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Working my way through some Indian recipes from a not very good book - an experiment in seeing what works and what doesn't. The night before last I turned my kitchen into a post-hurricane site with a

Ta. I must give this a try.

Thank you thank you. But doesn't everyone look better wearing a bath mat?

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Yesterday pumpkin soup with pumpkin seed oil and comté croutons. 
 

Today spontanious apéro with the neighbors - homemade focaccia, scamorza-stuffed fried zucchini blossoms, salami, Serrano ham, caper berries. Chickpea pasta soup as main.  Dark chocolate and grapes for dessert.  

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Tonight will be an easy dinner of frozen mushroom & roasted garlic ravioli (picked up at a farmers market) and jarred onion & garlic pasta sauce.  We have a microwave pasta cooker that N used to use at work.

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Grapefruit and avocado, blood orange EVOO

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Croatian dumplings (bread crumbs, bacon, onion, sour cream, egg, milk)

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In vegetable soup

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My m-i-l frequently mentioned the bacon dumplings that her mother made but never showed her how to make.  In her day, there was no Google to resurrect the recipe, but now there are as many versions as there are Croatian descendants.   So maybe this is what she remembered...or not.    One recipe described these as Slavic matzo balls.  

 

 

 

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I’m down with the Croatians in New York.  I’d feel like I was being presumptuous if I tried to ape the food they’re happily eager to cook for me.

As long as they don’t require me to participate in the dancing.

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You're missing out.   I've always said that I'd rather dance than eat.   And that's saying a lot.  Way back, my most beloved university course was folk dancing.   Our fabulous professor spent every summer traveling the world, ingratiating herself in backwoods communities and bringing home their joy.    She gave me so much more than Poli Sci 305 et al.

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1. I love a good hora. And if you play Dick Dale's Miserlou I will be ON MY FEET.

2. Squid salad and golden fried rice. This is the first time I've made fried rice that was actually not bad. It wasn't all the way to good, but at least it wasn't my usual a) not enough oil, everything sticks to the pan and needs to be chiseled off or b) too much oil, the result is a greasy unappetizing mess. Also, I oversalted everything and put the rice in a too-big bowl, so I felt like I was dining out.

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15 hours ago, small h said:

This is the second time I've read that someone had chickpea soup recently, and I think it's a sign.

Because it’s really fast and easy? As you can probably tell from the menu, I was prepared for the apéro but as the evening bled into dinner and dessert i had to scrounge a bit.

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9 hours ago, voyager said:

My m-i-l frequently mentioned the bacon dumplings that her mother made but never showed her how to make.  In her day, there was no Google to resurrect the recipe, but now there are as many versions as there are Croatian descendants.   So maybe this is what she remembered...or not.    One recipe described these as Slavic matzo balls.  

Matzo balls with bacon. 😂

These look a lot like speckknödel, it would make sense given Croatia’s proximity to Tirol. If you want to try out other recipes let me know, this is one of my absolute favorite things. (And the soup version is my go-to ski lunch.)

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It’s interesting how unfashionable Central European foods still are the world over, considering how much of a pleasure they are to eat. Of course people are eating less meat which is part of it, but there are so many nice ways to use up leftovers - it ends up being pretty sustainable and healthier than it’s given credit for. 

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