When I was growing up© there were 2 kinds of cooking oil: refined and unrefined sunflower oil. Until the 1970’s all the oil was unrefined, but eventually the more expensive refined oil was introduced to the Soviet People. Sunflower was the main source of cooking oil in the USSR which is amazing, considering that the sunflower plant is native to the North America, where it’s currently not nearly as popular. Olive oil was so rarely available that I don’t recall us ever having it at the house. The oil came to the store in giant metal 55 gallon drums, the hand-pump was installed on top so the oil could be dispensed. An oil-seeking customer had to bring his own jar or a bottle – the store couldn’t be bothered with the packaging.

As a matter of fact, there were hardly any prepackaged foods at that time, store clerks weighed and wrapped everything to order, which contributed to the long lines.

At the time the unrefined oil wasn’t my favorite because of its pronounced smell and taste of the roasted sunflower seeds, but a few years ago I tried a salad dressed with it and realized how much I missed that taste.

Unrefined oil is pressed from the sunflower seeds with minimal processing allowing it to retain its natural taste. The byproduct of the oil production used to look like this…

…and is normally used for feeding cattle. During the starvation years of the WWII it was considered a treat for the people and my parents recalled eating it in their younger ears. I tried it once, it’s just compressed sunflower seed shells and solids and it tastes accordingly.

Locally the unrefined sunflower oil can be purchased at the Russian store (as much as I advertise for them anonymously I should never have to pay for anything there, ever!).

Look for the similar words as I underlined on the bottom of this label “нерафинированное” which means “unrefined”. There is usually an English label as well, but the one I have didn’t say if it was unrefined. Refined oil has no taste, so there is no point of making a trip to get it there. 1 liter bottle is $4.19.

This oil is good on salads as well as for cooking; pan-fried potatoes are my favorite. However, I want to emphasize that it has a fairly strong smell and taste, which may be too much for some people, but if you don’t mind extra virgin olive oil you shouldn’t have a problem with the sunflower oil either.

On your trip to the Russian store make sure to pick up some smoked fish, a jar of pickled tomatoes and, of course, some candy.

And now we dance – Natasha Koroleva “Sunflowers”

httpvh://www.youtube.com/watch?v=qNm3X76FXD4

*photo of the Soviet store was taken here.

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I’ve always wanted to drive along the Pacific Coast. Many times at work I would look at the breathtaking images taken from the California State Route 1 and make a mental note to make it there, so I can add my own photographs to the enormous pile that already exists. So as soon as we got off the train we proceeded to rent a car and spend the next 36 hours exploring the Coast, Monterey, Big Sur an everything in between. We returned the car the 450 miles later, 450 miles of the best-looking scenic drive in the country. Even though we had to hurry through the area pressed by the vacation plans, we weren’t disappointed. We drove through a cloud, ate ice cream in Santa Cruz, spent a night in Monterey where we visited the Cannery Row and the best Aquarium in the country, stopped to take photos of elephant seals and a waterfall. But most of all it was about enjoying the view and loving the ride.

On the unrelated note, cars that don’t use ignition keys are highly overrated and annoying. I hope it’s not a trend.

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This post is dedicated to the recent change in Kansas liquor regulations.

Brought to you by the Kansas City Beer Blog – “Where Beer Spills On The Keyboard”

Until recently many Kansans could relate to this predicament photographed in 1946:

While some Kansans were busy parading against the alcohol…

…the others were not convinced.

Getting drunk in Kansas wasn’t so easy. If you didn’t feel like going to a liquore store that looked like this…

…you had to smuggle the contraband in a secret compartment of your car.

Then in a shady-looking roadhouse…

…you could finally imbibe with people you’ve never met….

…while the less fortunate citizens had to listen to boring speeches while sober.

Frank W.Carlson who is mentioned in the last photo was the Governor of Kansas in the late 40’s.

While governor, Carlson presided over the removal of prohibition in Kansas. “I’m a teetotaler,” claimed Carlson. “I don’t smoke or drink, but I have no quarrel with those who do. I’m a great believer in letting the people decide.”

Some of the modern-day politicians could learn a lesson from Mr. Carlson.

Read more about the alcohol laws in Kansas.

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Cue the soundtrack:

So I was driving around yesterday, getting some bugs embedded in my windshield on the rural highways of Kansas. Now is a time to do it: it’s not too hot to roll the windows down and let the smell of prairie spring fill the stuffy cabin of your car, turn the radio full-blast and hit full speed hoping that the local Barney Fife is relaxing after the church on Sunday. The sheer size of Kansas is hard to comprehend, several hours of driving is still a local trip and although it’s mostly endless farmland, there are many points of interest along the way.

But first things first – a Lawrence strip-club now features an Ed Hardy room. Gentlemen, start your engines!

Little further down the road there is an establishment called “Tee Pee”:

One of the “tee pees” is marked with flood marks from various years on the nearby Kansas River.

