what sustains you

Flipping through Instant Light: Tarkovskys’ Polaroids and loving the incredibly fragility and timelessness of the images.

The filmmaker’s accompanying words (excerpts from his later diaries) are beautiful and profound:

An image

is an impression

of the Truth

which God

has allowed us

to glimpse

with our

sightless eyes.

  • More information about Andrei Tarkovsky can be found here.

These days: planning a work-at-home schedule now that recording and grant writing is all finished up. Re-organizing my studio. Starting up the writing of songs and of words again, slowly yet surely. Cooking good food. Getting the piano tuned. Booking crochet lessons. Thinking of a thousand, small creative projects I’ve been putting off for years.

Anyhow, time for a recipe:

Spelt Soda Bread
(Recipe based on a whole wheat soda bread given to me by Allison F….thanks Ally!)

4 cups of spelt flour (or 2 cups white flour + 2 cups whole wheat) EDIT: Our household prefers the wheat mixture texture best!
1 1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 cup raw, hulled sunflower seeds

1 egg
1 1/4 cup plain yogurt (or buttermilk)
2/3 cup milk (non dairy is fine)
2 tbsp vegetable oil
butter for pan

1. Preheat the oven to 375F
2. Sift the dry ingredients into a bowl. Add sunflower seeds.
3. Put wet ingredients into another bowl and mix with a whisk.
4. Add the wet to the dry all at once and mix.
5. Sprinkle flat surface with flour and knead the dough for about 2-3 minutes. Stop when dough becomes smooth. Divide the dough into two equal parts- you’ll have two loaves!
6. Butter the inside bottom (but not sides) of two loaf pans. With a sharp knife, cut a thin line through the top of each loaf.
7. Bake for 40 minutes. Let cool slightly before cutting.

Note: Any kind of nut can replace the sunflower seeds.

About spelt (source):

“Spelt is a species of wheat that has been grown since 5000 BC. Spelt, emmer and eincorn are considered to be “ancient” wheat species, since there has been very little breeding of these crops. All three are covered wheat species, which means the hull remains attached to the kernel after harvest, similar to barley. Spelt was also called dinkle by some early farmers. In the early 1900’s there was up to 500,000 acres grown in the USA.”

Why spelt (source):

“Spelt is similar to wheat in appearance. However, spelt has a tougher husk than wheat, which may help protect the nutrients in spelt. Spelt flour has a somewhat nuttier and slightly sweeter flavor than whole wheat flour. Spelt contains more protein than wheat, and the protein in spelt is easier to digest. This means that some people who are allergic to wheat may be able to tolerate spelt. Spelt has gluten, just like wheat, so spelt is not suitable for a gluten-free diet.”

About soda bread (source):

“Soda bread (Irish: arán sóide) is a type of quick bread in which bread soda (otherwise known as sodium bicarbonate or baking soda) is used as a raising agent rather than the more common yeast.” + “Soda bread dates back to approximately 1840, when bicarbonate of soda was introduced to Ireland.”



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