You know how after traveling for a while you really crave home? The ordinary things, like being able to sleep in your own bed and cook for yourself? By the end of our Eurotrip, I even missed bootcamp (so happy I love working out) and my business. With every city we left, I was sad to go yet ready to move on.
And now I miss those daily pastries, al fresco drinks in the middle of the day and long long walks. Guess what? I can still get away with doing all 3! I really should sometime…
Last month I was asked for a Russian Napoleon cake recipe so I immediately emailed my mom and set up a date for us to make it. I’m good like that (also I really like cake). It’s actually originally a French
*This post has been reposted from Healthy and Sane. I plan on posting about Russian recipes on both blogs during this transition period. Thanks for reading!*
The one beauty of working (on my own business!) from home is that I have a lot of flexibility in my schedule. Every week I have a set of things I want to accomplish, but since I’m my own boss – I get to choose exactly what day and time I want to do them. The problem with that? Sometimes too much flexibility leaves a little too much wiggle room… which in turn accomplishes less.
Want an example? Let’s do something easy, like working out (I have a feeling a lot of you could relate!). I plan on working out daily (actually 6 times a week) but sometimes I don’t feel like doing it at the convenient time… or I start getting nervous about all those pull-ups P90X loves so much, so I tell myself I’m hungry and should eat first. Of course that follows
Do you ever come across a food that instantly brings up a specific memory? Most things I make for Russian Bites just bring up general nostalgia mixed with excitement about eating my childhood favorites again. This time though, during my usual refrigerator check-in I noticed a package of farmers cheese (left from what was supposed to be stuffed blini, except they were devoured too quickly before I had a chance to convert them into anything else) so I decided to research what new Russian thing I could make. The second I realized I could make sirki I was instantly hit with the memory of the last time eating these. It was such a fun little trip down the memory lane!
So this memory is actually about my trip to Russia. It was during my junior year in college when I studied abroad in England. My
It’s September. Students and teachers are back to school. Halloween candy and decorations are on display at every retail store. Mornings have become a little more brisk, and everyone around me seems eager for fall to be in full swing. On the food related front that means lots and lots of pumpkin. How many pumpkin lattes and pumpkin cupcakes with cream cheese frosting recipes have you seen this month alone? Pinterest is sure buzzing with those! Even those that mourn the summer (nearly!) ending appear to be unable to contain the excitement of all that is pumpkin. Are you one of them?
I didn’t grow up drinking pumpkin lattes and eating pumpkin muffins, so I am not as anxious to move into fall just yet. For me, fall always meant going back to school and a little less playing time in the yard with my friends (our food didn’t change much… except for maybe less okroshka and more borscht and shchi). Even now that I’m an adult, fall means getting closer
It’s been a little too long since I posted a dessert recipe here on Russian Bites, which is unfortunate since I eat dessert daily. Actually more often than that! Growing up we ate a lot of chocolate and other candies but pastries and cakes were enjoyed less often, mostly on special occasions (not surprising, given that most of them are quite involved).
Luckily, with only four ingredients, this dessert of walnut stuffed prunes in a sweet sour cream cream comes together in a pinch (although it’s best to prepare the cream the night before serving). The recipe is also the perfect way to use up leftover cream from either the gorka or the black poodle cakes.
I find that walnuts have a bit of a bite and they are perfectly complemented by the plump sweet prunes and a cool sour cream cream. This combo is surprisingly addictive! I kept saying