Share Your SparkWritten by Teresa Clark
When my daughters left home they spent countless hours writing down every recipe they had been raised on. Card file boxes were filled with all the directions for maintaining the tastes of home wherever they roamed. For the first few years after they left, calls would come in asking for more tips and tricks they’d missed to make the dishes just like their Dad or I had.
As time passed they developed their own family palates and the calls for culinary advice tapered off.Then it happened, as an empty nester I achieved menu burn out. Nothing tasted good anymore, and making reservations was about all the meal planning I wanted to do. I. Was. Bored.I used to glaze over when people would talk recipe to me. You know the kind? You say something like, “Oh, that dish was yummy,” and all of a sudden the cook is telling you in finite detail exactly how it was made. They’re speaking recipe and my mind is not hard-wired for such things! If they tell me the story behind the recipe then I am all over it, but just talk recipe and my mind takes a little holiday. I’m the same way with math, but that’s a different story.Then something shifted. Those girls who had hung on my every uttered culinary tip had suddenly become brilliant women who were masters of their own kitchens. They had new menus and fresh ideas and tips and tricks I had never dreamed of. When they’d tell me the story of their meal triumph for the week I’d find myself hanging on their every word and asking them for the recipe.
That’s how I got this easy little skillet bread recipe. (Who knew you could make bread in a skillet without ever kneading the dough?) My daughter told me how easy and yummy it was and I just had to try. I wasn’t bored any more; I was excited! And I must say I made my daughter’s day when I told her she’d taught me something new.
Easy Skillet Bread
What You Need
1 pkg. (or 2 1/4 tsp) active dry yeast
2 c. warm water
1/2 Tbs coarse salt
4 1/3 c. flour
How to Make it
Mix yeast and water in a large bowl. Add in 1 cup of the flour and the salt and combine. Add in the rest of the flour, stirring one cup at a time. Now, cover with plastic wrap and allow it to rise for 1 hour. Don’t punch down the dough after it has risen. Lightly oil a 10” cast iron skillet with the olive oil. Sprinkle flour on top of the dough and cover your hands with flour. The dough will be sticky but shape it into a disk and place it in the skillet. (Let’s be honest, it’s really more of a plop.) Let rise 30 minutes under a dishtowel. Preheat the oven to 400ºF. Drizzle olive oil over the top of the dough and slice the top to form an X. Sprinkle with coarse salt and rosemary leaves. (Or anything else you think sounds good.)Bake 35 to 40 minutes until bread top is dark golden brown.From tutor to pupil to pupil to tutor, we’re always learning. We’re always teaching. And if we’re smart, we’re always listening and watching for the spark of wisdom to be found in the words of the people we share our lives with. The key is to share. The sparks of knowledge and story fly both ways on the family tree.
Has there ever been a time you learned something new from one of your children? What was it? Have you thanked them for what you learned? Have you taught it to someone else? If not, don’t you think it’s time to share the spark?
A national award-winning storyteller, historian and author, she is best known for her original works and recollections of life's experiences blended with history. Teresa has presented and performed throughout the United States. Of her, it has been said, "Charming, witty, soulful, and wise, her performances are filled with a compelling sense of wonder and an irresistable zest for life." Her story work involves performance, education, production, and advocacy. From the main stage to individual consultations in living rooms across America, she delights in the excavation and sharing of family story. Most importantly, she is a wife, mother, and grandmother to her favorite playmates and best friends.
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