The Bread Monk
  • Home
  • My Bread Blog
  • Breadhead Videos
  • Recipes
  • Fr. Dom's Books
  • Events/Programs
  • Shortcut Stollen
  • New Page

Five Marbles

2/26/2020

16 Comments

 
I will begin by admitting that this post has virtually nothing to do with my baking, apart from the fact that my friend's family loves my pizza and my potato bread. But this is the forum where I express my most important ideas, so it seemed a good place as any to share.
Picture
Every morning when I get dressed in my monastic habit, I make sure I have what I’ll need for the day: a pen and a notecard to write on, my keys, a clean handkerchief—and five marbles. This last addition to my pockets requires some explanation.
​

When I was younger I collected marbles, and learned all the jargon for marbles of various sizes and materials: shooters and scaboulders, aggies and immies, cat’s eyes and chinas, steelies and swirls and sulphides. I was an avid collector throughout grade school and even into high school, but eventually the sectioned jewelry box holding my marble collection ended up on the top shelf of my closet. Recently I found a good reason to take some out. 

A few months ago a good friend of mine confided in me that he was feeling especially burdened. There are serious health issues in his family, and the accompanying stress of dealing with doctor’s appointments, insurance and other financial matters was weighing heavily upon him, along with the usual obligations of being a husband, parenting small children, maintaining a home, and meeting work and social commitments.

 “I know it’s my burden to bear and no-one else’s,” he said. “I don’t resent having it and I’m never going to lay it down. But sometimes it gets really hard.”


It’s important for you to know that I have my friend’s permission to share his story. It’s also important for you to know that my friend is not one to whine or feel sorry for himself, and he rarely complains, in spite of the serious struggles that face him every day. I admire him for maintaining a positive attitude and a cheerful disposition in the face of genuine suffering, in addition to being generous with his time, energy and affection.


Picture
Over the next few days I spent a lot of time thinking and praying about my friend and his burdens. I found myself feeling increasingly uncomfortable, because I realized how often I exaggerate my own burdens and feel sorry for myself. My friend feels like Atlas, walking around with the weight of the world on his shoulders, and what am I carrying?

 I’ve got the equivalent of a pocketful of marbles.

​I have little personal acquaintance with genuine suffering. I have stresses, frets, frustrations and setbacks, a few daily annoyances and occasional disappointments. But the kind of burdens my friend carries? Not even close. A bad knee gives me some pain, and keeps me from taking the stairs two at a time like I used to, but I’m not strapping on a brace or levering myself into a wheelchair every morning. Monastic life imposes some physical and financial limitations on me, but they were freely chosen, and I don’t have any reason to fear that the power will be turned off or my medical bills won’t be paid. But still I complain, mumble under my breath, and (occasionally) curse out loud at “how difficult everything is.”


My friend’s honesty in admitting his struggle made me take a hard look at myself, and I determined that I needed a daily reminder of the relative lightness of my sufferings. So I got out my box of marbles, chose five to symbolize the various burdens I carry, and resolved to keep them in my pocket as a reminder of how small those burdens really are.

Picture
​I chose this marble to symbolize the burden of my sins, which I carry with me all the time, as we all do. The red spatters symbolize the blood of Christ, whose saving death ransomed me from the power of the Evil One. “But if we walk in the light as he is in the light, then we have fellowship with one another, and the blood of his Son Jesus cleanses us from all sin.” 1 John 1:7

But that’s not quite right, is it? It was Christ himself who carried the burden of my sins, of all our sins, when he shouldered the cross and bore it on the long road to Calvary, to crucifixion and death. I came to realize that what I am actually carrying are the consequences of my sins. My sins are “washed clean by the blood of the Lamb,” but well we know that often the consequences of those sins remain and must be borne: the damage done to our relationships, the negative effects on our families, our society; the self-inflicted wounds still within my own heart. A “momentary light affliction” but a real one nonetheless.

Picture
The second marble I chose is made of stone—carnelian agate, to be precise. I chose it as a symbol of the heft and hardness of my grudges: heavy, impenetrable, and seemingly impossible to set down. It’s a standard joke in my family that we’ll all develop Irish Alzheimer’s—you forget everything but your grudges. I suspect the Italian side of my family has a similar cultural tendency. Daily I carry the burden of my own pettiness, and the shame of being a priest who sometimes struggles to forgive. Again, it’s a small burden, but one I’d rather not carry at all.  

Picture
The consequences of my sins and reality of my grudges led me to this black glass marble, which represents all the people who harbor resentment, dislike or even hatred against me. I was explaining the five marbles to an old friend who blurted out, “Nobody hates you, Dom!” God bless his generous heart, but I know better.

 It’s a small marble, because I would like to believe that such people are indeed few. Some are angry with me because they were looking for something to be angry about, and I happened to get in the way. I suspect that for some, it is self-hatred that makes them hate me. But I also must admit that I have sometimes been careless of people’s feelings, and for them their anger is justified. It’s good for me to carry a reminder to work hard to avoid making such missteps again.

