This is such a rich and heartfelt piece. Baking as an act of remembrance, connection, and generosity—it’s a beautiful ritual. I love how you describe wearing the ingredients, as if becoming part of the bread itself. There’s something deeply grounding about that.
The detail about carving the cross into the dough, even if it vanishes, is especially moving. It speaks to the unseen traditions we honor, the quiet ways we keep our ancestors alive. And the idea of giving away extra loaves (with butter, of course) reminds me that food is never just food—it’s a love language, a bridge between generations.
Thank you for this and every other thought, emotion, prayer you share with all of us. I have followed you for years and appreciate your generous words that empower each of us and provide hope and perspective that's invaluable!
Beautiful picture of your 'gramma'! I never met my grandma, my dad's mom, Daisy Burkhart Neylon. What kind of bread does Irish Soda bread tastes like? A few years ago, for a church St. Patrick's party, I made a 'Guinness Irish Chocolate Cake' (with a different type of beer). The icing is actually a 'Ganaché' - made with chocolate chips or (pieces) s-l-o-w-l-y mixed with heavy cream! Sinfully Delicious!
I love this column and for the first time, I’m inspired to bake both! Thank you Regina, for sharing these delightful memories - a perfect accompaniment on a warm and blustery March afternoon!
Thank you for sharing. Mary Josephine is so lovely💚☘️
Love this! Reminds me of the rustic Italian olive sourdough recipe I adapted from NYC restaurant Il Buco for easy home cooking!
check it out:
https://thesecretingredient.substack.com/p/get-il-bucos-recipe-rustic-italian
This is such a rich and heartfelt piece. Baking as an act of remembrance, connection, and generosity—it’s a beautiful ritual. I love how you describe wearing the ingredients, as if becoming part of the bread itself. There’s something deeply grounding about that.
The detail about carving the cross into the dough, even if it vanishes, is especially moving. It speaks to the unseen traditions we honor, the quiet ways we keep our ancestors alive. And the idea of giving away extra loaves (with butter, of course) reminds me that food is never just food—it’s a love language, a bridge between generations.
Your gramma would be proud.
Thank you for this and every other thought, emotion, prayer you share with all of us. I have followed you for years and appreciate your generous words that empower each of us and provide hope and perspective that's invaluable!
My father’s family is from County Derry. Thanks for the recipes!
Beautiful picture of your 'gramma'! I never met my grandma, my dad's mom, Daisy Burkhart Neylon. What kind of bread does Irish Soda bread tastes like? A few years ago, for a church St. Patrick's party, I made a 'Guinness Irish Chocolate Cake' (with a different type of beer). The icing is actually a 'Ganaché' - made with chocolate chips or (pieces) s-l-o-w-l-y mixed with heavy cream! Sinfully Delicious!
I adore this! I could live on brown bread and Kerry Gold Irish butter. Delicious!!
I love this column and for the first time, I’m inspired to bake both! Thank you Regina, for sharing these delightful memories - a perfect accompaniment on a warm and blustery March afternoon!
Beautiful - your bread and your Gramma!