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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I didn’t realize that my Independence, MO theme weekend coincides with the Truman Days.

Today’s old photo trivia question is: Where was the Medicare bill signed?

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During the course of my (long) life I have tried many variations of the beet and cabbage soup otherwise known as borscht: hot and cold, with meat or vegetarian, chopped and  shredded, home-made and not, but no one ever managed to make it better than my Mom. Now my daughter says that mine is even better than that, I guess this is just how life works. Borscht is delicious and good for you, but most importantly it’s cheap and easy to make. A word of caution: you can’t make a small amount of borscht, there will always be more than you expected.
First, assemble the ingredients: beets (I had 4 medium), 2 carrots, small or medium head of cabbage, 1 red pepper, some fresh parsley, 2 stalks of celery, 1 medium onion, 1 tablespoon of tomato paste, 3-4 potatoes and a can of V-8 or tomato juice.

Cut off the beet greens and discard them unless you have a pet goat or a vegetarian friend. Peel the beets.

Put the beets in a large pot half-full (half-empty?) with slightly salted water.

Cover, bring to a boil and simmer for about an hour until a knife can easily go through a cooked beet.
In the meantime, chop an onion and sauté it in a small amount of (olive) oil. While this is being done, shred carrots and chop parsley and celery.

Add all of this to the skillet with onions and continue to sauté.

Now you have time to slice the cabbage, red pepper (I used half) and cube potatoes (not too small).

When the beets are ready, remove them from the pot and set aside to cool down. Add all the vegetables and the contents of the skillet to the pot. Cook until potatoes can be cut with a spoon, about 20 minutes. When the beets are cool enough to handle, shred them and add to the pot. Bring to a boil. At this time add tomato paste and V-8. Bring to a boil and adjust the salt. You are done.
Since this borscht is virtually fat-free, a dollop of sour cream will add a bit of substance and contrast the sweetness of the beets. You can serve it cold, warm or hot and it will only get better the next day and even better after that, if you still have any left.

There are thousands of borscht recipes on the internet and every schmuck with a video camera posted one on  Youtube; I have no idea and no desire to try what they taste like, most likely they are disgusting vinegar-tasting pots of overcooked cabbage and beets. The only recipe you’ll ever need is here. Enjoy it or else!
Here is a video of the yesterday’s borscht-cooking session.

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I had to double-check the title to make sure that the word “old-timey” doesn’t have any dirty meaning known only to Chimpo. Seems like I am safe for now but you can’t be too sure with him.

Long time ago, before the word “mail” got itself attached to the letter “e”, people wrote letters and exchanged postcards. Even I was in on the pen pal craze writing a couple of letters in broken English to some unfortunate American girl from Minnesota who wasted her parents’ money on a trip to the Soviet Union. Nowadays the post office is dying a slow death surviving only by delivering junk mail and bills. The email is faster, easer, more convenient and free, but one thing that’s being lost is the appreciation of the distances it travels making our world seem smaller and without borders. When an old card or a letter traveled for weeks crossing many countries and continents , it was an event to open a mailbox to find something touched by your friend or a relative and then be every mail person on the way. Email arrives instantly and no one touches it except the government’s supercomputer which makes sure you are not an evildoer. Many Americans grow up to think that the world looks like this. Many studies have been done to show that Americans can’t find other countries and even their own states on the map even if threatened with waterboarding. I always hated geography myself but I can still point out most countries on the map and even the majority of American states, except the little ones in the East, but they don’t count anyway.
Recently I’ve found an interesting website that preserves or, maybe, even resurrects an old hobby of exchanging postcards. Postcrossing.com has 43,693 members in 178 countries who connect through the website to send and receive postcards to each other. After registration you can initially send up to 5 cards to random members and then become eligible to receive up five cards from others. In the first batch my daughter and I mailed cards to Taiwan, Finland, Australia, Netherlands and Germany for a total of 23,344 miles traveled. Some of these arrived in less than 5days. We received messages from all of the recipients thanking us for the cards. Many people post their cards online and one local girl even made a presentation in her club with cards from around the world.
Hopefully, after some time our map of the world will be filled with cards we mailed. So far it looks like this. Again, like many years ago, I run (OK, walk) to the mailbox to see if there is anything there for me, besides bills and pizza coupons. I like the feeling. Try it for yourself.

 

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Over the years I posted some easy recipes and now, when the City Market is brimming with fresh produce, is a good time to revisit a few of them. Some of the posts may look miss-formatted and Flickr stopped showing some of the photos when they took away their free photo hosting that used to come with the my internet service. If something is missing please let me know.

Zucchini Caviar:

Pickled Watermelon:

Stuffed Bell Peppers:

Eggplant Dip:

Red Borscht:

Green Borscht:

Red and Green borscht recipes are vegetarian, and can be eaten refreshingly cold on a hot and sweaty day.

Dill Pickles ( I have a fresh batch on my kitchen counter as I type this):

Pickled Tomatoes:

Roasted Bell Peppers with Garlic:

Kompot (fruit drink):

Eggplant salsa – caviar:

Garlicky Eggplant Tomato Sandwiches:

Marinated Leaf Lettuce:

Pickled Jalapeños (new crop is coming in right now):

And Honey-Marinated Bell Peppers :

As always, these recipes may or may not be authentic, but that’s how I cook them so deal with it. I know of at least one person who tried a few of these and survived, and hope so will you.

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