Picture
This marble is made of clay, and it is the smallest in my collection. It represents the clay vessel of my aging body. My so-called physical sufferings are indeed the smallest of my afflictions, a tiny clay marble compared to the heavy burdens of illness and infirmity borne daily by millions of people with far greater patience and courage than mine.
​

 We are temples of the Holy Spirit, “But we hold this treasure in earthen vessels, that the surpassing power may be of God and not from us” 2 Cor 4:7. When my joints ache and I have trouble getting out of chair, the marbles in my pocket jostle and clack together as a reminder of Paul’s observation: “He has said to me, “My grace is sufficient for you, for power is perfected in weakness” 2 Cor 12:9

Picture
This last marble is the most important of the five I put in my pocket every morning. It was handmade in Germany sometime in the mid to late 1800’s. At the core is a lovely multicolored swirl of glass, but its beauty is obscured by the damage to the surface of the marble. It’s scuffed, scarred and chipped by the way it has been treated—it doesn’t even roll straight anymore.

This little glass sphere is a symbol of the people who have been so damaged by their experiences that their fundamental beauty is hidden, both to themselves and to others. The exquisite colors of their souls go unnoticed, the glorious image of the divine likeness at the center of their true selves is concealed by a veil of pain. I carry this marble as a reminder to pray for all those who need some gentle, compassionate polishing, that I must strive to see their inner beauty and to find ways to reveal it to them and to others.

That responsibility was placed on upon me by the bishop when he laid his hands on my head in the rite of ordination. Some days it feels like a heavy load, but more often my ministry is a privilege and a great, singing joy. 

Since I started putting the five marbles in my pocket every morning, my life has been improved in every way. I am more grateful for my blessings, more patient with everyday annoyances, more conscious of how I treat others and more careful not to add to their burdens. Many of my friendships seem deeper, somehow, as I am more mindful of others’ genuine suffering and less concerned about my own modest afflictions. All I have to do is reach into my pocket and rattle the marbles around to dispel any self-pity.
I’m grateful to my friend for trusting me enough to share his struggles with me. I resolved to be the best friend I could be to him, “the best version of myself” as Matthew Kelly would put it. But under the gentle prodding of the Holy Spirit, that resolve has gradually expanded to include everyone I meet. I’m a better man, a better monk, a better friend, thanks to my friend’s honesty. I still fail, sometimes grievously, to be that better man. Those failures are a reminder that the heaviest burden all of us carry is the weight of our imperfect human nature. Fortunately, there is a remedy for that: “Bear one another’s burdens, and so you will fulfill the law of Christ” Gal 6:2.
16 Comments

Memories of Mama: Christmas Cut Out Cookies

10/2/2019

0 Comments

 
Picture
My mother was the Cookie Queen, at least among our relatives and friends. In addition to having whole bookshelves of cookie books, she owned literally thousands of cookie cutters of every possible theme and subject. Peanuts, Sesame Street, Looney Tunes, and Winnie the Pooh all made it into the collection, along with cutters for every imaginable holiday, civic or religious. The cutters to the left are from the Robin Hood set that were placed in bags of Robin Hood Flour as a premium in the 1960's. Obviously, the Friar Tuck cutter is among my personal favorites. Mom even had a special recipe and cookie cutter for Groundhog Day! 

It may see a bit odd to be posting an article about cut out cookies in October, since we usually associate that kind of baking with Christmas. I hasten to point out that my mother had two large boxes filled with nothing but Halloween themed cookie cutters (including a fairly large one of Snoopy asleep on top of a Jack O' Lantern) , plus cutters for fall and Thanksgiving. But my real motivation in writing this post is that this summer my publisher said he wanted me to produce a short book of holiday recipes. I knew I had to include Mama's Sugar Cookie Recipe, so on a warm night in early October I was baking and decorating Christmas trees.

Picture
Some of my favorite memories of Christmas center around baking and decorating cut-out sugar cookies. One year Mama baked about a dozen large angel cookies, and had my sister Eileen and I decorate them to depict her closest friends and co-workers, including their eye color and hairstyles. They were all delighted with such a unique gift, and several of those ladies saved their cookie portraits, carefully wrapped in tissue, and displayed them every year. 
I suspect my mother's favorite recipe came from a magazine ad or the back of a package, and I'm sure many Breadheads will be using the same or a similar recipe as a family favorite. It uses almond extract instead of vanilla, cake flour in place of all-purpose, and when she rolled the dough out, she sprinkled the counter with powdered sugar instead of flour. The shortening in the recipe ensures that cookies keep their shape during baking, instead of spreading out as butter cookies often do. Try it "as is" before you make any changes---you'll be happy with the results, I'm sure, and the house will smell heavenly. 
Picture


Mama's
Sugar Cookies

½ cup shortening
1 cup sugar
2 well-beaten eggs
2 Tbs. cream
1 Tbs. almond extract
3 ½ cups cake flour
2 tsp. baking powder

 

Place flour and baking powder in a medium bowl and whisk until well blended; set aside.  Cream shortening with sugar until light and fluffy (this is best done with a stand mixer, if possible). Add eggs, cream and almond extract and beat until smooth. Add sifted ingredients to creamed mixture and mix well. Shape into a mound, cover with waxed paper or plastic wrap and chill thoroughly (at least two hours). Working with about 1/3 of the dough at a time, roll out on a board lightly dusted with powdered sugar---dust the rolling pin with powdered sugar as well.  Cut out with assorted cutters as desired.  Place cookies on a lightly greased cookie sheet, or use parchment paper.  Bake in a preheated 375 degree oven for about 8 minutes (less for smaller cookies) until the edges of the cookies are just slightly browned.

