John, the last email we sent out contained an error we’d like to correct.

In the chaos of end-of-quarter, we accidentally hit send on an email from Nancy saying our end-of-quarter deadline was tonight. (It happens, we’re all human.)

The good news is we have two more days until our FEC deadline, and we still need your support to reach our goal. Please chip in to help Nancy hit her crucial end-of-quarter fundraising goal. Pitch in now!

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Thanks so much for your continued support,

Team Goroff

P.S. As a sorry for our mistake – here’s another one of Nancy’s favorite recipes:

Nancy’s Irish Soda Bread
1 ½ c raisins
2-4 T rum or water
1 ¾ c buttermilk
1 large egg
3 c (400 g) white flour
1 c (130 g) whole wheat flour
⅓ c sugar
1 t baking soda
1 t salt
6 T unsalted butter, cold and cubed
1 T caraway seeds

Preheat oven to 400°. Line a baking sheet with parchment paper or a silicone baking mat. Toss raisins with rum or water and set aside. Combine buttermilk and egg and set aside. Mix flours, sugar, baking soda, and salt until well blended. Cut cold butter into dry ingredient mixture using a pastry knife, two knives, or fingertips, until butter pieces are smaller than pea size.

Drain soaking liquid from raisins, and mix raisins and caraway seeds into the flour/butter mixture. Add buttermilk/egg mixture, and stir just until all flour is moistened. You will have a sticky dough. Turn the dough out onto the parchment paper or baking mat, and form into a round loaf in the center of the tray.

It is traditional to score the dough in a cross pattern with a sharp knife or razor blade. Bake at 400° for 45-55 minutes, until the bread is nicely golden brown. (An instant-read thermometer should give an internal temperature of 195°, and the bread should sound hollow when thumped.) Let cool for at least 10 min before slicing. Enjoy!



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