It always comes down to three things. I will let you fill in the blanks ______?
#NaNoWriMo participants...if you have not watched #BOOKEM I highly suggest it for new writers, as we cover a myriad of topics and interests. Of course reading, writing and navigating life are right up there with sliced bread and the fantastic argument for year-round Christmas lights. This week's was filmed partly in #Hawaii come for the scenery, stay for the great #marketing tips!
Speaking of people and things to navigate. Oi! The bend to my will, better do what I want or else type... man I miss her. My grandmother Kathryne. She is no longer here on Earth, but I have been thinking about her a lot lately.
Someone asked me what makes a person act or think Polish?
That's tough to answer. Everyone is different, no matter what culture or household they come from. We are all special and unique. Some of us are especially difficult, funny, quirky or strange. I might match at least two of those criteria. Ha!
Grandma Kate’s version of Polishness was a severe case of grumpiness, a plastic lace tablecloth, and orange slice candies. The candy was always so stale it could break a tooth if you tried to bite it too fast. Diamonds on every finger, while she lamented lack of money, and saved uneaten toast from breakfast, wrapped in a napkin in her pocketbook to bring home. Polka music. Eee! Tons of it and enough pictures of Mary and Jesus to host a large auction or start her own religious cult.
Food! Yes, I'm finally getting to it. Galumpkis on a cold wintry day are my absolute favorite. When she made these, it was comfort. It was fabulous. It was family. Your house will smell so good you will people hovering in the kitchen like maniacs.
Food in my upbringing was an important part of my identity. It's not fancy, complicated or gourmet. It’s about using what you have and making it wonderful, it is sustenance and tradition combined. It is magic.
My heart is happy remembering that we had four generations together cooking in a kitchen barely large enough for two humans to stand side by side. I'm misting up. Forgive me for being so sentimental. This recipe is my version and I sure hope you enjoy it as much as I do.
I heard it’s snowing up north again? Yikes!
Run to the store, get your supplies and get cooking.
Until next time, find your Peace, Love, Hustle, then Read or Write. xox Bibiana
Bibiana's Polish Galumpkis 1 large head of green cabbage or two small ones 1 pound ground round 1 pound sage breakfast sausage in a tube 1 large can of stewed tomatoes 1 cup of beef broth 1 large sweet onion, washed and minced 2 cups uncooked rice (do not use instant!) I prefer jasmine rice, but I have recently used a mix of brown and basmati. You know best what your family likes. 1/2 pound of bacon 1 teaspoon garlic powder
salt pepper large rectangular, metal or covered roaster, suitable for oven and broiler aluminum foil ketchup for the table
*For the extra hungry family, serve with a side of garlic mashed potatoes and use the “gravy’ from the bottom of the galumpkis. Instructions:
Preheat oven to 325 F.
Place the rice in four cups of water in a saucepan, stir and boil uncovered. Turn off the burner, leave the pot there. Cover the rice with a lid. Let the it sit for approximately 20 min.
Wash and core the cabbage and cover with water in a deep pot. Boil until you see the leaves pulling off in the water. It will be scalding hot!
Wash and dice onion. Set aside.
Mix the uncooked beef and uncooked sausage together by hand or with a large spatula in a large bowl with the rice. By hand is best, so if you need to cool the rice, just leave it for a moment. Be sure to take off all jewelry. If you have disposable, food-grade gloves those work well for this.
Combine the onion into the meat mixture, minced as small as you can. Salt and pepper as you mix lightly.
Meanwhile place the cabbage in a colander in the sink and run cool water over it for a minute to help drain the water and let it cool. I prefer to prepare the galumpkis on a wooden cutting board next to the colander.
Watch out for hot water on the leaves!
Place a cabbage leaf in front of you with the smaller part, the stem closest to you. Cut off the tip of the hard stem with a sharp knife.
Toss out or use the scraps for garden compost.
Place a small amount (small ice cream scoop) of meat/rice mixture in the middle and roll over folding the sides to make a small envelope. The trick is to not over or under stuff. Place seam side down in the pan and keep them tight like a sushi roll. It is totally fine to make two levels in the pan. Once it's full, cover the rolls with stewed tomatoes and the beef broth.
Layer the raw bacon over the top in strips.
Place cutting board, knives etc. in dishwasher to sterilize. Wash your hands well with hot, soapy water
Foil loosely or cover with lid and bake at 325 F for approximately 2 1/2 - 3 hours until the meat is cooked all the way through. (160 degrees with a meat thermometer in the center of a roll) For the last fifteen minutes, run the pan under a low broiler to crisp the bacon for serving. These freeze exceptionally well in small Tupperware and taste amazing the day after. Part of the joy of this recipe is the social part, as you make them with the people you live with. I think I rolled my first galumpki when I was three? The second part is the AMAZING aroma in your house.
NOTHING compares to home cooking. Do this on a day where you will be home, weekend blizzards are a bonus. Be sure you will be hungry! These are filling and yummy. It's a lot of fun to make with kids or anyone who likes to learn.
Don’t blame me if you have seconds, I would be shocked if you didn’t. Stay warm and safe out there.
Thank you for supporting my creative life, by reading my stories and telling your friends. It means so much to have you here.
Oh and, if you have not read The Haunted Series yet... what the heck are you waiting for?
Veronica Cline Barton and I are already conceptualizing Book #4 for 2023. "Haunting stories that take you places." Stay Tuned!
Bibiana Krall, Author, Wildheart, Dreamer
"All Heroines, all the time."
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