Senses Bread

Today’s Word: ‘senses’ as in… we have five of them: sight, smell, hearing, taste, and touch.

Someone recently asked me about my earliest experience with smell. Honestly, this goes way back. I was born in Pensacola, Florida on April 22. Seven months later my dad, a Lieutenant Commander in the Navy, received orders to Morocco, Africa where we would live for three years. When we arrived, our temporary home for the first few weeks was the Hotel Mamora. Early each morning the hotel staff would prepare breakfast carts with a dizzying selection of breads. Along with deeply aromatic coffee with hints of nutmeg and cinnamon, the “stewards” as they were called, would roll the breakfast carts up and down the hallways of the hotel providing in-room service to the guests.

This was the place where my senses began to really develop. How could they not?

There were warm cinnamon rolls, fresh coffee cakes and date loaves. There were baskets of krachel, a type of sweet roll made with green anise seeds, sesame seeds, and orange flower water; Harcha, a semolina based pan-fried bread; and kesra, a flatbread similar to focaccia, made from a mix of barley and semolina flour and anise seeds.

And then there were the cardamom croissants.

To this day, to this very moment I can go into my kitchen, stick my nose in the cardamom or catch a waft of bread fresh from the oven and be transported back to the Hotel Mamora.

In the ancient book of Psalms we’re invited to “taste and see” God’s goodness, to have a rich, flavorful moment with God’s grace and mercy. A bit later in the same book we’re reminded that these same words of grace are sweet; even sweeter than honey in our mouths.

Senses: we’ve got five of them. When we pay attention to just one of them, all kinds of amazing things happen. Just think what happens when we’re paying attention to the other four!


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