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MEEEEEEMORIIIIIIEEEEES, ALL ALONE IN THE MOOOOOONLIGHT

               We’re sitting in the opera house, the opera house, the opera house. We’re waiting for the curtains to arise.

We're sitting on the steps of the Budapest Opera House, waiting for Charity to check whether there’s a matinee showing of Faust. She’s the only one who sort of speaks Hungarian.

               We’re sitting in the opera house, the opera house, the opera house. We’re waiting for the curtains to arise.

I actually don’t know the song. Liberty and Mercina learnt it in Tour Choir – the most advanced group in the Colorado Children’s Chorale – but they only remember the first two lines. I was in Chorale too, but I was never promoted to Tour Choir. They know a lot of songs I don’t.

               We’re sitting in the opera house, the opera house, the opera house. We’re waiting for the curtains to arise.

I’ve picked up the song by now – it’s only two lines, and most of the words are the same. I sing until I get dizzy and have to take a breath. Chary comes back. There’s no Faust. She sits on the steps and starts to sing too.

               We’re sitting in the opera house, the opera house, the opera house. We’re waiting for the curtains to arise.

We sang a lot on that trip. Charity would sing O Mio Babbino Caro in public squares in Budapest and Vienna and make me walk around the resulting crowds carrying her sun hat. Pedestrians would throw 1€ and 2€ coins into it and I felt like a beggar, which was sort of the case but at least it’s a good story now. We’d use the money to buy lemonade at fancy cafes later on.

               We’re sitting in the opera house, the opera house, the opera house. We’re waiting for the curtains to arise.

We’d sing along to My Hips Don’t Lie and Weekends & Bleakdays in our apartment when they played on MTV Europe, which still showed actual music videos most of the time back in 2006. We sang Hungarian folk songs when we went to tea with my grandfather and grandmother at Budapest’s New York Palace, which is still the most beautiful place I’ve ever had tea in my life. We would sing in English every Sunday at the international congregation and sometimes I’d look up from the hymnal to see if the bishop’s son was looking at me.

               We’re sitting in the opera house, the opera house, the opera house. We’re waiting for the curtains to arise.

Now Mercina is upset. She thinks we’re making a scene. Mia’s always had the most dignity of all of us, unless you catch her at 9pm – then something funny happens to her blood glucose levels and she starts acting totally sloshed. But it’s only 2 or 3 in the afternoon right now, and she stalks off into the cobblestone sunshine of the Budapest afternoon to escape our uncouthness.

               We’re sitting in the opera house, the opera house, the opera house. We’re waiting for the curtains to arise.

We can’t see Mercina anymore in the rush of city people running errands, so Charity makes us get up. When we find Mia, she promises us that we’ll go to a café for some lemonade.

{Memories : A - Very Pleasant / B - Rather Sad by Charles Ives on Grooveshark}

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Polar Vortex, I will miss you so. Now when are you leaving again?


Most Washington winters, snow is a special occasion. This winter has been a different story. Nonetheless, each time it snows, I got outside convinced it is my last change of the season to enjoy the snow. Now the sleet and dirt flavored slurpee and ice pellets, those are a slightly different story. But even with the abundant snow this Polar Vortex has summoned, I still love the snow. So here are a few favorite tips, tricks and tails from this (past?) winter ... ... ...





Yoni figured out that if you take a picture of the snow in the dark with a flash, it looks like an amazing, disco adventure. This might be old news to you but to me, it was down right revelatory.






Noni and Yoni and I met up in NYC for a delicious slush fest. We sought refuge inside the cloisters, which inspired Noni and me to go all Gothic. (get it ... like the architecture ... ... ... I know it wasn't good, but whatever...





Yoni and I made a giant snow baby. I practiced my smothering mothering on him. He seemed to like it.




If you're looking for good snow company, Noni is pretty much top on the list. We gallivanted from the bottom to the top of Manhattan and back again. She's a fantastic spot, insightful and lovely even though she hates having pictures taken of her.

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Song To a Fair Young Lady Going Out of Town in the Spring

Ask not the cause why sullen spring
So long delays her flow'rs to bear;
Why warbling birds forget to sing,
And winter storms invert the year?
Willa is gone; and Fate provides
To make it spring where she resides.

*I hope John Dryden forgives me for taking the slightest bit of liberty with his charming ditty. I don't know Chloris, to whom he originally penned the poem, but it's certain that Willa's been hogging good weather lately. Sincerest apologies to those she's left behind in the Polar Vortex!

