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About the food of the Czech Republic

There’s only one reason to go outside when temperatures drop below freezing: to enjoy the thrill of hot food thawing you out when you come home.

Otherwise, I vote for staying in bed all day, snuggled under a comforter, watching chick flicks… or dude flicks (do they even make those?).

Thankfully, the Czech Republic has many wonderful foods for bitterly cold winter days.  This means that I’ll be able to leave the house this week. Hurrah!

The Czech Republic is in eastern Europe where summers are hot and winters are c-c-c-cold. The nation consumes dishes loaded with all manner of potatoes and cabbage, as well as stews and roasts.  Think rugged, down-home cooking. Typical of many eastern European countries, the Czech Republic uses sour cream as a thickener, dipper, topper.. you name it, sour cream is in it. They also enjoy caraway seed and dill as principal seasoning agents.

You won’t believe it (I almost don’t believe it), but I dug up a dish that includes more than half of these ingredients: Potato & Pickle Soup [Recipe]. Oh yeah. Special thanks to those of you on our Facebook Fan Page who voted to include it on our menu this week and to Clifford A. Wright -one of my favorite cookbook authors – for sharing the recipe with us. (See our interview with Clifford A. Wright)

Funny thing about the Czech Republic is how much of their food can be found here, in America. When their immigrants, like so many others, came to our side of the “big, salty pond,” they cooked their favorite recipes to remind them of home. For example, you’ll find the much adored meat and sweet filled buns called Klobasneks/klobasnikis/Klobásové [Recipe] and Kolaches/Koláče [Recipe] dotted throughout our culinary landscape (most notably in Texas and Oklahoma, where entire festivals are dedicated to the treats).

For those with a bit of a sweet tooth, plums and apricots are beloved in the Czech Republic. When dried they are often cooked down with sweeteners into a thick, sticky filling for Kolaches. As for their savory counterparts, the Klobasneks/klobasnikis? There are many choices for fillings, but in my opinion there’s nothing better than wrapping dough around a spicy Kielbasa.

Monday Meal Review: Cyprus

Sick babies are the worst.

Poor miss Ava came down with croup not long after we cooked Cyprus (purely coincidental, mind you). But… croup… gah! If you don’t know, croup is a nightmare of epic proportions. Here’s how it works: in the still of the night, babies who seem a little sick, suddenly wake up really, really sick. With violent coughing fits.

And I don’t mean just any cough. You’ll think a nasty poltergeist – or a barking seal – has taken over your sweet baby.

You will not be able to believe such a sound could come from your child. Your heart will break into a million pieces, with each cough… over and over again.

And, – as if the coughing isn’t bad enough – nature adds in a desperate wheezing, gasping sound with each breath.

Eventually (after surrounding them with steam, or taking them outside into the cold night air, or rubbing Eucalyptus oil on their chests), the baby falls back asleep.

Then, you – the frantic parent – spend the night standing over your baby’s crib, watching every breath with bleary eyes.

Why is it that, every time little Ava gets sick, I can’t decide whether to cry or put on my wonder woman cape?

Sick babies are the worst.

That being said, Miss Ava somehow managed to enjoyed the Briam – essentially roast veggies – from our Cyprus meal. I think the warm, soft veggies were soothing on her raw throat.

Roast Lamb from Cyprus (Ofto Kleftiko) [Recipe]


What I like most about this dish:

For a busy parent, there’s nothing so blissfully simple as sprinkling a few magic dashes of spice on a roast and popping it in the oven for a couple of hours. Quick and simple. This recipe is also incredibly tender thanks to the regional technique of wrapping lamb in foil and then roasting in a covered casserole.

What I like least about this dish:

Not much. If you have kids, watch out. For a child, there’s nothing quite like watching the hours crawl by while wonderful aromas escape from the kitchen. You’ll be hounded with “Is it ready yet? …. What about now?”

As far as flavor goes – I loved it. The only trick is getting the seasoning how you like it – without being able to “taste as you go.” The amount of spice that I provided with this recipe is subtle and yummy. The recipe is so easy, I suggest making it several times and playing with the proportions.

