Fruited Irish Soda Bread

Today’s Musings:


It’s a new year. Time to shove 2020 out the window and welcome a fresh start.  The following handful of posts are a series, written a lifetime ago, that track my journey from a painful breakup with a man I adored, to the shock of discovering the truth behind his mask, to glimpsing the depths of his depravity, and finally acknowledging my own error in blindly trusting him.  This tale ended long ago, but only now am I ready to disclose it – and perhaps help others who find themselves in a similar situation. Thank you to those who shared evidence and convinced me to tell my story.

 Chapter Two

“Each relationship when it ends really damages me; I never fully recover. That’s why I’m very careful with getting involved because…it hurts too much.”  – Celine, Before Sunset

They say mothers forget how much labor and childbirth hurts.  This forgetting is perhaps the body’s attempt to ensure additional offspring.  If the agony is remembered, perhaps the act would not be duplicated.  The same appears to hold true for heartbreak. 

It’s been some time since I’ve allowed my heart access outside of its protective cage and, had I remembered the sensation of heartbreak, I may have chosen a safer path.  Yet, here I am – again.  Everyone has advice and comments on how to find my groove again, from “get back on the horse as soon as possible” to “we never liked him anyway.”  Most advice is unhelpful.  However, I’ve managed to cobble together the following steps which have helped me, if not heal my heart completely, patch it up enough to fight another day. 

Treat yourself as if you are sick. Heartache is a sickness.  If you had a fever, you’d treat yourself with kindness – maybe stay home for a few days, lie on the couch in your jammies, binge on Netflix.  You wouldn’t beat yourself up for not being “over” your fever.  You’d veg on the couch for a few days to get over the worst of it and then slowly start doing things to make yourself feel better –  getting plenty of rest,  eating well,  building up your strength again.  Allow yourself three days of the jammies and Netflix and then, with the kindness a sick person deserves, gently start your journey back.  If you have a relapse one evening, nurse yourself gently, get a good night’s rest, and begin again the next morning.

Pamper yourself.  Do a little something for yourself that says, “I love you” every day.  Think of all the little things you did for your ex to let him know he was special.  You deserve the same.  I bought myself fresh flowers, deep conditioned my hair, picked up a new candle, gave myself a dry-brush massage, bought a sexy new bra, steeped a cup of Earl Grey with honey and a splash of milk, and painted my nails bright red with a new polish. 

Move each day.  Exercise is known to increase serotonin and dopamine – mood-altering, feel-good brain chemicals. It doesn’t matter what you choose – go for a walk with a friend, ride a bike,  practice yoga, dance in your living room – whatever gets your heart racing.  However, try to avoid spending too much time on activities that allow you to think alone; you’ll end up ruminating about him.  If you go for a walk, listen to a podcast or an audiobook to keep your mind on something other than your heartache.

Talk him up to others.  Whether you like it or not, your friends and family (and coworkers and acquaintances and the dry cleaner) are going to give you their condolences and, possibly, ask you about why the relationship ended.  By taking the high road, instead of playing the victim – you take the power back. Tell them about the bits of him that made you smile – and keep the rest to yourself.

Don’t prod the relationship wound. Just as heartache is a sickness, the relationship is probably feeling like a tender, unhealed, open wound.  When you are injured, sometimes the best treatment is to just give it time to heal.  Poking and prodding at the sore just makes it bleed and possibly get infected.  Don’t moon over pictures of the two of you in happier times, don’t open the folder where his email letters are kept, don’t visit the places where you had your fondest memories.   Let the wound scab over and heal.  There may always be a scar, but scars don’t hurt, do they?

And slowly, very slowly, you will recover.  Just remember it takes time. 

Today’s Recipe:


Fruited Irish Soda Bread

Soda bread is a quick bread which uses baking soda for the rising agent instead of yeast. This version, with walnuts, orange and golden raisins, is slightly sweet.


Ingredients

  • 1 ¾ cups buttermilk (or whole milk with 1Tablespoon white vinegar added)
  • 1 large egg
  • ½ cup chopped walnuts
  • ½ cup golden raisins, softened in hot water and drained
  • Zest of one orange
  • 4 ¼ cups all-purpose flour
  • 3 Tablespoons sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 5 Tablespoons unsalted butter, cubed and frozen for 15 minutes

Directions

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. Whisk the buttermilk and egg together; set aside. Combine walnuts, golden raisins and orange zest; set aside.
  2. In the bowl of a food processor, combine the flour, sugar, baking soda, and salt. Add the very cold butter and pulse until the dough resembles coarse crumbs.
  3. Pour flour mixture into a large bowl. Stir in the walnut mixture and make a well in the center. Pour buttermilk mixture into well and gently fold the dough together. With floured hands, turn dough out onto a lightly floured surface and knead until dough just comes together. Shape into a 7”- 8” round loaf. Do not overwork the dough.
  4. Transfer loaf to baking sheet. Cut a deep X into the top of the loaf, cutting about ¾ of the way down into the loaf. Bake until crust is golden brown and center registers 200⁰F., approximately 50-55 minutes. If top of loaf browns too quickly, cover with aluminum foil.
  5. Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with lashings of butter. Bread can be stored wrapped in aluminum foil at room temperature for 2-3 days.

