During our three-week vacation in Europe, we flew three times, made six separate trips by train, drove several cars, took a ride on a tram, subway and in a shuttle bus. We slept in countless beds and each one left a different imprint on our bodies. It turned out that sleeping around really is exciting and affects one’s libido (provided your bedroom is NOT adjacent to the one your conservative uncle sleeps in). The best part is that you can DO IT very successfully with the same partner throughout the journey! (That’s for those of you who duck when such words as FIDELITY and COMMITMENT are thrown at you.)
Since we were on the go for the most of the past twenty-one days, the little time we spent under a roof, any roof, we used up for hanging out with my family and friends, then here and there some tequila or pierogi-spiced hanky-panky , and most importantly–beauty sleep. The Internet got pushed back in time till the days I was about 14, meaning it didn’t exist. There was simply no time left for rants and scribbles. Hence, I have a whole lot of catching up to do here, and with no further ado I’ll bring up the foods we consumed while at the far eastern land.
I could summarize it pretty much with one word: MEAT. I’ll give you an example of our daily diet in Poland. On an average day we had cold cuts for breakfast, schabowe (tenderized, breaded and pan-fried pork chops) with cooked together carrots and potatoes (as seen below) for lunch…
…and pierogi (Polish dumplings) with meat for dinner.
There are hundreds of things one can fill their pierogi with. My mom is an exceptional cook and she spoiled us rotten with the meals she prepared. Not only she made three different kinds of pierogi for us (with meat, with blueberries, and so called Russian ones, filled with a mixture of mashed potatoes and country cheese, served with a dollop of sour cream and freshly ground pepper), but also she cooked various meats, and soups Jason has never tasted before like Botwinka. In a sense, it is red chard soup made on the base of a home-made chicken broth, later thickened with flour and finished with heavy cream.
I say, in a sense, as for us Polaks this is a soup made of very young beets, when their bulbs are not quite developed yet, and the leaves get to play the role of the guest of honor in the pot. The beet root, however, belongs to the same family and the same species as the red chard does. If you’re wondering if the soup is any good, let me tell you that that damn Botwinka had put my relationship with Jason in serious jeopardy for a moment. After the few spoonfuls of the dish Jason was on the verge of proposing to my mother, who thank goodness is off the market.
When we got out of my mother’s kitchen, and off we went to bother the rest of my family scattered across Poland, we were welcomed at their tables heavy with foods of all kinds. While certain elements varied from a house to a house, two were constant: sausage and vodka. Jason was tested heavily by various men from my tribe. He passed, but I’ll bet the very lace on my chest he’ll stay away from the Fire Water for many years to come.
Kielbasa, or a Polish sausage as you may know it, is omnipresent across my country. Even when we went to the countryside with Kinga, we were invited to a picnic with campfire and the whole nine yards. There was beer, bread, and sausage (duh!) baked on a stick over raw and bursting flames.
Due to the obvious meat overdose, upon our return to Los Angeles we decided to stay on a vegetarian diet for about a month just to keep things balanced in nature. I will miss though the bread we had for breakfast each morning, whether it was in my mama’s kitchen, or at the boutique hotel in Krakow. I tell ya, what we get here, in the US, has very little to do with the real stuff. Sniff, sniff… I won’t even mention the pastries we devoured in Paris! How is that even legal? How is that legal that bread can taste like homecoming and poetry at the same time? And then, how is that legal that such crap, also labeled as BREAD, is produced and sold across the United States of America, the place once called the most powerful country in the world?
I’ll go to my room now and cry in silence for a moment. Just give me a second to compose myself to continue with my food report.
When we got to Krakow, a Georgian restaurant was highly recommended to us, and guess what we ate there. More meat, you got it, served with a bouquet of fresh salads and a traditional Georgian sauce that tasted surprisingly close to the mixture of mayo and ketchup. Jason, like a total girl, chose chicken. I went all the way:
GIVE ME SOME STEAK, WOMAN! I roared across the room and banged on the table with my iron fist, still holding a silver fork. Then I gulped down a chalice full of red wine unmoved by its trails dripping down my fat and matted beard.
Heavy and balky, filled with at least three full animals in our stomachs, we meandered the streets of the Old Town in Krakow, visiting Wawel (The Royal Castle), and the magnificent Church of Saint Mary. And then a miracle happened. Following the Polish guide Jason had armed himself with before the trip, we discovered a food gem, an oasis of green in the midst of that Sahara of meat, a true heaven for any veg junkie in the vicinity–we found a SALAD BAR!
The place was magical, and became our stable for the remaining days in the Old Capitol of Poland. The same things that were served on our plates also decorated the walls of the venue.
Tears crawl back into the corners of my eyes when I look at this. It’s a true Love Manifesto on a plate. Delicious. Crunchy. Raw. Versatile. Colorful. Meatless…ahh.
We have seen so many places, peaked into so many corners of Poland, tried every Polish snack and experienced every Polish stereotype (from vodka and sausage through the cold and grey, to the world famous hospitality, to the ubiquitous green and primal forests). However, not once have we stumbled upon a white bear strolling down the street.
Then we flew to Paris, but that’s a whole new story.