I think almost all of us have a comfort meal, that go to treat that we reach for in times of distress and happiness too. Most folks that I know can tell you right off the bat of a favorite snack or dish that brings joy to the heart and comforts when sick. For me, it’s pretty simple. I don’t crave giant gooey cakes, hearty soups, or creamy vats of mac and cheese. All I want is hot tea with honey, and a slice of buttered toast. Okay, honestly, if I’m eating it as an actual meal, a fried runny egg or chunk of sharp cheddar cheese round it out, but mostly my heart just wants tea with honey, and toast.

My love of tea started in childhood. My mother always made me little cups of hot tea with honey and milk as a treat. Back in my younger years, it was Sleepytime, an herbal blend meant to calm and promote a restful night. As I grew older, my tea selection branched out a bit. We usually had a variety of different fruit or herbal teas and, of course, Lipton or Luzianne. In my adult years, we had Earl Gray, and after I was grown I discovered my love of Chai. To this day, I keep a tea cabinet that rival’s other people’s smaller wine cellars.

Whenever I was sick, Mama said tea would make my stomach better, sooth my throat, or help a headache. In my mind, nothing heals quite like a hot steaming mug. Sometimes, after I’d grown and had my own family, I would go over for a visit, and she’d still make me my favorite. No matter the flavor I chose, she always dropped in a generous spoonful of local honey, and a little whole milk. Nothing in the world makes me quite as happy. Even my own husband has learned how and will sometimes make it for my breakfast, or when I am sad or have stomach issues. I will even admit that on occasion I have been known to indulge while hiding in a bubble bath with a good book. Judge if you must.

Now, I have to say, it’s the honey that makes the tea. While I don’t always put milk in it anymore, I never drink it without honey. Sugar wont do, either, it must be a good rich honey, and i always prefer to buy local. When I was little, we bought honey by the five gallon bucket from a local man. My parents, being health conscious, didn’t use processed sugar at home, and someday I will write a story about that and share some favorite recipes, but today I’ll just talk about it a little. My current favorite honey isn’t exactly local, but comes from my aunt’s farm in Louisiana. Cypress Haven has been producing honey since roughly 2013, and I try to stock up whenever I make the trip down. Aunt G is my godmother and her bees are well cared for. Sadly, there was a tragedy a few years ago, when local flooding took out her hives and she had to start fresh.. Thankfully she has several new hives now, and maybe this Covid will calm enough for me to visit.

Well, if tea dressed in honey is the star of the show, then the stalwart companion can only be toast. I am a confirmed bread lover, and though my passion extends to almost any kind you can think of, wheat toast is my truest love. This may well be because my dad baked bread for us when I lived at home, and it was always wheat. There was never any Bunny bread or Wonderbread in my home, and to this day I cannot palate the stuff. Give me a healthy thick loaf, brown and rustic, sweetened with a hint of honey or molasses. Though, maybe not quite as versatile for cooking as a French or Italian, for toast, it simply cannot be beat. I can remember waiting for the fresh loaves to cool just enough for that first slice, and then the glorious toast the next day for breakfast.

Well, now that you’ve been patient and stuck with me for a few minutes while I prattled on about my favorite snack, I suppose I can at least share a recipe with you. I’ve been working on finding a perfect mostly wheat loaf, and today’s baking turned out pretty good!

Mostly Wheat Bread. 2 packages dry yeast (4 1/2 teaspoons). 2 1/2 cups warm water (divided). 1/2 Cup plus 2 teaspoons molasses. 2 Tablespoons butter melted. 2 teaspoons salt. 4 cups whole wheat flour 2-3 cups bread flour. . Instructions– Combine the yeast, 1/2 cup of the warm water, and 2 teaspoons of the molasses in a large bowl. While you are waiting for it to get nice and bubbly (so you know it’s alive and working!), combine the flours and salt in another bowl. When the yeast is nice and foamy, add dry ingredients and remaining wet ingredients. Mix well, and then turn out on clean counter and knead, adding a little sprinkle of flour, until dough is smooth and elastic. Place in clean oiled bowl, cover loosely in plastic wrap, and let rise around an hour is a draft free area. I, personally, let the oven heat for a a minute on it’s lowest setting, turn it off, and let it lol rise in there. When the dough is nice and doubled, turn it out on the counter, punch down, and separate into two halves. Form each half into a smooth oblong and place in well oiled loaf pans, cover them with the plastic wrap, and let rise again for about 30/45 minutes. During the last few minutes of the rising, pre heat the oven to 375 degrees. Remove plastic wrap, and bake for 30 minutes or so. Let cool on rack as long as you can stand it, and then slap on tons of butter and enjoy. This makes phenomenal toast the next day!!

Next time you are feeling down, or even want to snuggle with a good book or show, grab that kettle and make yourself a steaming mug of tea with honey, and some crunchy buttered toast. Enjoy!