0 Comments

Lake Thunderbird 2018 Day #4

7/4/2018

0 Comments

 
Picture
​Today is the Fourth of July, an important day in our nation’s history of course, and in my family’s history as well. My parents were married on this date in 1957, and it remained one of my mother’s favorite holidays, even after my parents divorced in 1969. Nearly every year we attended the Peoria Municipal Band Concert at the amphitheater in Glen Oak Park, just a few blocks from our house. My mother would be fully decked out in red, white and blue---in later years she even collected a patriotic vest, hat and shoes covered in sequins.  When they played “The Stars and Stripes Forever” she handed out small flags to us and other nearby children and led a small parade around our picnic blanket. Even today when I hear that song, I smile---and cry a little, too, now that she’s gone.

Picture
​I did very little to celebrate Independence Day, other than to indulge in the luxurious freedom of reading a book---a novel, not something I had to study or prepare a lecture from---for virtually the entire day. I took a little time off to use up some bananas that had been riper than I realized when I brought them to the cabin, so I was glad to have Fannie Farmer along for a banana bread recipe, and ran to Walmart to pick up a cover for the grill. Although there were several fireworks displays scheduled in nearby towns, some instinct kept me reading at the dining table after my beans-and-weenies supper. By the time darkness fell, it was pouring rain like the end of the world, and it’s still raining lightly as I write this at 10 p.m.

So that’s the freedom I celebrate and am grateful for tonight—the freedom to relax and do very little. I am grateful for the financial and social stability that allows me to spend a careless day alone in a small cabin without anxiety that I can’t afford a day without gainful employment, without fear of who might come knocking on the door. Is it any wonder that immigrants and refugees stream to our shores and borders? Centuries of men and women fought battles---military and political and intellectual---to secure such freedoms. To them, we owe our deepest gratitude.

0 Comments

St. Nicholas Cookies

11/24/2017

2 Comments

 
PictureAdservice Printmarketing, The Netherlands, posted on www.stnicholascenter.org
November 28th I'm giving a presentation on Christmas baking (private event for a club) and I've been putting together my PowerPoint presentation, mostly using my own photos but occasionally making use of online images---with appropriate credit given of course! I start with the feast of St. Nicholas on December 6 and work my way all the way through Our Lady of Guadalupe, Santa Lucia Day, Christmas Eve and Day, and all the way to Epiphany. I include recipes from several cultures and traditions, with foods in honor of Mary, Joseph, Jesus, the shepherds, the angels, and the Magi. Most of the material comes from my book 'Tis the Season to Be Baking, but this week I was inspired to expand my presentation to include a traditional cookie for St. Nicholas' Day called speculaas.

A version of  speculaas can be found in any country where St. Nicholas is honored, but especially in Germany, the Netherlands, Poland and the Ukraine. They are a spiced cookie with similar flavors to gingerbread but without the molasses. They can be molded or rolled out and shaped with cookie cutters. Go to www.stnicholascenter.org for recipes, cookie cutters and other resources. (I used the recipe for "Dutch Spice Cookies"). Having cleaned out my mother's house in the past year (the one with 9,000 cookie cutters in the basement), I didn't need to shop. I had the perfect cookie mold in storage, just waiting to be used.

Picture
I bought this cookie mold for my mom while I was at school at St. Meinrad Archabbey, at their (now defunct) Abbey Press. They had some kind of yard sale, and I found this terracotta mold for all of $3.00. Based on its condition when we found it in the house, I don't think Mama ever used it so I decided that a test was in order, if for no other reason than to get some photos for my presentation.  I found the recipe online at the aforementioned St. Nicholas Center and mixed up the dough in a jiffy. Some recipes call for chilled dough, others say to use the dough at room temperature--the instructions that came with the mold suggested the latter. They also said to dust the mold with flour, but flour didn't want to stick to it, so I measured out the dough (about 3 tablespoons) and rolled it in flour before putting in the mold---worked like a charm!  The cookies popped out of the mold without any difficulty.  

Picture
Picture
The result was three dozen of these adorable cookies which made the kitchen smell delightfully like Christmas in spite of it being the day after Thanksgiving. I don't need Black Friday to get myself into the holiday spirit! You'll have to special order the mold for yourself (some resources HERE) unless you are lucky enough to find one in an antique mall or flea market. Longaberger made one but it's too large for my taste and it's harder to get the cookie out of such a long mold.

I might also add that having experimented extensively, I think speculaas are equally delicious with cold milk, warm tea or hot coffee, but you will have decide for yourself. December 6 isn't far away--get baking!

