So far, April has been a super-busy month here in Melanie's Kitchen. Last weekend we celebrated Joe's family's Catholic Easter. This weekend, we will celebrate my family's Russian Orthodox Easter. Next weekend, Penn State will play its annual Spring football "Blue-White" scrimmage game. All three back-to-back weekends are always filled with fun, food, family, friendship, and, most importantly... tradition! Today = Kitchen Therapy:
The highlight of my Italian Easter posts revolved around the making of Crescia, which is a heavy-textured loaf of bread that is jam-packed full of peppery cheese flavor. Once it is baked, it is traditionally toasted or grilled, then served with an array of Italian meats and cheeses. It's easy to make in the food processor and it's not just for Easter either. To read my recipe for ~ Italian Easter: Peppery Egg & Cheese Crescia ~, just click into Categories 5, 11, 12 & 22!
Today, for my Russian Orthodox feast, I just spent the day baking several loaves of Paska. Paska is an enriched, slightly sweet bread, similar to brioche, and is made with butter, eggs and sugar.
I will be sharing and posting my recipe for baking my grandmother's ~ Russian Easter: Orthodox Easter Paska ~, after this very special holiday weekend!
Now for something completely different and somewhat bizarre:
Seven years ago, uh, seven long years ago, my husband Joe sliced the tops off of three grocery-store-bought pineapples. He planted them in pots. I told him he was crazy, because I felt it was impossible to grow pineapples in Pennsylvania. For seven years, he has babied these plants, dragging them into our heated garage every Winter. For seven years, I have complained about the space they take up, not to mention their massive size and weight. Today, w/3 pineapples, "I apologize Joe"!
Enjoy the rest of your weekend everyone, and once again: To leave a comment or ask a question, simply click on the blue title of any post, scroll to the end of it and type away... or e-mail me directly!
"We are all in this food world together." ~ Melanie Preschutti
(Recipes, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2012)
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