Ina and Randee Hearst

As the weather warms, and I begin to have hope that our grass will grow green again I can finally look forward to March 17th...St. Patrick's Day. I thought it appropriate with the holiday being so close on the horizon to share the story of Ina and Randee Hearst that I acquired early this past January. I learned so much from these two in the couple hours that I spent at their humble home on McIntosh Loop. Not tons about baking and chemistry, but about life and living and where I hope to be years from now. Here it is: Irish Bread.....not like you've ever tried before!

I am welcomed with a big hug as I slip off my shoes at the door. Randee Hearst’s warm smile and cozy bungalow brighten up my Wednesday and give me hope that I really did choose the right senior project. I am here for the Irish bread I enjoyed years ago at my church’s St. Patricks Day dinner. A tradition that unfortunately died recently. Lucky for me I took it upon myself to make the tradition business my senior project.

“Let’s get to it” says Randee as I dilly dally around the living room taking in all the timeless antiques that must have seen so many memories. Randee is not one to waste time, I can tell by her organized cookbooks and pristine pantry. As she fires up the Kitchen Aid mixer I inquire about her mother. She tells me she is reading in her room and I take a peak around the corner to say hello to Ina-the other half of the dynamic duo mother daughter team. That’s right ladies and gents I not only have one, but two lovely ladies in my Irish Bread story. Randee cracks the eggs and we let the wet ingredients cream while I attempt to measure the flour. Randee cleans as she goes, “so there is no big mess when we are done,”she says. She jokes with me as she wipes up my floury mess, “so now you tell me you make messes in the kitchen.” I smile. (Oh if my mother could see me, what would she say?!) We alternate between the milk and dry ingredients as our creamy mixture turns into a bread and the Kitchen Aid mixer groans a bit with my last addition of flour. I kick it up a notch and let it finish its job.

Once the raisins are in and the pans are greased we slide the two loaves into the oven. The bread is doin it’s thing in the oven while I attempt to record the life of this recipe. “Now how do you spell that?” I say as Ina dictates the story to me. “D-O-U-G-H-E-R-T-Y” Ina says. “Thanks” as I frantically jot down notes that now as I am writing this piece make no sense to me. (self note, ask some journalist how to take notes) Here’s the cake: Hannah Dougherty was an Irish Immigrant. Tired of the “Irish Need not Apply” signs, the Dougherty family came west. With a husband and five little mouths to feed they practically defined what Ina called the “Irish budget”. Hannah herself came up with the Irish bread recipe that I made with the Hearsts; combining a scone recipe and a traditional soda bread recipe it breaks the sterotype of a traditional Irish Soda bread. “Why?” I question Ina as she is mid thought. Ina gave me a look, you know the look that says I been around the block a couple times and I know what I am talkin bout so you better listen here, the look that generations of grandmothers have perfected…anyway she gave me the look and said “Honey, if anybody ever offers you a bite, [of soda bread] take a small one.” Ina is witty as ever and I laugh easily in their presence. Long story short…Hannah knew what she was doing, and her recipe carried on to her daughter Eileen, who passed it on to Ina who has graciously shared the bread with friends for years and has become known for it.

The Hearst family has Irish pride. “Mom always said it can be any color as long as it’s green,” said Randee when I commented on the bright green wall in the entry way. Randee had a cat named Dublin, and at the moment is crafting green placemats. Which is what she is working on while we watch Oprah. That’s right, after all our story telling and reminiscing Randee and I sit down to watch Oprah while Ina returns to her book.

As I rock in an antique rocking chair and watch Oprah try to solve the world problems I think about the dynamic duo and how thrilled I am that I picked this project. It is afternoons like this that keep my hope up. It is people like Ina, who for years baked 24 loaves of Irish bread on St. Patrick’s Day to distribute amongst friends. People like Randee who take the time to make homemade placemats, and share a recipe with a senior in High School who is desperately trying to scrape together an unheard of senior project. The Irish knew how to bring people together. With food –and drink- the Irish made time for what was important. As I rock away the afternoon with my two new best friends I can smell the bread baking and take in the afternoon sun. Oprah is there on the TV, solving the world’s problems and working toward a brighter better tomorrow by handing out cars; and I am here in Montana, attempting to preserve the past with recipes. I think to myself who knows if this project is going to work, but I feel like I have the luck of the Irish on my side…if they can get through Elis Island I can surely make it through my senior year.

Irish Bread

Mix Together:

1-1/2 cups sugar, 4tbls shortening, 2 eggs

Stir in, alternating:

3 cups milk, 6 cups flour, 7 tsp baking powder, 2 tsp salt

Add:

2 cups raisins

Pour into 1 large or 2 small well greased loaf pans. Let stand 20 minutes before baking. Bake at 350 degrees for 70 minutes. Incredibly good served warm with butter and a glass of milk. Bon appetit!