2 Comments

The pleasures of canning pizza sauce

8/28/2017

0 Comments

 
Picture
Br. Luke has been bringing in tubs of tomatoes from the abbey garden, so I decided it was time to put up my yearly supply of pizza sauce. Although I have a recipe for "Big Ol' Batch of Pizza Sauce" I let the herb garden decide on the seasonings for me. As you can see, it's a banner year for garlic chives, and since they tend to self-sow rather vigorously it seemed best to harvest the abundance before they had a chance to take over a portion of the lawn. The other standout in the herb garden this year is the oregano. I already had one variety of it growing in abundance, and I planted two more varieties after our herb guild plant sale in May. So garlic chives and oregano were the primary flavorings, along with seasoned salt and a bit of thyme. The tomatoes were so sweet that I had to add red wine vinegar to give the sauce enough acidity. We had plenty of mason jars to choose from and the kitchen's giant steam kettle, normally used for big batches of spaghetti, makes a sizable container for the hot water bath. I'm blessed to live in a monastery with a long history of food preservation---we've got all the equipment!

I also had plenty of practical, professional know-how, thanks to a recent program from Illinois Extension at my herb guild's monthly meeting. The demonstrator showed us how to can peach preserves, but gave us plenty of resources for other kinds of canning. Find out more:  web.extension.illinois.edu/foodpreservation/tomatoes.cfm I learned a lot about canning and freezing produce by exploring all the resources they have available.

Unfortunately, I didn't use a proper jar on one of the pints of sauce and it didn't seal, so I had to put it in the fridge to use as soon as possible. Oh, darn.


Picture
0 Comments

The Happy Little Rolling Pin

8/9/2017

0 Comments

 
Picture
Last week I posted a blog about upcycling along with a call for entries to win a less-than-perfect vintage rolling pin with a stained barrel and one bent handle. I received about 40 entries via Facebook, email, and the comments section of this website. Some of there were quite profound, other more whimsical or humorous, but most of them expressed a love for old kitchen utensils with a story behind them. A sampling:

This little rolling pin makes me smile. My mom loved to bake and so do I. She had one just like this:). It would have a good home here in my kitchen. 

Almost every tool in my kitchen has a story. My cookie cutters were my mom's.  (She and my dad were married in 1948.) Those cutters have made what seems like millions of cookies over the years. I use my grandma's kitchen scale, my husband's great grandma's cookie press. In fact, almost tool is well over 50 years old.....measuring cups, spoons....if only I could hear the stories of all the foods they helped make. I love the way my wooden spoons are worn smooth from all the years of use. I'm sure my old kitchen tools would love to welcome another member to our kitchen. 

Loved reading your story of the life of well worn rolling pins. I use my Mom's and have been asked more times than I can remember if I want a new one. My response is always the same. The one I have has history that I cannot give up. Having a pair would allow for new recipes to find a new home. My family recipes will stay with Mom's pin but I'm ready to have a friend bring its history to my home.

That rolling pin would look amazing in my kitchen right next to my great aunt's picture and her bread recipe that she made for years. My daughter Shana had it engraved on a bread board for me last Christmas. I taught my baby girl how to make Aunt Joeys' bread when she was in high school. It is a family tradition!! 

It reminds me of my childhood.  My mother had one like it.  Red handles.  She would make wonderful things in the kitchen , and let me help her roll.  It would be a blessing to have .  

I have a red handled rolling pin! One handle Slightly bent.  It was handed down to me from my mother when I was first married (35 years ago).  I put it in the drawer and bought myself a new fancy plastic rolling pin.  One day I used the wood rolling pin and have never stopped.  I never realized the true feel of old wood, or the love it can make happen.  A good rolling pin has memories.  I have a connection with my past, my mom and grandma, and knowing my family probably Aunts and other loved ones have touched those handles.  

We enjoy using the older utensils that our grandparents used. The wooden rolling pin and old fashion potato masher also come to mind. The older utensils have character and a story to tell and make them so worthy of being passed on to children with memories and stories. We are proud to have children who share in our fun in the kitchen and our oldest has started trying his hand at homemade breads and pies. 

There is no piece of plastic or silicone that can replace the memories attached to the tools of our past. I have the special green jadeite bowl my grandma let me stir Jiffy cornbread and muffin mixes in. The giant yellow Pyrex that held wax bags of Halloween popcorn. The white enamel pan, always from the Woolworths, that held the nightly peels from Grandpa's apples. The tinny lamb mold passed down for generations of Easter cakes. Food is family. Memories cherished and lessons learned. 

My kitchen would make a great home filled with love, respect, and appreciation for this little rolling pin of the past. The one I currently use is a broomstick handle one that was my grandmas. If only that little pin could talk and share recipes! In my kitchen I have choppers and donut cutters, and biscuit cutters from the past, I use them because I feel a connection to our pasts that we shouldn't lose or forget. Where ever this little rolling pin ends up I hope it it truly loved!

My next door neighbor, Mrs. Norton, made mouth watering Butter Horn Rolls. As a child, I had the pleasure of standing on a chair watching her roll out her dough and raise her dough over the warm water well in her stove top. Upon her death, her family cleaned out everything. Lost was the beloved white granite pan used for popcorn and watching Lawrence Welk, and the red-handled rolling pin with stories to tell.


