispix Mix recipe. (Just be careful of your fingers when you can’t resist eating it straight out of the oven!)
- 3½ cups Rice Chex
- 3½ cups Corn Chex
- 3 Tbs butter, melted
- 6 tsp Worcestershire sauce
- 4 tsp lemon juice
- ¼ tsp garlic salt
- ¼ tsp onion salt
- Preheat oven to 250 degrees
- In a small bowl, stir together butter, Worcestershire sauce, lemon juice, garlic salt, and onion salt until combined.
- In a large bowl, mix together Rice Chex and Corn Chex.
- Pour liquid mixture over Chex mixture and stir until all cereal is evenly coated.
- Spread into a 9x13 baking pan.
- Bake for 45 minutes, stirring every 15 minutes,
- Cool completely (yeah, right!) and store in airtight container.