Where winding roads, rusty rails, iffy health and lean budget meet the calm
It was and of July last year when I created this interesting dish. It is not something that many will embrace since one has to actually grow their own zucchini or squash for it. Continue reading “Penne from zucchini plant stems”
Driving through the rugged foothills of the Laurentian Mountains on hwy 138 from Quebec City to Baie-Saint-Paul is spectacular. Continue reading “4. Baie-Saint-Paul to L’Anse-Saint-Jean and the Fjord”
Banitsa with pumpkin is called tikvenik (from tikva=pumpkin), and is a popular dessert for Christmas Eve in Bulgaria. Continue reading “Pumpkin variations for Boxing day”
Have you been stuck on a dead-end street, running out of feasible exit options and just when you’re ready to throw in the towel, stumble upon a solution in a place you never expected to find it?
Continue reading “Shall we do this? Post-Covid dreams with Doranya”
It’s a week before Xmas Eve and it is time for Slavka’s banitsa recipe and ideas. Slavka, as do I, often improvises and creates her own recipe. Continue reading “Slavka’s recipe”
In Bulgarian cuisine, “Tsiganska (or Ciganska) banitsa”, translated as “Gypsy banitsa”, is a slice of fresh, preferably hot bread seasoned with sweet paprika, salt and oil. Continue reading “Have you heard of “Tsiganska banitsa”?”
Alex recorded this video at the beginning of November when we took Doranya for a lovely country ride to Ottawa, the bush on the outskirts of Kanata that is, and parked it in front of Alex’s sister’s home for the night. Continue reading “Tour of Doranya”
In the previous post I covered the filo pastry popular in the Balkan region. Banitsa, or banica, is the Bulgarian name for this egg & white brine cheese (feta-style) pastry Continue reading “Banichka, the little sister of banica”
Our next stop was Mt. Tremblant. We didn’t have far to go, and Milan still hadn’t seen our capital. Continue reading “3. Tremblant and Quebec City”
My friend Slavka makes the best use of filo (or phyllo) pastry sheets in Toronto. This thread features a few of her recipes. But before that, let’s set the stage. Continue reading “What is banitsa?”
In the previous post of this thread I discussed how to make pasta sauce from the last harvest – with green tomatoes. One can use the sauce in a variety of dishes, not just pasta. Continue reading “Chayote two ways”
This storyline was supposed to be finished in 2018, however, the year was full of travels: spring, summer and fall, gatherings in between, Continue reading “2. Jet lag: from Toronto to Ottawa”
I used mainly the vegetables and herbs from my Covid gardens for cooking this summer. Practically from end of May to end of September, all I needed was Continue reading “Last harvest, green tomatoes”
It’s only mid November. Only!? By now I’d have charted multiple itineraries for the next year’s travel, after concluding the current year’s of course. Continue reading “What were we thinking?”
Last week’s drive with winterized Doranya may have been our final advanture for 2020. Temperatures are soaring as never before. Continue reading “When you take your home with you”
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