Carol, I do think it's just an anomaly..just as conjoined twins are.. Here is my weird flower..but the color was great! And I just noticed for the first time..the stigma has two lobes just like yours..! Donna Strawberry Blend..

OK, I decided to just call Whole Foods where we purchased the pistachios (Rhode Island). They have not yet received recall notices. But, they have pulled ALL PRODUCTS containing pistachios from the shelves in anticipation of receiving notices in the next several days as the investigation gains traction. So, I'm just going to wait a few more days & see what unfolds in the investigation. Also called the Denison Pequotsepos Nature Center here in Mystic about feeding the granola to the birds. They are going to have a specialist call me in a few minutes. Our property is one of those certified wildlife habitat sites & I always err on the side of caution in our gardens. OK, just got the return call from the nature center. Birds are carriers of salmonella but they do NOT get the disease. So, I can feed the granola. But, it's another reason, according to the biologist I spoke to, that we shouldn't handle wild birds with our bare hands. So, I learned something new today. /tricia

Thanks folks. I don't know how those strange marks with all the one halves came out in my initial post. The fat is one quarter cup (I started out with vegetable oil, but just this time tried coconut oil instead). The liquid sweetener did add up to one half cup or more (one quarter cup each of agave and maple syrup). I've tried it with & without a little applesauce & with and without a little honey. The dry ingredients do add up to approx. 7 and one quarter cups. I've been trying different variations for a couple months or so, and none of them have clumped enough - at first I did heat the liquid ingredients. Cloud swift, although I didn't think it could be too much liquid, your post makes sense & the clumpy granola recipe is one quarter cup fat, one quarter cup liquid sweetener, 6 cups dry. So next time I make it, I will just use one quarter cup maple syrup and skip the agave. I'm still a bit confused in that it doesn't seem to me that only a half cup liquid total (oil & syrup) will coat 7 cups dry. So maybe I'll try 6 cups dry to make the same proportions as the clumpy granola recipe. Thanks again. I posted because someone on the recipe page for the clumpy granola wrote that they now know what makes it clump, and from re-reading it I couldn't tell what exactly that was!

For years I didn't care for potato chips or French fries though I liked potatoes prepared other ways, but the past few years there are times I crave them now. It's a combination of the oil/grease & salt. Rather than a certain food, I find that I now like specific dishes a lot more than I used to: stews, pot roast, sauerkraut, sausage, biscuits & gravy (notice the interest in heavy fat foods?) A kind of sad thing, I LOVED chocolate to the point of once buying & eating a whole BOX of Hershey's bars, & going to chocolate conventions for a few years. Now I've lost my taste for chocolate; I don't hate it, but I don't care if I have it or not, & when I do have a piece, it doesn't taste all that great. Calories I don't have to worry about, I suppose. It's also given me empathy for older people who have lost their taste for food.