What I Miss Today

Often what I miss about our year away is that closeness as a family.

Yes, it could get annoying to be surrounded by my people 24/7. Claustrophobic even. But after we came home, life swept us back into its current. Though we make an effort to stay tight, I think a certain degree of separation is inevitable over the years. I suppose it’s natural to let nostalgia color that time. “Remember when we were together so often that going to the bathroom seemed like a little vacation? Yeah, I miss that.”

These days, Sam is heading into the tween years. Jim and I are glimpsing a new teenager attitude in our smiley-faced boy. It’s not offensive so much as it is a sign: Someday he will leave us and go his own way. Same with Zadie. It’s the natural progression of life, I suppose. But it can sure make a mama melancholy every now and then.

These photos were taken on a family hike just outside the village. One of the weird and wonderful adventures in Mrkopalj that is on my mind today—and not just because we got lost and thought we might have to eat someone in our party.

I Love You So Much (With Food)

foodI just finished a segment on Iowa Public Radio with that awesome blossom Charity Nebbe. She and I and a passel of other guests discussed recipes we pass through the generations.

It was a really great talk, but I left wanting more.

Now, more than ever, we need to share the warmth and love of our old recipes, passed down with generosity of spirit by our grandmothers, our aunts, our neighbors, our dear friends.

Food can heal, and home-made food is a powerful peacemaker. Another guest, Beth Howard, is doing that right now, as she bakes pies for the grieving residents of Newtown.

Will you share with us what you’re cooking or baking this holiday season? How will you pass the love along this year, through the nurturing spirit of food?

And if you’re inspired, snap a pic of that recipe card with your cell phone. I’ll put it up here on the blog, too.

I’ll leave you with a quote from Judy Stark, another guest on today’s show:

“Serve these recipes with a smile, a servant’s heart, and unconditional love.”

Soon It Will Be the Season for Making Sausage.

Seventh in a series of antique family recipes—from myself and others—celebrating the paperback release of Running Away to Home on October 2, which will include recipes from the village and photos of our journey. 

Drazan’s smokehouse. He’s boiling head cheese in that kettle.

We ate some version of sausage or bacon at most meals in Mrkopalj. Drazan Horacek had his own smokehouse—Mario helped make it, and we wish they’d come to the States and build one for us—and he’d smoke hams and prosciutto and boil head cheese in there after the November pig slaughtering weekend. I had to ease off the meat for a while there, because on our tight budget I couldn’t afford new pants.

However, now that we’re home, and my YMCA membership is again up and running, I’m back on the meat train.

Here’s a recipe for making your own fresh kielbasa. It’s surprisingly easy. You can either get a sausage stuffing kit (which you can use for your spring zelodac, too) or cut a 2-liter bottle in half for a makeshift stuffer.

Any other tips from those who have made sausage out there?

 

FRESH KIELBASI by Helen Bubenyak

4-5 lbs pork shoulder

1 T salt

1 ¼ t pepper

1 t marjoram

2 cloves garlic, chopped very fine

½ c water

Grind meat and add remaining ingredients. Blend well and put into casings. To cook, barely cover with water and simmer for 1 ½ hours.

 

Making blood sausage at Zjelko and Andjelka’s house.

 

Sausage making day in Mrkopalj. Always first weekend in November.

 

Drazan getting the prosciutto and ham ready.

 

Hooves!

All-Egg-Yolk-Fried-in-Crisco Madness: Or, A Recipe from My People

And then we got into a car and drove for a really long time.

Fifth in a series of antique family recipes—from myself and others—celebrating the paperback release of Running Away to Home on October 2, which will include recipes from the village and photos of our journey.

Sometimes when we’re traveling, we’re baffled by menus. Jim is the king of this. He accidentally ordered fried minnows in Baska, Croatia. He’s been spooned all manner of guts and sinew on corn tortillas in Mexico. Once in Seattle, Jim spent all day in the hotel bathroom after ordering “whatever that old guy is having” in a Vietnamese dive. I felt so bad for him, yet at the same time admired this kind of culinary bravado.

It was both our faults the time we ordered 60 oysters in the south of France before spending five hours in the car. All that slime jostling around in your belly just doesn’t feel good when driving. (The oysters were really good, though. Definitely worth the hours-long reflux.)

And then we got into a car and drove for a really long time.

