
Yesterday i enjoyed a lovely, leisurely lunch with Doña and the pup that included yummy sushi, miso soup, green tea, and even more sustaining conversation. Many hugs Doña (and thwacks for you, pup.)
This year i've been invited to not one, but two Day of the Dead celebrations! It's a celebration that, while not part of my cultural heritage, is one that nevertheless fits with my personal history of honoring my ancestors. Given my innate tendency to create altars in the spaces where i live, and the honoring of All Saints & All Souls days at my parish, and to honor a tradition prevalent in my adopted land, i'll create an ofrenda.
Of course, this also means that i'm really gonna have to make an effort to clean up the house. Right now i'm not comfortable with the living seeing how messy the house has gotten, let alone the dead.
So after today's post-Mass homo-gathering at Monroe's downtown, i'll wander around Old Town (stopping certainly at Santisima and Hispanae) for some supplies & ideas.
There are some great resources online with much general info about the celebration, like http://www.diademuertos.net/
And here's a recipe for the kitchen-inclined:
Pan de Muerto, "Bread of the Dead"
In celebration of Mexico's Day of the Dead, this bread is often shaped into skulls or round loaves with strips of dough rolled out and attached to resemble bones.
Ingredients:
* 1/2 cup butter
* 1/2 cup milk
* 1/2 cup water
* 5 to 5-1/2 cups flour
* 2 packages dry yeast
* 1 teaspoon salt
* 1 tablespoon whole anise seed
* 1/2 cup sugar
* 4 eggs
In a saucepan over medium flame, heat the butter, milk and water until very warm but not boiling.
Meanwhile, measure out 1-1/2 cups flour and set the rest aside. In a large mixing bowl, combine the 1-1/2 cups flour, yeast, salt, anise seed and sugar. Beat in the warm liquid until well combined. Add the eggs and beat in another 1 cup of flour. Continue adding more flour until dough is soft but not sticky. Knead on lightly floured board for ten minutes until smooth and elastic.
Lightly grease a bowl and place dough in it, cover with plastic wrap and let rise in warm place until doubled in bulk, about 1-1/2 hours. Punch the dough down and shape into loaves resembling skulls, skeletons or round loaves with "bones" placed ornamentally around the top. Let these loaves rise for 1 hour.
Bake in a preheated 350 F degree oven for 40 minutes. Remove from oven and paint on glaze.
Glaze
* 1/2 cup sugar
* 1/3 cup fresh orange juice
* 2 tablespoons grated orange zest
Bring to a boil for 2 minutes, then apply to bread with a pastry brush.
If desired, sprinkle on colored sugar while glaze is still damp.