Category Archives: Food

Springform pans- reloaded

Apple Cinnamon spring-form pan cake. Good for break-fast or just breakfast!

Tonight I made my friend Liz’s apple cinnamon cake in a “spring-form pan” for break-fast or just for breakfast.  I was thinking about my blog entry from April 2012 when I thought I was hysterical writing about….”springform pans in 1800’s Europe” and “Do they have 5k’s in Warsaw?”.  Back then I thought I was the only one going to read my blog.  It amazing that even after the trip, I am still getting followers and my blog has hit over 4,300 hits.  Since the trip, I have a visual on the house where my great great grandparents lived.  Like me tonight, they prepared special food and deserts for the holy holiday of Yom Kippur.  I wonder if we share the same recipes? Did my great great grandmother use a spring-form pan? LOL. Wishing everyone an easy fast.


Posted by on September 12, 2013 in Ancestry, Family Tree, Food, Jewish, Lithuania, Uncategorized


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Morning coffee in America

It is 5:45am in Newark, NJ and I can order coffee without asking, “Good morning, do you speak English”. Ordering American style coffee has been challenging but I have learned how to order my cava with hot milk. The coffee is spectacular in Poland and Lithuania, just very dark and strong. There is no decaf so that is why my blogs have been typically written at 11:00-12 pm. The summer solstice also contributed. Who wants to go to bed when it is daylight at 10:30 besides my mother. So as I wait for coffee in Jersey, I think I will say so long for now.


Jersey Coffee

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Posted by on June 30, 2012 in Food, Travel, Uncategorized


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What I am served

I love looking at the artistic food postings of my friend Debby Wolvos and the healthy plates of my friend Kim Miller. Being on a group tour we don’t have the freedom of a menu; we all get the same thing. I decided to share with you a few of my plates from earlier tonight. I was one of the few to try the tuna tartar. It looks like a gray pancake but it was really good. The mystery cabbage is still a mystery, enough said. I am enjoying all the lox and dark bread at breakfast. They have some mystery fish that people are eating but it will remain a mystery as I am not interested in trying it.

6.24.12 More dishes. Karaism restaurant in Trakai it was really interesting. We were served a beet salad then meat patties. I attached a picture with more information. We asked what kind of soup was being served, the waiter said, ” some kind of broth soup with a lithuanian grass” lol

Tonight’s dinner was at a beautiful restaurant. They served baked pear with blue cheese, lettuce, and Parmesan cheese. Halibut with a mushroom sauce with purée cauliflower . It was delish.

6.25.12 finally a salad! I am so excited to say I finally had a salad for lunch. Actually, no lettuce but cucumbers, tomatoes, onions, and feta. We also ordered fried dark bread dipped in cheese. I have to say it was good.

6.27.12 have fallen a little behind but had to comment on lunch today. We had beet and apple salad -yum with herring (which I didn’t touch)soup was borscht with a side of potatoes and the entree was potato latkes. Carbs!!!!! Yikes.

6.28.12 Carbs carbs and more carbs. I can’t wait for my Whole Foods salad bar!!! Blinses for breakfast. Probably the best I have ever had. Lunch started with a beautiful salad with tuna and eggs then we had cabbage soup in a dark rye bread bowl, followed by a huge potato dumpling full of cheese ( I took one bite) too rich.

6.28.12 final group dinner at Novotel Vilnius. The fish was butterfly fish? Delicious rhubarb desert

6.29.12 Polish Airline (LOT) has an interesting assortment of weird stuff see picture of tray. eek!


the infamous “tuna tartar” yes, I ate it and it was delicious even though it looked rather nasty


my selection at the buffet for breakfast, I loved having lox and fruit every morning. The baked tomatoes with pesto were delicious


mystery cabbage, have no idea what was in it but didn’t like it very much


mushroom soop with sour cream?


this one was from Poland when we were on our roots tour with Grazyna. This was turkey and potato kishka. It was awesome. Better than grandma used to make it. The salad was a bonus!


our fancy meal. The poached pear was delish! Blue cheese and cheese crisp salad


I believe this was halibut and a califlower mash above. The zucchini formed a flower. Soooo good.