This is a strange recipe for a dish I think we accidently ordered in a restaurant in Dubrovnik. It looks to be kind of a wreck—but the recipe writer in the old book I have promises it’s wonderful. And you gotta give it some street cred. An all-yolk recipe fried in Crisco takes cajones, baby.

Does krpice sound familiar to any Croatian readers out there? What does it taste like? Is there an American equivalent?

I’m betting your family recipe box contains an insanity explosion that only you and your kind would dare to eat. Something odd that no one would believe tastes as great as it does.

Do tell.

KRPICE (BANATSKI JASTUCICI) by Mildred Blozevich

4 egg yolks, well beaten                                                8 oz. sour cream

Flour (about 3 cups)

Mix the sour cream well with the egg yolks. Slowly add flour—enough to be able to roll the dough out. Add as much flour as needed to avoid sticking to the rolling pin.

Cut rolled out dough in desired shape as thick or thin as you wish and deep fry in Crisco until golden brown on both sides.

Sprinkle with sugar and serve warm. Leftovers (allegedly) taste delicious re-warmed in a microwave.

Comfort over Skinny

This is third in a series of antique family recipes—from myself and others—celebrating the paperback release of Running Away to Home on October 2, which will include recipes from the village and photos of our journey. 

I’m no great chef, but I’m a champ at comfort food. Where I come from, that means I cook with butter, potatoes and meat. Generous portions, glass of milk, maybe a game of cards after.

Yes, I know that according to most parenting and health magazines, I am an inferior species. But here’s my theory: I subtract the general happiness quotient of a belly full of comfort food from the high fat content. In the end, we’re probably even with the skinless chicken breast and broccoli menus of the world. Or close at least. The Swiss steak recipe below, from Centerville’s Croatia Fest cookbook, is a real contender, with polenta in place of potato.

What’s your comfort food combo? Sweet? Salt? Starch? Salad? (I’m betting it’s not salad … but if it is, please share a recipe for one that might give all the butter, potatoes and meat a run for the money.)

SWISS STEAK AND POLENTA by Mary Micetich

1 lb thick round steak cut into serving pieces

3 T bacon drippings                                                1 onion, chopped

1 clove garlic                                                            ½ c celery leaves

1 t chili powder                                                         salt, pepper and savor salt

1 can water                                                                1 can tomato juice (large)

Brown onion, garlic and celery leaves in drippings until tender. Brown steak on both sides. Add seasonings, tomato juice and water. Simmer until done, about 1.5 hours. Serve with polenta.

POLENTA

Bring three cups of water to a boil with one teaspoon salt. Slowly add 1 ½ cups yellow corn meal mixed with ½ cup cold water stirring with a wooden spoon. Cover a few minutes to thicken. Then stir and turn over several times during cooking process. Cook 25 minutes. Add ¼ cube butter. Mix well and turn out on plate.

Antique Recipes and Running Away to Home 2.0

Robert and Jeem messing around on the day of Robert’s potato harvest. They spent a lot of time taking pictures of the weird ones.

The Running Away to Home paperback comes out Oct. 2. To celebrate the new edition, with travel photos and antique recipes, I’m kicking off a blog series about foods passed down through the generations.

These first recipes were gathered by the good Croatian-Americans of Centerville, Iowa. For years, this former coal mining community gathered for Croatia Fest to celebrate Croatian history, food and song. (Incidentally, they also have a gorgeous library with a stained-glass domed ceiling that houses some great genealogy information).

When I wrote Running Away to Home, one theme stayed in my mind: When we forget our connections with the rest of the world, we lose what it means to be Americans in the first place.

For my family, the best way to keep those connections is through food. Centerville published Croatia Fest recipe books, which reader Patty Timmens shared. That’s where our first recipes will come from.

Here’s the first line of the first paragraph of the first book (firsts!):

It is believed that the first home of the Croatians may have been situated in present day Afghanistan, located in Turkey in 500 B.C.

Did you even know that? I didn’t. Always thought I was full-on European white girl, and here comes a revelation to blow that thought so much further east.

We’re all connected.

I hope you’ll consider contributing your family’s antique recipes, too, be they Croatian or Czech or French or Norwegian or African or Pakistani or Indian or Latin. We all need to eat, and we all love our home foods. To share a family recipe handed down through the generations, send it to me via email by clicking here and I’ll publish it on this blog or email the document to jen@jennifer-wilson.com.

It’s a common connection. And a tasty one, too. Let’s eat!

