BRAD     |     EMILLIE

Friday, September 20, 2013

Seeking comfort

Uliana had a major first this week... (for the record she's still not crawling even as we near her 9th month b-day, and it's not walking, or talking either)!  She had her first illness (an advantage to starting solids in the summer months).

It wasn't a major illness... just 2 days of a low fever without any cold or flu symptoms. However, Uliana is clingy at the best of times... so being sick meant that I strapped her into the baby carrier in the morning, and kept her there until bedtime.  Even at night I wasn't given a reprieve as she would cry pitifully unless she could either lay on my chest or in my arms. 

It wouldn't have been such a big deal if I wasn't already strung out and super busy with... well... maybe next week.  However, the picture above of my sad baby does provide a clue.

Now for some comfort food, courtesy of our neighbour.  We're feeding his chickens for a week while he's away... and helping him with the bounty of his ripe tomatoes.  This is a variation of a dish that we ate and loved in Bulgaria.
Sirene po Shopski (Baked cheese stew)
1. Set your oven onto broil and roast 4-6 peppers on a cookie sheet until the skins are blistered and peeling.

2. Meanwhile grate up 1 cup of white cheese, and 1 cup of feta.  Chop up tomatoes (about 2 cups worth).

3. When the peppers are done peel off the skin.  Then build your gyuveche (any personal sized oven proof dish is good.)  Build a dish for each person. Start by sprinkling down a thin layer of the cheese mixture, topped by 1/2 the tomatoes, a layer of peppers and top with flavors (fresh oregano and parsley, salt, pepper and chill flakes to taste).  Then put on the remaining tomatoes, topped by the remaining cheese.

4. Cover and bake for 20 min in a 400F (200C) oven.  Crack in 1-2 eggs per dish and cook for 5 min more (or until egg is set).

5. Serve with a crusty bread to dip into this delicious and comforting dish!

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