One may ask how to make a great loaf of bread.
I would say take a walk on the wild side. So, that is what I did. I took my shoes and hat on a sunny, cold, beautiful day, hopped down to the Deming Heritage Eagle Park. You see it’s right outside my door. I am blessed to have a bona fide park 500 feet from our restaurant, where I can forage for pine cones to oven-roast and marry into our flour from Cairn Spring Mills.
I walked the field to the west, clearing my mind of unneeded junk. Keeping a focus on the ground beneath my feet and the sky above. The more I walked, the more confident and peaceful I became. Time stopped. That is what I love the most, stopping time. As I wondered at the light and colors of the trees, I saw pine cones at eye level and started picking them, knowing they would go into our daily bread.