Red Wine Potatoes (Potatoes “Afelia”) [Recipe]


What I like most about this dish:

Rich and flavorful – I enjoy how the wine cooks down into almost a glaze. In other news, from fantasy land … I’m pretty sure if I ever had a daughter I would name her Afelia.  Not because she would be wine and oil soaked, but because the name is absolutely gorgeous. Perhaps it is for the best we’re done with having kiddos.

What I like least about this dish:

This dish is heavy on the olive oil – on purpose. It is a bit much for me, but Mr Picky quite liked it. Also – make sure you slit the potatoes. I forgot until near the end and, while the crust was flavorful – the insides just tasted of … baked potato. (Note – the more slits, the more oil and wine soak into the potatoes!)

Roasted Veggies (Briam) [Recipe]


What I like most about this dish:

While neither crusty or cheesy, this dish is less fussy than eggplant parmesan – and healthier, too.

What I like least about this dish:

The veggies do get very soft, so be prepared. You might take the lid off half way through to get things to dry out, but I rather liked the texture (as did Miss Ava).

Whole Apples Simmered in Syrup (Firikia Glyko) [Recipe]


What I like most about this dish:

This sweet treat tastes exactly like apple pie, without the crust. Unless you add the brandy – then it tastes like… tipsy apple pie. Pretty much awesome either way.

What I like least about this dish:

Be very cautious in picking your apples. One bad one can spoil the bunch…

Seriously – you have to choose apples that can hold up to long simmering. Many recipes cook the apples for 1.5 hours, but mine were getting too soft for that. Any firm, sweet apple should do.

Ava’s Corner

httpv://www.youtube.com/watch?v=CfGQ-g3l7qU


Mediterranean Roast Veggies |Briam

Serves 4

This simple layered casserole is vegan, rich, and addictive. The vegetables cook down into a soft casserole, but can be uncovered half way through cooking to reduce the effects of steaming.

Ingredients:

1 zucchini
1 small eggplant
1  potato
1/4 tsp pepper
1/2 tsp salt
1/2 tsp oregano

1/4 cup olive oil
2/3 cup tomato sauce

1 1/2 quart casserole

Method:

Preheat the oven to 375F.

Meanwhile, slice all the veggies into thin discs. Resist the urge to see if they’ll fly, like frisbees, across your kitchen.

Drop some liquid sunshine (olive oil) into a 1 1/2 quart casserole (you can scale this up pretty easily, if you need to feed more people).

Layer on some potatoes…

Gather the salt, pepper, and oregano together…

And sprinkle the blend onto each layer…

Add on the eggplant… and more olive oil. Embrace the oil – this is supposed to be a luxuriously rich dish.

Next up, zucchini.

And half your tomato sauce.

Keep piling everything on in layers… with spices and oil each time…

Ending with the tomato sauce.

Roast, covered, for 1 – 1.5 hours.

Meanwhile, take a nap or stare out the window with a cup of tea. Or call someone you’ve been meaning to call.

When your timer goes off, scoop the veggies onto your plate and sigh with satisfaction. Yum!


Mediterranean Roast Veggies |Briam
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This simple layered casserole is vegan, rich, and addictive. The vegetables cook down into a soft casserole, but can be uncovered half way through cooking to reduce the effects of steaming.
Servings Prep Time
4 people 15 minutes
Cook Time
1 hour
Servings Prep Time
4 people 15 minutes
Cook Time
1 hour
Mediterranean Roast Veggies |Briam
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This simple layered casserole is vegan, rich, and addictive. The vegetables cook down into a soft casserole, but can be uncovered half way through cooking to reduce the effects of steaming.
Servings Prep Time
4 people 15 minutes
Cook Time
1 hour
Servings Prep Time
4 people 15 minutes
Cook Time
1 hour
Ingredients
  • 1 zucchini , thinly sliced
  • 1 eggplant , small, thinly sliced
  • 1 potato , thinly sliced
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1/2 tsp oregano
  • 1/4 cup olive oil
  • 2/3 cup tomato sauce
Servings: people
Units:
Instructions
  1. Preheat oven to 375F.
  2. Mix the salt, pepper and oregano together in a small bowl.
  3. In a 1 1/2 quart casserole drizzle olive oil along the bottom.
  4. Add a layer of potatoes, eggplant and zucchini with a sprinkle of the oregano mixture and a bit more olive oil between each layer.
  5. Add half the tomato sauce.
  6. Keep piling in the layers with spices and oil each time ending with tomato sauce
  7. Roast, covered, for 1 to 1 1/2 hours.

