Hermitage Heart108 Bowls: A Water MalaGristmill HermitageNews


Simple Pan Bread

Best warm, with liberal amounts of jam, or dunked into late morning tea. When taken on hermitage, pan bread is also nice alongside a bowl of soup.

The wet: whip 2 eggs into a light froth.
Add 1 cup of milk along with 4 tbsp of shortening and 3tbsp of honey
The dry: in a separate bowl mix together: 1 tsp of salt, 2tsp baking powder, and 1 and 1/2 cup of flour (oat, whole wheat, or a combination of oat, corn and wheat)
Combine wet and dry ingredients, stirring only enough to mix.
Let stand for several minutes, and then pour into a greased 8”x8” pan or cast iron skillet
Bake for 20 minutes at 425 degrees.

Miller’s Muffins

A dab of butter and honey with these, and you have a hermit’s dessert. Plain, with a bit of cheese or apple, and you’ve packed most of a lunch and can go sit beneath the tree streamside …

Whip 1 egg with 1/2 cup of milk; add 1 cup of flour and 2 tbs of melted butter. Mix well.
Pour into greased muffin pans.
Bake for 20 minutes or so at 400 degrees.

Just Corn Bread

A bowl of beans beside, with some greens cooked in, and you are restored from the day, ready for an evening of solitude…

Mix two cups corn meal with one cup brown rice flour and 1/2 cup of whole wheat flour.
Add 1 tbs of corn oil, two cups of hot water, and one tsp salt. Mix well.
Pour into greased 9”x9” pan.
Bake for 50 minutes at 375 degrees.
(To make even sweeter: add an additional 1/2 cup water and 1/2 cup honey; bake for 60 minutes.)

Summer Lettuce Soup

This is wonderful warm from the bowl in the evening… then enjoy the leftovers chilled from your mug with morning meal. Also good for those days when the garden seems to require a response to lettuce, and another salad is somehow out of the question…

Soften 1 cup chopped onion and 1 chopped garlic clove in oil or butter over moderately low heat for 3-5 minutes.
Add 1 tsp coriander, a tsp salt and a bit of pepper and cook, stirring, for another minute.
Stir in 1 cup diced potato, and then add 1 lb coarsely chopped lettuce and 3 cups water.
Bring to a boil, reduce heat and simmer, covered, until the potato is very tender and the lettuce is fully cooked— about 10 minutes.
Puree mixture (an immersion blender works great for this), and season to taste.
(Adapted from a recipe found on epicurious.com.)


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