When I was a young girl, I had a friend named Letty.  We were inseparable for many years. Letty’s mother, Mrs. Melusky, was a warm and loving woman who always welcomed me into her home with open arms. I loved spending time at Letty’s house, especially when Mrs. Melusky, Letty, and I would spend time in the kitchen together.

Mrs. Melusky was a fantastic cook and baker, and I loved watching her work her magic in the kitchen. Mrs. Melusky’s background was Polish, and she created so many meals that were utterly different from what was cooked in my home.  One of my favorite things was her Poppy Seed Bread.  I can still remember the smell of the yeast and the taste of the sweet poppy seeds, and it fills my heart with those incredible feelings of being cared for and belonging.

As we worked together, Mrs. Melusky would share stories about her childhood and the recipes passed down through her family for generations. I loved hearing about Mrs. Melusky’s life and learning about the history behind the delicious food we were making.  I think that time in her kitchen helped form me into the inquisitive cook who loves the stories as much as the recipes I am today.

I also need to thank Ronit Pensa, whose post, Condensed Milk Dough Cookies with Poppy Seed Filling, reminded me of this time in my life.

I took a huge shortcut when I made these Poppy Seed Buns.  I rolled out a Pillsbury Crescent Roll Dough package and filled it with Solo Poppy Seed filling.  I rolled it up in jelly-roll fashion, sprayed a spring form pan, arranged the jelly roll slices in the pan, and baked for 12 minutes at 375.  They were a quick and tasty breakfast treat.  But if you want a more sophisticated version of this recipe, please visit Ronit Penso at  https://ronitpenso.wordpress.com.

Wishing you all many beautiful memories of women who have influenced your life.