This post is appropriate because you know that winter isn’t over yet.
I used to write a monthly column for Waverly Fitzgerald’s web magazine Living in Season – she has since wanted to go in a different direction and had to scale back her work with a monthly production. So here is the one I did for January and its really lovely, so I’d love to share it with you.
It’s a season where we can be so distracted by responsibility that our life perspective shrinks to a pinpoint. Remind yourself of what joy feels like, just take a moment to stop your worry and quiet that little voice inside. Retreat into your favorite place – I find myself visiting a place in my mind that is full of everything I need. What do you need, what do you find in this place? Is it as soft as sinking into a pillow topped mattress with something fuzzy and warm by your side? Are you alone or with your favorite person in the whole world?
If you find your mind trapped inside, imagine what is outside. What or who is there to look to? Or maybe the cold outside challenges any warmth within. Inside my life is a heat that shatters any influence the cold outside might have on my aspirations for the next year. No, it is not “all sunshine and lollipops,” but it is full of love, always full of the love and care found between my family, friends, and I.
It is during this time of year where we can find sparkle in any type of light that might shine on our situation. This tart little bread will perk up your holiday sparkle and new year shine.
|Photo by Mozart’s Nose
Almond Lime Bread
Makes One 9×5” loaf
3 cups flour
1 cup sugar
3 tsp baking powder
1 tsp salt
¼ tsp baking soda
¾ cup slivered, sliced almonds
½ cup lime marmalade*
In a separate bowl – 1 egg, beaten with 1 cup whole milk
Stir in 4 T melted butter and 1 T lime juice
Add to flour mixture. Stir only until evenly moist.
Spoon into 9x5x3 loaf pan
Combine ¼ cup more almonds with 1 T melted butter and 2 T sugar
Bake at 350 degrees for 1 hour and 10 min approx.
Cool on rack for 1 min, then loosen edges and turn out onto rack. Drizzle the loaf with 1 T lime juice and sprinkle 1 T lime rind on top
Cool and then wrap in plastic wrap and store overnight to mellow the flavor.
*Lime Marmalade can be tricky to find. If you search without success, substitute the lime marmalade for orange marmalade, the almonds for chopped pecans, the lime juice and zest for lemon juice and zest.
|Photo by Mozart’s Nose