Mom Was A Foodie Before You and Me

My mom’s name is Evelyn Passos and she passed away in 1998 at age 69 just a few months shy of 70.  I’m going to turn 69 October 31.  I’ll be in Mass on All Saints November 1 to pray for her soul.  (November 2 is All Souls Day.  Our little church doesn’t have mass on that day.)

Mom loved to shop for food, read about food, collect recipes from newspapers and magazines, talk about recipes, drive all over New Orleans, New York, and then the Los Angeles region just for new food finds.

Keep in mind that the cars we owned were not great.  We owned a beat up 1959 Ford station wagon, followed by a fun-but-rarely-ran 1961 Austin Healy that was later repo’ed, followed by a 1962-ish little Chevy Corvair in candy apple red.

Soft shell crab Po’ Boy sandwich, a New Orleans tradition.

Image result for new orleans soft-shell crab po boy

I lived in New Orleans for one year, 1955.  I was five.  Mom loved, loved Cajun food and worked hard to learn to cook it.  Her specialties from that region were Shrimp Creole and Seafood Gumbo.  Back then, crab was actually cheap!

Speaking of crab, I remember one time we drove from Venice, CA where we lived in the early 1960’s all the way to downtown L.A. just for a special New Orleans shipment of soft-shell crabs at a busy seafood market.  You could not get them close by.  I hated every minute of that drive.  But I can remember how happy she was finding those crabs.

On Sundays instead of attending mass, Mom drove me around to places far away along the West Coast to find new restaurants.  She heard about a new joint in San Pedro, the L.A. Harbor.  That was one long drive.

Mom taught me to cook and I have inherited her enthusiasm for world foods, what we called “ethnic” in those days.

FOODIE BOOKS

I tend to stick with cookbooks as opposed to “books about food.”  There are others who enjoy reading the latter such as DiningWithDonald.   He enjoys mysteries that involve food.  I may look into his recommendations.

Agatha Raisin mysteries by M.C. Beaton are fun reading.  In every book, Agatha goes to a pub and details what she orders.  Or she goes to a village fete or festival and describes the food there.  Mom would’ve enjoyed The Quiche of Death. 

Mom liked both cookbooks and books about food and cooking.  I’m not talking about fiction, though.  She had a book by M.F.K. Fisher, the famous writer.  That was back in late 1950s.  It was a hard bound book.  I looked at Fisher’s books available on Amazon.  I thought I’d identify it by the cover but it’s not there.  Mom’s book did not have a paper cover and artwork was included on the hard cover.

I was around 10 years old then.  Over the years I tried to read it several times and never got far.  In fact it turned me off.  Fisher sounded to me like a snob of culture.  As if I’m enthralled by that!

AUDIO BOOKS ABOUT FOOD

I enjoy my new found love of sewing, crocheting, and knitting.  Thus, for the last year I’ve been borrowing audio books from the library so I can do needle work while listening.  The audio books that I have finished I can count on one hand:  the readers usually annoy me.  They either are too dramatic, too high-pitched, or too dull.

 

I tried listening to Chefs, Drugs, and Rock and Roll but at my age can no longer relate to the author’s devotion to that edgy “free spirit” lifestyle.  I react to him like he’s another culture snob.  I borrowed it just after celebrity chef Anthony Bourdain committed suicide.

I’m going to look for audio books by Bourdain some day.

 

I am going to try the audio book Provence 1970.  It may sniff of too much liberal female liberation for my taste.

THREE GOOD AUDIO BOOKS not about food

I only have three I can recommend.

The Inventor and the Tycoon: A Gilded Age Murder and the Birth of Moving Pictures by [Ball, Edward]

The Road to Little Dribbling: Adventures of an American in Britain by [Bryson, Bill]

When it comes to audio books, the reader is The Thing.  All three books above have above standard readers.

 

Scotch Broth Soup

Recipe courtesy of All Recipes.

To Outlander fansand you can call me a prudish Trad Catholic fan because I fast forward through the erotic scenes to “take custody of the eyes” — this is not a recipe from the Outlander Kitchen cookbook.  Nor is it from the cookbook author’s blog.

