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Who's not at the table?

11/25/2011

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        Yesterday afternoon, following the Thanksgiving noonday feast, I went back stage to putter around the shop, and to work on the handles for some bread knives I'm making for an upcoming event.  I turned on the radio to listen to NPR, and on "Talk of the Nation" they were taking listeners' calls and e-mails in answer to the question: "Who's missing at the Thanksgiving table this year?"  Some of them were humorous, most of them heart-felt, a few of them terribly sad: one woman spoke of being estranged from her daughter for five years without knowing what went wrong between them.  Her call was partly catharsis and partly a plea for reconciliation.
        Many callers spoke of someone who had died in the past year, often a beloved grandparent at whose home the family would always meet for the holiday.  Naturally, I began thinking about my dad, who died a year ago Novemer 30th (the feast of St. Andrew, patron saint of golfers, aptly enough).  But I soon realized that I had virtiually no memories of Thanksgiving with my father.  My parents were divorced when I was in second grade, and I don't recall if we ever spent time with him on Thanksgiving after that, although I remember we generally did on Christmas Eve until we began moving out of the house on McClure and starting our own families.  Eventually Dad moved to Florida and we rarely saw him for any holiday, Thanksgiving or otherwise.  
        So Thanksgiving isn't a bittersweet nostalgic holiday for me that it seems to be for many others.  Instead, I've learned in the past year that far simpler things can jolt my memory and freshen the sense of grief and loss: the smell of a leather baseball glove; the sound of a cardinal's call in the morning; the taste of fried potatoes that aren't quite as good as Dad's; showering off sweat and sawdust at the end of an afternoon in the shop.  My father had his own perculiar blend of faults and virtues, and he wasn't perfect by any means, but I'm grateful to God for all my father taught me, and for the ways he tried to love us as best he knew how.  So it seemed perfectly appropriate to be thinking about Dad on a Thanksgiving afternoon while I shaped wood on the bandsaw he bought for me, and clamped a bench vise to my table with a Jorgensen clamp he taught me to use, and listened to big band music while I worked, just as he always did.  Dad may not have been at the Thanksgiving table, then or now, but I can always find him in the shop.
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Baking for grandma

11/21/2011

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     One of my Stage Rats, Ernie, came out tonight to bake with me.  His grandmother has terminal cancer and doesn't have much of an appetite, and he and his mother thought that homemade bread might be just the thing.  So I mixed up a triple batch of Victorian Milk bread and we got to work.
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     We decided that mini-loaves would be the way to go, since they could fit easily into a freezer and be taken out as needed.  A half pound of dough is the perfect amount for these small pans, so I gave Ernie a brief lesson in forming a loaf with a smooth top and he weighed and shaped six in no time. 

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     Here's Ernie removing his creations from the oven.  The photo doesn't really do justice to how beautifully they turned out---poor lighting in the kitchen---and of course the aroma was magnificent.  I also appreciate that Ernie always does this dishes for me--his father reports that it's not that way at home!  'Twas ever thus with teens.

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     He's got every reason to be proud, and I'm sure his grandmother will be, too.  Please remember her in your prayers---her name is Nancy.  We're praying the Lord keeps her healthy enough to get to see her grandson Tim (2011 Academy grad) come home from army training at Christmas.

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     I did some rose rolls and a couple of braid-tops with the rest of the dough---requested by friends for family Thanksgiving.  I'll be baking again Wednesday night for the monastic community's Thanksgiving feast. 
     The rolls on the left turned out just about perfect--all the same size and well shaped.  I usually have one or two that look a little cockeyed, so it's always a nice surprise when all twelve look good.  The Victorian Milk bread recipe isn't quite as good for rolls as the potato roll dough, but it's a close second.

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Fall Theatre XIV Pizza Party

11/21/2011

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Is this a great looking group of kids or what?   For the Fall Theatre XIV cast party we decided to forgo the possibility of being thrown out of Steak and Shake (again!) and to party in the St. Bede kitchen.  I mixed up dough and prepped ingredients in the afternoon, and after the show I left my capable assistant director Megan (second from the left) in charge of shutting down the theatre and locking up while I fired up the ovens and got crusts underway.  The pizza above is a Four-Cheese Tomato Top, using cherry tomatoes since they're the only ones with any flavor this time of year.  But there were still garlic chives in the kitchen garden out back, so I mixed those in with the cheese.  Yes, my students are very spoiled, but they deserve it!  I don't think we've ever had a Fall Theatre production go so smoothly as this year: completely stress- free and not a single speed bump during performances.  I may be gettng the hang of this drama director thing.

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This is another pizza from the night's festivities: Broccoli Chicken with veloute sauce and swiss cheese.  We also had a meat lover's, Italian Beef pizza with sauteed vegetables and provolone, a veggie special, and a couple of classic sausage-and-pepperoni.  Best of all, they all pitched in and did all the dishes! 

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Braided Top Loaves for a fancy buffet

11/19/2011

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You can make these beautiful braid-top loaves for a holiday buffet and impress your family and friends, and it's so easy that even a beginning baker can make it happen. 

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Take about one and a half pounds of any kind of dough--white, wheat, sweet or savory.  Form it into a smooth oval and roll it flat---the length should be about 10 inches. 

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Using a pizza cutter or a pastry wheel, cut two lines to make three even strips.  You can use a sharp knife instead, but a pizza cutter works the best, in my experience.

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Braid the strips, keeping the same side of the dough on top.  In other words, don't flip the strip over as you bring it to the center, just lift from the outside to the center and set it down.  The result is a smoother braid.

