Shared-Space Reunion

Verona, Wisconsin, April 2014. They'll come back if you keep the feeder full.

Oasis Reunion

Belvidere, Illinois, September 2016. The Howard Johnson's is gone; it isn't what it used to be.

Familiar-Place Reunion

Melrose Park, Illinois, September 2016. The old place still runs a good business.

Dig in.

Verona, Wisconsin, November 2010. Don't forget to try the beets.

Continental Breakfast

Hotel Flora, Venice, Italy, June 1989. The sparrows arrive before we do.

Related by Marriage: Breakfast

Madison, Wisconsin, December 1990. Mr. Irene's Parents visit us in our new home.

Related by Marriage: Sunday Picnic

Suburban Chicago, June 1980. Everyone looks more relaxed in this snapshot.

Green Reunion

Verona, Wisconsin, August 2016. Fill up while it's full.

"The secret ingredient is always cheese."

Arena, Wisconsin, July 11, 2016. I agree.

Resting Spot

Rocky Mountain National Park, Colorado, July 1967. The horses take a lunch break, too.

ADDED: The location is Emerald Lake. Thanks, D & G! 

Related by Marriage: Summer Visitor

Suburban Chicago, June 1980. Mr. Irene's paternal Uncle, Ignas, visits the Chicago branch of the family. He's at the head of the table. Mr. Irene's Mom sits on the far left, and Aunt Danutė takes charge of serving (even though she is not the party's hostess). Anthony sits to Ignas's left.

Teary

Toronto, Ontario, Canada, July 1969. I don't remember why I was upset when Dad took this photo, but I had been crying.

Sunflower-Seed Reunion

Verona, Wisconsin, June 2014. Choose the tastiest one.

Patient

Door County, Wisconsin, June 1976. Gigi waits for dinner.

Anticipation

Brookfield Zoo, January 1966. Something looks good.

Related by Marriage: An Uncle and an Aunt

Marquette Park, Chicago, Illinois, November 1965. Mr. Irene dines with his paternal Uncle Ignas and his maternal Aunt Martha. The family visit the home of Mr. Irene's maternal Grandparents during Ignas's trip to Chicago.

Delicious Reunion

Madison, Wisconsin, May 7, 2016. It's morel time!

This Year's Banquet

Mr. Irene and I just attended the annual banquet hosted by Madison Vilnius Sister Cities, Inc. Our friends V and her husband again joined us for the weekend. It was a great occasion.

The Madison Club once more decorated the tables in the tricolors of the Lithuanian flag.

*     *     *     *     *

This year, Mr. Irene welcomed the guests.

*     *     *     *     *

Guests enjoyed cocktails before the meal. Some of us eat the olives first.

*     *     *     *     *

We had a great turnout.

*     *     *     *     *

The chef is becoming expert at preparing Lithuanian dishes.

*     *     *     *     *

We started out with a favorite: Šaltibarščiai.

*     *     *     *     *

The kitchen remembered to serve the soup with a traditional accompaniment: boiled potatoes.

*     *     *     *     *

Our featured speaker this year was Dr. Audrius Plioplys, creator of the Hope and Spirit exhibit.

Babos Receptai (Part 15)

Here's a recipe Tatjana got from her daughter—my Dad's twin sister—Jonė.

 Here's how I translated the recipe:

Streusel Kuchen

Streusel Topping:
1 to 1-1/2 cups flour
1/2 cup granulated sugar
1/4 teaspoon cinnamon
1 stick unsalted butter (not specified in the recipe, but I would add)
1/2 teaspoon vanilla extract 

Cake:
3-1/2 cups all-purpose flour
2 to 2-1/2 teaspoons baking powder (Tatjana probably used one of these)
1/2 teaspoon cinnamon

2 sticks margarine
1 stick butter
1 "cup" granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup milk 

Marmalade or jam 


Preheat the oven to 400 degrees F and adjust the rack to the center position.

For the Streusel: Mix together the flour, sugar, and cinnamon. Cut in the butter until the mixture is crumbly. Stir in the vanilla. Chill the streusel while you prepare the cake batter.

For the Cake: Sift together the flour, baking powder, and cinnamon. Set aside.

Cream the margarine, butter, and sugar. Add the eggs, one at a time, beating well after each addition. Add the vanilla.