Picture
Several people wrote in to request the pin for someone else: to make a special pie for dad's birthday, to make memories with grandchildren, etc. One in particular caught my eye: 

I saw that you were giving away a wooden rolling pin. I would like to enter my son, Ben.  He is 16 and likes to make bread. This year he made pie crust for his 4H project and he was chosen to take to the State Fair.  I would love to surprise him with a wooden pin like his great grandma would have used.

As a guy who entered baked goods at the Heart of Illinois Fair in Peoria for years, I thought Ben needed a decent rolling pin for the competition, so I restored a rolling pin that was in somewhat better condition and mailed it to his mother. She emailed to say she received it today and he'll be able to use it for his (hopefully) winning entry! Nothing I like better than encouraging another generation of bakers.
Picture
Many of the entries offered spiritual insights into the meaning of a less-than-perfect rolling pin:

I love the idea of you giving away the rolling pin. So, here’s why it should be in my kitchen. Like you, I learned from my mom how to cook and bake. My two grandmothers, Frieda and Katherine (who was married to a Lutheran pastor) also taught me how to bake! The rolling pin is not perfect. I’m not perfect. My friend, Peter Mayer who is the lead guitarist for Jimmy Buffet has a song, “Still in One Peace” that has a line “we are blessed and we are broken.” It is in the kitchen when I am baking that I feel most connected to Jesus the Bread of Life. As you say, “it isn’t bread unless it is blessed, broken and shared.” So, when I bake bread, I give most of it away.

Reclaim, refinish, reuse.
It's beautiful---I hope you find it a new home.
Even an old piece of wood deserves a second chance.

If God didn't love imperfections I would be in a lot of trouble:~) I would love to add this rolling pin to my kitchen.
 
This rolling pin is a physical example of our human spiritual life. Any brand new rolling pin is made in the​ image and likeness of Christ. This battered, bruised and bet up rolling pin is the image and likeness of our sinful nature. Restoring it is a sign of the forgiveness Christ bore for us on the cross. It's got the wounds to prove it. It would be treasured and used in my kitchen as a physical reminder of what Christ did for me on the cross. Of course I would expect it to blessed by your hand as Christ servant sealing in future blessings he promised all of us. This would make it complete and renewed in Christ again.

I think your rolling pin is prettier because of the "flaws" they tell a story that someone loved this and used it enough to give it those flaws.

God gives us everything on earth to nourish us properly, we just need to know how to use what we're given.


Picture
The winning entry came from Angie Hentz of Pontoon Beach, Illinois. I was genuinely moved by the beauty and tenderness of her description of her grandmother's fried pies.

My maternal Grandma was not known as a traditionally good cook. It is rumored that one of the first times my Dad met her, she was serving spaghetti mixed with cut up hot dogs. However, I always enjoyed what Grandma fixed when I was with her...grilled cheese, cereal, and stewed tomatoes straight from the can! There was, however, one thing that everyone loved from Grandma's kitchen...fried pies. Around Christmastime, she would boil the dried fruit all day and using her trusty butter knives, cut the lard into piles of flour. I can still see her little fingers dip into the water & sprinkle it in as she mixed the dough. When it was time, her rolling pin came out & smoothed the masses of what looked like messy crumbles into beautiful dough. She dipped her trusty jelly jar in to flour & cut rounds to fill with the thoughtfully cooked fruit. She would lay the fork-crimped little packages into the Crisco filled cast iron pan & magic would happen. The most heavenly smell wafted from her tiny kitchen and when those little pies were lifted out, and placed in the powder sugar filled paper bag, we knew that deliciousness was near. I don't have a lot of kitchen memories from my Grandma, but I will hold close to my heart the taste, smell, and warmth of those fried pies that were made with love. I would be so honored to pass on the loving memory of my Grandma's pies to my girls using your well-loved rolling pin.
Picture
I don't have a picture of a fried pie, so this peach galette will have to do!
My sincere thanks to everyone who entered. I enjoyed this a lot and will certainly have to do something like it again. Maybe the next thing will be a contest for a decent chef's knife----I have somehow managed to collect six of them (long story), and that's contrary to monastic poverty!

God bless and happy baking!
0 Comments

Upcycling

7/27/2017

17 Comments

 
PictureBabka with a caramel and chocolate ganache filling.
Recently I posted a picture on my Facebook page of a chocolate babka I made using leftovers. We had mashed potatoes for supper, and about 3 cups remained, which is enough for a triple batch of Best Ever Crescent Roll Dough, which I find makes outstanding dinner rolls and coffeecakes. As I mixed the dough up I remembered that we also had some candy that was beginning to go a bit stale and was best used for baking. So I chopped up some walnut penuche and small pieces of dark chocolate and put them in a sauce pan. In another saucepan I heated up some half and half, then poured it over the candy and stirred it over very low heat until it was smooth. The result was a rich chocolate caramel ganache that made the perfect filling for babka. I had enough for two babka, one of which was devoured by the brethren at breakfast. The other I took as a treat for the staff at the doctor's office where I go for my diabetes---the irony was not lost on me or the secretaries!

