It’s starting to look dark in the morning when I get up and our walks at the park are now close to dusk. The changes of light tell me that the calendar is now on September’s page. With Labor Day come and gone, we are back into the routine of work, though my Labor Day was pretty intensive: we canned salsa and tomato sauce, enough to see us through the winter, we hope! Jim also worked on our new back room and I cleaned things up around the yard.
This week, with political conventions aplenty, I had occasion to think about how easy it is to make assumptions about people and things before I get to actually know them. That’s why I always say: I wish I knew their story. I have often found that my first impression of someone slowly changes once I have gotten to know them as a real person. In my line of work, I meet all kinds of people and that’s one of the things I like about what I do. When I have staff turnover, I try to teach them not to make assumptions about others. What I have often discovered is that the reason people act a certain way is usually related to their story. The best thing I can do is to be accepting of everyone knowing that there are reasons for the choices they make and the attitude they bring to my door. I cannot put someone in a box just because they have a name in town or are wealthy or are poor or are always grouchy or too talkative. Each of those persons still has something that makes them interesting to me and I want to find that thread that becomes a common ground that we can build on. Sometimes I am truly at odds with others. I cannot find one redeeming quality in their life. In those instances, I have spent time meditating on those people in a loving way and I find that the next time we cross paths, I see them in a different light. These loving thoughts have changed me to truly be able to accept them as they are, not as I might want them to be.
So how does this relate to food, you might ask? It’s the same thing with food. I often make assumptions about food based on the way it looks. Lately, I’ve started to dig a little deeper. I ask: where does it come from? how is it made? how is it grown? what is its story? Even though some foods look great, I’ve discovered that they doesn’t always taste good because they come directly out of a can or have chemicals added to make them look prefect even if they aren’t that fresh! So just like I do with people, I go back to the basics. I make it from scratch and I get to know my food on a more intimate level. I talk to the farmer who grew it and I know the hard work it requires. I handle it myself from market to table and discover its good and its bad sides. Basically, I develop a relationship with it so I know what I’m dealing with. Onions will make me cry, jalapeno peppers will irritate my throat, mint will lift my spirit. And I love them all dearly. Jack will make me laugh, Troy will make me think, Marilyn will brighten my day and I love them all dearly also. It’s the daily give and take with people and with food that enriches our lives.
So here is a recipe that might break down some of your assumptions about whole wheat flour.
I’ve used it for many years in many ways: bread, rolls or coffeecakes. It makes an excellent raisin cinnamon bread and even better pecan or orange rolls. Once you get to know it, you’ll find the one that works for you.
Whole Wheat Sweet Dough
Mix in a liquid measuring cup:
1 T. yeast
1/2 t. sugar
1/4 c. warm water
In a large mixing bowl, measure and mix:
1 c. whole wheat flour
1 c. unbleached wheat flour
1/2 T. salt
1/3 c. powdered milk
Cut in 1 T. butter and add 2 c. hot water and 1 c. mashed potatoes. Stir then add the yeast mixture. Stir until smooth. Let rest and bubble at least 1 1/2 hours.
Add:
2 eggs at room temperature
1/4 c. melted butter
1/2 t. cinnamon
1/2 c. brown sugar
1/2 c. white sugar
Stir, then add 3 c. whole wheat flour and enough unbleached flour to make a smooth dough. Knead until smooth. Put in a greased bowl, cover with a damp towel and let rise until doubled. Cut into two pieces. Roll them out into a 9 by 12 rectangle. Spread with butter, ground almonds, raisins, brown sugar and cinnamon. Roll up into a loaf. Place in a greased loaf pan and let rise for 3/4 hour. Bake at 350 degrees for 40 minutes.
(You can also shape these into cinnamon rolls, five to a pie pan, and bake for 25 minutes or until golden brown. I also make them into orange rolls and pecan rolls.)
Originally published in The Goshen News, September 8, 2008
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