05/14/2007
Grandma's Kitchen
Magic and love are in a loaf of bread
Food sends many different messages
Today I am baking bread and buns, which allows my mind to roam at will and puts a wonderful aroma in the house.
I haven't bought a loaf of bakery bread since my daughter gave me a bread machine for my birthday last year. A few years back, when my husband pastored a church on the Zeba Reservation, I baked 400 loaves of bread for the little store there. I got so tired of it I swore I'd never bake another loaf as long as I lived!
The machine has changed all of that. Through trial and error, I've developed a recipe that suits my taste and my dietary requirements. And the same dough makes good bread and buns.
Smelling the bread baking takes me back to "my rainbow bread experience.” One of the big disappointments when we retired and moved below the bridge was the loss of a dear friend, Art. Sweet isn't a word we typically use to describe men, but Art was.
After his wife died, he took his little tenor guitar and sang in the nursing homes and churches. He was loved everywhere he went. He made tapes for the shut-ins — tapes that were used at his own funeral.
Some of his last performances were on cruise ships. He sang hymns and was known for "Jamaica Farewell,” which his grandchildren sang at his service.
The morning I made bread for his funeral luncheon, the colors of the rainbow started dancing in my bread bowl! I mixed, they danced. I worked the last flour in and they splashed on my hands! I kneaded it, and the brilliance continued, leaving me a little breathless. How fitting that Art's bread should be laced with rainbows.
As friends and family silently broke the bread and ate, I kept remembering and wondering. A few days later, I knew. When I cleaned the kitchen window, there, half-hidden by the curtain, hung a tiny prism, the size of a teardrop. Art had given it to me years before. Coincidence? I don't think so.
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This past month has been so busy and exciting, I'm still trying to get caught up. One of the things I love most is meeting new people, and I had lots of opportunities to do that.
Vicki, my daughter who works with African AIDS orphans, was up to visit. We had back-to-back orphanage appointments, some days two or three. We started here and wound up across the state, but what a joy! We meet the most wonderful kind-hearted people, and are so pumped up when it's over. We enjoyed breakfasts, luncheons and potlucks. My head is brimming full of new people and places — a real test of my ability to remember names and faces.
As soon as this was over, daughter Molly and I headed north to the Keeweenaw Peninsula to celebrate the third birthday of Molly and Ray's grandson Gus, and for me to meet his baby sister, Cecilia, our 18th great-grandchild. Gus made his own birthday dinner menu: "black cake” (chocolate), crackers, catsup and jam. He enjoyed that as much as the rest of us did our delicious vegetarian soup and a big platter of ham/cheese, with our black cake and ice cream. It was a wonderful party and little Cecilia wiggled and giggled her way into my heart to stay, alongside her ”big” brother Gus, whom she adores.
As I look back at all of this, I realize we ate our way around the state. Isn't it surprising to see how much of our social life revolves around food?
Food, like flowers is a messenger. It says, "I'm so glad to see you,” ”Happy Birthday,” "Sorry for your loss” and so many more sentiments. But it's always the language of love.
It's hard to imagine a gathering without it. What would we do with our hands? Maybe bring our knitting?
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The spring foods are upon us: Rhubarb, asparagus and those long-awaited grilled goodies. I checked my rhubarb today and discovered it died during the winter, so I have to find some for my son's pie. My butterfly bush looks sick too. Asparagus is my spring favorite, and I know where to buy the best.
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Since Mother's Day is over (hope yours was great), maybe we should think about grilling something for dad and grandpa for Father's Day. Do you think he'd like a steak or a burger with corn and potatoes on the grill, along with a crispy green salad and his favorite ice cream? That spells SUMMER! Try these corn and potato recipes. They've been tested and approved.
Grilled Corn
Pull down the husks but leave them attached. Remove the silks, a brush helps if they are stubborn. Pull the husks back over the corn and tie the ends with a metal twist tie. Soak the corn in water 15 minutes, then shake the water out. Grill 10 to 15 minutes or until done over medium heat, turning on each side. This steams the corn, but if you want the kernels roasted more, leave just a thin layer of husk and some areas where the kernels are exposed. Check frequently. Cook a few extra ears for heating later in the microwave.
Grilled Spuds
- 2/3 c. olive or canola oil
- 1 T. Dijon mustard
- Few shakes hot sauce (optional)
- Salt and pepper to taste
- 3 large potatoes, scrubbed, dried and sliced
- 2 large red onions, chopped in large chunks
Mix oil, mustard and hot sauce. Toss potatoes and onions in oil mixture. Drain. Place on large piece of heavy duty aluminum foil you've sprayed with Pam. Sprinkle with salt and pepper. Close foil with a tight seal. Turn once or twice during cooking. Grill 25 to 30 minutes. Serves four to five.
Parting Shot: Living on Earth is expensive, but it does include a free trip around the sun every year.
Edna Shaffer is a local mother, grandmother and great-grandmother who occasionally writes about cooking from the perspective of an older adult. She can be reached via the Record-Eagle at 120 W. Front, Traverse City, Mi 49685; or by sending e-mail to: coachngrandma@charter.net.
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By Edna Shaffer
