Thursday, March 25, 2010

I Play Well By Myself At Recess

There are about five berry seasons here. Immediate bottling, pickling and jamming are things of the past with the advent of the ubiquitous deep freeze so these lovely berries are all bagged and frozen right after harvest.

I still have a dwindling stock of frozen bags of cranberries, marshberries and blueberries left from summer’s happy picking.

Yesterday, which was wet, cold and stormy with multi-footer waves (who goes out and measures these things anyway? A measuring tape would get too wet, so do they use a ruler?) crashing on the shore, I cancelled my plans for a trip to town and hauled out my daughter’s recipe for oatmeal cranberry scones. I also made the loaf of Irish soda bread you see in front of it. I use a loaf shape and not the traditional round with a cross shape as I find it much more workable to slice into squares to enable an easy pile-on of the sangy filling.

Outport Woman uses cast iron cookware (I am the fortunate giftee of most of these pieces) on the woodstove fire for these housebound, unexpected-storm-event-baking days. And there’s something about the woodsome taste of such wonders.

It makes all those tax returns preparation go down so much easier.

(Recipes will be posted subsequently - they need to be keyboarded from my brain to paper - upon request)


  1. I'm curious as to what flour you use for the soda bread. I can't seem to find one that is strong or coarse enough, so my bread, whether brown or white, usually comes out a bit wimpy, compared to what I was used to in Ireland.

    Just don't like oatmeal in scones or cookies, much though I love it cooked up as porridge. That said, your scones do, indeed, look yummy! xo

  2. @Twain:
    I managed to share some of this today and reception was lip-smacking...LOL
    They actually taste spectacularly healthy!
    I agree, I've bought the organic coarse from millers up Grand Valley way which makes a huge difference. Here I just take what I can get at Bulk Barn and always use proportions of 1-1/2 cups unbleached white to 1-1/2 cups whole wheat which gives it a very firm texture.

  3. That should be 2-1/2 cups whole wheat for those of you paying attention.

  4. Knocking up some tasty scones sounds the ideal diversion when the weather is inclement. You never know, I might even try it myself! Sangy?? Not a familiar word round these parts.

  5. The only scones I've ever eaten were on Vancouver island and they were served with strawberry preserves and cream. I fell in love with them. I don't think there was anything but white flour in them and they had no other added ingredients. I looked forward to tea every afternoon so I could eat them. Yours look very lovely too. The soda bread sounds great. I could easily indulge in that.



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