So much has happened since I last wrote. The holidays, a new year, January and February came and went so quickly. And here I am sitting on my couch on the 5th day of March 2015, finally writing on my blog. I was waiting for this full moon day, really I was. Oh, and St. Patty’s Day for this soda bread recipe, of course.
I left my job at Good Eggs and I am finally on the road to sharing my gift, my dharma if you will. We all have a gift and I’m not going to be shy in telling you that I wasn’t always sure I had one. Or maybe I had several but none that were really 100% it, none that gave me confidence. But I think I’m about there. And you notice I say, I think. Well, that’s because I’ve figured out that it isn’t as simple as a message falling from the sky, the seas parting or the crown of your head bursting open with bright enlightenment. Nope. You have to peel back several layers (and then several more) and open yourself up to the raw experience of dropping everything you’ve got going for yourself (including the impinging ego) and just f**king going for it. And so here I am. The goal is to simply support and heal humanity with yoga. Somedays my touch seems small and other times it’s a reverberating large-scale feeling. Regardless, I’m still figuring it all out. My faith in this transition is open and alive with curiosity. We shall see! I’ve also braided my beloved wine industry career back into my daily life. I am working on some really great projects, using the skills I know (and love) best. So, that’s what I’m up to right now and it feels right. I really hope life is beautiful for you right now and that you’re reveling in simple daily moments. It is so hard to remember to do that but feels so good when done.
There’s one more thing I would like to share with you before the recipe. One afternoon in late January, I experienced a miracle — I became an auntie to Mr. Levi. Next to marrying J, this was the best day of my life. I also experienced birth for the first time — that sure tops the charts (this is where the crown of my head could have blown off with utter amazement). Of course, witnessing my sister give birth adds to the awe factor, but I highly recommend it. I wish I could show you a photo, but I’m just not ready to post the little guy on the web. Let the innocence remain.
I made this soda bread for a dear friend and her husband the other weekend. I consider it a St. Patty’s Day staple. You should too. Pictured is my mother’s recipe doctored up with some lemon zest and poppy seeds. You could omit those and go traditional (I would). It is sooo easy to make and tastes mighty delicious. I remember making this often with my grandmother (today would have been her 89th birthday, Happy Birthday, Meems!) and my mother both. It was pretty much the only thing I could make in the kitchen for a long time (yes, I’ve come a long way). It feels almost like a secret family recipe. But I want everyone to enjoy it the way my family has.
2 cups flour
2 Tablespoons sugar
1 Teaspoon baking powder
1 Teaspoon baking soda
1/2 Teaspoon salt
3 Tablespoons butter, soft
1/2 cup raisins (or for my version pictured, replace with 1 Tablespoon of poppy seeds + 2 Tablespoons lemon zest)
1 cup buttermilk
1 Tablespoon melted butter
Preheat oven to 375 degrees Fahrenheit and lightly butter a small cookie sheet.
In large bowl sift together the flour, sugar, baking powder, baking soda and salt.
Cut in the soft butter with a fork and knife until the mixture looks like fine crumbs.
Add raisins (or zest & poppy seeds).
Add buttermilk and mix with a fork only until the dry ingredients are moist. Do not over mix!
Turn the dough out onto a lightly floured board and knead gently until smooth. Just under 1 minute.
Shape the dough into a ball, place on prepared cookie sheet and flatten into approximately a 7″ circle (the round should be about 1.5 inches thick).
Press a floured knife into the center of the loaf halfway through to the bottom. Repeat at a right angle scoring the loaf into quarters.
Bake for 30 – 40 minutes, until top is golden brown and the loaf sounds hollow when tapped.
Place on a wire rack (or cutting board) to cool and brush with the melted butter.
Optional for presentation, dust with flour.
Serve warm with butter and a little luck. ;)