Vegetarian Times, February 1st, 2004
Grandmother's recipe links mother and son
Sometimes I feel like the Shirley MacLaine of the kitchen, comfortable in the modern age yet teeming with memories of a time past, a time when we were inextricably connected to our food and the unhurried labor of its preparation.
I know the pleasure of dough beneath my hands, a living organism responding to my touch. I know, too, the convenience of dumping a few ingredients into the bread machine, returning hours later to the wafting aroma of a fresh loaf.
How does a busy mom reconcile the temptation of convenience cooking with an ancestral draw tow...
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