YIKES! It has been TOO. LONG. That’s not to say that my breakfast consumption has fallen by the wayside, but rather my tumbling. But I’m hoping to get back on the band wagon, especially in anticipation of a particular upcoming but somewhat secret D.C. food zine.

Since I last updated, I’ve given Thanks, celebrated the birth of baby Jesus as well as the New Year at home in Tennessee. My father made his traditional Irish soda bread and when I got back to DC I thought I’d give it a go, using FIGS instead of raisins, on account of my incurable fig obsession.

I like this recipe because it yields a sweeter, moister version of the too-soda-y bread you might have had. Next I will try to make authentic brown bread. Ill let you know how that goes.

4 cups of flour

4 level tsp. baking powder

1 cup of sugar (Next time I will substitute some of this with honey)

1 cup of raisins (or FIGS), steam to soften up

3 well beaten eggs

½ cup of milk or 1 cup of buttermilk

1.2 tsp. salt

¼ cup melted butter

(optional: caraway seeds, or maybe some nuts would be nice)

Mix ingredients as listed. Have flour next to mixing bowl. Knead REALLY well into a circle loaf. There should be no lumps and the top should be smooth. Hands will Be sticky with mixture. Keep adding extra flour to help kneading. Place in a greased pie dish or cookie dish. Cut a cross on top of kneaded mixture. Bake 350 for one hour. 10 minutes to go, spread egg white and sugar across the top