     When I shared the picture on Facebook, one Breadhead posted the comment "Another creation from 'Father Waste Not Want Not'! accompanied by a smiley emoticon. Seems that my love for using up what's in the pantry has been noticed by my fans! The abbot has commented on this tendency once or twice as well, with paternal approval for my monastic frugality, which I actually inherited from my Depression era grandmother. I hate to see anything go to waste, especially food, and I'm more likely to be inspired by what's in the fridge than what I see on Pinterest. Leftover corn goes into cornbread, an abundance of spinach from the garden means spinach pesto for pizza, stale bread is transformed into croutons or crostini.
Picture
     The same compulsion fuels my love for thrift stores and flea markets. You may have already seen Bread Blogs about the bread quilts I make out of vintage dresser scarves and embroidered linens, or how I accessorized my monastery room with reclaimed oak and old rolling pins. I even made my trash receptacle out of an oak desk that had been water damaged. I'm grateful that in addition to learning how to bake from my mother, I was taught woodworking by my father, who was an amateur (but talented) carpenter. In my shop there is a lot of lumber rescued from pews, kneelers, desktops and bleachers, waiting to be transformed into a treasured piece of furniture or funky accessory.

Picture
     That's why there is a large plastic tub in my shop filled with vintage rolling pins in need of restoration. I'm pretty particular about which ones I buy. They have to be less than $10, without plastic or ball bearings (preferably made entirely of wood) and in need of TLC. I or one of stage crew will strip off the old grime and stains with coarse sand paper, refinish the barrel with a finer grit, and repaint the handles as necessary. Then they get treated with Boos Block Mystery Oil to restore the wood. I've done a few this week, now that the weather isn't so beastly. My shop is attached on the stage in the (un-airconditioned) gymnasium, and it gets plenty hot and humid back there---last summer it got so hot in the stage right stairwell that the heat sensor went off and summoned the fire department! 

     My most recent restoration was a small rolling pin, only 9" across with a narrow barrel and red handles---because it's in the foreground of the photo, it looks larger than it is. It has a long stain down the length of it and some chips along the edges of the barrel, all of which are too deep to sand out. If you look carefully, you can see that it has a metal rod and one of the handles is slightly bent. But it still works just fine, and in spite of its faults I can't bring myself to throw it out. I keep thinking of a line in the poem "To Be of Use" by Marge Piercy: "The pitcher cries for water to carry." In the same way, the rolling pin, bent handle and all, longs for the grip of the baker and a slab of dough to work over.  But, I already own a number of rolling pins of various sizes and purposes. What to do?
Picture
     The obvious answer is to give it away, but I am reluctant to use it as a door prize, in case the winner is not so enamored with the charm of its imperfections. So here's the deal, Breadheads. If you think you would be willing to give this wounded warrior a good home, click on the button below ("Enter Here") or in the comments (which will display your email address ONLY to me) to send me an email with a short explanation of why your kitchen is the place where it belongs. (This reminds me of those Facebook posts with the pictures of unwanted shelter dogs!) On August 8th, the feast of St. Dominic, I will choose a winner and send it to you free of any charge (not even shipping and handling, unless you live outside of the continental United States, in which case we'll negotiate!)

Please note: By entering, you are giving me the right to quote from your entry in my Bread Blog without using your name, and if you win I have your permission to post your entry and your name in a post on this blog page. I promise, I won't use your email address for ANYTHING other than to contact you if you win. Enter now---the little rolling pin is waiting for your hands.

Now if you will excuse me, I have dough rising. We had deli sandwiches for lunch and there are a lot of leftover onions which are now minced and 
mixed into dough with herbs from the garden for dinner rolls.
​
Enter Here!
17 Comments

Honey Oatmeal: the Bread of Gratitude

7/20/2017

1 Comment

 
Picture
One of my most popular talks (at least in church circles) is titled "What Kind of Bread Shall We Be?" It's based on a chapter in my book Bake and Be Blessed  in which I compare various kinds of bread to different forms of Christian ministry. Some people are multigrain, with wisdom gathered from all over, others are tortilla Christians who wrap themselves around what is best in other people, others are Italian bread like my grandfather---crusty on the outside, tender on the inside! Today we had oatmeal for breakfast, and leftover oatmeal usually means honey oatmeal bread will be rising on the kitchen counter before too long. (Recipe HERE.)

Picture
Because I often make it with leftovers, I think of oatmeal bread as the "Bread of Gratitude." People who are grateful for the food on the table, who are mindful of how rare it is in this world to eat your fill and have some left over, who would never dare let food go to waste and can be thankful even for cold oatmeal---these are people who understand the nature of gratitude. 