Roast Lamb from Cyprus | Ofto Kleftiko

Serves 2-4

This completely fuss-free roast lamb dish, Ofto Kleftiko, maximizes the rich, succulent flavor of lamb and is so tender it literally falls of the bone. A great dish for holidays, festivals, or even pot luck dinners. Serve one shank per person, unless appetites are small.

Ingredients:

2 lamb shanks, about one pound each
1/4 tsp ground cinnamon
1/2 tsp ground coriander
4 bay leaves
salt
pepper
olive oil

Method:

Get the oven nice and toasty – set it to 375F.

Meanwhile, drizzle lamb with olive oil… (a.k.a. liquid gold)

Sprinkle with heaps of salt and pepper…

Then, divide the cinnamon and ground coriander seed equally amongst the lamb shanks. If you’re feeling kind of crazy, you might add a bit more cinnamon.

Take off your rings, roll up your sleeves, and rub the spices into the meat. Make sure to also coat the ends and bottom of the lamb.

Place both lamb shanks on top of a bay leaf, on their own large square of aluminum foil.

Add another bay leaf on top and wrap the foil tightly.

Place the lamb shanks in a covered casserole, to mimic traditional clay oven baking.

Roast for 2.5 hours, or until the meat is tender and is falling off the bones.

If you’re having an elegant dinner party, serve one lamb shank per guest. If it is more casual, you can remove the lamb from the shank and serve it in little pieces.

Honestly, I prefer the drama of eating a whole shank all by myself.

Roast Lamb from Cyprus | Ofto Kleftiko
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This completely fuss-free roast lamb dish, Ofto Kleftiko, maximizes the rich, succulent flavor of lamb and is so tender it literally falls of the bone. A great dish for holidays, festivals, or even pot luck dinners. Serve one shank per person, unless appetites are small.
Servings
2-4 people
Cook Time
2 1/2 hours
Servings
2-4 people
Cook Time
2 1/2 hours
Roast Lamb from Cyprus | Ofto Kleftiko
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This completely fuss-free roast lamb dish, Ofto Kleftiko, maximizes the rich, succulent flavor of lamb and is so tender it literally falls of the bone. A great dish for holidays, festivals, or even pot luck dinners. Serve one shank per person, unless appetites are small.
Servings
2-4 people
Cook Time
2 1/2 hours
Servings
2-4 people
Cook Time
2 1/2 hours
Ingredients
  • 2 lamb shanks (about one pound each)
  • 1/4 tsp ground cinnamon
  • 1/2 tsp ground coriander
  • 4 bay leaves
  • salt
  • pepper
  • olive oil
Servings: people
Units:
Instructions
  1. Preheat oven to 375F.
  2. Meanwhile, drizzle lamb with olive oil.
  3. Sprinkle with heaps of salt and pepper then divide the cinnamon and ground coriander seed equally amongst the lamb shanks. Rub spices into meat, remember to coat both the ends and the bottom of the lamb.
  4. Place both lamb shanks on top of a bay leaf, on their own large square of aluminum foil. Add another bay leaf and wrap in foil tightly.
  5. Place the lamb shanks in a covered casserole, to mimic traditional clay oven baking. Roast for about 2.5 hours, or until the meat is tender and falling off the bones.