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Tuck the loose ends under and place the braid in a greased 8.5" x 4" x 2.5" loaf pan.  If you have a 9" x 5" plan you can use that, but then you'll need about 2 pounds of dough.   Let rise for 30 minutes and bake as usual.

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Here are my freshman kitchen angels who helped me make this big batch for tomorrow's Monks' Market (see the Appearances page for more details.)  They are great guys and are hoping to get a lot of experience in the kitchen during their four years at the Academy.

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Thanksgiving recipes

11/16/2011

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Since Thanksgiving will soon be upon us, here are some recipes that may prove useful to you:
              Holiday Breads and Rolls

And for leftovers, try these:
              Whole Wheat Stuffing Bread for leftover turkey sandwiches
              Fruited Sweet Potato Bread even better than the side dish!
              Southern Sweet Potato Bread one with fewer ingredients  
              Hungarian Potato Bread  before those mashed potatoes go bad
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For those of you who don't know about the Rose Rolls mentioned in the Holiday Bread recipes, you shape the rolls much like cinnamon rolls, but you brush the rolled out dough with butter without the sugar and spices.  Cut rounds and place them in greased muffin tins, cut the tops with an X and let rise and bake as usual for any rolls recipe.

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The result is a pan of these lovely rolls that look like roses.  For Thanksgiving you peel off the petals and use them to mop up gravy!

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Honey Oatmeal

11/11/2011

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Twenty-four loaves of honey oatmeal ready to go out the door for the Vendors' Fair, Saturday from 10 a.m. to 2 p.m. in Spring Valley IL.  It's being held in the Community Center, and the proceeds from the vendors' fees are going to the local Food Pantry.  I only have about forty loaves of bread total, so come early!    I'm willing to take a few orders for the week of Thanksgiving, too, since I'll be baking anyway and it's just as easy to make twelve loaves as two, when you've got a big enough mixer!  I've been experimenting with using the convection blower on our ovens.  I usually don't, but with large batches that fill the oven, the outermost loaves get slightly overdone on the sides.  With the blower on, the air circulates more evenly, but you have to adjust the temperature and baking times.  Did pretty well on this batch, since all of the loaves are uniformly browned.   This is my #1 requested recipe, so you can find it here.

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This would make a great photo greeting card, but I'm afraid it would make the recipient really hungry! 

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Let the Holiday Baking Season begin!

11/10/2011

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     Tonight I started on my baking for Thanksgiving.  I bought a pound of yeast at Hyvee this morning (the bakery manager obliges me, God bless her!), which will probably last only until the end of the month.  We had a pan of leftover smashed potatoes, so I ran them through the ricer and made a six-batch of potato roll dough, which yielded 5 dozen rose rolls, six HUGE loaves of bread and a small pan of monkey bread.  The potatoes in the dough help yield a softer and lighter loaf with a good crumb.  The recipe I used is similar to Hungarian Potato Bread from season three of Breaking Bread with Father Dom, and you can find it here.   I omitted the optional seeds for this bake. 
     I must say I'm mystified by people who bake only during the holiday season.  I suppose I can understand (just barely) if you make sugar cookies only at Christmas, but why make cinnamon rolls only once a year?  Why can you find time to bake in the season when you have a thousand other things to do, but not in February, or June, or September?  And but me no buts about heating up the house in summer---we have a kitchen utterly without A/C, and it has to get above 90 degrees for three days in a row before I give up honey oatmeal bread, and I've managed to turn out a decent Danish pastry dough even in July.  
         In the end I suppose I do understand why people often bake only between Thanksgiving and New Year's day---they associate it with happy memories of Mom or Grandma or Aunt Belle, or they started baking some family favorite recipe when the kids were little and "It just wouldn't be Christmas" without it.   I just happened to grow up in a household with over 5,000 cookie cutters to choose from (no exaggeration) with shapes coresponding to every human activity and holiday---Groundhog Day cookies, anyone?  I had a mom who never said, "Get out of my kitchen!" but was more likely to yell into the living room, "Come in here and sift this flour!"   I had a family for which it was normal to bake on any day, for no particular 
        For which all the  monks who will be having rose rolls tomorrow cry out, "Deo gratias!"
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Spread the bread around

11/8/2011

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     Last night I felt the need for some volume baking, so I baked 24 loaves of basic white  bread.  Five were devoured at monk supper (salisbury steak with gravy, so there was some serious mopping action going on!) and another two at breakfast, and 16 went into the freezer for a craft sale this weekend in Spring Valley (Saturday from 10 a.m. to 2 p.m. in the community center, see the events page for more info).  But I kept one out for a visit to my baking friend Kay, who is in the nursing home at Streator.  We met years ago when I used to do the Rent-a-Monk thing at her parish on a regular basis.  I heard that she hasn't been eating well and I figured some homemade bread would sharpen her appetite.  I brought along a bread knife and some St. Bede honey, and nipped some real butter from the dining room staff.  Her daughter Anna works at the facility, so she joined us for some bread and fellowship, too.
     Now let me assure you that is not some sideways attempt to make a big deal out of this visit or portray myself as some monastic angel of mercy.  I don't visit her anywhere near often enough, and I should be showing up at the Vet's Home more often, too--especially this week.  But I figure most Breadheads are as busy as I am and could probably use a little reminder to take the time to bake a little something to share with an older friend who can't get out much.  It doesn't have to be 24 loaves---make a quick batch of dried cherry scones or banana bread, or fix brownies out of a box if you have to.  The food isn't as important as the affection, and the time you take out of your schedule will seem like a small sacrifice compared to what it will mean to the person you visit.  "Whatever you did to the least of these brothers and sisters of mine, you did to me." (Mt 25:40)

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    Fr. Dominic Garramone AKA 
    the Bread Monk

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