Enjoying the Simple Things...

Can you see those little ball shaped stars hiding in leaves?

This morning while heaving my tea with a slice of a leftover cake, I looked in the window and smiled: there was a bursting in fall colors tree. Light breeze moved it's leaves, turning each side to a morning sun. It was one of those quiet moments when you want to stop and just be in it, breath deeply and slowly, with your eyes closed. I also wanted to spread my arms and hug that tree if it was closer... 

Gracefully moving in the morning breeze...

I had some chores to do: Farmer's market, grocery shopping, more unpacking, some housework. But emotions of that morning moment kept me lifted. 

Those leaves look like to inviting hands... :)

When I went to the library, I took my camera with me, planning for a walk in a  park across the street from the library. Each shot filled my heart with joy and happiness. I asked myself: why those moments are so rare? When in a hurry I miss so many small and simple yet delightful things. 
I do need to stop more often, and get a dose of happiness from time to time...

Have you ever noticed how beautiful a leaf looks on asphalt?

I am thankful for ... my camera, that makes me to slow down and experience a new moments, see little things that bursts into a thousands of colors of joy...

I never lifted my head while driving by this building.
Today I stopped to look at it...

What small things make you happy?

See you,

Marina

Vatrushka - Russian Cheese Pastry

Many years back, while at the university, I took a quite challenging summer assessment: to document a Russian folklore language. That was one of the most amazing experiences I've ever had: traveling to a little remote Russian villages, deep into the Russian North and talking to an incredible people, tasting their simple yet most delicious food, while making endless notes of their dialects.  During this folklore expedition for a very first time I tried Vatrushka - a traditional Russian pastry filled with cheese.

History states that the word "vatrushka" is of ancient origin. According to one version, the word is borrowed from the Roman languages, as in Romanian «vatra» means "bread, baked on the fire." In the western dialects "Vatra" means "fire". 

True to the tradition most women in the villages I visited were baking their vatrushka in firewood ovens indeed. The aroma of freshly baked  goodness perfumed the entire neighborhood, and there was no need to ask for directions: just follow the smell!
***

Vatrushka

Ingredients:

For the dough:

• 400 g flour
• 1 egg (optional) 
• 1 cup milk
• 2 Tbsp sugar
• 50 g butter
• 0,5 tsp salt
• 8 g dry yeast (1 packet)

For the filling:

• 300 g cottage or farmer's cheese 
• 2 egg yolks
• 4 Tbsp sugar
• 40 g butter 
• 2 Tbsp sour cream

For the egg wash:

• 1 egg
• 1 teaspoon milk

1. Prepare a soft yeast dough (follow this steps) and let it rise for about 2 hours until dough doubles in it's size.

2. After two hours give the dough another good knead and let it rise for another hour or two.

3. While the dough is rising, prepare the filling. Combine all ingredients together, mix well. If the filling is too wet, add a tablespoon of flour to thicken it.

Preheat the oven to 200C (390F).

4. Divide the dough into pieces size of an egg, let it rest for a couple of minutes.

5. Stretch the dough with your hands (or roll it) into a small cakes about 1 cm (half an inch) thick.

6. Dip a bottom of the glass in flour and press the middle of the cakes to make a deepening for the filling (see photo below).

7. Lay all the cakes on a backing sheet, lined with parchment paper.

8. Brush each cake with an egg wash (1 egg mixed with a teaspoon milk).

9. Fill each cake with the filling to the edges of deepening.

10. Bake 30 minutes, rotating baking sheet 180 degrees half way through the baking.

I let it rest for 5-10 minutes and serve with some tea and a warm smile.

***

Divide the dough into pieces size of an egg

If the filling is too wet, add a tablespoon of flour to thicken it.

Make an impression in the middle of each cake with a glass

Ready to go in the oven

30 minutes later...

A basket filled with Vatrushkas make a perfect gift...

While on the expedition I was focused more on the language. Now I wish I wrote down more recipes. Guess what? I think I have another road trip in mind. Well, not exactly by road though... I guess it's hard to cross Atlantic Ocean by car. 
Anyway, a traveling bug in me is never sleeping. And a dozen of vatrushkas can keep me going for some time! :) 



See you,
Marina

There's No Place Like Home...

In the past several weeks a lot had happened: packing, moving, road trip, job... There wasn't much cooking though. I am happy to be cooking again for my family and friends. 
It brings so much joy to me and everyone around my table. Have some tea with me today and come back for more stories and recipes...

See you,
Marina

Road to California

Fort Smith, Arkansas

Yesterday we left a beautiful town Fort Smith, Arkansas that for  two years we called our home and headed to Seattle, Washington. So far we traveled 1,234 miles (1,985 km), reaching California. Here are some photos from the road trip. Teenager was happy to get hold of the camera and made hundreds of photos while I was driving. 

