Category Archives: holidays
I am not a stuffing person.
I’ve tried StoveTop stuffing and stuffing passed down from on high by the matriarch of a family or two. I’ve tried this stuffing and that stuffing and none of them appealed in the slightest.
I always try stuffings at Thanksgiving and Christmas but it never seems to work out. I’d take a spoonful and be lucky to make it through half. (Usually that half got pressed into some yams to disguise it.)
As promised on Friday, here are the recipes we used for this year’s šašliks.
What are šašliks? You probably know them as shish-kebobs or shashliks (š is sh) – just skewered, marinated meat that’s grilled. Nom.
I don’t think I could pick one of these as a favorite of the night – I wished for more of both!
Cranberry Chile Pork Šašliks [printable recipe]
- 1/2 lb to 1 lb pork1, cut into 1″ – 2″ chunks
- 150 g cranberries
Boy, we had some good food this year for Jāņi and thought I’d share what we made. We didn’t make as much as usual – I kinda forgot to set up rupjmaizes kartojums for dessert. If you celebrated Jāņi, what did you have?
We decided to do the spicy pepper version of Jāņu siers finally, substituting very finely minced jalapeno for the caraway seeds. If you like spicy cheeses, you HAVE to do this one – it’s quite like spicy Havarti or…
I’ll be back tomorrow.. for now, there is cheese to eat and cider to drink while we wait for the sun to return…
Last year, my husband introduced me to naturally dyeing Easter eggs using onion skins, some of which can be seen in yesterday’s photo post. I was rather curious as to how they would come out because I grew up dyeing eggs with the Paas kit like many Americans.
To my surprise, they came out beautifully: dark browns and reds, swirled and mottled where the skins had pressed or decorated with tiny imprints of leaves and flowers picked from our yard.
Today we’re busy dyeing Easter eggs with the onion skins we’ve collected all year and small flowers from our yard that survived the snow this week. They may not be the bright jewel-tones of the Paas eggs I grew up with, instead they’re lovely and elegant.