Karaite meal with meet in that pocket and water soup? It was interesting


beet salad was a popular dish, we had it every other day


beautiful buffet at the Radisson




deep fried dark rye bread dipped in mayonaise and cheese, this would be a “No she didn’t but it was a Yes, we did”


after beet salad, borsht with potatoes, we were served potato pancakes for lunch


borsht served with potatoes and sour cream


the most delishous beet and apple salad with scary herring (no I didn’t try the fish)


chicken with potato balls and frozen vegetables, lol


more potato balls with chicken and vegetables (in Jurbarkas)


breakfast in Kaunas, lox on dark rye, banana crepe


coffee was incredible!


tuna salad at the Karoite restaurant, dark rye non-alcoholic carbonated beer?


Best cabbage soup ever! The bread bowl was incredible.


A very scary looking potato and cheese dumpling that scared me too much to try it.


Last breakfast in Kaunas, cheese blinzes and fruit


rhubarb desert in Vilnius at the Novatel final dinner


LOT Airlines dinner on the plane. Yikes! Not sure how it formed a meal, chicken was eatible.


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(of a woman) Having a full, rounded figure; plump.

Just a fun blog about a local market. After temple today we went to the local market. We saw lots of pickles, fruit, flowers, meat, and enormous bras for zaftig women. Outside the market ladies were selling flowers. The pickles reminded me when my Zadie used to come to our house to can pickles in our basement; it was quite a production.




Blueberries in season! They sell them on the streets and highways in these jars




Reminded me of my Zadie’s pickles


There must be more to this picture but wasn’t sure why they were all lined up selling flowers in this manner.

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Posted by on June 23, 2012 in Food, Lithuania, Uncategorized


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Polish Roots

If you read back to “trusting a stranger” you will read how I met and hired Graznya Rychlik of to do ancestral research and be our guide in Poland. Today (actually yesterday) was the day we had together. I had been looking forward to this part of our trip for almost a year. There were 3 towns in Northeast Poland that are connected to my grandfather’s family. We have documents from that my great grandfather Meer Abraham Feldman and Basia Adacheko were married in Wysokie Mazowieckie in the late 1800’s. We went to this town. The temple was destroyed but the Jewish cemetery was still there. It was rather overgrown but we walked though to see if we could recognize any Feldman or Adashek names. It was very difficult to read any of the stones as the hebrew was worn away from most of the stones. I will add pictures of the huge white tablet dedication after the trip as it is on my camera vs my iPhone.  I have to say this city was unremarkable. This is also where Ben Feldman was born. The family then moved to Ciechanowiec. As we were driving up to the town we crossed over a river. My mom says “my father used to tell Mimi and I that he once fell through the ice on the river as a little boy and he said to his friend to get a branch to pull him out” I took sand from this river home. (yes, Liz &Tali for you too). We pull into this lovely town and meet with the Office of Tourism (a guy at a desk). He tells us that there is a synagogue and that the city owns it. It was under rennovation.  Grazyna takes us into another government office and after talking to the office staff out we go with the director of IT to escort us across the street to the temple. Jews settled this town starting in the early 16th century.  Jews made up the majority of the town and played a central role here. In November 1941 the nazis came in established a ghetto of the nearly 4000 Jews by the temple and downtown area. I have to assume we had family in this group. The entire population was sent to the Treblinka death camps in November 1942. There are no known Jews there now. We then went to the cemetery and found a few stones behind the starred gates and said Kaddish. In the catholic cemetery they had a monument that says, “Here lie the corpses of victims of Hitler’s barbarism done and executed in 1943 on the Jewish people.”  One other interesting thing I kept hearing “that is a jewish house.”  What that meant is that it was deserted in1942. The poles didn’t know what to do, 20% of the homes around the country were vacant because the families were murdered.