Lamb shanks are the absolute best cut.  They are mild and tender.  I use rutabaga because they have a mild flavor and are less bitter than turnip.  I adjusted the preparation steps for clarity.  The photo below is mine.  The photo above is from America’s Test Kitchen because I can’t find my photo of the finished soup.

Scotch Broth Soup

  • Servings: 4-6
  • Difficulty: easy
  • Print

This thick and hearty soup takes time to prepare for a special occasion. Preparation includes overnight refrigeration but it is well worth the effort. Garnish with fresh parsley. The soup can be frozen.

Credit:  All Recipes

Ingredients

THE STOCK – Yields 5 cups

  • 2-1/4 lb. Lamb Shanks
  • 10 cups water
  • 2 large onions, coarsely chopped
  • 2 rutabagas, peeled and chopped
  • 2 carrots, peeled and chopped
  • 2 tsp. whole black peppercorns
  • 2 tsp. salt

TO COMPLETE THE SOUP:

  • 1/2 cup Barley, soaked overnight
  • 1 carrot, diced
  • 2 onions, minced
  • 1 Leek, chopped
  • 1 Celery Stick, diced
  • 1 rutabaga, diced
  • Salt & Pepper to taste
  • Herbs:  Oregano, Thyme, Sage to taste
  • Thicken with 3 tsp. flour and water mixture, if needed
  • Chopped parsley

Directions

DAY ONE.  In a small bowl soak barley in water to cover; cover the bowl and set aside.  Make the stock.  In a large soup pot, place the lamb shanks, onions, turnips, carrots, peppercorns and water in a large pot. Bring to a boil, remove scum,  reduce the heat and simmer, partly covered, for 3 hours. Skim the surface as required.

The Meat.  Remove from the pot the shanks and any meat that has fallen off the bones. Cool slightly for handling.  Remove the meat from the bones and chop fine.  Place in a storage container, cover and refrigerate overnight.

The Stock.  Strain the stock into storage container such as another pot or 8-cup size measuring cup, discarding the vegetables and peppercorns. Cool the stock.  Cover and refrigerate overnight, or until the fat has set on top and can be spooned off.

DAY TWO.  Drain the soaked barley and set aside. Remove stock from the refrigerator.  Scrape off the solid fat.  Reheat the stock in large soup pot over medium-high heat, adding 1 cup water.  Add the drained barley, the carrot, onion, leek, celery, rutabaga, and the herbs.  Bring to a boil, reduce the heat and simmer for 1 hour, or until the barley and vegetables are just cooked. Return the meat to the pan and simmer for 10 minutes. Thicken with a flour-water mixture if desired.  Season well and top with parsley.

Popovers for Breakfast

I finally purchased a Popover Pan!  It makes a difference – the 6-oz. cups made larger and fluffier popovers as compared to using an average muffin pan.  Set out everything you need that isn’t refrigerated the night before.  First thing the next morning, set out the eggs (cracked open into a bowl) and milk (in measuring cup) to bring them to room temperature while the oven is pre-heating.

Popover pan by Sur la Table Stores

 

Popovers

  • Servings: 4-6
  • Difficulty: easy
  • Print

These crispy and light hollow puffs will be a hit for breakfast served warm with butter and jam.

Credit:  Better Homes & Gardens Cookbook

Ingredients

Shortening or butter or nonstick cooking spray

2 beaten eggs, room temperature

1 cup milk, room temperature

1 Tablespoon vegetable oil (we like canola)

1 cup all-purpose flour

1/4 tsp. salt

Directions

You will need six 6-ounce custard cups or a popover pan.

Preheat oven to 400°.  With a paper towel, generously spread ½ teaspoon cooking oil over the bottom and sides of each cup; or, spray cups with nonstick coating.  Place the custard cups on a 15x10x1-inch baking sheet; set aside.