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True Story: I was going to do a post about how I'm afraid I might be a racist but instead I am going to talk about food

A while ago, 

I saw this video called "what kind of Asian are you?" It made me angry. This is partially because it made me worry that the Asian people I know think I'm racist. See, I ask literally everyone where they are from -- Asians included. I don't think this makes me a racist. To prove it, I wrote a rambling 6 paragraph post about social justice, racial profiling and how I am not a racist for being interested in everyone's geographic and ethnic origins. However, as I read my post it sounded like maybe I was kind of racist and even if I wasn't, like I had no idea what it must be like to be something other than white in America. This annoyed me even more.

Then it made me feel embarrassed, so I erased it. Then I decided to post a recipe because everybody loves food. That's actually not true. But everybody needs food. Just like we need racists. No. Wait. That came out really wrong. I am so confused. . .

I will now lock myself in a room for fear someone might think I am racist. 

What I have been enjoying during mealtime this week ...

See, I love all different colors and kinds of food. Legumes, citrus, leafy greens, pungent dairy, stale bread, I love them all for their different flavors, colors, textures and what they bring to the salad that is unique. Color love not color blind. 

citrus lentil and avocado panzanella slaw

3-6 pieces citrus fruit, I used tangerines, oranges and mandarins

2 cups french or green lentils, cooked al dente

one small head red cabbage

kale

crusty, s

tale bread

1 large onion

feta cheese

ripe avocado

olive oil

balsamic vinegar

salt and pepper to taste 

Each preparation, each environment that brought the food into being makes the whole even more delicious and nutritious than they are when segregated into their own little community of food. Toast? it's ok. Toast with avocado? It's good. Toast w…

Each preparation, each environment that brought the food into being makes the whole even more delicious and nutritious than they are when segregated into their own little community of food. Toast? it's ok. Toast with avocado? It's good. Toast with avocdo, goat cheese, lentils, sauteed kale, cabbage, caramelized onion and aged balsamic vinegar? You got your self a James Beard worthy bite of wonder.   

1. dice onions

2. cover pan in olive oil and salt. 

3. Add onions and leave to caramelize

4. shred cabbage and kale

5. Once onions are caramelized, add kale and cabbage

6. cut citrus into rounds

7. Break apart bread

8. place cabbage, onions and kale in salad bowl

9. add lentils and bread.

10. toss with balsamic vinegar and olive oil

11. add citrus rounds and feta cheese

12. Just before serving, chop and add avocado.

Serve warm or cold. You can swap smoked fish for feta. 

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Peanut butter jelly time!!!!

I first discovered this recipe during my seduction of one P. Trivedi. I was sad and uninterested in my studies. What I was interested in, were baked goods and a boy. Every few days I'd whip up a batch of whatever, and share about half of them with those around me. In hindsight, I know that this obsession was unhealthy on so, so many levels. Then again, I think the end result was far more positive than not. Yes, I gained 20 pounds, yes I could have been more diligent in my school work, and yes, I was filling a void with sugar and butter. But I also gained a trove of fantastic recipes and the gratification of doing something really well. Finally, the fact that I was constantly bringing over immaculate sweets certainly didn't hurt my budding relationship with the young Dr. P, without whom I don't know if I would have ever emerged from that dark place. (Oh, and the weight? It vanished almost as quickly as it had appeared.) 

There are flavors that take you back to a certain place and time. Toasted English muffins, spread with margarine and marmalade will forever remind me of my great grandmother Mamsci's glamorous flat in Vancouver. Ritz crackers are grandmother Marjorie Dick, who lived with our family until she was nearly 104. And these peanut butter blondies, take me back to the earliest days of my relationship with Premal, when we both had very little to offer each other, and yet what we had was just what the other needed.

Be warned, these babies are just about perfect. They taste like I always hope peanut butter cookies will--crisp on the outside, rich caramel-chewy within--but seldom do. The batter is really more of a dough, and needs to be patted into the corners of the pan. Finally, make sure your thumbprints aren't too deep, otherwise the blondies will swallow up the preserves (note: this is still very delicious, it just may not be what you were originally going for). 

Peanut Butter Blondies

1

½ c. flour

1 t. baking powder

½ t. salt

4 T. butter

¼ c. peanut butter (heaping)

1 c. packed brown sugar

½ c. white sugar

2 eggs

1 t. vanilla extract

fruit preserves and chocolate chips (optional)

 Preheat oven to 350. Line 8 in. square pan with parchment. Cream butter, peanut butter, sugars, eggs and vanilla. Add dry ingredients, and mix until combined. Spread dough to edges of pan. Make heart-shaped thumbprints

like so

, and fill with preserves and chocolate chips. Bake 30 min. If using chocolate chips in your hearts, you might need to swirl them a bit with a skewer after removing the blondies from the oven.  