Turning North on Hwy 59 it’s a short drive to Oskaloosa, KS – home of the Old Jefferson Town – a collection of old buildings and structures moved to one place from all over Jefferson County.

There is a school and a church, a lonely bandstand replica…

…a rusty bridge…

…and a jail where a local Otis Campbell could’ve spent a night or two.

I had to take a second look at this work of art:

Turns out this sculpture commemorates a Wind Wagon builder from Oskaloosa – Sam Peppard.

This is how Sam Peppard sailed the prairie:

The ship hove in sight about 8 o’clock in the morning with a fresh breeze from east, northeast. It was running down in a westerly direction for the fort, under full sail, across the green prairie. The guard, astonished at such a sight, reported the matter to the officer on duty, and we all turned out to view the phenomenon. Gallantly she sailed, and at a distance …not unlike a ship at sea In front is & large coach lamp to travel by night when the wind is favorable … A crank and band wheels allow it to be propelled by hand when wind and tide are against them.

Today Sam Peppard would’ve been able to sail right to the next fence. Kansas ain’t what it used to be…
Oskaloosa City Square is not very different from other small Kansas towns like Burlingame or Ottawa.

People in the 19th century believed in stability so much that they didn’t hesitate to chisel the word “Bank” on the building. Bank wasn’t moving anywhere.

They would be surprised to see a “Chunkie Dunker’s” diving pig occupying one of the windows.

Although “lending with a heart” is still residing in the building.

An old water tower dominates every view.

Masons built this building in 1886.

HWY 92 is being guarded by the local post of the American Legion (brought to you by Coors).

Overlooking the shores of the Perry Lake , the city of Ozawkie,KS is mostly famous for its sign.

Nearby you can grab a monster burger…

… and get a New Kids on The Block -styled haircut from the stylist/owner Gail Dillenbeck.

HWY 4 takes you all the way up to Valley Falls.

Is it me or is it really the State of Texas hanging over the cowboy on the right?
Valley Falls turned out to be a neat little town, with its own downtown…

…where “Buy American!” turned into local “Shop Valley Falls 1st”.

No New Kids on The Block here, Punk cuts hair in this town.

Valley Falls has its share of historic buildings…

…but many are no longer in use…

…and wrenches are not clanging anymore behind the friendly window signs.

Here is a piece of unsolicited advice to the KC Star: you want people to buy your paper? Name it “The Vindicator”. You can’t not subscribe to “The Vindicator”.

Cows are peacefully grazing where the Battle of Hickory Point once raged.

Nowadays there is no time for battle, Kansas Farmers are busy feeding “128 people + you”, or did “Kansas Agri Women” figure this out when we were all still skinny?

And why fight if this is what you see out of your window every morning.

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Since the subject of bread caused a mild interest I’d like to share a short list of bakeries that sell the real stuff.
In Kansas City:
Hen House at Deer Creek – I can’t find the article about the oven but if I remember correctly they invited a specialist from Europe to build a real brick oven. The bread is under Farm To Market brand but it’s baked right at the store. Fresh bread is on and behind the counter usually in open paper bags. Farm To Market bread is sold elsewhere but if you want it straight from the oven you’d have to drive to the Overland Park location. Farm To Market Cafe was recently reviewed by DLC.
Artisan Francais is a French Bakery in Overland Park where the bread is fresh, tasty and of many varieties. It may be a little overpriced, but consider the location. Sandwiches and French pastries are “oh so good!”
Fervere is close to downtown and if you live and work there make a note to stop by and get a loaf. They don’t serve sandwiches but you will be able to try some samples. Owner of Fervere was one of the founders of Farm To Market. Pay attention to the hours of operation, they are not open every day.

In Lawrence:
Wheatfileds Bakery And Cafe has a great variety of the freshest, tastiest bread around and makes a trip to Lawrence worthwhile. I went there few years ago and picked up 2 or 3 loafs or really good bread.

If you can’t make it to any of these places, and if you name starts with H. invite yourself to my house for a cup of tea and a slice of bread. Otherwise, with just a few simple ingredients and a cast iron pot you can have the tastiest bread you have ever tried.

Almost No-Knead Bread
(from Cook’s Illustrated)

An enameled cast-iron Dutch oven with a tight-fitting lid yields best results, but the recipe also works in a regular cast-iron Dutch oven or heavy stockpot. Use a mild-flavored lager, such as Budweiser (mild non-alcoholic lager also works). The bread is best eaten the day it is baked but can be wrapped in aluminum foil and stored in a cool, dry place for up to 2 days.

Makes 1 large round loaf

3	cups unbleached all-purpose flour (15 ounces), plus additional for dusting work surface
1/4	teaspoon instant or rapid-rise yeast
1 1/2	teaspoons table salt
3/4	cup plus 2 tablespoons water (7 ounces), at room temperature
1/4	cup plus 2 tablespoons mild-flavored lager (3 ounces)
1	tablespoon white vinegar

1. Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.

2. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.

3. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.

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