Brandy Poached Apples | Firikia Glyko

Around the World with Apples >> Brandy Poached Apples from Cyprus
Serves 4

Sweet and spiked with cinnamon, Firikia Glyko is wonderful warm with vanilla ice cream, or cold with nothing more than a spoon and a smile. (Ice cream is my addition and, while not super authentic, is extra lip smacking)

Ingredients:
4 small, firm apples (I used honey-crisp)
2 cups sugar
2 cups water
2 sticks cinnamon
4 whole cloves
1/4 cup brandy (optional)
Method:

Put on a frilly apron and a pair of fuzzy slippers.
Add sugar and cinnamon sticks to a medium pot.
Splash in some water and bring to a gentle simmer.  The cinnamon will start to perfume your house in the most magical, grandmotherly way.
Meanwhile, peel 4 small apples…
Remove the bottom with a paring knife.
And replace it with one whole clove.
Carefully place in the hot syrup and simmer gently for about 45 minutes. Be careful not to boil or the apples will cook too quickly and fall apart. Add the brandy in the last five minutes of cooking – or, like me, you can completely forget to add it.
Fish them out with a slotted spoon. In the winter, serve warm with a little of the syrup and a giant scoop of ice cream. In the blazing heat of summertime, serve chilled, swimming in the thickened syrup.
Psst – if you have company, don’t forget to remove your frilly apron. I say this out of love and personal experience… but definitely leave your slippers on.
Brandy Poached Apples | Firikia Glyko
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Sweet and spiked with cinnamon, Firikia Glyko is wonderful warm with vanilla ice cream, or cold with nothing more than a spoon and a smile. (Ice cream is my addition and, while not super authentic, is extra lip smacking)
Servings
4 people
Servings
4 people
Brandy Poached Apples | Firikia Glyko
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Rating: 0
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Print Recipe
Sweet and spiked with cinnamon, Firikia Glyko is wonderful warm with vanilla ice cream, or cold with nothing more than a spoon and a smile. (Ice cream is my addition and, while not super authentic, is extra lip smacking)
Servings
4 people
Servings
4 people
Ingredients
  • 4 small apples (firm ones like honey-crisp are good)
  • 2 cups sugar
  • 2 cups water
  • 2 cinnamon sticks
  • 4 whole cloves
  • 1/4 cup brandy (optional)
For serving:
  • vanilla ice cream
Servings: people
Units:
Instructions
  1. Add the sugar, water, and cinnamon sticks to a medium pot. Bring to a simmer.
  2. Meanwhile, peel 4 apples and remove the bottoms with a paring knife, replacing it with one whole clove.
  3. Carefully place in the hot syrup and simmer gently for about 45 minutes. Be careful not to boil or the apples will cook too quickly and fall apart. Add the brandy in the last five minutes of cooking.
  4. Fish them out with a slotted spoon. In the winter, serve warm with a little of the syrup and a giant scoop of ice cream. In the blazing heat of summertime, serve chilled, swimming in the thickened syrup.

Soapy, Soapy Cyprus?

You may or may not be afflicted with “soap mouth” when you eat coriander (a.k.a. cilantro). To avoid the experience, you may painstakingly pick pieces of the offending plant off of your plate. You might even send your plate back. You might scream out in agony.

Or not.

Listen… I have a secret. Even if you think coriander tastes like soap, you should give the plant’s seeds a try. I think you’ll be pleasantly surprised. To me, the flavor lacks any soapy aftertaste.   I ate bunches of this stuff, straight from the spice jar, just to prove it.

Hopefully there won’t be any side effects.

So… what does Coriander seed taste like? It is reminiscent of celery seed – but much more mild.  Here’s the best way I can explain it: if celery seed and coriander seed were music, celery seed would be heavy metal and coriander seed would be a delicate lullaby.

That’s the best I can do.

While the lovely people of Cyprus enjoy coriander seeds with just about anything – on roasts, in stews, and with salads – I thought of some western dishes that might be perked up with it’s delicate flavor…

So, buy it and don’t worry about letting it turn to dust on your spice rack…

Here’s some uses for ground Coriander:

  • Sprinkle on top of deviled eggs, instead of paprika
  • Tossed in potato salad
  • Mixed in an omelet
  • Splashed top of potato-leek soup

Red Wine Potatoes | Potatoes “Afelia”

While Afelia commonly refers to a pork dish, the term can also refer to any number of ingredients stewed/roasted in red wine and sprinkled with coriander seeds. Yum!

