It’s the quiet week between Christmas and New Year’s, a good time to introduce you to our family traditions for the holiday season. [Read more →]

Have you ever eaten a Chinese steamed pork bun? Imagine a sweet version, and you pretty much have buchty na páře (in Czech) or parené buchty (in Slovak). Instead of spicy meat, the fillings here are usually jam, sweetened poppy seeds, sweetened cheese (tvaroh), or chocolate. [Read more →]

For me, Christmas is always associated with memories from my childhood. I will definitely make a special post about our customs, but before that I would like to introduce to you our Christmas candy. “Szaloncukor”, or as Slovaks know it, “salonky”, can be translated as “parlour candy”. [Read more →]

This morning we decided to do something special, something very Slovak. With this post I would like to introduce you to a great meal and also to the Slovak “miracle”, bryndza. Bryndza is an EU-trademarked Slovak ricotta-type sheep cheese. Recently it went through thorough tests and the health benefits were surprising. Bryndza apparently helps to lower cholesterol, blood sugar, and blood pressure; it contains 20 types of probiotics in huge quantities (yogurt only has 1-2), vitamins B complex, and almost three times as much calcium as cow’s milk. It is a boost for your immune system. [Read more →]

Katy asked me to come up with a recipe for the day after Thanksgiving, something light, something to soothe a possibly upset stomach. [Read more →]