poetry, like bread . . .

I’ve been making the same Irish soda bread recipe for decades with little variation– some years I’d add currants, and some years I’d add raisins– depending on what I had on hand. But this year, I made a few changes. I have to adapt all my recipes for altitude baking now, so I made some other changes as well. Instead of standard (cow) buttermilk, I used goat buttermilk, and I splurged on Irish butter and Manukka raisins. The tastiest batch of soda bread yet.




I’ve read the raisins hail from the Himalayas, grown at 6,000-9,000 feet, but I’ve also read they are grown in the Middle East …I will definitely need to do more research. But wherever they come from, they are plump, juicy, sweet, and delicious.