Monday, March 26, 2012
I love early mornings, when I'm up and the girls are still asleep. When it's blissfully quiet, so I can hear myself think. Some of my Twitter friends are up early, too. Okay, a lot of them are an hour ahead of me, so it's not quite as early for them. =) This morning, I had a chance to chat with Rebecca for a few minutes. It was actually in a different moment of peace and quiet, after everyone else was out the door but before I had to finish getting ready for work. We exchanged a few tweets about Robert Frost, and before I knew it, I had a bunch of his poems downloaded onto my iPad. I love technology, and how it can put me in touch with friends and poetry at any hour of the day. As I was paging through some of the poems, one in particular caught my eye. It seemed perfect to go with a cup of tea and a bit of toasted soda bread and a chat with a friend.
"When a friend calls to me from the road
And slows his horse to a meaning walk,
I don't stand still and look around
On all the hills I haven't hoed,
And shout from where I am, What is it?
No, not as there is a time to talk.
I thrust my hoe in the mellow ground,
Blade-end up and five feet tall,
And plod: I go up to the stone wall
For a friendly visit."
A Time to Talk, Robert Frost
Unfortunately, time to myself--including time to bake--has been in short supply recently. That's why I'm posting this recipe almost a week late. Irish Soda Bread was the featured Tuesdays with Dorie recipe for March 20th. I think lots of people actually made it for St. Patrick's Day, but that just didn't happen here. Since I didn't get to it in time, I had the benefit of my friend Nancy's tips (in her post, here). I did half the recipe, substituted some white whole wheat flour for part of the all-purpose flour, and baked it in a small loaf pan.
The verdict? To make up for my tardiness, I had my soda bread with some Irish butter and Irish Breakfast tea, and really enjoyed it. I'm glad I used some whole wheat flour; I like the added flavor.
This recipe was hosted by Carla of Chocolate Moosey and Cathleen of My Culinary Mission. You can find the original recipe and their variations in their blog posts. To see what everyone else thought of this recipe, check out the Links.