The Airman left this morning at 7 a.m. which means we had to leave the farm at 2:45 to get him there on time. Once again, the airline was Wonderful and allowed me to go back and stay with him until his flight left. I am forever touched by the kindness of people to my son. As we went through the security line, the TSA man checked the Airman's id and then thanked him for his service. How generous!
It took another three hours to get home --- meaning that out of this day (check my post time: 10:15 a.m.) -- I have spent six hours driving.
And now, it is time to get one with what I hope to accomplish for the holiday break.... if I can keep my eyes open!
We will have lunch with my parents tomorrow and that is all the Christmas we will do, unless we go to the Love Feast at the local Moravin Church. If you haven't been to one, let me share what it is. The Moravins practice "breaking the bread" at Christmas. They make wonderful buns which are served with a very creamed coffee during the worship service. The service itself is mostly song (which I love as Quakers don't usually have music in meeting) and there is even a brass band. There is a short homily focused usually on Christian love and the Miracle of His Birth which is given while the buns and coffee are distributed. The final hymn focuses on the "light of the Christ" (the song "Morning Star") and all attendees have a small beeswax candle (with a red paper ruffle around it) which is lit from one candle to another. It is magic!
Moravin Love Feast Buns
Heat oven to 375 degrees
1 medium potatoes, peeled and cubed
1/4 cup water
1/2 cup butter
4 -5 cups all-purpose flour
1 cup sugar
1 teaspoon salt
1 (1/4 ounce) package active dry yeast
2 eggs, beaten
1/4 cup cold butter
8 teaspoons sugar
Place cubed potato and enough water to cover in small saucepan. Bring to a boil; reduce heat to medium-low. Cook potatountil fork-tender. Drain, reserving 1/2 cup of the potato water. Mash potato to measure 1/2 cup; set aside. In the same saucepan combine potato water, 1/4 cup of water and1/2 cup butter. Heat until very warm (120 to 130 degrees F).
Meanwhile, in a large bowl, combine 2 cups of the flour, the sugar,salt, and yeast; mix well. Add warm potato water mixture; beat until well blended. Add remaining flour, 1/2 cup at a time, beating until smooth. Cover and refrigerate 8 to 24 hours.
Grease cookie sheets.
Punch down dough several times to remove all air bubbles. Place dough on lightly floured surface. Knead dough 6 to 10 minutes or until smooth and elastic. Divide dough into 16 pieces. Shape each into smooth, round bun; place on greased cookie sheets.
Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees F) until doubled in size, about 45 minutes.
Uncover dough. Cut 1/4 cup cold butter into 16 equal pieces. Press one piece into the center of each bun. Sprinkle each with 1/2 teaspoon sugar. Bake 20 to 30 minutes or until golden brown. Serve warm.