Mrkopalj knew how to plant a garden—great potatoes in particular. Here’s a recipe to use the fresh ones coming into season. Sprinkle on fresh herbs for extra tastiness. Or bacon! Bacon always works.

POTATO SOUP (JUHA OD KRUMPIRA) by Helen Bubenyak

2 T butter                                                            1 T chopped parsley

2 T chopped onions                                         ½ c chopped celery

2 ½ t salt                                                            2 c diced potatoes

1/8 t pepper                                                        2 c water

1 t flour                                                                3 c milk

Heat butter in one-quart saucepan, until lightly browned. Add onions and fry slowly until yellow and tender. Then add salt, pepper and flour. Blend well.

Add parsley, celery, potatoes and water. Mix thoroughly, cover, place over high heat (about 3 to 5 minutes). Reduce to low and cook 15 minutes, until potatoes are tender. Add milk. Heat thoroughly. Serves 6.

The memory of language

IMG_1445

So, the other night I was at the party of dear friends who helped us get ready for our journey to Croatia. In 2009, Alma and Dino fed us traditional Slavic food and schooled us on the common customs of eastern Europe. (I am so down with the “bring your slippers to the party” tradition … you just leave your shoes at the door then slip on the fluffies.)

I was happy to go to their house again, post-trip, for a visit. At the party, Alma and Dino had invited guests from Bosnia, Serbia, and Croatia, along with our friends Mark and Kelly, who brought us all together to begin with. All around me, mixing with the English, were the languages that I’d come to know so well. At one point, I just drifted over to the bookshelf, where Alma’s favorite books were lined up in a row.

Joseph Conrad's "Tales of Land and Sea"

I just stood there, outside of any group, but listening to all of them, covering up my eavesdropping by browsing her titles. It felt in so many ways like a neighborhood gathering in Mrkopalj.

Alma is a quiet woman, thoughtful, dark-haired, slender. She has one of those glowing beauties that comes from way down deep somewhere. She pulled a few of her favorite titles and showed them to me. “I love books,” she said. “But I especially love these.”

I don’t know what it was that made me choke up when I saw the translated language of books I’d known myself, but I did.

I guess I miss Croatia in more ways than I know; like it’s lurking in my subconsciousness all the time and I don’t even know the depth of it. I miss that intimate time together between Jim and the kids and me. I miss the beauty of the village. I miss the language, that bucking beast I never could get a handle on. I miss our travels.

No idea. None at all.

During readings or book clubs, people often ask me: Will you go back? I know I will, we’re just not sure when. It takes time and money, and having those two things simultaneously is somewhat of a rarity.

But deep down, when I think of it, there are parts of us that never really left Mrkopalj. I mention the name of the village, and Zadie still lights up thinking of the Starcevic girls, who were like sisters to her. Jeem talks about Robert and the guys every day. Sam, well, Sam just wants to get out of school for a long time.

I’ll leave you with the poem that Alma says has been a favorite since she was very young. She didn’t know then that the poet, Sara Teasdale, was from St. Louis, just a few hours away from what would become Alma’s new home in the 1990s.

Enjoy the language.

Let It Be Forgotten

BY SARA TEASDALE

Let it be forgotten, as a flower is forgotten,
   Forgotten as a fire that once was singing gold,
Let it be forgotten for ever and ever,
   Time is a kind friend, he will make us old.
If anyone asks, say it was forgotten
   Long and long ago,
As a flower, as a fire, as a hushed footfall
   In a long forgotten snow.
Sara Teasdale, “Let It Be Forgotten” from Flame and Shadow (New York: Macmillan, 1924). Copyright 1924 by Sara Teasdale. Reprinted with the permission of the Office for Resources, Wellesley College. Taken from the Poetry Foundation website.

Sara Teasdale, "Let It Be Forgotten"

Meet Beverly: A Tribute Chicken

What is this space machine you point in my general direction?

Well hello! How’s this lukewarm winter treating everyone? Here, it’s a chance to do a little more tinkering with the chicken set-up and rake up those leaves we didn’t get to this fall, when Running Away to Home first came out and I was internally FREAKING OUT instead of raking leaves. All better now!

So we’ve tried to avoid naming the chickens, because there is still an outside chance we will eat them someday. I know, I know. I’ve wavered on this one. But if we’re going for the full farming experience, I can’t skip the hard part of the circle of life, right? Maybe. The jury is still out. Sam gets pale every time I mention that one of the Ameraucanas still isn’t laying, and she should eventually be useful in some way. Sam points out that Willa, our schnoodle, is also not very useful, but we don’t eat her.

