Word of the Week – Toilet

Word of the Week – Toilet

When we moderns here the word toilet, me may be inclined to wrinkle our noses. But our ancestors of centuries past would have had a far different response.

Toilet has been in the English language since the 1530s, when it came to us from French as “a garment bag.” Yep, that’s right, it was first cloth or net used to protect one’s clothing, from toile, which means “cloth, net.” We still have the word toile for a particular kind of cloth, but thanks to the deviation in pronunciation in English, we may not have made that association.

By the 1700s, toilet referred to the rather complicated process of upper-class dressing. That “cloth to protect clothing” began to be used for a protective cloth laid out upon a dressing table, upon which all the tools of the art were placed. It didn’t take long for it to refer, instead, to the stuff put on that table–the mirrors, pots, combs and brushes, bottles, pins, cosmetics, and so on. As time marched on, both English and French began to use the word to describe the process or ritual of dressing, especially of doing one’s hair.

In the early 1800s, the sense began to shift from the process, to the room in which it happened. A dressing room was referred to as a toilet by around 1819…and of course, the best dressing room would have a lavatory attached. American English can be credited with transferring the word to the porcelain lavatory fixtures, in 1895–probably as an attempt to make it sound prettier than the business warranted. 😉 This euphemism was used for toilet paper by 1884, so it wasn’t unique.

I personally find it interesting that, while we Americans are the ones who first applied the word to the lavatory and its fixtures, we have since begun to euphemize that with “bathroom” for our rooms and even commode (which has a similar etymology) for the fixture, while our friends in England use toilet for the room. As an American, I found it a bit disconcerting to see signs for the toilets everywhere. How uncouth! 😉 Or…very couth, as the case may actually be.

Classic French Baguette

Classic French Baguette

Classic French Baguette

Delicious, crusty loaves made in the traditional fashion.

Servings

12

Prep time:

30 min

Total Time:

14 hours (overnight)

Good For:

Bread

Inroduction

About this Recipe

If there’s anything better than a classic, crusty baguette, I’ve yet to find it. These long loaves are delicious (that overnight rise lets the flavors do some amazing things!), versatile, and provide a sensory experience that softer breads just can’t aspire to. Smother them with butter, broil some deli meat and cheese on them for lunch, dip in spiced olive oil for an appetizer, or top with honey or jam for a sweet treat.

Traditional baguettes are made using a baker’s couche—thick fabric that holds its shape, encouraging the loaves to rise how you want them to without spreading into each other. You can also use shaped baguette pans, or, if you don’t have any of that, just tear off a long piece of parchment paper, leaving plenty of room between each loaf and then pulling the paper up between them. If you have a digital scale, measure your ingredients by weight instead of volume for more accuracy.

The real secret to that crusty baguette, though, is putting a pan of boiling water in the oven with the bread. The steam is the key to the crust!

Ingredients

Instructions

  • 500 grams / 3 ½ cups all-purpose flour
  • 360 grams / 1 ½ cups + 1 tablespoon water
  • 2 teaspoons salt
  • 1 teaspoon instant yeast
  • 1 teaspoon honey
  1. Mix all ingredients in a large bowl. Cover the bowl with plastic wrap and let it rest for 15 minutes.
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  2. Work the dough. Sprinkle a little more flour on the dough so you can work with it, then stretch and turn the dough, folding it onto itself. Flip it upside down. Do this three times over the course of about 90 minutes.
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  3. With the bowl covered again, let it rest on the counter overnight, or for 12-14 hours.
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  4. The next morning, divide the dough into two or three rectangles. Cover with a towel and let them rest for 45 minutes to 1 hour.
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  5. Pre-heat your oven to 500. To get the oven good and hot, start the heat cycle while the dough is resting, especially if you’re baking on a baking stone (which is recommended). You need two oven racks for this process; the top one will hold your bread. On the bottom rack, you’ll be putting a pan filled with boiling water. The steam it makes gives the baguette its classic crust.
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  6. Shape the dough. Stretch each rectangle and fold into a cylinder. Seal the seams and put it seam-down on parchment paper, baguette pans, or a couche. Let the dough rest for another 30 minutes.
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  7. Score the loaves. With a sharp knife, make diagonal cuts in each loaf.
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  8. Add water to oven. Fill a pan (an 8×8 or loaf pan works great) with boiling water and slide it onto the bottom rack of the oven.
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  9. Bake. Decrease oven to 475 and bake for 15 minutes. Remove the water, decrease temp to 450, and bake another 15 minutes.