Gas Prices in Oklahoma

Oklahoma

New Mexico, Santa Rosa area

New Mexico

Albuquerque, NM

Albuquerque: balloons in the sky

New Mexico

New Mexico

Gas prices in Arizona

Watch for Dino in Arizona!

RV 

Tipi in Arizona

Arizona

This exit was tempting... :)

Bikers

More bikers

Add caption

"Welcome to the hotel California..." Teenager is allowed to sing this song while in California...

See you,
Marina

Moving

Pearls for my friends... :)



Dear friends,

Lately I've been slow on visiting all your wonderful blogs and leaving my comments. No, I am not ignoring anyone. I love every blog I follow and many of fellow bloogers became my good friends.
Usually when you have a news, you share it with your friends. So, here it is: I got a job. I got a job!!! In Seattle... Hence, in a few days I am driving from Arkansas to Seattle.

End of the yard sale: only couch was left...
Those two on the couch are NOT for sale! :)

With all the exitment came an enormous load of work: going through a lot of stuff, packing, etc. I have been working for a week non stop to prepare for a moving sale we had today. Now, when all furniture is gone, blogging becomes a bit difficult. Please, bare with me and do stop by... I hope to post from time to time until I settle down and return to cooking and normal posting routine.

I miss you all...

See you,
Marina 

My Mother's Recipe: Stuffed Peppers

A sprig of  lovage on the top of stuffed peppers

After a week of traveling and eating out I am back to cooking. A home made meal, a cup of a warm soup on a chilly night and a few out of the oven peppers are a must upon our return. If we were coming to my parent's home, that's what my mother would have made for us. It's her signature "Welcome"  dish (see the second photo from the top on the linked page) for many-many guests in our home.

***

My Mother's Stuffed Peppers

Ingredients:
8-9 bell peppers, washed and seeds removed 
1 cup rice
1/2 cup barley
1/2 cup buckwheat
2-3 carrots, shredded
2 medium onions, chopped
1 cup smashed tomatoes, or tomato sauce
2 cups tomato juice
2 cups water or vegetable stock
1 teaspoon sugar
1 teaspoon dried dill
1 Tablespoon chopped fresh lovage
salt and pepper to taste
2-3 Tablespoons sunflower oil (or any other oil of your choice)

Gluten Free option: skip the barley and add a whole cup of buckwheat.

For Meat lovers: when mixing grains and tomato/carrots/onions mixture add 300 grams (a little over half a pound) grinded meat of your choice. Then you will need to adjust seasoning and use 3-4 more peppers.

Buckwheat

Pre-heat oven to 400F / 200C

1. Wash and pre-soak rice and buckwheat in hot water for 20-25 minutes.
2. Wash and pre-cook barley (bring it to a boil and simmer for 15 minutes).
3. On a high heat pre-heat oil in a large skillet, turn it to medium-high and add onions. Sprinkle with salt and stir for about 3-4 minute (until onions become translucent).
4. Add carrots, and stir for another 3 minutes.
5. Add 1 cup smashed tomatoes  and sugar, and let cook for another 5 minutes, stirring a few times (it may burn very quickly, don't leave the kitchen, stir!)
6. Drain all grains and combine in a large bowl.
7. Add the tomato/onion/carrot mixture to the grains and mix well.
8. Add 1 teaspoon salt and grind some pepper (about 1/2 teaspoon). Add chopped lovage, dill, and mix again.
9. Fill all peppers. To make it easier, I place peppers in the Dutch oven and then fill it.
10. Pour 2 cups tomato juice, 2 cups water (or vegetable stock), and a teaspoon of salt over stuffed peppers.
11. Cover and bake on the middle rack for 60-70 minutes.  Then take the lid off and check grains for doneness. It may need another 10-15 minute in the oven (depends what rice you use and how you oven bakes).
12. Serve stuffed peppers with some cooking juice and sour cream (optional).

***

Aroma of baked peppers perfumed my kitchen...
Can you smell it?

See you,
Marina

Greetings From Kansas City

My husband and I are in the beautiful Kansas City. While the husband getting smarter and smarter at another conference, I am sightseeing treasure of this old town with it's contemporary charm...



I couldn't skip a few historical places

A Card in Hallmark Museum

World War I Museum

***

As of fun, it happened that I was in a right place in the right time for a Scooby-Doo Mystery Machine Tour.

I had so much fun coloring a book and searching for a clue!

 

I had even more fun recieving a prise! :)



There is a small kid in each of us...



... we just have to have a right attitude... :)

See you,
Marina