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.
Category Archives: Food
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.
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!
(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.
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.