Ice

For well over one year, since I and the retiring actor Stelian Nistor marketed our tee-vees to see the magazine Everybody's Cuisine through the press, our peers, notably those at The Catzavencu Academy, never fail to cheek me: You meatball-journalist, recipe commentator,

excerpt It happened, not too often, but especially after a theater evening followed by dull group discussions at a terrace forgotten open. Camil, the second day after the torture, ran wild. He met Sandu, the sports teacher, the scare of the second division at rugby, the

excerpts At the end of every winter, in a hall illuminated by electric lights and covered by wooden floors, near the Central Station, at Locomotiva, the Craftsmen's Ball was the event of the season. Craftsmen from all over Bucharest brought their wives to party and

In General Ionescu's garden, the April dusk brought a harsh wind and sprayed dust in the horizon like a bluish mist, spreading heaps of apricot tree flowers over the fresh vegetable beds. Ion, the general's first orderly, in charge of sweeping the flowers laid

1. 5 kg. urdă (ricotta) cheese, 1 cup rice, 2 bunches scallions, 3 bunches fresh dill, 2 kg. sorrel leaves, 1 fist-sized ball butter, 3-4 tbs. flour, 1 pitcher sour cream, 2 cups borş**, 1 bowl tomato juice, salt, pepper. Pass the cheese through a grinder. Add 1 bunch

*8-10 large potatoes, 1 bowl corn meal, salt. Peel and dice potatoes, then bring them to a boil in lightly salted water. When done, mash with a whisk and add the corn meal gradually, stirring continuously. Bring mixture to a boil and let simmer a bit, still stirring. When

excerpt Olgutza and Monica had forgotten the size and duration of a Romanian banquet. Compared with French meals, the Romanian ones are like a trip in a carriage versus a precise urban taxi ride. When you have finally reached the last course – incidentally, in Romania,

Uncle's great eaters, it's hard for me to choose something suitable to the title I myself have given! It's because, on the one hand, I want to confine myself to mamaliga, small fry sour soup, mushrooms baked in ashes or meat rolled in fenugreek and fried on

Only there isn't a show without protocol. Only the uneducated imagine that to lay the table and, especially, to have someone for dinner are trifles. When you invite someone to dinner you don't do him a favour. That's why you have to give him the impression

excerpt In the end, after much talky talk, the priest managed to completely lay the guilt on Father Mitrofan from the monastery, who was now to be held accountable and punished. And since there was nothing there to eat, the priest's wife being sick, priest Bolindache

excerpt With this, we can consider that the era of medieval, traditional cuisine was over and the modern Romanian cuisine begins. In the same year the young Miclescu couple went on their honeymoon – 1880, the first Romanian cookbook with Latin characters was printed.

European travelers such as Antonio Maria del Chiaro were struck long time ago by the uncommon abundance of woolen carpets in each Romanian home, be it aristocratic, bourgeois or peasant. Carpets were laid mainly onto the walls of the rooms, but they also covered the beds,