My previous post about Chernobyl.

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By a strange coincidence as I was preparing to write this, a post showed up in my reader with some research on the origins of this recipe. Apparently it has some Jewish roots and comes from the regions of Ukraine and Moldova, where people enjoyed it for years with a myriad of variations. It has a pleasant refreshing taste but I was surprised to discover that many people enjoy drinking slightly fermented brine than eating the greens. In any case this is very simple to make and goes well with any meal.

As with most recipes published here you can’t really screw this up. I started with 2 bunches of leaf lettuce (you probably want to start with one), garlic (young garlic is preferred, but I didn’t have it), and a bunch of dill.

Chop dill and garlic, cut and throw away the thick ends off the lettuce and chop or chiffonade the rest in 1/4” or wider strips. You cannot have too much of any ingredient here, so don’t bother weighing and measuring.

Place everything in a bowl or container. In a pot heat up some water, add salt, white vinegar and sugar to taste. The taste should be pleasant, not too sweet, not too sour, not too salty. We are not making pickles here or brining a turkey, make it so the taste is enjoyable to you. Heat up the liquid until it boils, then let cool down a little. There should be enough liquid to submerge the greens, but keep in mind that they will compact to about a third of the original size. Pour warm brine over the green mix and let sit on the counter until it cools completely or even overnight. It’s ready to eat in just a few hours.

According to the article I read, many people add a piece of rye bread to promote fermentation and consume the resulting refreshing drink. In my family we just eat it as a salad, but I must admit that I never drain it and enjoy the brine as well as the greens.

When I was growing up® and the produce was still seasonal, this was a welcome taste of the spring and early summer – fresh, green, smelling of dill and garlic. Nowadays, you don’t have to wait til May to try your first lettuce of the year but  somehow it still tastes better around this time.

And now we dance!

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This year marks the twenty-year anniversary of the triumphant end of my military service. Shortly after my long-awaited discharge from the Engineer Corps in June of 1990, the American Secret Services sensed a weak spot in the pontoon troops where I had served and used it to break up the Soviet Union. Of course, it was unthinkable while I was still in service; my fierce looks used to send the enemy running for their lives.

Today is the Soviet Army and Navy Day – a long-renamed holiday of a long-gone country. 20 years ago I couldn’t imagine being nostalgic thinking about my military service. But here I am – it was a time uncomplicated by work, taxes and raising kids and now it doesn’t seem like such a horrible way to spend two years of one’s life. So instead of rewriting my last year’s post I will share a few music videos on the subject.

This song is called “We Are The People’s Army”:

httpv://www.youtube.com/watch?v=ANU2Rz4WNcI

And lastly – world-famous Kalinka, here you can find the lyrics and sing along.

httpvh://www.youtube.com/watch?v=C_A7Hu0uKNw

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This very important latrine training video reminded me of my own groundbreaking and unfairly neglected series of posts covering this subject.

httpvh://www.youtube.com/watch?v=dKkryfdtMNQ

I was following along until he started using water. I imagine people in Europe faced with the prospect of pouring icy water on a certain tender region invented the toilet paper.

And now, as I promised, some relevant links to my own posts.

Behind the Iron Curtain #1 and #2:

Part 1
Part 2
Part 3
Part 4

And now we dance:

httpvh://www.youtube.com/watch?v=TojTlYNNm9w

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One of the reasons I visit the Russian store so rarely is my complete inability to stay away from Russian candy. They have chocolates, boxed and bulk, non-chocolate candy and other sweets. No matter how much I buy, they are gone within few days and no gimmicks or rationing tricks work to keep me from eating handfuls of chocolates until they are all gone. The only souvenir I brought from my last trip to New York was a suitcase full of Russian chocolates. Russian chocolates are tastier and more creative than their American mass-produced counterparts, they seem to use real chocolate and at $5.69/lb are a bargain. At the store you can grab a few pieces out of every bin, they are all conveniently priced the same.

Another favorite of mine is Zefir. Calling it a marshmallow is a blasphemy but there is no better English word to describe this airy, light, sweet and slightly tart dessert, which doesn’t need to be melted, burned or otherwise abused to make it edible.

There are two Russian stores in the area: European Delights and Taste of Russia. Note that European Delights moved to the shopping center on the Southwest corner of the 95th street and Antioch, pretty much across the Antioch street from where it used to be and Google maps may not be current.

UPDATE: DLC, the eating force behind Kansas City Lunch Spots, visited one of the stores in this post and bravely ate lunch there. Please read his review and my comments there.

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