From the Books

With her French influence, Evie loves to introduce some Continental favorites into the menu of the inn. Though not mentioned explicitly, you can be sure that French baguettes were a favorite loaf at her table!

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Ocracoke Fig Cake

Ocracoke Fig Cake

Ocracoke Fig Cake

An island classic, traditionally using fig preserves made from locally grown fruit.

Servings

16

Prep time:

30 min

Total Time:

1.5 hours

Good For:

Dessert

Inroduction

About this Recipe

Each year on Ocracoke, the village hosts a Fig Festival. During this celebration, locals and visitors alike enjoy all manner of treats made from the locally grown figs. Fig cake always features prominently, made with fig preserves, which can be found in shops all over the island. (If you can’t make it to Ocracoke to get their locally jarred preserves, try Braswell’s!)

Eating lower sugar or sugar free? Substitute the granulated sugar with All Purpose In the Raw or another sugar alternative and enjoy the taste without the calories or the blood sugar spikes! Don’t have buttermilk? Start with a tablespoon of lemon juice and then fill the rest of the 1/2 cup with regular milk and let it sit for a minute to sour.

Ingredients

Instructions

  • 3 eggs
  • 1 ½ cups sugar or sugar alternative
  • 1 cup vegetable oil
  • ½ cup buttermilk
  • 2 cups flour
  • 1 teaspoon salt
  • 1 ¼ teaspoons cinnamon
  • ½ teaspoon cloves
  • ½ teaspoon nutmeg
  • 1 ½ teaspoon baking soda
  • 1 tablespoon warm water
  • 2 teaspoons vanilla
  • 2 cups fig preserves
  • 1 ½ cups chopped walnuts (optional)
  1. Prepare. Pre-heat your oven to 350°F. Grease and flour a Bundt pan, either smooth-sided or fluted.
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  2. Mix wet ingredients. In a medium bowl, combine eggs, sugar, and vegetable oil and mix well. Pour in buttermilk and continue to mix.
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  3. Mix dry ingredients. In a separate bowl, mix flour, salt, and spices. Set aside.
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  4. Dissolve baking soda in warm water.
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  5. Add dry ingredients to wet ingredients and stir until combined. Add in baking soda and vanilla. Finally, stir in the fig preserves and nuts.
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  6. Bake for approximately 1 hour, until a toothpick inserted in the middle comes out clean. Cool completely before taking out of pan.

From the Books

Fig cake is mentioned several times in Yesterday’s Tides. As one of the island’s most distinctive recipes, each family has their own favorite version, and Serena at the Ocracoke Inn is no exception!

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Classic Cinnamon Rolls

Classic Cinnamon Rolls

Classic Cinnamon Rolls

Fill them with jam or cinnamon…smother them with icing…and dive in and enjoy!

Servings

12

Prep time:

45 min

Total Time:

12 hours (overnight)

Good For:

Breakfast, Dessert

Inroduction

About this Recipe

 

Is there anything better than an ooey-gooey cinnamon roll? These sweet rolls are fully customizable. Fill them with apple, strawberry, peanut butter, or anything else your little heart desires.

Eating lower sugar or sugar free? Substitute the granulated sugar with All Purpose In the Raw or another sugar alternative and the confectioner’s sugar with Swerve Confection and enjoy the taste without the calories or the blood sugar spikes!

