Hang In There Bread

I spotted my priest, Father Nicholas, spooning strawberry jam onto a store bought white thing that resembled bread. That was midday Monday. That was his lunch…

It’s Wednesday and I’ve been thinking about that moment ever since. When I realized I’d have a few hours to bake today, I knew who needed a fresh ring of rosemary rolls, and a jar of homemade kumquat marmalade (so good!). He’s an incredible faster, that man, but I don’t want him to tumble from the altar with so many services left to go!

[Be Gone–you old, preservative-filled white bread, kept in the church refrigerator!]

Rosemary rolls, and kumquat marmalade–to be handed over after unction tonight.

It’s Holy Week for us Orthodox–blessings to all of you who are in the midst of this beauty.

For those in Fort Collins, our old home town, digging out from the snow storm–I send you good wishes for an AMAZING summer (in which all of your vegetables grow enormous and every day brings sun and respite).

And to the rest of you lovely folk, near and far–Cheers and happy baking and giving!

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Holy Week=Loaves and Loaves

Prosphora–six loaves

Mixed: 10:15

Molded: 11:15

Baked: 11:45

We have so many prosphoron bakers at our church that my name has never been added to the official list. But this Holy Week, with services every day, liturgy almost every morning, I had a feeling that a few extra loaves would be welcome. So when I posed the question to Father Nicholas Monday evening, he said that three loaves, or five even, would be VERY welcome.

If you’ve ever read my children’s book, The Woman and the Wheat, then you’ve certainly read my sentiments about how to spend a day baking. But the book really isn’t about baking and bread at all, it’s about Christ, and the miracle and love and joy that we find in that cup that is offered to us each and every liturgy. And that’s what Holy Week is all about, and what Pascha is all about, and what baking prosphoron in all about. Love, and joy and Christ.

I’ll be blogging, in the next few months, about my adventures with prosphora. Basically, you need to reverse your bread-baking instincts and focus on one thing–the seal. I’ve got a few tips for you, and look forward to putting together that series of posts.

Meanwhile, it’s still Lent and I’ve got some forgiveness giving to do. This morning, once the stores open, I’m off on my hardest task–to take a loaf of pumpkin bread to a crabby business owner. I asked my husband if he might enjoy taking it to her in my stead, but he gave me one of those you-can-be-brave looks. In just an hour, I’ll be off!

Hoping you’re having a beautiful, lovely spring day.

More soon!