In Cyprus, the most popular variants include mushrooms, potatoes, and artichoke hearts (all of which are vegan).

Most recipes add a sprinkling of coriander seeds at the end of cooking (ground or cracked is best).

Serves 4

Slowly roasted in olive oil and red wine, these potatoes are so rich you won’t need butter. A typical recipe from Cyprus and Greece.

Ingredients:

2 pounds fingerling potatoes (or any small potato)
1/2 cup red wine
1/2 cup olive oil
salt
pepper
ground coriander seeds, to taste

Method:

Put on some music from Cyprus. Then, preheat the oven to 375F

Meanwhile, rinse and slit the potatoes (about 4 slits per potato – this allows the wine and oil to seep in and flavor them)

Douse with olive oil. Don’t be shy. Some recipes I saw from Cyprus and Greece actually cover these with oil. Wow.

Splash on the red wine – choose a yummy one and treat yourself to a glass while you’re at it.

Sprinkle on salt & pepper – be generous!

Roast for 1-1.5 hours, or until soft inside and a bit crusty on the outside. (Turn once or twice during roasting).

When serving, be sure to scrape up any crusty bits and toss with potatoes. Then, sprinkle on some coriander seeds and enjoy with Roast Lamb Shanks and good friends.

Plan time for a nap. You’ll need a long one after eating these potatoes!

Red Wine Potatoes | Potatoes "Afelia"
Votes: 2
Rating: 2
You:
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Print Recipe
While Afelia commonly refers to a pork dish, the term can also refer to any number of ingredients stewed/roasted in red wine and sprinkled with coriander seeds. Yum! In Cyprus, the most popular variants include mushrooms, potatoes, and artichoke hearts (all of which are vegan). Most recipes add a sprinkling of coriander seeds at the end of cooking (ground or cracked is best).
Servings Prep Time
4 people 5 minutes
Cook Time
1 - 1 1/2 hours
Servings Prep Time
4 people 5 minutes
Cook Time
1 - 1 1/2 hours
Red Wine Potatoes | Potatoes "Afelia"
Votes: 2
Rating: 2
You:
Rate this recipe!
Print Recipe
While Afelia commonly refers to a pork dish, the term can also refer to any number of ingredients stewed/roasted in red wine and sprinkled with coriander seeds. Yum! In Cyprus, the most popular variants include mushrooms, potatoes, and artichoke hearts (all of which are vegan). Most recipes add a sprinkling of coriander seeds at the end of cooking (ground or cracked is best).
Servings Prep Time
4 people 5 minutes
Cook Time
1 - 1 1/2 hours
Servings Prep Time
4 people 5 minutes
Cook Time
1 - 1 1/2 hours
Ingredients
  • 2 lbs fingerling potatoes
  • 1/2 cup red wine
  • 1/2 cup olive oil
  • salt
  • pepper
  • ground coriander , to taste
Servings: people
Units:
Instructions
  1. Preheat the oven to 375F Meanwhile, rinse and slit the potatoes (about 4 slits per potato – this allows the wine and oil to seep in and flavor them)
  2. Douse with olive oil. Don’t be shy. Some recipes I saw from Cyprus and Greece actually cover these with oil.
  3. Ad red wine and seasoning.
  4. Roast for 1 - 1 1/2 hours, or until soft on the inside and a bit crusty on the outside. Turn once or twice while roasting.
  5. When serving, be sure to scrape up any crusty bits and toss with potatoes. Then, sprinkle on some coriander seeds and enjoy with Roast Lamb Shanks and good friends.

2010 Global Gingerbread Contest

I’m a sucker for the holidays. I wish I could live in a gingerbread house. One weekend a year I *almost* live out my dream… our dining room table spills over with candy, cookies, and frosting. I love the creativity. The fun. The family bonding.

Being covered in sugar.

This year I’d love it if you would join us… virtually. I’d even like to give away a nifty prize to the best gingerbread house.

