The Smell of Happiness

Another entry I forgot to post. Oops.

The Arbor Day Foundation sent me some free forsythia with my order of dwarf cherries. So despite having a broken leg, I dared to disobey doctor's orders and take up a shovel. In the middle of planting, I noticed a tree that I couldn't name.

Recently, identifying neighborhood flora has become something of an obsession with me. I'm trying to figure out what kind of forage is available for the bees month-by-month. So naturally, I clipped a twig and went to The Arbor Day's online field guide.

Unfortunately, I couldn't find it in the guide. Maybe it was because the leaves were still too small, but I had trouble answering the guide questions.¹ I was about to give up when I happened to peel the bark and a whiff of root beer and menthol surprised my nose. It wasn't sassafras, because I'd know those mitten-like/dinosaur-print shaped leaves anywhere.

Sassafras illustration from Wikipedia
http://en.wikipedia.org/wiki/Sassafras

No, it was sweet birch, and its fragrance hinted at some sunny activity in the fringes of my memory. I don't know what it is -- maybe a  picnic, a walk in the woods, I don't know. I can't remember exactly what happened, but I know this secret scent of a nearly forgotten delight. It's there "filling me up with rainbows" to borrow an expression from my son. It reminds me of the description of Wendy's mother from Peter Pan.

“She was a lovely lady, with a romantic mind and such a sweet mocking mouth. Her romantic mind was like the tiny boxes, one within the other, that come from the puzzling East, however many you discover there is always one more; and her sweet mocking mouth had one kiss on it that Wendy could never get, though there it was, perfectly conspicuous in the right-hand corner.”

For a few weeks, the memory (or lack of it) nagged and nagged at me. I couldn't place it. Couldn't file it away neatly where it should go. It was just there, just out of reach -- fresh and green, wayward and flighty. But now I've come to prefer it that way.

At the risk of sounding like sour grapes, maybe the memory isn't so great after all, or it might be more indelibly printed into my brain. However, whatever it is, I've begun to think that recall might come too close to possession or cataloguing. Trying to hold on to it or bring it up at beck and call might make the magic fly away like Peter Pan. As it is, I'm happy to let myself be beautifully, enchantedly happy that something this wonderful exists.
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¹ If you were wondering why the leaves were so small when we're already into summer, it's because I started this post back in May. Of course, the leaves are full-size now.

Happy

Scrolling through Netflix at 4AM this morning (not that I wanted to be up, just couldn't sleep), I noticed a film called Happy.  Its description read:

Happy takes viewers on a journey from the swamps of Louisiana to the slums of Kolkata in search of what really makes people happy. Combining real-life stories and scientific interviews, the film explores the secrets behind our most valued emotion.

It sounded fascinating. Then I skipped it so I could catch up on Doc Martin. But the idea of the movie has stayed with me all day. What makes my family happy?

Knowing how hungry my boys are when they get home from school, I made some pretzels this afternoon. As soon as they found out, my little one started a happy dance. Even the older, "cooler" one threw his image aside, jumped into my arms, and plastered me with kisses. He exclaimed, "My day was horrible until I came home!"

So this was the answer to the question I'd been pondering all day. In our house, happiness is a little bit of flour, yeast, and water.

Assistant baker hard at work

To share our happiness with you, here is the recipe I used.

Soft Pretzels (makes 18 pretzels)

•  1 Tbsp yeast 
•  1 1/2 c Warm water 
•  2 1/2 cups unbleached all-purpose flour
•  1 1/4 cups whole wheat flour 
•  3 Tbsp canola oil 
•  1 1/2 Tbsp Honey 
•  6 Tbsp baking soda; in 6 cups water 
•  pretzel salt; optional 

In a stand mixer, combine yeast, warm water, flours, oil, and honey. Using a dough hook, mix for about 5 minutes until you have a soft, smooth dough.

Place dough in a greased bowl; turn over to grease top. Cover and let rise in a warm place until double (about 1 hour).

When the dough is almost done rising, line two baking trays with parchment paper. Lightly oil/grease the paper. Set trays aside.

When the dough has doubled, punch down dough, turn out onto a floured board,and divide into 18 pieces. Then roll each piece into a smooth rope about 12-18 inches long (depending on how thick you like them), and twist into a pretzel shape. Place pretzels slightly apart on baking sheets. Let rise, uncovered,until puffy (about 25 minutes).

Meanwhile, in a 3-quart stainless steel or enameled pan (not aluminum), bring soda water to a boil; adjust water to keep water boiling gently. With a slotted spatula, lower 1 pretzel at a time into pan. Let simmer for 10 seconds on each side, then lift from water, drain briefly on spatula, and return to baking sheet. Let dry briefly, then sprinkle with coarse salt if desired. Let stand uncovered until all have simmered.

Bake in a preheated 425 degree oven for 12 to 15 minutes or until golden brown. Transfer to racks; serve warm with butter or mustard.

We always seem to run out of pretzels immediately, but if you can't eat all of yours right away, you can cool them completely, wrap airtight, and freeze. To reheat, place frozen pretzel on ungreased baking sheets and bake in a preheated 400 degree oven for about 10 minutes or until hot.