Saint Luica's Day

Tuesday, December 14, 2010

Saint Luica's Day

Had a nice morning yesterday with my quilt group. I think I am making a friend. It is always so hard to do this. I am keeping busy trying to get the 3^rd edition of my From Arlene’s Kitchen book done for Christmas. I made a lot of progress this year. This week I am working on the photos and it is a major effort. I am making an attempt to get them done in Picasa rather than have the collage done by Costco. All I can say it is no small task. Alan is busy with the formatting, no small task either.

Yesterday was Saint Lucias day (Swedish holiday); I always make a ham and pea soup and I serve it with small thin pancakes and ligonberries.

Had a nice Christmas letter from a friend named Betty who lived in the apartment below me when we lived in Hayward. I have never known her age and in her letter yesterday she told me she will be 98 in May. She still swims every day, has for about 50 years and still drives and plays pool with the guys. Betty is amazing. I am so inspired by her. WOW!

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March Recipe - Irish Soda Bread

1 c old fashioned oatmeal (2 c)
½ c buttermilk ( 1 c)
1 c flour (2 c)
1T baking powder (1 T)
½ t baking soda (1 t)
1/4 t salt (½ t)
2 T sugar (4 T)
2 T butter, cold (4 T)
1 egg (1 egg)
1/3 to ½ c buttermilk (⅔ c)
½ c currants (1 c)
The whole recipe makes two 8-inch round loaves. The amount in the parenthesis is for a whole recipe. I now make just half the recipe. The egg and the baking powder remain the same for half or whole recipe.
Heat oven to 375 F; butter an 8 inch cake pan. Combine the oatmeal with ½ c buttermilk; let sit for 2 hours or overnight. In a bowl, place the flour, salt, baking powder, baking soda, salt, sugar; cut in the butter with a pastry blender until crumbly. Beat egg slightly; add ⅓ c buttermilk; then add the milk-egg mixture and the oatmeal-milk mixture to the flour; stir with a large fork until blended; add the currants; add more buttermilk if necessary. Turn on board, knead lightly, shape into a round and press dough down into the cake pan. With a sharp knife, cut a shamrock into top of the loaf; sprinkle with green sugar. Bake for 25-20 minutes until lightly brown; don’t over bake as it gets dry very easily.
My husband Alan was served the bread when he was a student at Stanford. He was taking Russian from a Dutch professor. She served the soda bread during a final exam she held at her home. After we were married, Alan told me the story and asked me if I could make it. I got the recipe from Sunset Magazine. I started making soda bread according to my notes in March 1972. When we were working and Allyson was in school, I used to make eight loaves to share.

By the Pond - Arlene's Quilting, Writing and Photography Journeys

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Tuesday, December 14, 2010

Saint Luica's Day

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