Eat Your Heart Out

Once again to the rescue on a special day: my neighbor, Terri, with more baking. There were two more cookies before this photo got taken. Now there are even fewer.

On the warmer days (60-70 degrees) the air is like spring water and I saw stubs of daffodils poking up near a tall building where the earth was a bit warmer. On the colder days (18 degrees, snow) we have mass regional stir-craziness with everybody retreating into their favorite vice because a genuine, hat-and-gloves wringing-wet winter such as we are having, while formerly normal, is now unusual and distressing, we have had several "snow days" and slippery roads, and this year Lent and its fish fries are still weeks in the future.

Better Together

I'm drawn to thick strong old-fashioned restaurant china coffee cups because, I realized, my dad played cards with his friends in our church basement while I sat in his lap, and they drank from such cups, always with saucers. When a friend thought to give me for Christmas a saucer that matched one of my treasured Buffalo China cups shown on this blog, I was thrilled. Aren't they a handsome pair? Bake little butter cookies and it's no longer just a cup of coffee, it's a whole civilization restored. I am so grateful. Who knows what stories this cup and saucer tell each other after half a century of wandering from Buffalo, New York, finally to meet in a cabin in Missouri where someone appreciates them.

The cup is undated, or its date stamp has worn away. The saucer is dated 12-64. So they are not mates but perhaps siblings. The red airbrush trim is classic.

Buffalo China's factory, opened in 1901 and closed in 2013, is still standing, and china is still there stacked up ready to go (see photo) and on the production line, unfinished, so it closed in a hurry. There are more photos of the factory here.

Off My Feed

I felt unwell, too tired to eat, so on the first day of the annual ethnic food fest I lay on my living-room floor looking up symptoms on my phone, diagnosing "adrenal insufficiency," and was too tired to drive to the food fest and not hungry. The second day was the festival's final day and either I went and got the food I grew up with and would normally walk ten miles for, or would have to wait until next year.

So I went, waited in line, listened to accordion music, and watched the hall full of people dine and revel. I got a plate but had no appetite, so had it packed to go and here you see it, brought home, along with an extra box of cookies and a pair of four-cheese pastries purchased to tempt myself.  Normally I'd eat everything here plus seconds. I had a few bites and put the rest away.

I've posted about being Polish, but I'm half Serbian and grew up on this food. These old-fashioned dishes can be made only from scratch and are hard to make well. Greek food comes close but is far from exact. From top right: two inch-thick golden squares of gibanitsa, a four-cheese pastry made with filo, specialty of my godmother, Hristina Spasojevic; she used to make extra pans full because I said I liked it. The swirled pastry is homemade poppy seed roll with a rich, milky dough, not a bready one. Beneath it, a collection of homemade cookies made of ground walnuts, cream cheese dough, chocolate, butter, powdered sugar, with a piece of honeyed baklava. To the left, three cabbage rolls, called sarma, stuffed with ground beef and rice; four grilled Serbian sausages, made and flavored sort of like gyros, but better, called cevapcici; and Serbian-styled potato salad (with a mild, not vinegary, vinaigrette, potatoes sliced thinly, and green onion) and coleslaw (like Italian, has garlic and no mayo and is never wet). I did not take the Serbian bread (pogacha; cognate of focaccia) or the sliced white onions that go with the sausages.

One major difference between Greek and Serbian food: Serbs didn't grow olives or use the oil; they used butter. I didn't taste olive oil until I was 23.

Now it's 9:30 and I'm going to bed. If I don't feel like eating these things tomorrow I will call the undertaker.

Boy Bait

I hated selling Girl Scout cookies. I still hold the record for selling the fewest boxes – six – for Troop 114/Racine County, WI, set during the 1969 cookie season. The troop leader chewed me out. I never got over it…

So whenever I see pimply, fattish, greasy-haired, pasty-faced, bespectacled, saturnine, truculent little Girl Scouts such as I was out in front of the Sav-A-Lot or the Wal-Mart, I buy their cookies. The above photo was taken on top of my car because I keep them locked in the trunk. In the house the Peanut Butter Patties would not last four hours. I don’t care for Thin Mints, but everyone else loves them. Ladies, these are major Boy Bait. Give it to the right Midwestern man and he will chase you around the table, if he’s a spry one, or just propose marriage if he’s lazy.

Girl Scouts camping experience gave me my love for the woods and country and rocks and birds and brooks, and that is why I now live in my dream home that has all these marvels and delights on its 100 acres.