In a blender or mixing bowl, combine beaten eggs, milk and cooking oil.  Add flour and salt.  Blend or beat with wire whisk till mixture is smooth.  Scrape side of bowl or blender, if necessary.

 

Fill the greased cups half full.  Bake in a 400° oven about 30-35 minutes or light brown and very firm.  Immediately after removal from the oven, prick each popover with a fork to let steam escape. Serve hot.  Makes 6 popovers.

Green Hell: Environmental Marxists and the Wildfires

Today, once again, we awaken to smokey skies in North State, California.  We’re in the Sacramento region.

There are two major wildfires – one called the Mendocino Complex Fire that is the largest in California history – burning more than 100 miles (160 kilometers) north of Sacramento and another huge fire near Yosemite National Park a little farther to the southeast….CBSlocal.com

In this entry:

  • Endangered Species Act of 1973
  • Spotted Owl Hysteria and the Death of Oregon’s Lumber Industry
  • Russia’s Environmental Green Cross International Schemes
  • Global Warming Hoax is A Communist Scam
  • April 22 is Vladimir Lenin’s Birthday . . . and Earth Day.
  • Russia’s Green Cross has offices in 5 U.S. cities, aka Global Green USA
  • We thank Sovietologist Natalie Grant Wraga (deceased)

INTRODUCTION

Personal Recollection of the Endangered Species Act of 1973, the Oregon Spotted Owl that Destroyed the Timber Industry and Today’s Forest Mismanagement That Is Now Destroying California’s Forests

I did honest secretarial work in the Oregon  lumber industry from 1976 to 1980.  I worked at Fibrex & Shipping, a wood chip exporter, primarily to Japan; and I worked at Pope & Talbot, a lumber manufacturer.  Both in Portland, Oregon.  I remember daily news stories about the do-gooders:   tree sitting protests, tree spiking to prevent harvest, the confusion.  I sadly remember the loss of jobs and the move of Georgia-Pacific Lumber to Atlanta from Oregon.  Huge, huge changes brought on by Left-wing extremists.

Mismanagement of Forests

Here are the facts.

For years Congressman Tom McClintock (R) has warned Congress about forest mismanagement as the cause of catastrophic fires in California.

The bureaucratic tangle caused by our so-called environmental laws has reached the point that even dead trees on public lands that threaten to fall on power lines and cause major forest fires cannot be removed without permission from federal bureaucrats. To add insult to insanity, when the bureaucracy denies or delays permission and a fire results, the cost of the fire is paid by the utility’s customers through higher household electricity bills.

“California Fires:  Government Policies, Not Global Warming.”  The New American Magazine.  08/07/2018.

Burning Up the West:  Feds, Greens Cause Catastrophic Fires.”  The New American Magazine.  08/24/2013.

Oregon’s Lumber Industry:  The Remains

Pope & Talbot, established in 1849, was shuttered in 2008.

Oregonian.  2008.

Judge converts Pope & Talbot bankruptcy to liquidation.

Pope & Talbot, Inc., one of Oregon’s last remaining publicly-held makers of forest products, shuttered its doors Friday, after a Delaware court ordered the bankrupt company to turn its mills over to a court-appointed trustee for liquidation.

The Chapter 7 court ruling, which follows a six-month long attempt to reorganize and find buyers for the company’s remaining mills, leaves 180 workers in Oregon jobless as of Friday. The fate of 700 workers in British Columbia will be decided in a separate hearing in Vancouver, B.C. on Saturday.

At the Halsey pulp mill, about 90 miles south of Portland, workers ground the last wood chips and dried the remaining pulp for storage. Many workers, who discovered Wednesday that the mill could close as soon as the end of the week, still hope that a buyer will come forward to reopen the mill.

“We’re leaving the mill in good shape and setting it up in case we do start up again,” said Tim Ysen, 47, who started working at the mill at age 18. “But who knows, we may never come back. I don’t even know if my work sheet this week will turn into a paycheck.”

The fall of the 160-year old company leaves many parties – banks, creditors, shareholders and workers- scrambling for the remaining assets. Mark Rossolo, who acted as the company’s spokesman over the past six-months of turmoil, said he would likely no longer be commenting for the company.

