Olive Oil Quick Bread

I realize that two months is probably an unreasonable amount of time to not update a blog while still claiming to be a blogger, but I think what we should really be looking at is the unreasonable amount of books, homework, class time, and life drainage that is happening in this process of nursing school. I mean I missed out on the first 60 degree day to hit Michigan this year. Why? Pharmacology. And then pathophysiology. And then Dietetics. And the…well, you get the point.

Actually, I find the time in between all of this to cook and photograph thing, and sometimes I even get to go out and do things. But the thought of taking a break from writing in order to write more is just not an appealing thing to me. So, rather than update this for my thousands of adoring fans (Ahem. Mom!), I go swim laps or take a walk or just stare into blessed nothingness to allow my brain to recharge.

But this bread came into being because of an invitation. But not just any invitation – an invitation to a dinner party with a group of dear close friends. At first glance, it would seem like we all get together to discuss science and math and medicine. There’s a nurse, a physical therapist, a medical administrator, an accountant, a nuclear physicist… but the real thing we have in common? We’re all dancers. By day, we address our studies and attempt to make the world a better place through logic, but by night, we slip into our dancing shoes, and tear up the floors with our swing, and our lindy hop, and our charleston.

Our host danced over to the door, as is his style, and invited us in. For the three of us who are used to cookie-cutter dorm rooms, erratic heating pattern, and cinder block walls, the warmth and comfort that this house exuded promised a good evening. We gradually settled in, be it in the kitchen, by the fireplace, wherever really, and began to chat and enjoy each other’s company.

Even now as I write this, my mind wanders back to the little details that made me ache to get out of the dormitory and back to a home-type-home. Like, the mobile of brightly colored origami cranes that swayed a little when someone danced by, or the way his old woodstove radiated heat. The bright, cheery color of the pine walls, and the bookshelves that lined most walls. The way the stars took your breath away because the only light in the area to block them out came from us. By the end of the evening, we were ready to go, having had our fill of laughter, conversation, dancing, and general goofiness.

This bread was tasty, although it needed some butter and a smaller baking time. I’m afraid that I dried it out a bit, although my host assured me it was excellent breakfast food. If anything, make it for the way it perfumes your house with woodsy rosemary, fruity olive oil, and the salty, briny smell of the olives.

Olive-Oil Rosemary Bread with Olives
The original source of this recipe has been lost to cyberspace, unfortunately.
2 1/4 cups flour
2 eggs
1 cup milk
1/2 tsp salt
1 1/2 tbsp baking soda
3 tbsp fresh rosemary, chopped
1/4 cup extra virgin olive oil
1/2 cup kalamata olive, chopped (cut a few in half and put on top to be pretty, if you’d like!)

Preheat the oven to 325, and grease a 9×5″ loaf pan, or a 9″ round cake pan.
Whisk the flour, baking soda, salt, and rosemary in a bowl.
Whisk the eggs, milk, and olive oil together in another bowl.
Stir the wet and dry ingredients together, and stir in the chopped olives.
Pour the batter into the pan and smooth the top, decorating with the olives if you chose to do that.
Bake 45-50 minutes, or until a tester poked in the middle comes out clean.
Let it cool in the pan for 5-10 minutes before turning it out onto a wire rack.
Enjoy it!

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