We enjoyed a Polish lunch of salad with sour cream, vegetables, and kishka. It was a turkey potato kishka vs whatever yucky kishka. I remember my grandma used to serve it. It was so good. I spoke to David and the boys after lunch and Brett kept saying “shishka” so cute.

We then went though Rutki, a small town down the road from Kolomyja. My grandfather describes this town as a place they also lived as well as a place he sold apples as a kid. Driving down the road I could see he and his brother on horses going to the market square to sell extra fruit. The family business was a dairy farm with an orchard. I also heard once that they also had a flour mill. Next we drive into Kolomyja and it is exactly that…the most beautiful farm area with cows everywhere, barns, and crops. It kinda looks like Wisconsin. It definitely had the same dairy air. We had cows just walk in front of our car and we just giggled. I felt such a connection to these places. Grazyna put about 300 miles on her car driving all over. We are so grateful to our guide and now friend.


dedication to the former synogogue of Ciechanowiec


Renovated interior of the former synogogue of Ciechanowiec. (now it will be a music hall for the city) There are no Jews left in the city.


Renovated interior of the former synogogue of Ciechanowiec. (now it will be a music hall for the city) There are no Jews left in the city.


The city information center


Dedication at the Catholic cemetery where they buried unnamed Jews


Jewish Cemetery of Ciechanowiec, where my grandfather Marvin Feldman was born.


the town where my grandfather (Marvin Feldman) lived before they immigrated to Wisconsin   


We dropped my mom off at Sofitel and Grazyna and I went to the old town of Warsaw. 70% of Warsaw was said to have been destroyed by the Nazi bombings. They destroyed historic buildings, castles, homes, and pretty much everything that was important. Poland rebuilt the old town. When I think “rebuilt” I think Disney. This was magnificent architecture. More to come. Tomorrow Vilnius, Lithuania.Back in Warsaw. Grazyna and I walked around the old town.  


Old town Warsaw


door in old town Warsaw


the table next to us ordered a tube of beer, they self serve, notice the handle


Maadame Curie’s home, Marie Skłodowska-Curie was a French-Polish physicist and chemist, famous for her pioneering research on radioactivity. She was the first person honored with two Nobel Prizes—in physics and chemistry


over 300 miles logged on our Polish Roots tour


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Will I come back a skinnier me?

I just was reading about the foods of Kaunas, Lithuania. Here we go…


While in Lithuania, one should try these national dishes: appetizers – Piršteliai prie alaus – thin, rolled-up puff pastries served with beer main courses: Cepelinai (or didžkukuliai) su spirgučiais – potato balls with meat ; Vėdarai – a sausage, made of a potato stuffed intestine of a pig Skilandis – pig stomach stuffed with meat, garlic and cold-smoked; Plokštainis – meal of potatoesBulviniai blynai (grated potato pancakes) with different sauces; Virtinukai – curd patties; Kastinys – soft sour cream butter; Šaltnosiukai – dumplings filled with lingonberries; Fish – pike or perch, is often baked whole or stuffed, or made into gefilte fish (various prices); Herring (silkė) –  marinated, baked, fried, or served in aspic; soups – Šaltibarščiai (a summer soup based on beets and soured milk), Juka (blood soup) or Cabbage soup flavored with carrots, ham, onions. Ruginė duona (dark rye bread) is very advisable to try with soups. Lithuanian cuisine is also famous for wide use of wild berries, mushrooms, and cheese. Honey and poppy seeds are commonly used as filling in pastries. For desserts, try Žagarėliai – twisted, thin deep-fried pastries dusted with powdered sugar or Spurgos – a Lithuanian variant of doughnuts, often filled with preserves. Of course, European, Oriental, French, Italian, Russian and other cuisines are available at Kaunas’ restaurants.


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