Alternately fold in the sifted dry ingredients and the milk, beginning and ending with the sifted dry ingredients. 

Spread the dough on a greased, flat baking pan (size not specified). Spread some marmalade or jam over the top.

Scatter the streusel over the top of the cake. Bake for about 40 minutes. If the cake is not ready after 40 minutes, then lower the oven temperature to 350 degrees F and bake for another 10 minutes.

We like them crispy.

One of our cherished memories of Mr. Irene's Dad was his skill at cooking potato pancakes.  He sometimes made potato pancakes when Mr. Irene, my Mom, and I visited with Mr. Irene's Parents on Sunday afternoons. Potato pancakes therefore spark happy memories.

Lithuanian* potato pancakes ("bulviniai blynai") are unlike latkes: the texture of the potatoes used in the batter must resemble a dense pulp, not shreds of potato. Most people prepare the potatoes for bulviniai blynai by processing them in a potato-grating machine (see also here and here) or, less favorably, in a juicer. A food processor does not achieve the correct texture. Mr. Irene's Dad did not have a potato-grating machine, so he laboriously processed the potatoes by hand on the small holes of a hand grater.

We have a potato-grating machine, and we most often use it to make Kugelis. I've been tweaking a recipe for potato pancakes for over ten years, but I never quite achieved the result we wanted. Last night, we were successful. 

Here is my recipe:

 Potato Pancakes ("Bulviniai Blynai")

3 pounds Idaho or Yukon Gold potatoes (if you don't own a kitchen scale, then get one)

2 egg whites

1/4 teaspoon cream of tartar

2 egg yolks

2 tablespoons sour cream

1/4 teaspoon baking powder

2 tablespoons all-purpose flour

2 teaspoons salt

1/2 teaspoon ground black pepper

about 1 teaspoon "Fruit Fresh" or citric acid (optional; prevents potatoes from oxidizing)

1 medium yellow onion

1 cup peanut oil (for frying)

Sour Cream (for serving)

Fill a large bowl with cold water. Add part of the "Fruit Fresh" and allow to dissolve. Peel potatoes and cut into quarters. Drop potato quarters into the cold water; set aside.

In a medium mixing bowl using a hand mixer, beat the egg whites and cream of tartar on medium speed until frothy. Gradually increase the speed to high and mix until the egg whites are stiff. Set aside.

In another mixing bowl, using the same hand mixer, beat the egg yolks, sour cream, baking powder, flour, salt, and pepper until the egg yolks are pale in color and the mixture is thick. Set aside.

Preheat the oven to 425 degrees. Adjust the oven rack to the center positions. Line two cookies sheets with foil. Lightly spray the foil with vegetable spray. Place a brown grocery bag near the stove top. Cover the bag with a thick layer of paper towels.

Set a fine mesh colander into a large mixing bowl and place the colander/bowl assembly under the spout of a potato-grating machine. Process the potatoes and onions together in the potato-grating machine (people suggest processing the onions with the potato keeps the potatoes from oxidizing). Occasionally sprinkle the grated potatoes with "Fruit Fresh" to prevent oxidizing.

Using a spatula, press the potato pulp against the side of the colander to squeeze out as much liquid as possible (do not drain the liquid yet). Let the liquid stand for about 5 minutes, and save the starch that accumulates at the bottom. Stir the potato pulp into the egg yolk mixture; then add the accumulated potato starch. Fold in the egg whites: incorporate the  whites, but don't deflate them. 

Heat 1/4- to 1/2-inch depth of peanut oil in a large, nonstick, sauté pan over medium-high heat until shimmering but not smoking. Ladle 1/4 cup of the batter into the oil for each blynas. Lightly press down on the batter so the blynai are round and the tops are flat, position the blynai so they are not touching. Make about four blynai at a time. Fry until the bottom is golden brown, about 3-1/2 to 4 minutes. Fry the other side until golden; about 2 to 3 minutes. 

Remove the blynai from the oil and set on the paper-towel lined grocery bag. Allow both sides to exude some of the oil. Transfer the cooked blynai to the prepared cookie sheet(s) and place in the 425 degree oven, uncovered, while you finish frying the rest of the blynai.

Serve immediately with sour cream.

Makes 12 pancakes, serves 3 to 4.

*Yes, Poles, Russians, and Ukrainians follow a similar method for making potato pancakes.