We all know Muffy has a name, because she has shared her coop experience here on this blog. But recently, we’ve named another chicken, in honor of a powerhouse of a woman. The kind of woman who will change how you see things. Do you know someone like that?

Meet Beverly.

I first met this whirling dervish of activity (also known as my best friend Amy’s mom) on a small farm just outside of Colfax. I was a fourth grader.

Beverly had waist-length white hair, and she was a lawyer, a farmer, and a former social worker. Her idea of casualwear was (and is) Carhartt work pants. She was also a screamin’ feminist in a small town where such things weren’t so much appreciated. She pinned an ERA button onto my jean jacket, and away we went.

Beverly and I have been friends ever since. She’s always shown by example that a woman can do whatever she wants to do, as long as she doesn’t much care what others think. Bev also taught me that you can gain momentum as you age, also as long as you don’t much care what people think. Thus, I bought my first flock of chickens just as I’ve begun to sprout a few gray hairs. (Only a few. Like maybe ten so far.)

Bev went to law school in the 1970s when she was raising twin babies, largely alone. She ran her farm, which had goats that she occasionally kept indoors because she liked them very much. She also kept bees, harvested her own grapes to make preserves, and did not prohibit me from swearing in her presence, which was one of my favorite pastimes as a fourth-grader. She laughed at my Mr. Bill jokes, called me a writer from the time that we met, and, like the women in Mrkopalj, Bev taught me that herbal remedies and eating your own food (grown in your presence) are the first line of defense in living a healthy life.

And so, this fiesty and gorgeous Rhode Island Red, a layer so prolific and so efficient that she’s in and out of the laying box before most of the chickens have even gotten off the roost, is Beverly.

A poultry powerhouse. May she live up to her honorable name. Do you know someone who changed your perceptions of how things should be? Yes? You should tell them. You really should.

Love on the radio.


Nerdy! And proud. Photo by John Pemble.

It’s been pretty cool telling people about Running Away to Home over the course of the past few weeks. I’m really proud of my book. In it, I got a chance to tell a story the way I’ve always wanted to: As if I were speaking, relatively unedited, to a good friend. That’s some fortunate stuff for a writer.

During the publicity blitz, I got a chance to be on public radio. When I was in high school, I was a weekend disc jockey for local Big Band radio station, KCOB/KLVN Newton. I really loved that job, even though the kid got all the crappy hours, eating a Big Mac on Christmas Day in the control room, trying really hard not to feel sorry for myself as the Andrews Sisters sang in the background. I loved reading the news. I loved announcing the weather. I loved telling what little history I knew about the music — “Too Fat Polka” was my favorite song. Maybe a Croatian thing?

I loved working on the radio so much that I would clean the whole first floor of the station during my shift, just so they’d want to keep me there until I left for college.

So being on Iowa Public Radio was a return to this thing that I forgot how much I loved. Have you ever done that? Loved something when you were young, then just sort of forgot it as the years passed by? I loved that hot, close control room. I loved taking a real quick sip of coffee during breaks. (I stole the mug. Sorry IPR.) I didn’t feel awkward or self-conscious–which is always the sign that you’re doing something right. I’ve never succeeded in a job or a friendship or a relationship of any kind when I felt overly aware of my shortcomings.

Good friendships, good love, and good job fits always seem to have that sense of ease about them, even though you’re working your heart out underneath it all.

(Not) making moonshine.

We're using these to make apple vinegar. Or apple cake. Maybe applesauce.

There’s a passage in the book where I try desperately to get the village recipe for rakija, the clear-as-water Mrkopalj moonshine that, toward the end of our stay, kick-started my days with my neighbor ladies. (Don’t judge. It’s purely a digestive.)

No one would give me that recipe. And seriously? We talked about everything together. Everything–except for that recipe. I only knew that in Mrkopalj, it was made from apples. And it tasted like fruity paint thinner. And, as Baka Ana assured me, “Rakija helps a mother through the days.”

So, it’s been driving me nuts, during peak apple season here in Iowa, that I don’t have that rakija recipe.

But there sure is a lot of information on the Internet about making fruit brandy.

It’s really not all that hard.

Though, it being a federal offense at all, I would certainly not make it.

Still, it gets a woman wondering. And there sure are a lot of apples around here. …

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