The minutiae is showing it's fall colors

Yay! Daylight saving time is over! I operate so much better on this time. It's completely psychological, I feel like I get an extra hour of sleep every day.

Yesterday I volunteered at the Texas Book Festival and met authors Francisco Jiménez and Benjamin Alire Saenz. I found myself rather star struck in their presence. They were both very nice and interesting and approachable but all I could do was listen to their stories and impressions of Austin, the festival, talk of California and restaurants in town. Eventually I entered into the conversation and found that rewarding.

Later my friend and I walked the grounds of the festival  thumbing through all the books. I picked up a few titles. We spoke of how lovely a book is and how sad that they are in danger. All the talk of digital books and Kindles is sickening to hear.  Kindles are a nice little novelty with it's place but to trade in my shelves for one little Kindle is something I cannot bring myself to do. Gone would be the shelves and I'd have a space that would be twelve feet long and fourteen inches deep. Shelf space. What else could ever fill that spot?  Nothing as interesting or worthwhile as a shelf of books.

Mole, it's what's for dinner tomorrow, along with Pan de Muerto. I would have a huge mental block when it came to making bread but it's really very easy. This bread is basically semita de anise and can be found already made at HEB.

Pan de Muerto from: "Look What We Brought You From Mexico!"
Ingredients
1/4 cup milk
1/4 cup (half a stick) margarine or butter, cut into 8 pieces
1/4 cup sugar
1/2 teaspoon salt
1 package active dry yeast
1/4 cup very warm water
2 eggs
3 cups all-purpose flour, unsifted
1/2 teaspoon anise seed
1/4 teaspoon ground cinnamon
2 teaspoons sugar

Instructions:
Bring milk to boil and remove from heat. Stir in margarine or butter, 1/4 cup sugar and salt.


In large bowl, mix yeast with warm water until dissolved and let stand 5 minutes. Add the milk mixture.

Separate the yolk and white of one egg. Add the yolk to the yeast mixture, but save the white for later. Now add flour to the yeast and egg. Blend well until dough ball is formed.

Flour a pastry board or work surface very well and place the dough in center. Knead until smooth. Return to large bowl and cover with dish towel. Let rise in warm place for 90 minutes. Meanwhile, grease a baking sheet and preheat the oven to 350 degrees.

Knead dough again on floured surface. Now divide the dough into fourths and set one fourth aside. Roll the remaining 3 pieces into "ropes."

On greased baking sheet, pinch 3 rope ends together and braid. Finish by pinching ends together on opposite side. Divide the remaining dough in half and form 2 "bones." Cross and lay them atop braided loaf.

Cover bread with dish towel and let rise for 30 minutes. Meanwhile, in a bowl, mix anise seed, cinnamon and 2 teaspoons sugar together. In another bowl, beat egg white lightly.

When 30 minutes are up, brush top of bread with egg white and sprinkle with sugar mixture, except on cross bones. Bake at 350 degrees for 35 minutes.

Makes 8 to 10 servings.