We are again hosting our Cards and Garments in the Garden on the patio where you will find my cards as well as a 2023 calendar this year and Eileen’s hand-knitted items and handmade jewelry. (She also takes custom orders.) We hope you will come have a look and that the weather will cooperate. If the weather turns wet, we will make a rain plan (TBD). It would be lovely to see you in person! But, if you can’t make it to this event, remember that you can also get in touch with either of us by email.
Up early this morning, to prepare the St.Patrick’s Day table and bake soda bread for breakfast. There are many choices, and this recipe (below) is my current favorite. But I was out of wheat germ, so I substituted bran, resulting in a gutsier product. Great with Irish cheddar, or yogurt and jam (or all of the above, if that is to your taste). Happy St. Patrick’s Day!
Irish Brown Soda Bread
1-1/2 cups unbleached all-purpose flour, plus more for sprinkling
1 cup whole-wheat flour
1/2 cup old-fashioned rolled oats
1/4 cup toasted wheat germ (or bran)
1-1/2 teaspoons baking soda
1 teaspoon salt
6 T cold unsalted butter cut into bits
1-1/3 cups buttermilk or plain yogurt (I’ve tried both)
Preheat oven to 425º.
Sprinkle baking sheet with a little flour.
In a large bowl whisk together flours, oats, wheat germ/bran, baking soda, and salt. With fingertips rub in butter until mixture resembles coarse meal. Add buttermilk/yogurt and mix quickly until dough is evenly moistened. DO NOT OVERMIX.
Turn dough onto floured surface and shape quickly into neat sphere, sprinkling with more flour as needed. On prepared baking sheet pat dough out into 7-inch round. With sharp knife cut shallow X in top.
Bake 25 minutes or so (depends on your oven) until bread looks set in center. Cool before serving.
A day on the Mall at the Smithsonian Folklife Festival learning about Basque music, dance, textiles, pottery, fishing, salt, and cheese.
Gaulish, Greek, and Roman civilizations intersected in this region, as we were reminded on a rainy Sunday spent among their sculpture, tools, and pottery, rescued by 20th-century divers from two-thousand-year-old Mediterranean shipwrecks, and now installed in the stunning Musée de l’Éphèbe in Cap d’Agde.
A visit to the archaeological site and museum of the Oppidum d’Ensérune, near Capestang.