Ingredients

For the Dough

  • 1 cup milk (whole is best; if you don’t have whole, add a tablespoon of cream to your measuring cup and then fill the rest of the way with other milk)
  • 2/3 cup granulated sugar or sugar alternative (I love All Purpose In the Raw!)
  • 2 packets or 1.5 tablespoons active dry yeast
  • 1/2 cup butter, softened and in 4 pieces
  • 2 large eggs, at room temperature
  • 1/2 teaspoon salt
  • 4.5 cups (558 g) all-purpose flour, plus more for rolling

For Classic Cinnamon Filling

  • 6 tablespoons butter, softened
  • 1/2 cup granulated sugar or sugar alternative
  • 1.5 tablespoons cinnamon

For Apple Filling

  • 6 tablespoons butter, softened
  • 1/2 cup brown sugar or sugar alternative (I like Swerve Brown)
  • 1.5 tablespoons cinnamon
  • 2 cups chopped and peeled apples (about 2 medium apples)

For Jam Filling

  • 6 tablespoons butter, softened
  • 1/2 cup jam of choice
  • 1 cup chopped fruit of choice (optional)

For Icing

  • 1 cup confectioner’s sugar or sugar alternative
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons milk
  1.  Making the dough. First, warm your milk either in the microwave or on the stove until it’s warm but not hot, about 95°F or 35°C. Add to the bowl of an electric stand mixer with a dough hook. Sprinkle sugar and yeast over the milk and whisk by hand for a few seconds (if you’re using a sugar alternative, be sure to add at least a tablespoon of regular sugar to feed the yeast–don’t worry, it’ll eat it all up!). Let the yeast sit for 5-15 minutes, until it’s creamy and foamy. Beat in the softened butter on low; it will break up but not totally incorporate. Add the eggs and salt. Gradually add the flour. Once all ingredients are added, increase speed to medium and mix until it turns into a soft dough. Increase speed again to medium high and knead for 6 minutes.
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  2. Proof the dough. Turn the dough out onto a floured work surface and knead it by hand for a minute, then form into a ball. Put into a grased bowl, cover with plastic wrap, and let sit for 1-2 hours, or until it has doubled in size. (If your kitchen is cool, turn the oven onto the lowest setting, then turn off as soon as it reaches temp. Slide the bowl into the oven.
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  3. Roll the dough. Grease a 9×12 baking dish. Turn the risen dough out onto a floured work surface and roll to a 12×18″ rectangle. Dough should be smooth and of even thickness.
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  4. Filling. Spread softened butter over the entire rectangle. If you’re using the classic cinnamon filling, mix your sugar and cinnamon in a small bowl and then sprinkle evenly over it. If you’re using fruit, spread the fruit (and brown sugar, for the apple) over the butter.
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  5. Make the rolls. Working from the LONG side, roll the dough into a tight log. You want it to be 18″ long when you’re done. Cut into 12 rolls. Arrange them in your baking dish with the cut sides up. Cover and store overnight or for about 12 hours in the fridge.
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  6. Second Rise. In the morning, remove the rolls from the fridge and let rise in a warm spot for 1-2 hours, until they’re puffy.
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  7. Bake. Bake the rolls at 375°F / 190°C for 25 minutes or until the tops are golden brown. (Check them halfway through; if they’re starting to brown too much, cover them with foil.) Remove from oven and let cool for about 10 minutes.
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  8. Icing. While the rolls cool, mix the icing ingredients in a medium bowl with a wire whisk. Spread evenly over rolls.
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  9. Enjoy!

From the Books

Cinnamon Rolls are featured in several of my books! Mrs. Dawe was renowned for her sweet rolls in the Secrets of the Isles series (as was Polmer’s Bakery!), and the ladies of the Ocracoke Inn in Yesterday’s Tides treat their guests to them as well!

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The God of . . .

The God of . . .

There are some phrases we’re all familiar with if we read the Old Testament of the Bible…

The God of Israel
The God of Jacob
The God of Jerusalem

We’re told that Jerusalem is “His holy city,” especially in the Psalms. So much of the poetry and songs revolve around that city, the Temple, and the God who has claimed it as His own. Who dwells there. Who protects the place and the people.

For the Ancients, this wasn’t a weird thought. In the polytheistic societies that surrounded Israel thousands of years ago, each city had its own patron god. It was that god’s protection that led to prosperity; it was that god’s abandonment that led to its demise. If one city and its king defeated another, the assumption was that their god had triumphed as well…but also that by taking over the city, one became the new darling of its god. Victors would incorporate worship of that town’s god into their own worship, but also introduce their new, stronger god to its citizens.