Honey oatmeal bread is also the bread of gratitude because I know that the only reason there is a gallon jar of honey in the pantry is that Br. Luke and Br. David dressed up in full-body bee suits on a warm spring day and went out to the hives to harvest it. I watched them clean the honey room and repair the extraction equipment over the course of several days before they even got around to spinning out the comb, filtering, pasteurizing, etc. I genuinely appreciate their hard work and make an effort to tell them so every now and then. They'll be doing the same thing again in the heat of August and September.
Picture
Thankfulness has been on my heart a lot lately because I'm making a sincere effort to ramp up my gratitude's metabolism. One of the deacons of the Peoria diocese comes to me for spiritual direction, and we determined that it would be fruitful for him to keep a gratitude journal in which he daily records at least three things for which he is thankful. I decided to do the same thing myself. So every morning over coffee I sit at my desk and write down at least three gratitudes from the day before. Some samples:
  • I'm grateful that I was home and available when a friend unexpectedly stopped by needing some spiritual encouragement.
  • I'm thankful for the sacrifices made by our military personnel around the world.
  • I'm grateful that our prior Fr. Michael is so well organized in keeping the day-to-day operations of the abbey running smoothly.
  • I'm thankful for the health and strength to be able to knead a double batch of dough.​
  • ​I'm grateful that my scented geranium is in bloom, and that I have the leisure time to enjoy it.
Picture
Psychologists and other scientists confirm that developing an attitude of gratitude can have significant benefits for your mental, emotional and even physical health. I've certainly noticed an increase in positive attitudes and reduced stress since I started this practice. (We'll see what happens when the school year starts again!) If writing isn't your thing, it doesn't even have to be a journal---check out some suggestions HERE.

So what are your three gratitudes today? I hope one of them is that you had a chance to bake or at least enjoy some homemade bread. God bless and happy baking!
Picture
1 Comment

7 Things You'll Need to Learn to Bake

7/19/2017

1 Comment

 
If you’ve never baked before, you might wonder what equipment you’ll need to get started. Obviously, you'll need an oven that can maintain a consistent temperature, whether it's gas, electric, or wood-fired. You may have almost everything you need in your kitchen right now, but here’s a helpful guide for choosing other equipment and utensils to make your first baking experience a success.
 
Five-quart mixing bowl
You’ll need bowls in other sizes in which to beat eggs or mix wet ingredients, but your mixing bowl should be large enough to hold two loaves worth of dough. I prefer one with high sides to keep the ingredients from escaping during mixing. Glass, glazed stoneware, Pyrex or plastic will all do the job, but a heavier bowl is a little easier to work with because it remains more stable during mixing.


Picture
I love this vintage set from Pyrex. The pattern is called "Autumn Harvest" and it was produced from 1979 to 1986. I use my set whenever I have to shoot a video.

​Accurate measuring cups and spoons
You’ll need measuring cups for both dry and liquid ingredients, and yes, there is a difference----about 5% between the two.  For liquid measure your best choice is the classic Pyrex glass pitcher, both a one cup and a two cup.  For dry measure, consider spending a little more for the heavy duty metal measuring cups and spoons---they’re often on sale at Marshall’s and TJ Maxx. I also like the measuring spoons with a long handle and a narrow bowl that can easily fit into spice jars. If you have recipes written in the European style, a scale will also be essential.
Picture
These are Cuispro measuring cups and spoons, which were rated as the best by America's Test Kitchen. The most important thing in my view is that the labels are stamped--the painted ones on cheap sets wear off in a short time.

​A large wooden spoon

This is the hand tool of choice for most Breadheads, and this is another utensil you might want to spend a little more on---I’ve snapped 8 or 9 cheap wooden spoons in half over the years. There is also an unusual mixing tool that is specific to baking called a dough whisk that mixes and aerates batters and doughs better than any spoon in the drawer. 
Did you know I have a whole series of these videos? Check out my YouTube Channel! And you can buy dough whisks on our abbey website: www.monksmarket.com. 

​An
instant read thermometer
Get the electronic kind rather than one with a conventional dial, since they produce a precise temperature reading more quickly. You’ll use it to test the temperature of liquids before adding yeast (100
° to 110° F.), and to check the interior temperature of a loaf of bread to ensure that it is fully baked (190° to 195° F.). 
I'm using a dial thermometer here, but a digital one will give you more accurate results quickly. They costs less than $20 at stores like Target and Walmart.

​Baking Pans

To start out, you’ll need a baking sheet (like for cookies), loaf pans (I recommend the medium size, 8½” x 4½” x 2½”) and a 12 cup muffin tin. If you intend to make cinnamon rolls, a rolling pin and an 9” x 13” pan would be in order as well. As you explore the world of baking, you may start thinking about brioche pans, cast iron skillets for scones, and stoneware casserole dishes for deep dish pizza. But the aforementioned three or four pans will be adequate for most recipes.
If you are just starting to equip your kitchen and you're on a tight budget, I recommend shopping for pans at thrift stores. You'll be amazed at what you can find!

Wire Racks

You can cool your loaves on a clean dishtowel, but a wire rack allows for air circulation on the bottom of the loaf, resulting in a superior crust. You can easily drop $20 or more on a heavy-duty stainless steel rack, but the less expensive ones do the job just as well, and once again thrift shops and flea markets are a great source for them. If they are slightly rusty, you can easily clean them up with steel wool, but don't try to rescue something that's clearly been put away wet and allowed to rust all over. You can also buy a multi-tier rack that can be used to save space both in the oven and on the counter top.
Picture
In a pinch, an extra oven rack can serve as a cooling rack as well.

