Intertribal Life Newspaper -

Dear Nidobak (friends),

I’m sure we all were thinking spring would never come this year after such a cold, mean and tumultuous winter, one of the worst ever. A couple of nice days full of sun and warmth set the mind to thinking joyous thoughts.

I thought about my childhood and the stunning hill of violets that my mother grew. Then we picked and sold them in sweet little bunches with the leaves on the outside and an elastic band to hold them together. Violets are edible and a decorative topping for cupcakes or cake.

Then, I snap out of it and sadly think of the troubles in the world, especially in Indigenous locales. What better thing to do than cook when, as my grandma would say, “The world is going to hell in a hand-basket!”

I often go back to this recipe for Narragansett Strawberry Bread when I want to cheer myself up.

Narragansett Strawberry Bread

Preheat oven to 350 degrees

½ cup butter

¾ cup maple syrup

2 cups flour

1 egg

½ cup cornmeal (white or yellow)

½ cup walnuts, crushed

1 teaspoon baking powder

½ teaspoon salt

Enough milk to make a batter

1 cup of fresh strawberries, wild or regular cut up

Cream the butter and sugar together, add egg and beat in flour, nuts, baking powder, and salt.

Add enough milk to make a batter and fold in strawberries. Place in a greased 8 or 9-inch baking pan and bake for 25 minutes. Check doneness with a toothpick, it may need a couple more minutes depending on your oven.

This bread is lovely warm, but will keep for up to four days or freeze.