On a crispy-cold, frosty morning, robins call from the red cedars.

The deep end of November brought a barrage of birds to the yard. No doubt sunshine and full feeders had something to do with it.
Still, mornings like that spark an idea of spring in the forecast, even if far away.
A tiny red and gold leaf still hanging on the Bradford pear tree out front can do the same thing. So can a frozen sweet William bloom under the junipers.
White-tail deer standing in the field off Haddix or Spangler Roads make one’s heart jump-start as does the wild turkey crossing Dayton Road.
Horses in fields along Lower Valley Pike are just as likely to shine in afternoon’s sun as is the gray bark of the poplar trees next door.
Taking a moment to look around, one can see grains of paradise--tiny specks of what were so long ago intended for us all to see and enjoy each day. Even the grains of paradise which today are a rare spice in this country had early beginnings.
Story goes that ancient spice traders wanted to charge up the price of what looked and tasted a bit like peppercorns. So they gave the seeds the extravagant origin of Eden and claimed they were harvested on the flowing rivers out of paradise.
The perennial plant is native to West Africa along the swampy coast. The reddish-brown seeds come in pods developed after the purple flowers mature. Pungent and peppery, the flavor is also a little sweet along with the wet, new grass aroma. Said to be easier on the digestion than regular pepper, grains of paradise grind up quickly for a special flavor added to meats, potatoes, vegetable and cheese dishes, and basis for a steak dry rub. Well known chef, Alton Brown, even uses them in his apple pie.
Online, they can be found at website:   thespicehouse.com.
Locally, grains of paradise can be purchased at Spice Rack & Bulk Foods just east of West Milton on State Route 571.
While pepper and its sister spice, grains of paradise, are usually not the main ingredient in recipes, they do have a place in the overall working of foods. Use ground grains of paradise in any dish you normally add pepper to. Even savory yeast bread benefits from a dash of the tiny specks of times gone by. This recipe was ribbon winner at the 2005 Clark County Fair/is property of Clark County Agricultural Society.    
Savory Winter Braid
1 pkg. dry active yeast
2 tablespoons sugar
¾ cup buttermilk
4 tablespoons water
1 tablespoon vegetable oil
4 tablespoons grated carrots
2 tablespoons grated onion
¼ teaspoon garlic powder
¼ teaspoon ground grains of paradise
Or black pepper
1 teaspoon salt
3 ½ to 4 cups bread flour

In large bowl, mix yeast, sugar, buttermilk and water.  Let stand until bubbly. Add oil, all vegetables and seasonings. Mix in 3 cups of flour.  Mix and turn out on well-floured board. Knead until smooth, adding in as much flour as necessary from the remaining flour to make smooth, elastic dough.  Place in greased bowl, turn dough over and cover.
Let rise till double. Punch down, let rest 5 minutes.  Preheat oven to 350 degrees. Grease a cookie sheet.  Divide dough into three equal pieces. Roll and shape each piece into a 10 inch rope. Braid the three ropes.  Pinch ends to seal together. Place on prepared cookie sheet. Cover lightly and let rise till double.  Bake for about 25 minutes or until golden
brown and sounds hollow when tapped.  Remove to wire rack, brush lightly with butter
or margarine for soft crust. Cool completely.
Contact Connie at:  This e-mail address is being protected from spambots. You need JavaScript enabled to view it or Box 61, Medway, OH 45341