Workers at the Halsey mill were told Thursday that they would no longer have health insurance or Cobra health insurance and would likely not receive any outstanding vacation pay or severance package.

“The Chapter 7 filing hurts the workers more than anything,” said Ernie Lamoureux, a staff representative of the United Steelworkers Union, which represents 140 Halsey workers. “There’s no protection for them.”

Climate Change Scam:  Russia’s and Gorbachev’s Master Plan To Cripple America’s Industrial, Economic, and Military Strength

Did you know that Mikhail Gorbachev, the communist leader of the former Soviet Union, is a leading environmentalist?  He’s an “environmental Marxist,” hat tip to Cliff Kincaid.*

  • At the United Nations in 1988, he called for a halt to humanity’s “aggressions against nature.”
  • “Technology has not only failed to ease the conflict between man and nature,” Gorbachev argued, “it has aggravated that conflict . . . The crisis of civilization that we see today is a crisis of the naive belief in the omnipotence of humanity.”
  • Established Green Cross International, a post-Soviet “green planet” scheme to control industrial nations, weaken their economy, and destroy their militaries.

Did you know that Al Gore attended the first Green Cross conference?

That is significant.  Gore’s father was a friend and colleague of communist Armand Hammer.

Have you ever wondered why Black politicians are suddenly passionate about “Climate Change?”

Reason:   Former President Barack Obama, Senator Cory Booker and Van Jones, a communist, are environmental Marxists.  In times past, only Whites were passionate about it.

What?  Vladimir Lenin’s birthday is the very same day as Earth Day, April 22?

“The first Earth Day was April 22, 1970, the centennial of the birth of Vladimir Lenin, Bolshevik godfather, architect of the communist totalitarian state.”  Paul Kengor, author.  Quoted in “Big Dupes at Big Peace:  Earth Day Dupes,” Breitbart.

What Is the Green Cross International?

Pictured:  Mikhail Gorbachev

Green Cross International’s roots can be traced back to President Mikhail Gorbachev’s time in office as Head of State of the Union of Soviet Socialist Republics, a period during which he spoke repeatedly about the interrelated threats humanity and our Earth face from nuclear arms, chemical weapons, unsustainable development, and the man-induced decimation of the planet’s ecology.

In October 1987, five years before the first Earth Summit in Rio de Janeiro, Mikhail Gorbachev addressed a gathering in the Arctic city of Murmansk, and for the first time linked the concepts of environmental protection, nuclear disarmament, broader security concerns and development.

On 19 January 1990, in Moscow during an address to the Global Forum on Environment and Development for Survival, Mikhail Gorbachev suggested creating an “international Green Cross that offers its assistance to States in ecological trouble.” In other words, the world needed a body that would apply the medical emergency response model of the International Committee of the Red Cross to ecological issues, and expedite solutions to environmental problems that transcend national borders.

Alexander Likhotal, President of Green Cross International.  “We need a real revolution.”  He wants to curtail using natural resources.

Authentic “Russian Meddling:”  Global Green U.S.A. is a member of the Russia’s Green Cross Network

Global Green USA

Founded: 1994

Santa Monica Headquarters
     President: Les McCabe
Offices in New Orleans, Washington DC, New York, and San Francisco
Global Green USA is the American affiliate of Green Cross International, founded by President Gorbachev to foster a global value shift toward a sustainable and secure future. For 20 years, Global Green USA has been a national leader in advancing smart solutions to climate change that improve lives and protect our planet.