 Slightly adapted from Sally’s Baking Addiction

Gourmet S’mores

Homemade Marshmallows

Today’s Musings:
It’s a new year. Time to shove 2020 out the window and welcome a fresh start.  The following handful of posts are a series, written a lifetime ago, that track my journey from a painful breakup with a man I adored, to the shock of discovering the truth behind his mask, to glimpsing the depths of his depravity, and finally acknowledging my own error in blindly trusting him.  This tale ended long ago, but only now am I ready to disclose it – and perhaps help others who find themselves in a similar situation. Thank you to those who shared evidence and convinced me to tell my story.

 Chapter One

Peeling the skin back from my eyes
I felt surprised
That the time on the clock was the time
I usually retired
To the place where I cleared my head of you
But just for today, I think I’ll lie here and dream of you.
 – Matt Johnson

This is a food blog.  I am a food blogger.  As a food blogger, writing a food blog, I’m expected to write about, um, er…food; I’m expected to be light and bubbly and happy, bringing baked goods and witty banter to your world.  But, larger than this blogger’s persona, I am decidedly human with human emotions and, this morning, I am the antithesis of happy.  I’m trying…I’m truly trying to wiggle out of this melancholy, but today, I’ve lost the battle.

This morning, the kitty sprawled across my desk lacks softness, the candle flickering in front of my nose is scentless, my French-pressed coffee is water in my mouth.   Where is the sun? This morning, I am bereft, hollow, yearning for a missing piece of joy that darted from my gentle fingers. I’m trying to move my mind to other things, but a shower to refresh my thoughts brings him to my mind, a walk to clear my head recalls our evening strolls, the music from my speakers is the soundtrack of us.  Even my baking doesn’t distract…and I mourn.

Allow me my melancholy today.  Tomorrow, I will be better.

Today’s Recipe:
Making marshmallows is messy business.  Around step 3, and covered with goo, I was wondering if they were worth the trouble.  However, after toasting my first sample, no more convincing was needed.  Toasted homemade marshmallows are soft and gooey and not too sweet, adding refinement to this ubiquitous campfire treat.  


Gourmet S’mores

Toasted homemade marshmallows are soft and gooey and not too sweet, adding refinement to this ubiquitous campfire treat. Ghirardelli chocolate squares in various flavors such as caramel or raspberry add sophistication.


Ingredients

  • 2 Tablespoons unflavored powdered gelatin
  • 2 cups sugar
  • ⅔ cup plus 3 Tablespoons light corn syrup
  • 3 Tablespoons honey
  • ½ teaspoon vanilla extract
  • Confectioner’s sugar
  • 32 Ghirardelli Chocolate Squares in various flavors (milk, dark, caramel, raspberry, mint, etc.)
  • 1 box graham crackers

Directions

  1. Lightly grease an 8-inch square pan with canola oil. In a medium heatproof bowl, mix the gelatin with ½ cup plus 2 Tablespoons cold water. Let stand for 5 minutes and then microwave in 30 second intervals, stirring in between, until gelatin is completely melted. Set aside.
  2. In a medium saucepan, combine the sugar, corn syrup, honey, and ⅓ cup plus 2 Tablespoons water. Bring the syrup to boil, stirring occasionally to dissolve the sugar. Cook, stirring occasionally, until syrup registers 250⁰ on a candy thermometer. Immediately pour the hot syrup into the bowl of a stand mixer fitted with a whisk attachment. Add the gelatin and vanilla and beat at high speed until mixture is fluffy, glossy and sticky, about 4-5 minutes.
  3. Spread the marshmallow in the prepared pan and smooth the surface. It helps to smooth the surface by using a slightly damp hand to avoid sticking. Press a lightly greased sheet of parchment paper on the surface and set aside for 3 hours.
  4. Run a sharp knife around the marshmallow. Lightly dust top of marshmallow and work surface with confectioner’s sugar. Add more confectioner’s sugar as needed to avoid sticking. Invert marshmallow onto work surface and cut into 16 2” squares. Cut each square in half horizontally into 32 marshmallows. Store in an airtight container until ready to use.
  5. To make S’mores, break graham crackers in half. Cover the lower half with a Ghirardelli square of your choice, cover with a toasted marshmallow (either toasted over a campfire or by blowtorch), and sandwich with remaining graham cracker half.

Recipe adapted from Dominique Ansel.