BY JODY GOCH
Copyright is held by the author.
heat oven to 205C (it’s high in Fahrenheit . . . I think it’s 400F)
sometimes it’s the ovens
that send me into a spiral, all that heat.
I can’t remember the conversion until I drink
hot cowboy coffee with condensed milk and brown sugar.
Those are the bad days.
Bannock is for the homesick moments.
When all I want is decent maple syrup, butter tarts
and maybe some poutine.
Bannock has to do, dressed up with sweet or salt
dosed in craving for the familiar.
Wet Ingredients
3 coffee mugs milk of proper full fat moo milk
½ coffee mugs full fat cream with a bit of vinegar,
this to sour the milk and make the soda go all fuzzy and lifty in the dough
2 Tbsp maple syrup, screw it put 4 in, who am I kidding
174 coffee mug mixed melted butter and oil
Dry Ingredients
2 coffee mugs buckwheat flour
4 coffee mugs of the most unhealthy white flour you can find, cheap is better2 big ass tsps baking soda
1 tsp salt
1tbsp baking powder
The How To
Put wet ingredients in a beaker and mix well,
this is where to cry,
it adds flavor to the fluid
Have dry ingredients in a big bowl (make sure the dry is well mixed)
Put the wet into the dry this is important,
don’t ask me why, my grandma did it this way, that’s good enough
don’t argue with the ties that bind.
Then stir well until everything is damp.
Next with cold, wet shaking hands knead the dough in the bowl a bit.
Form into one big ball. Then split the ball in half,
two is always better than one.
One for a mound of butter and a cask of maple syrup
one with strawberry jam and sweet whipped cream.
Take a ball and form it into a rough oval
place it on the tray.
Put in preheated oven as follows:
Cover with tin foil and bake another 25 to 30 minutes
testing to see if it’s cooked by pressed the middle for firmness
golden brown to chow it down.
Take out and when cool enough put on a cooling rack.
Notes:
I am sorry but this is not an exact science.
I am at a different elevation and humidity than you.
Here in the Black Forest
I remember home, the Canadian west coast
the smell of the ocean
against the granite shores. Eating hot bannock
blowing on scalding sweet coffee.
You may have to try it and adjust things.
It is important that the dough is sticky
lick it off your fingers and add more butter.
Maple syrup has to be deep amber. All I get
here is light gold, it breaks my heart
I use it anyway
drinking it direct from the bottle.
Serve with napkins and Kleenex.
***
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Jody padumachitta Goch is a 65 year old, non-binary, neurodiverse, slightly dyslexic, Canadian. None of these things get in the way of drinking coffee and wondering how they ended up living in Europe. Their jeans and shirt pockets are full of stories. It’s hell on the wash machine. They enjoy lighting the wood stove and rescuing words from the lint catcher. Jody has work published in Wild Word, Rise Up Review, Com Lit, 50 Word Stories, Does It Have Pockets, NPR Poetically Yours, Co-Op Poetry and a short story in Strasbourg Short Stories.
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