A collection of things. Thoughts, images, and everything else. Serious or comedic, intellectual or trivial.
Likely to be mostly history, Russian literature, stuff about Central/Eastern Europe and the former Soviet Union, various fandoms as they happen to strike me (Les Mis, Tolkien, Doctor Who, at this point a bit of Supernatural, too...), dogs (behavior, training, genetics), nature, cool buildings, animal behavior, and... anything else that happens to appeal to me.
About me... I'm 22. I have a degree in Russian studies. I work as a book scanner--a vast improvement over cashiering in a hardware store! I'm from Michigan. I'm studying for a masters in historic preservation. I identify as a Polish-American. I have a slight love affair with the city of Kiev after spending a summer there. I had a Finnish Lapphund for 12 years. Someday I will have a Kai Ken. This seems to cover most of what I've been asked, but feel free to ask me anything else you want to know!
The heart and conscience of a nation beats in its poetry.
Klabund (Alfred Henschke, 1890 – 1928), German writer
Fuck PETA. They’re offering to help ten families in Detroit with their bills if they agree to become vegan.
Holy shit that is some straight up white saviour missionary style bullshit. Only with quinoa instead of bibles.
we will help you
but only ONLY if you accept tofu as your lord and savior
21st century Souperism.
Where are they even supposed to be getting nutritionally-complete vegan food?
The Meijer store that opened in Detroit about a year ago (they’re planning to open a second location, too) made news because it became the only large grocery store in the city.
The suburbs abound with grocery stores, and there are some smaller stores even in Detroit and in the towns surrounding. Hamtramck especially has a lot of ethnic groceries and is very nearly surrounded by Detroit (and served by Detroit buses). There are some farmers’ markets in the city, not to mention Eastern Market.
But access to healthy food is still very difficult for many Detroiters. Unless PETA intends on providing them with their food, delivered to their doorsteps and for free, this sounds like an invitation to malnutrition (and no, I’m not saying that convenience store food isn’t—rather that there are some serious challenges for Detroit’s neighborhoods when it comes to food already) in addition to all its other problems.
Though at the same time, how exactly do they plan on enforcing the “only if you go vegan” rule?
As per histoireinsolite's request, meatless golabki recipes. These are all (paraphrased for the long ones, quoted for the shorter) from Robert and Maria Strybel's Polish Heritage Cookery, which has more recipes than I will ever know what to do with.
Stuffed Cabbage with Mushroom Filling
6-8 oz. mushrooms, washed and diced
3 tbsp butter
2 tbsp water
2 onions, finely chopped
Simmer the above ingredients, covered, for about 15 minutes. Uncover and allow to steam off moisture.
1 1/2 c. cooked rice
2 tbsp chopped dill
Combine with the mushroom mixture above. Bread crumbs may be added to reduce moisture.
Fill cabbage leaves with mixture and place in baking pan.The recipe suggests cooking together 1 tbsp flour, 1 tbsp butter, and 1 cup court-bouillon to make a sauce/broth that is then poured over the golabki before they go in the oven, but it sounds like any liquid with some flavor will work just as well (especially mushroom broth).
Cover, bake at 350 for 30-40 minutes. Suggests serving with either a butter-and-bread-crumbs sauce, or sour cream sauce with mushrooms.
Cabbage Rolls with Groats and Mushrooms
12-16oz mushrooms,cleaned and chopped
3 tbsp butter
2 onions, chopped
Simmer the above until tender.
3 c. cooked buckwheat groats (kasza)1 tbsp chopped parsley
Combine with mushroom mixture, then fill cabbage leaves. Put in baking pan, add 2 c. court-bouillon or cabbage water, bake at 350 for about 2 hours. Suggested to serve with a mushroom sauce.
Cabbage Rolls with Mushrooms and Eggs
"Soak 1 stale, broken-up kaiser roll in 1/2 c. milk until soggy and grind. Wash well and dice 12 oz. wild or domestic fresh mushrooms and simmer in 3-4 Tbsp butter with 2 chopped onions 15-20 minutes, or until fully cooked. When cool, combine with ground roll, 3 T. uncooked instant cream of wheat, and 3 finely-chopped or ground hard-boiled eggs. Add 1 T. or more chopped parsley and/or dill, mix well, and salt & pepper to taste. Fill cabbage leaves with mixture. Place in roaster, add 2 c. court-bouillon, and bake at 350 1 1/2 hours. Drench with onion sauce on platter."
Cabbage Rolls with Groats and Cheese
"Dice and lightly brown 1 fairly large onion in 3 T butter. Combine with 3 c. cooked buckwheat groats and 1/2 lb grated or ground farmer’s cheese (homemade or store-bought). Stir in 2 raw eggs and mix well. Season with salt, pepper, marjoram, and a little sugar. Fill cabbage leaves, place golabki in pan, add 2 c. court-bouillon, and bake in 350 oven about 1 1/2 hours. Drench in sour cream sauce and garnish with chopped dill on serving platter."
Cabbage Rolls with Rice and Eggs
"Cook 1 to 1 1/2 c. rice in double its amount of court-bouillon. When cool, combine with 4 finely chopped or ground hard-boiled eggs, 2 diced onions sauteed in 2 T butter, 1 raw egg, and 2-3 T chopped dill. Mix well and season with salt and pepper. Fill cabbage leaves and bake in roaster (with 2 c. cabbage water added) at 350 for 1 1/2 hours. Serve with sour cream sauce or tomato sauce."
histoireinsolite There are a few meatless versions in the recipe book I was using! I think most of them are mushroom-based, but there are some made mostly with egg and/or farmer’s cheese. I can pass along some of the recipes if you’re interested? I haven’t tried any of the meatless ones, but I’m sure they’re good!