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May we raise children who love the unloved things - the dandelion, the worm, the spiderlings.
Children who sense the rose needs the thorn and run into rainswept days the same way they turn towards the sun...
And when they're grown and someone has to speak for those who have no voice,
may they draw upon that wilder bond, those days of tending tender things and be the one. -
I've had olivye before. Pretty tasty. Dokstorskaya bologna is not really any different from the Oscar Meyer that you get in the packages at the store. People just tend to freak out a little when they realize that bologna is a sausage just like any other sausage, and, well, as the old saw goes, you don't really want to see the sausage getting made. It tastes pretty much like inexpensive hot dogs.
Salo is just fatty bacon, a/k/a "fatback." It's actually quite tasty and filling on a cold winter morning.
Kissel is most delish indeed. It can be used all sorts of ways, because it can be thick, almost like jelly, or when warmed a bit, runny like a fairly thin gravy.
My favorite, though, is still basturma wiki, which is technically Ottoman in origin, but it takes its roots really from Georgia, and the Russians absolutely adore it, as do I. There's a little Russian market on the other side of town from me and any time I happen to be over that way, I always slide in for a half a pound of basturma. Yum!It's been ten years since that lonely day I left you
In the morning rain, smoking gun in hand
Ten lonely years but how my heart, it still remembers
Pray for me, momma, I'm a gypsy now -
None of that stuff looks really weird to me but I've lived in Sweden and eaten around the Baltic. I eat fish roe just about everyday and kissel is a fine way to use up ripe fruit. I'm not eating any beet components. That's not happening."Alexa, slaughter the fatted calf."Comment
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