P.S. These keep really well. Making them perfect for mailing, bake sales, or eating for an entire week.   

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Make Cake, Not War.



Did you know World Nutella Day is a thing? Honestly, I wish I didn't. But since my cousin clued me in and had a party and invited me to come, I couldn't very well feign ignorance. Given the auspiciousness of the celebration, baking a cake seemed like a perfectly reasonable way to spend a blustery Saturday. And I knew just the cake for the occasion.

Hungarian nut tortes are really nostalgic for me. They remind me of every golden afternoon I ever spent in a sun-drenched café on the Duna Corso. Momo made one for my 22nd birthday that BLEW MY MIND -- particularly because my little brother sneaked in to hand deliver it at the Missionary Training Center. (For those of you not Mormon enough to fully understand this -- imagine Jason Bourne breaking into the boys camp in Moonrise Kingdom, and then singing like the nuns in Sister Act. With a chocolate cake. It was just like that.) It's been a few years, so I think it's finally safe to tell that story....

This isn't a particularly complicated recipe, but it does have a lot of steps. And if you're completing each of these steps with the not-at-all-able assistance of six small hands that each need to be rewashed every time the attached child decides to lick a finger or pick a nose (not necessarily belonging to that same small child), it can easily occupy you and your tiny sous chefs for an entire afternoon.

Aaaaaanyway. This is an awesome cake. It's gluten free, but just because it's always been that way -- no weird chemistry or strange ingredients required. Traditionally, these are also dairy free, but they can also be a little dry. As I contemplated this dilemma, while looking at my beautiful batter that I really hoped would bake into a moist, fragrant cloud, I asked myself, "WWJD" (which, in my kitchen at least, means "What Would Jutka Do?"). I closed my eyes, reverently reflected on the principles of Hungarian cookery for which my ancestors died (Or nearly died -- Didi had a quintuple bypass, people!). Then, I reached for the sour cream. Obvi.

The result is light and moist, elegant and a little different. It's also super-flexible: delicious with fresh fruit and simple whipped cream, or it can hold its own with a more robust frosting like this one. Whipped egg whites folded into the batter give it a marvelously light, airy texture, but it's sturdy enough to withstand a solid drizzle of liqueur or syrup. I have a hunch you could turn it into a wicked tiramisu. You get the idea....




Hungarian Hazelnut Torte
with Mocha-Nutella Buttercream

2.5 cups whole hazelnuts
2 tsp. baking powder
a pinch of good salt
2/3 cup sugar
8 eggs, separated
1/3 cup sour cream
1 tsp. vanilla extract

Line the bottom of a 9" pan with parchment paper, and then generously grease the whole thing. If you happen to have a springform pan, use that. But I don't have one the proper size, so I just used a regular cake pan and it was fine.

Toss the hazelnuts on a sheet pan and broil them for a few minutes, shaking the pan once or twice, until the husks are loose and the nuts start to brown. Hettie and Phineas absolutely loved rubbing the cooled nuts between their palms to remove the skins. They made a huge mess, but they probably would have made a mess doing something else, too, so.... Discard the papery skins (or sweep them up from where your kids have already discarded them on the floor) and finely grind the nutmeats in a food processor or powerful blender. Mix the ground nuts thoroughly with the baking power and a nice pinch of salt. Now is a good time to turn the oven to 325*.

Take your separated egg whites and beat them to stiff peaks. In a clean bowl, beat the yolks with the sugar until they get fluffy and change color to a very pale yellow. (Jutka taught me that if you beat the whites first, you don't need to wash your mixer in between. Genius!). Add the vanilla and sour cream to the luscious yolks, then mix in the nuts. Very gently, fold a cup or so of the heavy nut goo into your fluffy whites, then delicately combine the whole thing. Ease this nutty billow into your prepared pan, and bake for about one hour, until the center springs back lightly when touched.

Invert it onto a rack and cool completely before splitting, filling and frosting. I made a dark chocolate-Nutella ganache for the middle, and used this Nutella frosting recipe on top, with a teaspoon of instant coffee added with the sugar for depth. It was SO good ...But if I were going to do it again, I'd skip the ganache and instead sandwich fresh raspberries between thin layers of Nutella, straight up. Because it's hard to improve on perfection, and everything is better with fresh raspberries. And, since I'm being really honest, I didn't actually measure anything for the frosting -- just kinda guessed and dumped. Which I don't recommend, because my texture ended up just a tiny bit funky. But these are details. Trust me: this one's a winner.

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