8/03/2017

Freshly Baked Bread


In son #2’s home in the US, we often woke up to the aroma of freshly-baked bread.

It beckoned us to the breakfast table, where we’d give it our full attention—but not before singing our grace, “For health and strength and daily bread, we praise thy name oh, Lord. Amen.”
“Why go through all the trouble of baking your own bread when there is an ocean of them in bake/bread shops?” I asked.

“To avoid preservatives,” he replied simply.

It made perfect sense.

Being a doctor, son #2 knows how preservatives (small harmless doses every day could build up and become lethal to one’s body system) can affect our health and strength. Anyway, that thought never crossed my mind whenever we ate bread here at home.

Now it does. And with it comes the yummy thought of how good mornings began in his and his family’s home, which was Tony’s and mine, too, for a month or so in the Spring of 2017.

On my first morning back in the Philippines, I was awakened by the songs of birds that circle our trees in the yard and roost on our eaves. I sort of missed the aroma of freshly baked bread, but hey, life has different seasons.

With the avian melodies came the season of home.           

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