Finally, Our Thanks To Sovietologist Natalie Grant Wraga

  • Natalie Grant Wraga’s papers have been declassified.
  • * She revealed Gorbachev’s climate change schemes:  “Why the Russians conceived the Global Warming scam.”  By Cliff Kincaid.  Accuracy in Media.   This disinformation theme has been embraced by the liberals now claiming to be tough on Russia.Don’t take my word for it. When Natalie Grant Wraga died in 2002 at the age of 101, The Washington Post recognized her expertise as a Soviet expert, noting that she was “born in czarist Russia, saw great upheaval in her native land and became an expert in unmasking Soviet deception methods for the State Department…”
  • In her 1998 article, “Green Cross: Gorbachev and Enviro-Communism,” Wraga, who dropped her last name and wrote under the byline Natalie Grant, explains in detail how the Soviet deception campaign, using the climate as an organizing tool, was developed. It was launched after the so-called collapse of the Soviet state, when Mikhail Gorbachev, the last Soviet president, embarked on an environmental crusade, using the United Nations and other international organizations.

Related

Dupes:  How America’s Adversaries Have Manipulated America’s Progressives for A Century.  Paul Kengor.

Green Hell:  How Environmentalist Plan To Control Your Life and What You Can Do To Stop Them  Steve Milloy. 

Portuguese Lamego Sandwich

Updated 07/23/2018.  Added ham to the recipe in addition to prosciutto; also a video showing a professional Portuguese cook making the sandwich.

The town Lamego is located in central Portugal.

Bola de Lamego with Ham or Prosciutto

For the recipe, visit Portuguese Cooking.  (I’m lazy today.)

Watch video:  3 minutes

I get all sentimental about Portugal.  I’m one-half.  Never been there.

The town of Lamego is in Douro, a wine making region.  Also, take a look at this beautiful cathedral:  Our Lady of Remedies:

15 Best Things To Do In Douro, Portugal

Review of Ettore’s European Cafe and Bakery in Roseville CA

My husband and I tried out the new Ettore’s in Roseville, CA.  It was a disappointment.  Don’t get me wrong because the food was delicious.  It was the cold, hygienic atmosphere.  It reminded me of a hospital cafeteria.  Lots of glass cases, a hard tile (I think) floor and high ceiling, all of which served to amplify the noises.

The original location of Ettore’s is in Sacramento.  That restaurant and bakery is snug and cozy.  The tables are close together and you can hear the conversations at the adjacent tables.  That adds to a homey ambience.

At the Roseville cafe, we had a lovely quiche made with a hearty crust, ham, scallions, and a delicate touch of Swiss cheese.  I was so impressed that I looked in my cookbooks for a similar recipe and found one.  I made it and was delighted that I didn’t gag — I have a gag reflex to old eggs.  It’s a long story I may expound on in another post later.

Ettore’s Nugget Market Location

Ettore’s has a bakery located inside the Roseville Nugget Market and is our favorite location.  I shop there weekly anyway.  They bake a fabulous Ciabatta bread in both a size for sandwiches and a larger loaf.  They serve this coffee that is out of this world!!  It’s called Equator Boutique Coffee.  I should review Nugget later, too.

OWNERS Ettore Ravazzolo and Meggan-Rush Ravazzolo.

Chicken Tetrazinni by Giada de Laurentiis

Chicken Tetrazinni by Giada de Laurentiis

  • Servings: 6
  • Difficulty: intermediate
  • Print

A rich and satisfying Italian classic that everyone will enjoy. I made this for the first time this month. It is so delicious.

Credit:  Food Network.


Ingredients

  • 9 tablespoons butter
  • 2 tablespoons olive oil
  • 4 boneless skinless chicken breasts
  • 2-1/4 teaspoons salt
  • 1 -1/4 teaspoons freshly ground black pepper
  • 1 pound white mushrooms, sliced
  • 1 large onion, finely chopped
  • 5 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme leaves
  • 1/2 cup dry white wine
  • 1/3 cup all-purpose flour
  • 4 cups whole milk, room temperature
  • 1 cup heavy whipping cream, room temperature
  • 1 cup chicken broth
  • 1/8 teaspoon ground nutmeg
  • 12 ounces linguine
  • 3/4 cup frozen peas
  • 1/4 cup chopped fresh Italian parsley leaves
  • 1 cup grated Parmesan
  • 1/4 cup dried Italian-style breadcrumbs

Directions

Preheat the oven to 450 degrees F.

Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.

Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.

Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1-3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.

Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

Roasted Lamb Shanks In Tomatoes and Orzo

Roasted Lamb in Tomatoes and Orzo

  • Servings: 4-6
  • Difficulty: easy
  • Print

I adapted this from the Food Network. Use Centro brand canned Marzano Whole Peeled Tomatoes for the richest flavor!

Credit:  The Food Network

Ingredients

2 T. olive oil

3 onions, sliced

2 lamb shanks

1 28-oz. can Marzano Whole Peeled Tomatoes

1-1/2 tsp. Oregano

Salt and Pepper to taste

1 cup Orzo pasta

2 C. warm chicken stock

Directions

Preheat oven to 425°.  In large baking pan, drizzle oil and add the onions, spread evenly.  Place lamb shanks on top of the onions.  Roast uncovered for 35 minutes.  Remove from oven and add tomatoes, oregano,  and a dash each of salt and pepper.  Toss the ingredients to combine.

Cover the pan with a lid or foil.  Lower heat to 375° and roast for another 30 minutes.  Remove from oven.  Add orzo and heated stock.  Cover and roast for a final 30 minutes.  Remove from oven and allow the roast to rest about 20 minutes before serving.

More Exposure Needed: Misdiagnosed Alzheimer’s-Dementia Cases

I learned recently that Alzheimer’s-Dementia are misdiagnosed.  How often is unknown.  I bet that misdiagnosing Alzheimer’s-Dementia (AD) has ruined peoples’ lives.

SAMPLE CASES:  Misdiagnoses / False Diagnosis

Having never heard of false diagnoses prior to a few months ago, I get the sense that the “experts” are keeping these facts from the public in a big way.

Kris Kristofferson was misdiagnosed as having Alzheimer’s Disease.  In fact, in June 2016, he was tested for Lyme Disease and the test was positive.

 

 

SEE ALSO:

The Doctors:  Toledo, Ohio Clinic  Sued for Falsely Diagnosing 40 People

Quackwatch:  The Toledo Clinic Sued for False Diagnosis of Alzheimer’s Disease.

Dangerous Mix of Medicines Leads to Faulty Diagnosis of Alzheimer’s Disease.

Search Results – misdiagnosed Alzheimer’s

Assessing Risk for Alzheimer’s Disease.  National Institutes of Health.

Irish Soda Bread

Irish Soda Bread

  • Servings: 4
  • Difficulty: easy
  • Print

There is nothing like warm Irish soda bread!

Store-bought soda bread can be a good choice if you trust the bakery.  Of course, home-baked is best.  We prefer Currants for their dainty size.  Be sure your baking soda is fresh.  It’s a good idea to have Cream of Tartar on hand because most cooks do not have buttermilk in the fridge.

—  Buttermilk Substitution – To one cup of whole milk add 1-3/4 tsp. of Cream of Tartar.  Stir.

Credit:  The Complete Quick & Hearty Diabetic Cookbook.  2nd Edition.

Ingredients

1/4 Cup dried Currants or Raisins

1 C. Water

2 Cups White Flour

1 tsp. Baking Soda

2 T. Butter, chilled and cut into bits

1 C. Low-Fat Buttermilk

Directions

Preheat over to 375 degrees.   Place the Currants in a medium bowl, boil the Water and pour over the Currants.  Set aside to soften.

 

Combine the Flour and Baking Soda. With 2 knives or a pastry blender, work the Butter until the mixture resembles course crumbs.

 

Drain the Currants and place them onto a clean paper towel; cover with a second paper towel.  Press gently to remove most of the moisture.

 

Toss the Currants into the flower-butter mixture.  Mix with a fork until just blended.  Turn the dough out onto a lightly floured surface and knead very gently for 20 strokes, just until smooth.

Do not overwork the dough.

 

Pat well into a 7-inch round cake pan or shape the dough into a 7-inch circle on a baking sheet.  Make a shallow 4-inch cross in the center of the loaf.  Bake for 25 to 30 minutes until golden.  Serve warm with butter and jam.