|A Bowl of Acorns|
Then, we carefully crack the shells and remove the nutmeat (I use a little hammer and a pick).
|Cracking Acorns (with a Hammer!)|
We shell about 2 cups worth of nuts because this is our first experiment.
|Removing Acorn Tannins by Boiling Method|
The verb leach, by the way, means to drain away and remove. Here I am, leaching bitterness out of acorns, and the spiritual parallel rises up as surely as the sweet smell of acorn nutmeat. Those nuts submit to the process of cleansing, of uncomfortably stressful temperatures, over a long period of time. No wonder life seems hard sometimes.
Perhaps I'm being leached.
Finally, I take the leached nuts and grind them in a food processor. I want a course grind for a hearty, nutty bread.
|Grinding the Acorn Nuts|
|Acorn Flour for Bread|
|Acorn Bread Loaf|
The bread tastes absolutely delicious. It's a warm, nutty, rich bread that the girls spread with sweet cream butter for breakfast. I'm not an expert in acorns, but the research claims that as long as you leach out the tannins, your acorns can provide muffins, breads, pancakes, cakes, and a whole variety of baked goods.
But you need that fresh water, boiled for a long time.
Lord, leach me. Remove every bitter thing in my heart.
Journal: Can you imagine the work that went into making food in centuries past?