“Just as it is good to get one’s fingers into the soil and plant seeds, so is it good to get one’s fingers and fists into bread dough to knead and punch it. There is something very positive in being involved in the creativity, which is so basic to life itself.”  Edith Schaeffer

It is a very cold New England winter day. There is a pinkish tint in a cobalt blue sky framing the bare trees. I am having a coffee break while the bread is baking. I fill the kitchen with the smell of baking bread.  It is an inspiring warm friendly aroma. I am satisfying my “knead.”  There is nothing as heartwarming as a loaf of freshly baked bread from the oven. I stroll around the house smelling the magnificent fragrance.

Every January, in memory of my late husband, I embark on the journey of baking “Prosforo” (Altar Bread or Communion Bread). The role of bread in the Greek Orthodox Church has always been very important. In every Divine Liturgy, the priest commemorates, reenacts and relives the Last Supper of Christ with his disciples. 

The Altar Bread called “Prosforon,” which means offering, is offered by the believers of God and symbolizes the bread offered by Christ to his disciples, saying “Take, eat: this is my body that is broken for you; do this in remembrance of me.”

Prosforon is used in the preparation of the gifts of Holy Communion and distributed to the congregation after the Divine Liturgy. A religious seal (strayitha) stamps a special design on the prosforo before baking.

The Orthodox Church invites its members to contribute bread (prosforo) and wine needed for the Eucharist. You bring these along with a list of names of living and deceased persons you would like the priest to commemorate in the Divine Liturgy.

In the closing prayer of the preparation service, proskomide, and during other services the priest asks God to bless those who offered the gifts and those requested to be remembered.

Every time we bake bread, the elements earth, water and fire come together. Bread baking is part artistic, and part scientific endeavor. I am not the best prosforo baker.

In the sleep of winter we long for the enlivening touch of spring. It feels like the earth has stalled in space.

At this time of the long, gray season the new seed catalogues come out. The farmer thinks about plowing the fields and sunny green gardens.

One grows restless to be growing things. I am trying to grow basil in doors but am not having good results. Basil smells so good and adds flavor to cooking.

However, even on the coldest days I feel close to my small garden as I brew and sip my spearmint tea. I also use spearmint in my cooking.  

The beauty of a garden is different in winter than it is in summer.  In winter, enjoying the garden requires more effort.

Nature has come to a standstill.

This is a season of rest. The future becomes the present.