Patriotic and Romantic - Filed under 'food'

I keep this blog with the help of my husband. It chronicals our adventures, whether its living in the far north, parenthood, keeping up with our small city homestead or just trying to make a tasty meal.

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January 26, 2012

food

We've always been a food centric family, but with Zelda starting solid foods, its perhaps magnified a little as we decide which foods to have her try. I really enjoying making baby food and its super easy and quick. Zelda likes to watch and seems really interested when we cook. Her foods to date have been avacado, sweet potato and roasted squash. She seems to like everything so far. This weekend we'll give pears and apples a try. I love the action shots Zach has been able to get of Zelda eating.

These are some random food related photos I snapped over the last couple of nights as I practice using Zach's camera. I'd like to take more pictures with something other than just my iPhone.

What's on your menu for this evening? We have a wonderful eggplant rollatini planned to take over to some friends' house and as a bonus we get to meet their brand new daughter. I can't wait!

Filed under // family food

Posted by Meg

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December 26, 2011

Potica

Potica is a Slovenian holiday bread and is an annual tradition in the Zaletel family. It is a sweet yeast bread that is stretched as thin as you dare stretch it, covered with a mixture of walnuts, honey, sugar, sweetened condensed milk and spices, and then rolled into a log, roughly the size of your arm. After it rests and doubles in size, it is baked for about 45 minutes. You end up with a tasty horseshoe of sweet treats that always disappears too quickly.

I mixed things up with the recipe a little bit this year, and allowed the dough to proof in the refrigerator overnight before stretching it out. The results are promising, though if I manage to plan my time better next year, I'll probably stick with the regular recipe.

After the dough is mixed, it proofs until doubled.

The filling is prepared.

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The dough is stretched thin and covered with the filling. After the filling is spread all around, the dough is rolled up into a log and placed in a horseshoe shape on the pan.

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After the potica is baked, cut into thin slices and enjoy!

Filed under // family food holidays home made by papa

Posted by Zach

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September 28, 2011

Will drive for pie

Ok, so this isn't pie. This is a picture of the hail storm we encountered nearing the end of our 100 mile detour to what was billed as some of the best pie around in Marble Falls. Maybe the hail is why they call it Marble Falls (Sorry, really bad pun). Zelda was not disturbed by the storm or hail, which was good as this was her inagural foodie road trip, which Zach and I are fond of.

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When we arrived at the Blue Bonnet Cafe, we were disappointed that we had just missed pie happy hour, but were confident that the pie must be good.

After devouring monsterous size dinners (me the chicken and dumplings with fried okra and Zach the chicken fried steak with fried okra), we ordered pie.

I had the lemon cream, basically lemon merigune with whipped cream in lieu of merigune.

Zach had the coconut cream, but with its merigune top it should have been called coconut merigune.

The food was great, Zelda was a very happy baby taking in all the attention from the friendly wait staff and customers. If you're ever in the need of pie, we'd recommend the Blue Bonnet Cafe.

Filed under // food in the lower 48 weather

Posted from 0°0'N, 0°0'E

Posted by Meg

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September 10, 2011

Day trip

We headed out from Dallas yesterday afternoon, in search of what the Dallas Morning News calls some of the best day trips on a tank of gas. We first headed south to Corsicana, home of the Collins Street Bakery. Would their famous fruit cake hold up to the dizzyingly high standard set by Sharon in Montréal? Their fruitcake was quite tasty - we sampled the Texas Blonde, Apple Cinnamon and Apricot pecan (fruit) cakes, but lets just say that the bakery should head up to Quebec for a few pointers. We also tried the pralines and cherry icebox cookies - both very good. We were probably the first people to have them fire up their espresso machine in the afternoon in lieu of tea, but hey, we're used to being up a bit further north.