Inevitable Sentences
Page 26
Everyone cheered. The grandfather clock struck eight times. Matthew, asleep in his mother’s arms, gave a sudden snort, which made the other children giggle.
Celeste looked at each person, every one special to her. Adrian, confirmed in courage. Marcy and Tomika, bursting to launch their new lives. Her own dearest Max. The children less haunted every passing day. All of them eager to love and support and encourage each other—and her. Truly, wasn’t this circle of friends the very essence of a sanctuary—a safe house?
Had she ever been so completely at ease before, in her entire life? She realized she was ready for what tomorrow would bring, come what may.
Celeste nestled comfortably into her favorite chair, while Max pulled a hassock over to sit beside her.
“Anyone know a good Thanksgiving story?” McKenna asked, her voice groggy with sleepiness.
Through the open drapes, Celeste could see the distant water where the lighthouse beacon lit the night for passing travelers. She smiled. “Oh,” she said. “I think we’re living one.”
LIGHTHOUSE BREAD: Four Loaves
* * *
12 cups flour (6 cups whole wheat, 6 cups unbleached white)
1 tablespoon yeast
½ cup powdered buttermilk (eliminate some water if you use liquid buttermilk)
½ cup soy flour
1 cup wheat germ
3 teaspoons cinnamon
2 teaspoons salt
½ cup chopped nuts or more to your taste
1 cup raisins
½ teaspoon baking soda
7 cups hot water
Mix all ingredients thoroughly. Spoon mixture into oiled loaf pans sprinkled with cornmeal. Lightly sprinkle some cornmeal on top of the loaves. Cover loaves and allow them to stand in warm temperature for about 45 minutes or until loaves have doubled in size. Heat oven to 375 degrees. Once loaves have risen, bake for 30 minutes.
CELESTE’S RAISIN SCONES
* * *
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon salt
8 tablespoons (1 stick) cold, unsalted butter
1 cup raisins
2 tablespoons granulated sugar
Yolk of one large egg
3/4 cup buttermilk
White of 1 large egg
Additional sugar for sprinkling
Heat oven to 375 degrees. Put flour, baking soda, baking powder, nutmeg, and salt into a large bowl; mix well. Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granules. Add raisins and sugar; toss to distribute evenly.
Add egg yolk to the buttermilk in a measuring cup and whisk to blend. Pour over flour mixture and stir in until a soft dough forms.
Turn dough onto a lightly floured surface and give 10 to 12 kneads. Cut dough in half. Knead each half briefly into a ball; turn smooth side up and pat into a 6-inch circle. Cut into 6 wedges, but do not separate wedges.
In a small bowl, whisk the egg white. Brush the top of each scone with the egg white and sprinkle lightly with sugar. With a pancake turner, carefully transfer the 2 cut circles to an ungreased cookie sheet. If necessary, reshape circles so that the 6 wedges in each are touching (this will keep the raisins from burning).
Bake 18 to 22 minutes, until medium brown. Cool on a wire rack; after 5 minutes pull the wedges apart and cover loosely with a dish towel until completely cooled.
NOTE: Egg white and sugar can be added before freezing the unbaked scones. Also, the entire mixing process can be done in a food processor.
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