Welcome to Fall

 

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Welcome to Fall

            I know Fall is well underway, but the weather in Kansas has been more like summer than autumn, so it’s been difficult to think that Halloween has passed and Thanksgiving is around the corner. I love to incorporate fall into the settings for my stories -- the changing colors of the leaves, the smell of wood smoke on cooler nights as people light up the firepits, football games and bringing out sweatshirts and sweaters.

    On past holidays, I cooked and baked for days before the kids came home from college, making all their favorites. Now, the kids have families of their own, and my son enjoys hosting Thanksgiving dinner. Last year, there were over thirty people at his house – parents and in-laws and siblings and nieces and nephews from both sides of the family. This year there will even be some new babies to cuddle. Everyone shares in making a feast with traditional smoked turkey and dressing and all the side dishes you could possibly imagine.

            Everyone has their favorite Thanksgiving dish, and while some are the same nationwide, others vary according to location. You can imagine with me being from the Midwest and my daughter-in-law being from the south, we get an extra-large variety. But until a year or so ago, I had never heard of Macaroni & Cheese being a holiday dish.

    One Thanksgiving dinner staple is bread, in all its many shapes and forms. Last year, my son wanted me to make Bulgur Bread, a long time favorite at our house, so although I live in Kansas and he’s in Tennessee, I checked the ingredients and packed what I knew he wouldn’t have when I boarded the plane. (I didn’t make it until I got there because there is nothing better than fresh baked bread.) For those of you who enjoy the art of kneading dough and the smell of it fresh from the oven, I am putting the Bulgur recipe here. It’s a coarse texture, crusty bread that I know you’ll enjoy. (BTW, you can usually find Bulgur—cracked wheat – in the organic or health food section of the grocery store.)

Bulgur Honey Bread
1 cup bulgur (dry)
3 cups boiling water
½ cup honey
2 Tbsp cooking oil
1 Tbsp salt
2 packages dry yeast
½ cup warm water
6 ½ -7 cups flour

Combine bulgur, boiling water, honey, oil and salt in a large bowl. Cool to lukewarm. Add yeast to warm water. Stir to dissolve. Add to cooled bulgur mixture. Blend in flour in 3 parts, beating after each addition until dough leaves side of bowl. (Dough will be soft.) Turn onto lightly floured surface. Knead until smooth, elastic and doesn’t stick when pinched with the fingers. Put in a greased bowl and let rise until double (about 2 hours). Punch down, divide in ½ and shape into loaves. Put in 2 loaf pans. Cover and let rise until double. Bake in 350 degree oven 45-50minutes or until done. Brush with butter.

For those who celebrate – Happy Thanksgiving. For those who simply enjoy good food, Bon Appetit!

 

Barbara Baldwin (whose story characters often have favorite foods, which are actually mine and I sneak them into my stories.)

www.authorsden.com/barbarajbaldwin

www.amazon.com/author/barbarabaldwin