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About...who else... me!



Favorite Foods (then):
Chicken In A Biskit crackers
Velveeta


Favorite Foods (now):
pâté, pad Thai, Pernod and soda, butter,
home baked prune kolaches just out of the oven


Follow me on Twitter! @svacinaproject
Contact me directly - dawnorsak at gmail dot com

Comments

  1. Writing story for Today's Catholic newspaper, San Antonio, on Morkovsky films donated to Texas Archive of Moving Image. Sounds like you’re one of the donors. Want to do brief phone interview. Carol Baass Sowa, csowa@archsa.org, 210-734-1688. Part Czech myself – Rainosek.

    ReplyDelete
  2. What a wonderful blog! My family is from Shiner originally. Wishing I had the stew recipes when I was helping Robb Walsh with his book, Texas Eats. Do you have a copy of the Klima's book "Czech Family Cookbook - Cooking with the Klima's" ?He's a doctor here in Houston and their family self published. I alternate between that kolacz recipe and Lisa Fain's (Homesick Texan).

    Regards,

    Jay Francis

    (jaypfrancis@yahoo.com)

    ReplyDelete
    Replies
    1. Jay - thank you for the comment. I have not seen the Klima's book but would love to! I'll start searching Amazon and used book stores. Your comment came just in time as I'm working on a post about community cookbooks. I'll have to search out the Homesick Texan's recipe, too - I'm always testing kolach recipes. Thanks for reading!

      Delete
  3. I am going to have so much fun going to the different Czech Catholic Sunday picnics this year along the I-10 corridor as I document with video and still camera the fried chicken picnics. I have a fairly up to date calendar on my blog site of the towns and when they'll be having their picnics. Maybe we'll see you there. - Regards, Jay Francis
    www.thefriedchickenblog.blogspot.com

    ReplyDelete
  4. Me, too, Jay! And thanks for the picnic calendar. Very useful in planning my summer!

    ReplyDelete

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Popular posts from this blog

Buchta with Nuts and Raisins

In his photo book Journeys into Czech Moravian Texas, author Sean N. Gallup wrote a few paragraphs about food in contemporary Texas- Czech culture. During his fieldwork, he observed "Other Texas-Czech pastries [besides kolaches] include klobasniky.... and buchta, a larger fruit filled loaf.... " (Texas A&M University Press, 1998).

Though my grandmother made an apricot buchta (or she just called it a roll), more common buchty might be poppyseed or cream cheese. Less common seems to be the buchta I've made filled with nuts and raisins. The Czech word "buchta" doesn't seem to be surviving as well as the word "kolach" either, for though Gallup mentions it third in a list of common Texas Czech pastries, I've found it almost impossible to find a recipe in a community cookbook that actually uses the word buchta. Instead, I find recipes for "rolls".  Still, Westfest actually has a buchta category in it's annual baking contest. And po…

Picnic Stew Part 1

"In the late summer and autumn what was known as Valachian goulash was cooked - a thin, almost soup-like mutton stew. As the name tells us, this was most popular in Walachia, a mountainous region by the Slovak border. It was cooked in a large cauldron. The so-called goulash parties meant good entertainment. Even today no one would scorn an invitation to a pot of good stew and fine songs accompanied on the harmonica."

The paragraph above was written by Dr. Jaroslav Stika in a draft piece called "Czech Folk Cooking" written for the 1995 Festival of American Folklife, in which the Czech Republic was featured.  Dr. Stika was the former director of the Wallachian Open-Air Museum in Roznov, Moravia, Czech Republic and, unfortunately died last year, so I can't talk with him about what he wrote. However, to me, he is describing the forefather of the picnic stew served at many Texas-Czech church picnics in late summer and autumn, especially in Lavaca and Fayette Countie…

Dougal Makes Cream Cheese Rolls

When my 14-year-old son asks to bake something (himself), especially something from his ethnic heritage, well history, nostalgia, and pride tell me to say yes. My oldest son asked to make cheese rolls (or buchta in Czech) which is one of his favorite sweets. We didn't get started until late on a Friday night, after dinner out, after going to see the new Percy Jackson movie, after a trip to the grocery store to get the ingredients because I hadn't planned well. But we did it. How could I discourage such an urge?

Cheese rolls are not dinner rolls with cheese on them; they are jelly-roll type sweets of yeasted dough filled with sweetened cream cheese. We used my grandmother Anita (Morkovsky) Kallus' recipe, which is below. A buchta can actually have in it some of the same things that kolaches are filled with... poppyseed, apricots, cream cheese, but also pecans, brown sugar, raisins or whatever else might strike your fancy. They can also be shaped so that the dough is braide…