Pozdravljeni

Flag of Slovenia

It’s been acrazy few weeks for me between work, holiday planning, volunteering and about a million and a half other things. I’ve spent the better part of the last two weeks exhausted. I was really craving food that was simple and comforting so Slovenian mushroom soup, Gobova Juha, seemed to fit the bill.

Apparently Slovenian’s are crazy for mushrooms. Who knew? My original plan was to also make Slovenian bread dumplings because they sounded heavenly, but between my exhaustion and acknowledging that with Thanksgiving coming up I should probably keep it light, I stuck with just the soup.

• 2 Tablespoons butter
• 1 medium onion; diced
• 2 cloves garlic; crushed
• 1 Tablespoon flour
• 1lb meaty mushrooms; cut in to chunks
• 2 medium potatoes; peeled and cubed
• 1 teaspoon marjoram
• Salt and pepper to taste
• 2 medium potatoes; cubed
• 1 bay leaf
• 4 cups water
• 1/2 cup Riesling or similar white wine
  

  Ready for our bath!

Boiling away

I feel so naked without my nice dollop of sour cream, but I’m still yummy!

Dober tek!

10 Days of Thanksgiving: Day 5

Today I’m thankful that I live in a city where I have access to so many amazing foods.

New York is probably the best place in the world when it comes to the diversity of food you can get here. Having people from all over the world all living in one city means that they bring their foods with them. The number ethnic restaurants you can find here is unblievable and while it’s often hard to me to experiment with new cuisines, it still makes my foodie heart sing to know that I live in a city that’s collectively excited to try new foods.

Living in a city that is so richly diverse also makes experimenting a pleasure. When I’m trying a new recipe I rarely worry that I won’t be able to find the ingredients I need. Of course you can’t get everything in New York, but I think it’s safe to say that you can get most things here and I am very thankful for that!