Then there was Israel. Israel, who claimed “No, there is only one God. He is our God whether we win or lose. He is our God in exile. He is our God whether we’re in Israel, in Jerusalem, or in Babylon. He is our God when we prosper. He is our God when we starve.” And they dared to add something no other ancient society claimed about their gods: “He loves us. Everything He does is for love of us.”

As Christians, we still lay claim to that old covenant between God and Israel, even though many of us have no Jewish blood. Why? Because Christ’s blood fulfilled that covenant and extended it. The promise God gave to Abraham was not “and through you I’ll have one city to claim as my own.” He promised, “From you will come a nation, and through them, all the world will be blessed.” That’s how children in Sunday School can sing, “Father Abraham…” and claim him as their own patriarch. We were adopted into God’s family.

But…what does that mean in terms of nations?

It’s something I pondered, and then pondered some more as I heard so many Americans claiming, especially during the last election cycle, what basically amounted to God being the God of…America. I’ve read some HUGE bestselling books that spell out how America has taken on that old covenant with Israel for its own. How we’re the new Israel, more or less. And so He is our God. The God of our freedom, the God of our land. We pray His blessings upon us, from sea to shining sea.

We should pray for our nation–for our leaders, for our neighbors, for the people. But the idea of Christians claiming God as the God of their land comes with some definite problems. I’ve quite literally been chewing on this for a couple years, so let’s see how coherent I can be in parsing it, LOL.

First of all, what about the Christians who live in other countries? What do they think when Americans claim this? I can tell you, because I’ve heard from them–they’re offended. God is their God as much as He’s ours, after all. He adopted them too, whether they’re English or Spanish or Mexican or African or Scandinavian. He loves the Russian farmer as much as the Chinese factory-worker as much as the politician from D.C. Do we really think about that as we contemplate how proud we are to be American? Or have we linked where we live with the God we serve?

Last month, I read a book called The Lamb’s Supper that put a new lens on the book of Revelation for me–but in fact, a very old lens. It talks about how the book makes sense when viewed as a liturgy, and how, in fact, nearly every step of liturgy is there in Revelation–they informed each other, built each other, as a matter of fact. In Revelation, we see the New Jerusalem descend. The new dwelling of God. It’s part of the new heaven, the new earth. And do you know what it is?

The Church.

The “holy nation” that Peter talks about in 1 Peter 2–what is that? Is it Israel? No. It’s the Church.

That is the nation to whom we should be most loyal. Not America or Canada or Britain, not Mexico or Germany or Australia, not Portugal or the Netherlands or Uganda. The Church. Those other places…those are where we live. Where we serve. Those are the neighbors we’re called to love and show the ways of God. We are supposed to have affection for our homeland–it’s built into the human DNA. God made us that way–tribal. But we have to be careful. We have to be careful not to begin thinking we’re superior, that God loves us more, has favored us more, has blessed us more. We have to be careful we haven’t begun to think of ourselves, as citizens of a human nation, as the caretakers of God’s Word and His promises.

We are that–but not because we’re American or Western or Eastern or even Israeli. We are caretakers of His Word and His promises by virtue of the cross. By virtue of being members of His bride, the Church.

In Back to Church by pastor Cara Luecht, she asks, “Are you an American who happens to be a Christian, or are you a Christian who happens to be an American?” That, I think, is a great focusing question. Because He isn’t the Lord of our land–He is (or should be) the Lord of our hearts. When we are baptized into the family of God, we don’t gain a citizenship in an earthly country–we gain a citizenship in Heaven.

God is still the God of Jacob. He is the God of Israel. Jerusalem is still His holy city–but Jerusalem, the new Jerusalem that John saw descend, is us, my friends. We are the Church. We are His dwelling place. Where we live…that’s nothing but a circumstance. It’s not a definition.

Before I’m a West Virginian, before I’m an American, before I’m a Westerner, before I’m even an Earther, I am this:

I am a Christian. All else is just smoke and vapors.