My son's high school team in action! & what a game it was! With moms and dads jumping up and down in the stands high-fiving each other, and doing the wave (well, just two of us moms anyway) as we watched our sons round the bases. The momentum picked up when my son (only his second time up to bat this season) hit a slammer out to the fence on the college size field. They scored so many runs, my son was back up to bat the same inning as the alumni players yelled, "Pick a fence, Brad!!! Pick a fence!!"
Irish Soda Bread, actually, with pomegranate jelly and a cup of Irish Breakfast tea with milk and honey.
White Irish Soda Bread
4 cups (16 oz) of all
1 Teaspoon baking soda
1 Teaspoon salt
14 oz of buttermilk
Preheat the oven to 425
F. degrees. Lightly crease and flour a cake pan. (I used a glass baking dish with a lid and it turned out fine)
In a large bowl sift and
combine all the dry ingredients.
Add the buttermilk to
form a sticky dough.
Place on a floured surface
and lightly knead (too much allows the gas to escape)
Shape into a flat round
shape, place in your baking dish, and cut a cross in the top of the dough. Cover the
pan with another pan and bake for 30 minutes (this simulates the bastible
pot). Remove cover and bake for an additional 15 minutes.
The bottom of the bread
will have a hollow sound when tapped so show it is done.
To keep the bread moist cover the bread in a tea towel and lightly sprinkle water on the cloth, but trust me, you can keep your tea towel dry as you watch this bread disappear.