me and morning

we’re old friends, me and the morning.  I can rely on the morning to be there for me.  to offer me solace.  to let me quietly reflect on things.  to help me accomplish things big and small.  I know I’ll always have the morning when I need it.  a fresh start.  before the day has swept away into bustle and chaos.  when reality still remains so close to intention..

And I take care of morning too.  I notice it when others would just as soon ignore it.  Sleep in, I believe it’s called.  I enjoy the morning light, the softness of it.  the time for half-formed thoughts.  a time for small projects and preparations.  a treasure trove of time when the night before ended too soon.  I take joy in it and spread joy about it.  never badmouthing it for being “too early” or for robbing me of sleep.  morning gives me so much more than it takes.  clarity. thoughtfulness.  solitude.  preservation.  forethought. morning lets me exist in my own context.

Homemade pita bread is easier than you think

I get it.  not everyone is a baker.  for some (even seasoned cooks) yeast breads are a scary and mysterious beast, but this whole wheat pita bread is surprisingly easy to make and so deliciously simple you’ll soon want to master the art just so you can keep up with demand.  I once brought this pita, along with a homemade hummus and homegrown vegetables to a potluck and the crowd was amazed at each unveiling.  You grew the vegetables made the humus and the pita!?!  (incidentally I had also made the bowl the humus was in but that was just too much..)  This pita also freezes well and can be toasted and spiced to make pita chips!

2 cups boiling water
1 teaspoon maple syrup or honey
1 tablespoon (or one packet) dried yeast
1 teaspoon salt (always optional in my opinion)
5-6 cups whole wheat flour

the plan:
1. dissolve maple syrup/honey in boiling water then let cool to hand hot. sprinkle yeast on top of the water (do not stir!), leave until frothy
2. add flour and salt slowly stopping adding when the dough forms a sticky ball. dust the surface with flour, knead well to form a soft ball.(don’t over flour!)
3. cover and let rise in a warm place for one hour***
4. punch down dough and divide into about ten small balls, roll each ball out on a floured surface, keeping the round shape until approx. 1/4 inch. let rise on ungreased, lightly floured sheet pans. cover with cloth.
5. after 20 minutes, turn carefully and rise another 25 min.(preheat oven to just over 400°F)
6. bake for about 5-8 min until they seem to pop!
7. remove from oven and wrap in a clean towel and let cool.


***My rising secret is to set bowl over pan of boiled water, letting the steam warm the area for optimal rising***