By The basil seeds sprouted. Three out of six. I am calling it a success.
The kids' school had a spring concert Wednesday night. Liam was in the back row of the second graders. Nora was in the front row of the kindergartners with a paper crown that she refused to take off until 10 PM. They sang This Land Is Your Land and I cried discreetly. Maureen cried obviously. Dad sat with his arms crossed and looked at the floor and was, I am certain, also crying.
Patrick got promoted at the firehouse — Lieutenant. Engine 7. Dad called me Friday and told me twice in case I missed it the first time. He said the third generation thing. I said I know, Dad. I know.
Clinic Monday: a sixteen-year-old came in with what she thought was a cold and turned out to be mono. I told her no kissing. She turned the color of a tomato. Her mother in the corner laughed.
Group Tuesday. Lila brought pierogies she had made. We ate them in the parish hall on paper plates. They were excellent. She cried while we ate them. We let her.
Meghan called at 11 Wednesday. She said Aidan asked her last week why Uncle Sean isn't here anymore. She said she told him he's in heaven and he's still part of our family. She said was that right. I said yes. That was right.
Sunday dinner at Ma's. Roasted chicken with garlic and lemon and the rosemary from her windowsill that won't die. Nora set the table without being asked. Ma noticed. I noticed Ma noticing.
Saturday pancakes. Burned the first one. Liam is pouring his own syrup now. There were drips on the table. I said nothing. He noticed and got a paper towel. Progress.
Food of the week: my ham and white bean soup, made with the last of the Easter ham bone.
The soup practically makes itself once you’ve got the ham bone — but soup without something to tear into feels unfinished, and after the week we had, I wanted the table to feel full. This is the loaf I reach for when I want something that asks almost nothing of me and gives everything back: four ingredients, one bowl, forty-five minutes. My grandmother made it without a recipe. I’ve been working my whole life toward doing the same.
Classic Irish Soda Bread
Prep Time: 10 min | Cook Time: 45 min | Total Time: 55 min | Servings: 10 slices
Ingredients
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 3/4 cups cold buttermilk
Instructions
- Preheat. Heat oven to 425°F. Lightly flour a baking sheet or a 10-inch cast iron skillet.
- Mix the dry ingredients. Whisk flour, baking soda, and salt together in a large bowl until evenly combined.
- Add buttermilk. Make a well in the center and pour in the buttermilk all at once. Using a wooden spoon or your hand, stir until a shaggy, slightly sticky dough just comes together — do not overmix.
- Shape the loaf. Turn the dough onto a lightly floured surface and gently pat — not knead — into a round about 8 inches across and 1 1/2 inches thick. Overworking the dough toughens it.
- Score. Place on the prepared pan. Using a sharp knife or bench scraper, cut a deep X across the top, almost through to the bottom. This helps the center bake through.
- Bake. Bake for 35 to 45 minutes, until the crust is deep golden brown and the loaf sounds hollow when you tap the bottom. If the top colors too quickly, tent loosely with foil for the final 10 minutes.
- Rest. Transfer to a wire rack and cool at least 15 minutes before slicing. The crumb sets as it rests.
Nutrition (per serving)
Calories: 185 | Protein: 6g | Fat: 1g | Carbs: 37g | Fiber: 1g | Sodium: 370mg