Buttered

By: belasbrightideas

Oct 04 2016

Tags: , ,

Category: family, food, home, lifestyle, musings, Uncategorized

15 Comments

Aperture:f/5.6
Focal Length:40.27mm
ISO:800
Shutter:1/25 sec
Camera:Canon PowerShot SX50 HS

Bread by hand is baked
in oven, tapped out gently,
further cooling, placed in storage,
bagged and ready, then is toasted
days and after, to a crisp
and even browning;

Edges blackened,
flash of silver knife is peeling
curls of butter loose from glass jar,
lying gently side by side
on sizzling surface, act of magic,
solid/liquid, freely flowing
into puckers, cut in quarters;

Teapot whistling, time is ticking
in the dance of daily ritual,
now and then the mood is settling,
moving forward, life revealing
many things, while morning
streams its sweet elixir
from which springs the chilly burst
that winter brings.

15 comments on “Buttered”

  1. Hi Bela…Good morning! Love your morning muse co-incinding with my morning…I just finished with my morning elixir but all those tools are beckoning to join you…some sweet moments together, chatting about pleasant morning chores…life is good! πŸ™‚

    • Good morning, Balroop! Glad you enjoyed my little ditty, totally written for fun when visiting friends on the east coast (photo is also of friend’s kitchen). πŸ˜‰ It does conjure morning for me as well – as you describe the nuances – glad your life is good, dear one. We grasp these small miracles where they abound ❀

  2. There is something soothing about making your own food. You get to see what goes into your food.. And when you mentioned brown edges, I smiled – reminded me of the times how I brown my food to the way I like it. Think edges of eggs and frying pasta to just the way I like πŸ™‚

    • Isn’t there? I have always cooked. Baked our own bread, made most everything from scratch. I’m glad you enjoyed the browned edges part – cool that brought up a memory of how you like your food! Me too! Aloha, Mabel, and thanks as always for your kind comments ❀

  3. arrrh you should smell the aroma coming from your page dear Bela, what a wonderful elixir of a fresh brew combined with home made bread into toast..
    Greetings to you this Sunny Autumn morning Bela.. I wish you more happy moments of creativity of deliciousness..

    Love your way.
    Sue ❀

  4. How simply gorgeous! It’s so lovely to see you in the home weaving your magic, dear Bela. I had the same sense of being present there as did Sue and David. Even you nature goddesses love toast and the simple, ancient and primordial delights of bread-making, eh? H ❀

    • Glad you enjoyed this little ditty, Hariod! I’ve long baked my own bread and prepared food ‘from scratch.’ I even had my own restaurant back in the 80’s, loving to feed people delicious, nourishing fare as I do πŸ˜‰ I also find simpler is better these days, and especially enjoy that timeless offering of a crust of bread to set the tone for the day. And butter? Ahhhhh ❀

      • Agreed! If it wouldn’t risk killing me I could eat freshly baked bread, French butter, goat’s cheese (any artisanal cheese can substitute) and homegrown tomatoes every day for lunch. My favourite breakfast is Ukrainian Rye, very thinly sliced and toasted to take the moisture just away from the outer edges (very specific here), unsalted French butter from Normandy or Brittany, and really good ginger marmalade. Accompany this with a pot of Illy coffee and an earthenware jar of warmed full cream milk, disconnect the internet, put on a little Handel perhaps, and the world can disappear for all I care. πŸ™‚

      • I get the killing part. My baking has transitioned to gluten-free, and it’s absolutely delicious. Sprouted rice, tapioca, sorghum, almond flours, chia seed and organic psyllium husk from India keep it held together, a bit of salt and oil – that’s pretty much all (yeast of course). So it’s not too bad. And toasts, oh, so good! πŸ™‚ We did without butter for years in Hawaii because the butter here can taste like the inside of a locker room, so EVOO it was. Then someone began carrying Kerrygold and back in came the butter! So good. Funny how you like your toast, I get it – mine must be a bit crunchy, not soggy – and I, too, love Illy coffee, though tea is more my style in the a.m. I do miss clotted cream from England when I was there – good god, that stuff is lethal. But we don’t generally even ‘do’ dairy – use soy milk, very creamy, and good taste. Now I do love marmalade, but also avoid sugar – so there’s that. I grow citron (!) – the tree produces like crazy (Buddha’s Hand). Our acupuncturist makes a hydrosol out of it – so lovely. Totally with you on the Handel (or could do Ashkenazy/Chopin Nocturnes anyday or Roge/Satie’s Gymnopedies, Ragna S/Bach’s Goldberg Var or give me some fine opera as well – oh, my. The world can and does disappear quite nicely at such times. ❀ ❀ ❀

  5. Ahhhh! I can smell it baking…love love love fresh bread β™‘β™‘


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