the: used in words of Arabic origin: algebra, alchemy, al-Mansur
Origin: < Ar al
al- (al, əl)
Hmm . . . as in alcohol . . . or alabaster . . . or almonds . . .
Almonds always remind me of marzipan, and the Three Kings Day . . . The Magi purportedly came from the Middle East and Asia, where almonds were cultivated from early days . . . It's fun to imagine that along with gold, myrrh and frankincense, the Magi may have brought some almonds to the Baby Jesus . . . . (which, of course, Mary would have had to turn into almond milk . . . ). I had a college professor once in a Sociology class, who spent two days pondering what was likely to have been served at the Last Supper . . . but I digress . . .
I really like this almond bread recipe. The almond taste is mild, the texture is wonderful . . . my husband likes it . . . and the recipe yields two loaves, so I can keep one at home and take one to work . . . a complete win-win . . .
Here's the recipe:
1 cup grapenut cereal
3 cups milk
1 cup (1 can) almond paste, cut into small pieces
1 tablespoon butter
2 eggs, beaten
1½ cups sugar
3 cups unbleached, all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
- Combine cereal and mil and soak for one hour.
- Pre-heat oven to 350ºF. Grease two 8x4x2 loaf pans.
- Cream almond paste, butter, eggs and sugar. Add the mil and cereal mixture.
- Sift together flour, baking powder, baking soda and salt. Add to the creamed mixture.
- Pour into loaf pans and bake for one hour or until toothpick inserted in the center comes out clean.
The Christmas season continues . . . As always, I pray for a year of epiphanies. May they teach me, and humble me, and guide me through the complicated labyrinth of life.