Waiting

Winter just doesn't want to release its hold this year. Sure, we've had a few sunny warm days, but then the north wind blows in our direction leaving a trail of frost in her wake. We were enshrouded in fog again today as snow angrily inched its way down the mountain side. The winter jackets and boots are safely ensconced at the back of the closet and I just haven't the heart to pull them back out again. I've resorted to wearing layers, usually about five so that I can adjust depending on what the weather decides to do and it seems to change numerous times throughout the day. I saw one lone crocus trying fearlessly to cheer up the barren yard wondering when the rest would make their debut. The whole lot of them have decided that late is fashionable and it's questionable whether they'll even turn up for Easter. Just the same, I've decided to will spring. I've hauled out my pots, filled them with dirt and various sorts of seeds. Some have been sitting on my window sills for the last week, and the rest I finished up today. It doesnt seem to matter how many times I do this, the thrill is just the same when I see them finally poking their heads through the dirt. Now if it were only warm enough that I could start working out in the yard.

Paska

You have caught me in a rather domestic moment. Sometimes, when we get older, all we want is the comforts of our childhood, and no comfort is greater than food. Food can instantaneously transport us back to so many places with a mere wisp of an aroma or the tiniest nibble. Well, today the calls from ghosts of the past were strong. Growing up, one of my favorite things about Easter was that Grandma would make Paska, a traditional German Mennonite sweet bread made only at this time of year, although occasionally she would cheat and make it at other times of the year as she knew I liked it so much.

Now the recipe is as old as the hills...my grandmother made this, and her mother before her and so on right down the line, so there's no telling where this all began. That's also quite obvious with the recipe as so much of the cooking / baking we do is simply by feel...the feeling is a bit tough when you've never made the recipe before, but you simply have to trust your senses and run with it. You'll notice that the recipe doesn't mention any quantities for flour...not even a rough estimate. Partially that's because they believed that the quantities changed depending where you were living, the wheat that was grown there, the humidity etc. So just so you know, even though it's not mentioned, there is a lot of flour. Also, this makes quite a lot of loaves (as all those old recipes made large quantities), so be prepared to either freeze some or give some away. I hope you enjoy this as much as I do.


Paska

3 C sweet cream
3 C white sugar
10 eggs
2 pkg dry yeast
1 C potato water
1 1/2 C butter
Rind of 2 oranges
Rind of 1 lemon
Lemon juice from half a lemon
1 tsp vanilla
raisins if desired

Prepare yeast and 1 Tbsp sugar in potato water. Scald cream and 1 C of sugar. Cool and add beaten egg yolks then the beaten egg whites, prepared yeast and enough flour to make sponge like. Let rise until light (3/4 of an hour). Add remaining 2 cups of sugar, butter (melted), rind (finely chopped), lemon juice and vanilla and more flour. Keep adding flour and kneading to make a soft dough. Let rise until double in bulk. Grease round tins (traditionally these are cooked in cylindrical cans, like a coffee can...but as you can see, I had none, so baked mine in regular loaf pans). Let rise until double (about 45 minutes). Bake at 275 degrees for 45 minutes to an hour. Prepare regular butter icing to spread on top of the bread while still warm.