Are you game?

Here’s how the contest will work:

  1. Make a Global Gingerbread House. It must be about 90% edible.
  2. The theme is international/global/foreign … be creative!
  3. Email: Sasha at global table adventure dot com.

Include:

  • A photo
  • 100 word description/story about your house
  • A link to your blog post about the contest. Ideally, your blog post will have more pictures and details about the “making of.” (Having a blog is not a requirement).

Deadline is December 20, 2010 at midnight, Central time.

After I look everything over, I will share my favorites here, on the blog.

Finally, I’ll pick a winner.

What the winner wins… A.K.A. “The Prize”

The winner will be given a choice between one of two prizes, depending on their interests. I like choices and thought you might too.

Prize option 1:

“Gingerbread for All Seasons (Abradale Books)“, a professional gingerbread book with tons of templates and technical information. Limited photography. (128 pages)

Gingerbread-it’s not just for Christmas anymore. Great for the novice and the advanced baker alike, Gingerbread for All Seasons includes 20 projects, with patterns that range from such simple shapes as snowflakes to more ambitious gingerbread masterpieces such as a haunted house for Halloween and a Victorian Christmas cottage. Step-by-step instructions, actual-size templates, and layout diagrams accompany each project.

Prize option 2:

Gingerbread Houses: Baking and Building Memories, a more basic book, full of many inspiring photos, some simple patterns, detailed shopping lists and even information on how to host a gingerbread party. (190 pages)

A resource for baking, constructing and decorating gingerbread houses. Nonnie Cargas covers the basics from mixing and baking dough to constructing and decorating any of the 13 patterns featured in this book – including the Swiss chalet, Southwestern ranch and the country chapel.

Menu: Cyprus

I had a dream that my pillows and blankets were made of warm, snuggly food. (Snuggly?) What does it all mean? Call me crazy, but if there ever was a time to snuggle up with a meal, this would be it. Our menu from Cyprus is loaded with comforting, roasted dishes, as well as a “sweet as apple pie” dessert.  Perfect for chilly weather.

Cypriot Red Wine Potatoes (Potatoes Afelia) [Recipe]
Small fingerling potatoes roasted with loads of olive oil and red wine, then topped with a dash of ground coriander.

Roast Lamb from Cyprus (Ofto Kleftiko) [Recipe]
Celebrate the holidays in style with tender lamb shanks roasted with cinnamon, ground coriander and olive oil.

Roasted Veggies (Briam) [Recipe]
Eggplant, zucchini, potato, and tomato sauce cook together with plenty of olive oil. This vegan side dish popular throughout Cyprus and Greece.

Whole Apples simmered in Light Syrup (Firikia Glyko) [Recipe]
Small apples simmered in syrup with cinnamon sticks, and cloves. Add brandy if desired!

About the Food of Cyprus

Psst… does your heart ache? Even just a little? I’ve got the cure: take a tour of Cyprus. In this gloriously mountainous Mediterranean island even the loneliest heart will find love in the air and on the beaches. In fact, legend has it that Aphrodite, the Greek Goddess of love, was born amidst the crashing waves and sandy shores of Cyprus.

Befitting this romantic legacy, the Cypriot have a fascinating habit of cooking food in red wine. Almost anything can get a long slow simmer in the stuff – pork chops, potatoes, or even squid. The red color bleeds into the food making a rosy statement perfect for any date night.

Most Cypriot food is an alluring blend of Greek, Turkish, and Middle Eastern cuisine – you’ll find staples such as oregano, olive oil, lamb, cucumber, yogurt and eggplant mixed on menus with such delicacies as octopus or squid.

Once the romance of Cyprus grabs hold of you, celebrate with a dish fit for any holiday table. Oh, and I just happen to know the perfect one: succulent lamb shanks roasted in clay ovens, called Kleftiko [Recipe]. Locals replicate this method at home with a covered casserole. The tender meat will literally astound you with its elegance and complex flavor.