​A reason to bake
I briefly considered making this last item "one of my cookbooks" but then I realized that I have maintained for many years now that people don't need recipes as much as they need reasons to bake. You can get literally millions of recipes from the Internet. I typed in "white bread recipe" in Google Chrome and got over SIX MILLION web pages in .47 seconds. But what will make you try one? A sense of adventure? The desire to recapture happy memories of a beloved grandmother, or to make new memories with your own grandchildren? Interest in your family's ethnic culinary heritage? Frugality, simplicity, the desire to slow down? Or just a longing for the taste of real bread? Whatever your reason, bake with courage and conviction, be willing to fail and to learn from your mistakes, and remember what I've said since my public television days: "It's bread---it's gonna forgive you!"
Picture
1 Comment

Do you want to bake a snowman?

7/9/2017

1 Comment

 
Picture
Regular readers of this blog know that I am an incurable shopper at thrift stores, garage sales, and flea markets. I have found a number of genuine treasures for myself (my most recent being a Wusthoff chef's knife for 50 cents!) but mostly I'm shopping for vintage or unusual kitchen items to give away as door prizes at my bread demos. At a recent pizza demo I gave away three pizza stones and a brand new pasta machine imported from Italy, and I spent less than a total of $20 for them. When I know I'm going to demonstrate particular breads or techniques, I keep an eye out for items that will go with that theme.

Twice last month I gave a presentation on homemade multigrain baking mix and I'll be doing the same demo later in the year, so I've been on the lookout for vintage biscuit cutters, rolling pins and gently used-waffle irons. You might be surprised how many of the latter show up at Goodwill and Salvation Army (almost as often as those canape molds from Pampered Chef) and last week I came across a Frozen-themed waffle iron that makes waffles in the shape of Olaf the Snowman. It was a whopping $4.99, so I bought it eagerly, well aware that often times these sort of trendy kitchen implements and appliances are heavy on licensing and light on actual usefulness.

Picture
However, I was delighted to discover that this waffle iron worked pretty well. Even before I got it back to my kitchen I realized that it would be difficult to clean, so I picked up a color-coordinated scrub brush at the Dollar Store on the way home. I also knew that it would be easier to dispense the waffle batter using a squeeze bottle, so I got one out from the storage room. I made a quick batch of waffle batter and put it in the squeeze bottle, heated up the iron, and then got to work. As you can see, the waffle iron makes all the parts of Olaf individually, so you can assemble him on the plate. A batch of batter with two cups of Bisquick makes EIGHT of these waffles, so you might consider dividing the recipe in half unless you have a large family or run a daycare. The surface of the iron is completely non-stick, but the waffles are hard to remove if you don't let them cook long enough. I wait until the steam stops coming out of the sides---the blue snowflake indicator light just tells you that the iron is on, not when it's hot enough. It's best to fill the sections from largest to smallest (lower body, head, middle body, stick arms) so the arms don't over cook.

There are surprising number of novelty waffle designs out there: Mickey Mouse, Captain America's shield, Hello Kitty, the Star Wars death star, even one that makes a wide waffle shaped like a computer keyboard. If any of them show up at a local flea market or yard sale, I'll probably bring it home and give it a try. But I'm especially looking forward to a future bread demo when I can give this treasure to a mom with Frozen-obsessed daughters---I'll throw in the squeeze bottle and the scrub brush, too. Sometimes people express surprise that I can give away such wonderful kitchen items at my appearances, but when you're a monk who is supposed to remain unattached to material possessions, it's best just to "Let It Go."
1 Comment
<<Previous

    Author

    Fr. Dominic Garramone AKA 
    the Bread Monk

    Categories

    All
    Breadhead Bookshelf
    Breakfast Breads
    Buns Rolls And Biscuits
    Craftsy
    Donuts
    Equipment
    Ethnic Breads
    Events
    Gluten Free
    Herbal Breads
    Holidays
    Lake Thunderbird
    Memories Of Mama
    Multigrain Breads
    Pastries
    Pizza
    Places To Visit
    Quick Breads
    Reflections While The Bread Is Rising
    Savory Breads
    Sourdough
    Spirituality
    Stuff Besides Bread
    Sweet Breads
    The Classics
    Tools Of The Trade

    RSS Feed

    Archives

    June 2024
    December 2023
    September 2022
    April 2022
    March 2022
    February 2022
    January 2022
    October 2021
    May 2021
    April 2021
    March 2021
    February 2021
    August 2020
    July 2020
    May 2020
    February 2020
    October 2019
    June 2019
    September 2018
    July 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    June 2016
    May 2016
    April 2016
    February 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    April 2013
    February 2013
    January 2013
    December 2012
    November 2012
    October 2012
    September 2012
    August 2012
    July 2012
    June 2012
    May 2012
    April 2012
    March 2012
    February 2012
    January 2012
    December 2011
    November 2011
    October 2011
    September 2011

Web Hosting by FatCow