Monday, April 03, 2006


I am a leaf,
dry and brown
I tumble in the wind.
I am a wind
cool in autumns sun
I blow across the oceans of grass.
I am a blade of grass,
glittering in the dew.
Dew of morning,
mornings soft fog.
I am the fog
cool and damp
I come from the sea.
I am the sea,
sea of waves ,
waves of motion.
I am the motion of the gulls wings
smooth and grey
I cut through the evening sky.
I am Evening
rich splendor of gold
I paint the heavens with dreams of night.
I am the dreamer
sailing through sleep
I recreate the waking world.
- by Peggy von Burkleo


Irish Brown Bread

Irish Brown Bread
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons cold butter
2 cups whole-wheat flour
1/4 cup regular or quick-cooking rolled oats
1 1/2 cups buttermilk (can substitute w/ plain nonfat yogurt)
Whole Milk
1. In a bowl, mix all-purpose flour, sugar, baking powder, baking soda, and salt. With a pastry blender, cut in butter until mixture forms fine crumbs. (If you can’t find a pastry blender, mixing it with your fingers is fine.) Stir in whole-wheat flour and oats.
2. Add buttermilk (or yogurt); stir gently. If mixture is too dry to hold together, stir in milk, 1 teaspoon at a time, just until dough holds together; it should not be sticky.
3. Turn dough onto a lightly floured board and knead gently about 5 times to make a ball. Set on a lightly greased baking sheet. Pat into a 7-inch circle. With a floured knife, cut a large X on top of loaf.
4. Bake in a 375° oven until well browned, about 40 minutes. Cool on a rack. Serve warm or cool.