This year, I'm adding to my bread-making repertoire with Armenian choereg. This recipe popped up in a search for traditional Easter bread and it called for anise and mahleb--a spice I'd never heard of before but found in a Middle Eastern grocery in Dearborn (thanks, again Katherine) and it's Armenian. There's something about the holiday that reminds me of Armenia--something about the ancient, visceral, ritualis that surround it. Something about dark churches and robed priests and lit candles. It just feels right.
So I made some for brunch tomorrow and for our neighbor downstairs. And for the primary kids who will get one tiny loaf and an egg hard-boiled with red onion skins and a lesson about Jesus and the way everything testifies of Him.