Whole Wheat Irish Soda Bread

• 2 cups whole-wheat flour
• 2 cups all-purpose flour, plus more for dusting
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 1/4 cups buttermilk

Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray and sprinkle with a little flour.

Whisk whole-wheat flour, all-purpose flour, baking soda and salt in a large bowl. Make a well in the center and pour in buttermilk. Using one hand, stir in full circles (starting in the center of the bowl working toward the outside of the bowl) until all the flour is incorporated. The dough should be soft but not too wet and sticky. When it all comes together, in a matter of seconds, turn it out onto a well-floured surface. Clean dough off your hand.

Pat and roll the dough gently with floury hands, just enough to tidy it up and give it a round shape. Flip over and flatten slightly to about 2 inches. Transfer the loaf to the prepared baking sheet. Mark with a deep cross using a serrated knife and prick each of the four quadrants.

Bake the bread for 20 minutes. Reduce oven temperature to 400° and continue to bake until the loaf is brown on top and sounds hollow when tapped, 30 to 35 minutes more. Transfer the loaf to a wire rack and let cool for about 30 minutes.

Directions

1. In a large soup pot, combine chicken, carrots, parsnips, celery, onions, bay leaves, garlic, peppercorns, and 1 teaspoon coarse salt. Add water to cover by 2 inches. Bring to a boil, reduce heat to medium. Simmer partly covered, occasionally skimming and discarding fat from surface, about 1 hour.
2. With a slotted spoon or tongs, remove chicken, carrots, and parsnips from pot; set aside. Pour remaining contents of pot through a fine-mesh sieve into another large pot; discard solids, and bring broth to a boil. Add rice and white part of scallions. Reduce heat to medium, and simmer, uncovered, until rice is tender, about 20 minutes.
3. Meanwhile, remove chicken from bones, and shred into bite-size pieces (discard any fatty or discolored parts). Cut carrots and parsnips into bite-size pieces. When rice is cooked, return chicken, carrots, and parsnips to broth in pot; add green part of scallions. Season generously with 5 to 6 teaspoons coarse salt. (To freeze, see note.)

From Everyday Food, October 2006

Around here, in sunny Arizona, we don’t get snowflakes in January (although I still decorate in blue and white), we get citrus.  We love our lemon and orange trees.  Harvesting this time of year is always so rewarding.  We start making our favorite lemon recipes.  Here is the ice cream…

Lemon Ice Cream

1 c. granulated sugar

1 c. whole milk

1/3 c. fresh lemon juice (about 1 1/2 lemons)

1 c. whipping cream

1/2 t. vanilla

We make it in an ice cream maker.

I took a cake decorating class a few months ago.  I’ve been trying out my new found skills at the monthly Lee family birthday celebrations.  Ben’s parents host a party for the birthdays in the month.  This month Ben’s sister Rhoda and Ben’s brother’s wife, Crystal had their birthdays.  I love my sister’s in laws.  On Ben’s side there is Rhoda, Rainey, and Crystal.  On my side we have Susan and Lacy.  I’m so grateful for them!

In a large pot, combine stock, squash, apples, onions, salt, pepper, rosemary and thyme.  Bring to a boil.  Reduce heat and simmer for 15 minutes or until vegetables are tender.  Remove from heat and stir in cream.   Allow soup to cool slightly.

In a food processor or blender, puree soup on batches until smooth, transferring each batch to a saucepan.  Bring to boil before serving.