Tuesday, April 16, 2013

knead

There's always that one recipe that a mother makes that can never be duplicated.  Especially when you "eyeball" the measurements and you have to achieve the perfect "consistency" and you need "approximately 2 kilos of flour" (like, really!).  For me, this recipe has always been my mom's Easter Bread.  I've seen her slave away in the kitchen many times making this, and it is probably the most labour, time, and temperature sensitive thing I've seen her make, that I wouldn't dare try to read her recipe and do it myself.  A lot of Greek women just buy this bread from the bakery, but my mom will make two batches (probably making around 20 loaves) and give them to family and friends.  So I asked her if she could show me. I want to know her secrets and each intricate step so that one day, I can make it too.

~ Diane xo





Quote of the Day: Preserving tradition has become a nice hobby, like stamp collecting - Mason Cooley

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