Sunday, March 27, 2011
When I was in college I started a bread baking business, Eron's Incredible Breadables. It was a bread CSA -- if you wanted bread, you paid for 4 loaves of bread (one each week for a month) in advance. Then I'd make the bread and deliver it, often hot from the oven, around campus.
Sun and Rain bread is a recipe I learned at that time that remains dear to my heart. It started as a recipe from Beth Hensperger's The Bread Bible: one golden-colored dough made with corn meal specked with orange zest braided together with a dough of buckwheat flour and baked. The beautiful contrast of the sunny and gray doughs, as well as the different flavors make this an exceptional bread. I've made Rain and Sun to celebrate the Jewish New Year, for birthdays... and just for kicks on rainy days when I need something metaphorical to remember that the rain and sun are all part of the yin and yang. Today was one of those days. And it was also Friday -- the day that Hallah is traditionally shared for the Sabbath.
Sunday, March 20, 2011
Sunday, March 6, 2011
In the last few hours of his life, surrounded by his entire family -- wife, children, grandchildren, sister -- he talked about how grateful he was for his family, for his wife of 62 years, and for all the great meals my grandmother has made for our family. He smiled as he rattled off a list of his favorites: Grandma's chicken fricassee, her Thanksgiving turkey and stuffing, matzoh ball soup. Everyone reminded him that he also makes a darn good bean & barley soup.