If you’d rather vegetables, the Cypriot are renowned for stewing/roasting in loads of olive oil. As in…there is enough oil you could almost deep fry the food. The flavor is rich and addicting, although small portions are encouraged. Eggplant always makes an appearance [Recipe], especially on Meze-style meals – a seemingly endless parade of small dishes (rather like the Spanish tapas). Then there’s the famous Cyprus potato, which is prepared in a sloshy bath of olive oil and red wine [Recipe].

At the end of the day, you’ll need to cut through all that oil with something sweet. Typical desserts include regional favorites such as Turkish delights (recipe), baklava, and spoon sweets – fruits like apples cooked in syrup until tender and saturated with sticky goodness [Recipe]. A more unique dessert is Souzouko – a long string of almonds dipped repeatedly in thickened grape juice and hung to harden. This “wand” of sweet goodness takes days to make but is available for purchase almost anywhere on the island, especially around festivals and fairs.

Giveaway Winners

I should have known. When it comes to choosing between apple or pumpkin pie, there can only be two winners.  Six votes went to each pie. Now I know – both pies are equally loved.

And, as promised, here are our two winners, selected at random by Random.org, and their comments.

Carole68

I am thankful for the guardian angel that stood by my side and kept me out of the big trouble I could have gotten into ; thankful for my two beautiful daughters that lighten up my life ; for the good people in this world.
My vote goes to apple pie… because it’s really a favourite here in our family, but also because pumpkin pie is not traditional here and we’ve never tasted it ! (we will one day).

and to …

AnneSATX

My father passed away last month and I will be eternally grateful that the last thing I said to him the night before was, “I love you, Dad.”

As for pie? Pumpkin, no contest!

We enjoyed reading everyone’s entries to the Thanksgiving Giveaway. Thank you for participating!

Please send me an email to sasha @ globaltableadventure.com to claim your prizes.

Happy Thanksgiving (Giveaway!)

I’ve heard Christmas music on the radio all week. Can you believe it?

Call me old fashioned, but I think Thanksgiving deserves a little more time in the limelight.

We need to sit in gratitude and savor every moment.

The way I look at it, life is beautiful. I endured serious hardship in my early years, but I got through it. How? By first believing that,  in this great, big, topsy-turvy world, there’s always something to be thankful for… and second, by looking for just that thing to appreciate, that thing that could lift me outside of my grief.

Sometimes it simply takes getting out there and…

Trying something new…

… No matter what the consequences…

Gritting your teeth if necessary!

And so, in the spirit of appreciation and gratitude, I want to thank YOU for joining this Global Table Adventure.

Eating one meal for every country in the world is fun, but it’s even better with your support and company 🙂

Thank you. Thank you. Thank you.

Now, for our little giveaway. Use it for yourself, for stocking stuffers, or for gifts!

The Prize:

Two lucky winners will get handmade soaps by LadyBug Soapworks. Sarah is a friend of mine from back in my Wesleyan University days… She makes incredible soaps. For fun.

I’ll tell you her secret.

She’s a biochemist.

How cool is she? For serious.

Not to mention she makes getting my “mouth washed out with soap” sound tempting. Delectable, even.

Just wait… you’ll see what I mean.

Let’s get down to the nitty gritty.

Each of two winners will get one bar of  “Pumpkin Pie Soap” (drool)

Pumpkin Pie Soap

And one bar of Apple Pie Soap (swoon)

Apple Pie Soap

Now that’s soap worthy of any Thanksgiving table! 🙂

How to Enter:

Simply answer the following two questions:

What are you thankful for?

AND

Which is better, apple or pumpkin pie?

The first two comments selected at random that answer both questions will be the winners!

Contest ends Friday, November 26, 2010 at midnight.
One entry per person. Must be 18 to enter.

Disclaimer: Sarah has no idea I’m doing this giveaway – although I will share this link with her later. I’m not being compensated to do this, I just like the sounds of these soaps and thought you’d like ’em too!

Photos by Dylan Maxwell Reilly for Ladybug Soapworks.

PS No matter where you live in this great, big world … I wish you the inner peace that comes with gratitude. From my home to yours, Happy Day of Thanks “Giving” ♥ ♥