Rollin’, rollin’, rollin’ on the river
Once again, I hang my head in shame at my lateness. I want to say it wasn’t my fault. I really do. But like George Washington, I cannot tell a lie.
Still, better late than never….
When I told T that the BBBabes’ June project would be quite similar to the povitica we just made, his eyes lit up. Here’s how the conversation went:
he: I LOVE that! That’s my kind of bread!
me: It’s almonds instead of walnuts though.
he: That sounds fine.
me: What about hazelnuts instead of almonds?
he: That sounds good too. As long as you use commercial yeast to make sure the bread is fluffy.
Avocados seem to be working against us. When a BLT (or an ABLT, as it were) calls for slices of the green stuff, or some tortilla chips are asking for a monster bowl of guacamole, the avocados at the local grocery store are never as ripe as we want them to be. – Alex Delany, Bon Appetit
It’s true! It seems that all we can get are rock-hard avocados. It’s the penalty for living in the frozen north.
And then when one from the little net green bag is finally ripe, all of them immediately ripen and go bad.
But I thought that I had finally learned how deal with this: the moment that the first avocado in the bag is ripe and ready (by pressing gently at the stem end to see if there is give), all the avocados go into the fridge.
This has worked over the winter. When avocados were in season where avocados grow.
For Mothers’ Day (I know; that was ages ago), one of my west-coast sisters dined on her back deck (physically distancing, of course) with the 5 people in their bubble. The dinner they devised was made up of all the childhood favourites that their mothers had made for special occasions. The dish my sister chose from our mother’s festive dinner repertoire was beef stroganoff.
J’adore beef stroganoff!! With egg noodles tossed with butter and poppy seeds – even though Mum NEVER served it with noodles. Especially poppy-seeded noodles. Oh my no. That would have been too adventurous.
And yet we never have stroganoff any more. Why?! How can such a delicious dish have fallen out of favour? (Ha. Perhaps it’s because it looks a little bit like dog’s breakfast. ) (continue reading )
Potica is a cooking project, not everyday fare. You’ll want to be well-rested and plan-free before embarking on all the kneading, whisking, flouring, and rolling. – Romana Bohinc, the head baker of Potičnica—a bakery on Bled Island, Slovenia
Here I am at last – just one day late. Although, I did bake in time!! I confess that I am now acknowledging that mental fatigue has set in from this prolonged “stay-at-home” order – even though we CAN go outside on our bikes (but waaaahhhh, it’s just been extended to at least 2 June!), and I am often having difficulty knowing what day or even month it is.
Which meant that I didn’t really comprehend what all was entailed in making this month’s BBBabes’ project to make Povitica … or Potica.
According to forvo.com, it’s pronounced [poh-vee-TEET-tza] or [poh-TEET-tza] (continue reading )