I have been traveling between China and the US many times a year for more then 30 years and I still suffer from jet lag. Before the children were born, I would get up in the middle of the night and begin moving heavy furniture around the house. I would put towels under the legs of the furniture and move almost anything by myself. When Peter woke up in the morning, he’d be surprised to see how the rooms had changed.
Nowadays, when I’m jet lagged I just get up and cook. Peter got called to the hospital at around 3 AM this morning and when he walked downstairs to the kitchen, I already finished baking the vegan blueberry bread. The warm toasty aroma brought a smile to his tired face.
As I sit here in the afternoon sun writing the blog, I hear peals of laughter from Angela who is reading George Saunders’ story “CivilWarLand in Bad Decline.” I make a mental note to read the story and see if it will appear to be funny to me as well. I usually don’t understand the newspaper comics that the girls love. And they don’t think I have any sense of humor. They also get exasperated when I laugh at inappropriate times when others don’t see anything funny. I suppose humor is the hardest thing to translate. The girls, though, believe simply that my brain doesn’t function so well anymore.
I sometime wonder if they will ever understand the cultural gulf that I have managed to cross to be who I am.
Vegan Blueberry Bread Ingredients:
2 cups 100% whole wheat flour (250g)
1/2 tsp plus 1/8 tsp salt
2 tsp baking powder
1/2 tsp cinnamon, optional
1/2 cup xylitol or sugar of choice (100g)
1 cup almond milk or milk of choice (240g)
1 tbsp white or apple cider vinegar (15g)
2 tsp pure vanilla extract
3 tbsp extra virgin coconut oil (30g)
1 1/2 cups blueberries (200g)
Preheat the oven to 350 F, and grease a 9×5 loaf pan. In a large measuring bowl, stir together the first 5 ingredients. In a separate measuring bowl, whisk together all liquid ingredients except the blueberries.
Pour wet into dry, stir until just evenly combined, then add the blueberries and VERY gently stir them in only until evenly mixed. Do not over-stir, as this would break the blueberries and you’d end up with purple bread.
Pour into the loaf pan and bake 45 minutes on the middle rack. Do not open the door, but turn off the oven and let the bread sit inside the oven for another 30 minutes. Makes 10 big, fat slices.
This recipe has been adapted from Chocolate Covered Katie.