Joyce Latimer - Potato Pancakes

Happy Wednesday, and what a lovely day it was. Here in Missoula the sun came out and warmed up those snow frosted mountains. This snow reminds me of my first adventure in this project, December right after a big dump of snow. I have known Joyce Latimer for almost a decade, she has become my second grandmother and a good friend. She was the perfect person to have my first interview with. The following is the "write up"/story I did about the experience after we made potato pancakes. Bon Appetit!

For Joyce Latimer life is simple. Everything has a place, a time, a memory. Her house and kitchen are orderly; she keeps nothing she doesn't want. She sets aside time every morning for daily exercise, and sets aside time in the afternoon for a nap. She holds dear to furniture that was in her house when she was growing up, and atop her fridge sits a mixing bowl close to a hundred years old- where all her mothers sweet southern desserts had their start. Joyce began cooking as a young bride, her experience was minimal, “My mother overcooked everything,” she said in her southern voice, though her mothers meat was tough and vegetables turned to mush her mother had a knack for desserts. “The best part about coming home was the rice pudding.” Joyce said, when so much was going on in her life the rice pudding was a comfort to a troubled mind. When cooking for her own kids she mostly stuck to the recipes until one Christmas she decided to deck the halls with a theme. “We did a ethnic cultural Christmas, I was taking German at the time so we borrowed decorations from the library and set up a meal.” She looked at it as an experience for her children, from that dinner on her kids couldn't get enough of the potato pancakes that had accompanied the German meal. They requested them on every special occasion. Back then it was labor intensive to grate the potatoes and carrots. Joyce loves her food processor, “I use it just about everyday.” she said with a slight chuckle. Joyce enjoys creating dishes from recipes, though she follows the measurements she says you can put your own spin on anything you put in the pan. Joyce also experimented with French cuisine, though it was time consuming the end product was worth the effort. Food has a place in tradition, it is a place to gather, to learn, to celebrate. For Joyce she gathers with friends and loved ones to catch up around the table, in sharing a meal they share a memory. Joyce is simple, just like the potato pancakes.

Potato Pancakes

For 12 Pancakes

3 Medium baking potatoes, peeled and cubed

1 carrot, peeled

3 cloves of garlic

2 tbls flour

2 eggs beaten

salt and pepper

Extra virgin olive oil

In a food processor mix potatoes, carrot and garlic. (May have to do in batches depending on size of machine.) Combine with flour, egg, salt and pepper in mixing bowl. Heat non-stick skillet to medium high, coat pan with extra virgin olive oil (be generous). Drop mixture into pan by large spoonfuls, squish down with spatula. Let brown on both sides, then turn heat down to medium and cook until potatoes are tender, about 5 minutes.

Enjoy with family for breakfast, lunch or dinner. Best served with a dollop of sour cream and chives or with a side of plain applesauce. Enjoy!

The Project

I have re-written the opening sentence to my first post of my first blog four times. That should indicate to you, whoever you are, that I have trouble making things permanent. You know, if Alex Trebek or Regis were to ask me "is that your final answer?", I'd struggle saying yes.

It was a long journey to get my senior project to where it is now, and quite frankly I have a ways to go before presentation day on May 20th. But, since I first started I couldn't be happier with my project. It fits me like my favorite pair of spandex.

So...My Senior Project

The Goal: To meet with subjects from around the Missoula community who have traditional recipes with a story. Whether it is great-great-grandma's biscuits or uncle Jim's meatloaf, I am after those stories that are too good to be forgotten and looking for the recipes that accompany them.

The Purpose: No laugh, no tear, no recipe ...left behind

The Reason: As previously stated I had trouble deciding on a Senior Project. I tend to make things harder for myself than they need to be and struggled for weeks between, ballroom dancing and karate, and goodness-knows what else. What it finally boiled down to (*excuse cooking pun*) was my love for cooking and my love of listening to people tell stories. My Grandfather died before I was able to fully appreciate all of his "blowin smoke" and my Grandmother has been captured by dementia, unable to share her secrets to the perfect pie crust or how to make chocolate milk like she did when I was six. So far all of my experiences with this project have been extremely positive and uplifting.

WHY BLOG: Well, I never thought I'd be a 'blogger' but in "Passing On Traditional Recipes" it seems a great way to bridge two generations with a blog. With a blog I can reach more people faster and hopefully encourage others to sit down with their families and get these stories and recipes before it is to late.

Here I go...about to make my first post. In the coming days I will be relaying the stories and recipes that I have collected so far in my project. This project is taking off, may your comments be the air beneath it's wings...Thank you...whoever you are