The days aren’t discarded or collected, they are bees
that burned with sweetness or maddened
the sting: the struggle continues,
the journeys go and come between honey and pain.
Pablo Neruda, Still Another Day
I’m a person who lives to remember. I love to be reminded of things: other days; other hours; other points on the continuum. My perspective is most often one of looking backwards into the past, and even when I am working in the present it is likely to be an exercise in recording the experiences of the moment, so that I may look back on them in the future. Not very Zen, I know. I am a historian; a genealogist; a photographer. In their own way all of these pursuits spin around the axis of memory. For this assignment I worked on gathering images that represent parts of my life that I would like to remember, but also bits of and pieces of a past that is even farther back than the “now,” in some cases reaching back beyond the threshold of my own life. — Kelli
I remember my grandmother on my moms side was a terrible cook. Every year when Christmas time rolled around I have memories of a bread she would make- Stollen. It was awful. The only joy that could be derived from it was picking off the frosting bit by bit from under it’s tin foil. I don’t remember anyone actually eating Said stollen. I also remember being told it was Swedish. It is not. When this post theme came about I decided to tackle this recipe and see if stollen or christollen as it’s sometimes known could be made edible. I began scouring the internet for information on different recipes and traditional methods for making this sweet holiday bread. I managed to find one that came as close to what I could remember as possible and I am quite happy to say stollen is very edible and was quite well received in my house. Which is good because I was up until one in the morning finishing it. I went for the traditional roll in powdered sugar as opposed to a frosting or glaze and I like it much better. I sent some to school with my teenager and her friends deemed it “really awesome” . For our friends this holiday I’ve decided to go old school and make my candied fruits and nuts then soak them in rum. Not a kid friendly version but I’m excited to try! In closing Stollen is bread. Not a dictator. But it is that too. It’s also German. And it’s really good…..when I make it. — Tarah
- 1 1/2 cups milk
- 1/2 cup sugar
- 1 1/2 teaspoons salt
- 3/4 cup butter
- 1 ounce yeast cake*- i used two packaged dry active yeast in 3/4 c of 110 degree water. let it sit until the bubbles start to rise up a little
- 1 tablespoon sugar
- 2 whole eggs
- 2 egg yolks
- 3 cups sifted all purpose flour
- 1/2 teaspoon ground cardamon seed
- 1/2 cup raisins
- 1/2 cup finely cut citron
- 1/2 cup sliced candied cheries
- Scald milk. Add sugar, salt and butter. Cool to lukewarm.
- Mix yeast with 1 tablespoon sugar until liquid. Add to lukewarm milk. Stir.
- Add whole eggs and egg yolks. Beat.
- Add 3 cups flour. Bear well. Cover.
- Let rise in warm place about 1 1/2 hour or until doubled.
- Add cardamon, raisins, citron, cherries and enough flour until dough pulls from side of bowl and is no longer sticky to the touch.
- Knead on lightly floured surface until smooth and satiny.
- Place in lightly greased bowl. Cover. Let rise about 1 1/2 hours or until doubled in bulk.
- Divide dough into thirds. Use 1/3 for each stollen.
- Roll on floured canvas into and 8×10 inch oval. Spread with melted butter. Press down center, fold over lengthwise.
- Place in shallow greased baking pans or on greased cooky sheets. Brush with melted butter.
- Let rise about 45 minutes or until doubled in bulk.
- Bake at 350 degrees about 30 minutes.
- spread warm loaves with melted butter and roll in powdered sugar