More Breadcrumbs Scattered

Once I believed, mistakenly, birds had consumed all the breadcrumbs but now I see a few remain scattered along the narrow trail God still allows me to walk.

The small crumbs appear to be set in violet squares made of yesterdays bordered by azure strips of love.

It appears the new ingredients are slightly different, possibly due to age, and yes dietary restrictions,

However, the primary ingredient remains the same; love of food, cooking and all fellow pilgrims God sends into my path.

So let me tell you what happened after I left the brick walled kitchen and the home I loved so much. I quickly discovered the challenges of a small apartment where I soon learned to cook in a distinctly different way.

It was Halloween Eve when I entered my new home, and appropriately also my birthday. Weary from the trip, I looked around with more than a bit of anxiety for the kitchen.

To my dismay there was none. Then I noticed one wall embraced a microwave, oven, dishwasher and of course, fridge.

All minute in comparison to what I had relinquished with the sale of my house, but “better than a lonely hot plate” I thought as I sought the refuge of sleep and dreams.

That was seven years ago, and much has happened since that arrival on a snowy October night.

So let us resume our ride on the carousel, The ride still remains a pleasure. Yet I must confess, on occasion, just a bit traumatic when life causes it to temporarily suspend motion.

Often, when I feel fragile if the carousel seems to hesitate, I seek the refuge of baking,

Today I made lemon bread, one of my favorite and easier recipes. I believe the prime ingredients, butter (1/2 lb) and fresh grated lemon peel are the secrets to the marvelous flavor.

Lemon Bread. Makes 2 loaves

1 cup butter

1¾ cups sugar

2 teaspoons baking powder

½ teaspoon salt

4 eggs, slightly beaten

2½ cups flour

1 cup milk

% cup coarsely chopped walnuts

Peel of 2 lemons, grated

Cream sugar and butter together; combine baking powder, salt, and eggs. Stir in flour and milk, alternating ingredients. Add nuts and lemon rind. Pour batter into 2 very well greased and floured loaf pans. Bake at 350° for 1 hour or until done.

As the aroma of butter and lemon filled the small apartment I remembered the overcast afternoon in Washington DC when I purchased the Smithsonian Cookbook where I discovered the recipe for Lemon Bread.

It was a long planned weekend trip with Jillian, my oldest Granddaughter. Jill joined me for a weekend in the nation’s capitol to celebrate her 13th birthday. Our excursion was memorable for many reasons, including a twilight tour of the Vietnam Memorial, as well as the pleasure of my granddaughter’s company.

I still bake the lovely lemon bread often and remember the young girl I always loved and once enjoyed so much.

And both provide comfort.