Hello from home, readers! I’m back in Madrid. For today, I had this whole intro written out with a full idea ready to flesh out and then I realised it was sooo deranged. Like too deranged for this newsletter - and I’ve talked about how you should run to flamenco. My idea was to discuss metro stops and public transport. Like, what? It felt as if I was about to cross a line. So insteeaaad, I gotta talk about autumn. The equinox isn’t far off (next week) but every fiber of my being is so ready for autumn weather/vibes/food/clothing/activities that I feel like I’ll explode if it doesn’t get here tomorrow. Reading in a sweater? Please. Cooking with no regard to how hot it’s making the flat? I beg. Not sweating from sun up to sun down? A dream. Drinking a steaming hot chai tea latte? Gimme gimme. Keep in mind that autumn here is a crapshoot - two weeks at most and none of the fun activities I’m used to from the East Coast/Midwest. But I am determined to enjoy whatever Madre Tierra sends my way. So, here are three Polish foods that I’m looking forward to making and devouring on a crisp autumnal Saturday. Hope you’re hungry!
Kopytka, which means hooves in Polish, are basically gnocchi. At least that’s what I’ve convinced myself. It’s just flour, potatoes, and egg but cut in a different shape. A shape reminiscent of, well, hooves. The recipe I found has you pan fry them with bacon, onion, and mushrooms. So like, what’s not to love?
I’m excited to make soup in general. Chicken noodle! Potato leek! French onion! Butternut squash! The list goes on and on. When I came across Polonist’s creamy potato and dill soup, I drooled a little on my keyboard (gross, I know). Actually, I think dill might be my favourite herb? Realising this in real time as I write, but I use it in everything I can. And even sometimes when I shouldn’t. This soup is creamy as well and with potatoes? Who doesn’t love that? The unwell.
We all know I’m a pierogi junkie. If I was ever to be an actual influencer, it would be for sitting around for hours and making pierogi. The people (my friends) are always asking for the how, the what. And I oblige them with my secrets (recipes I’ve found online). I’ve branched out a bit in my pierogi filling over the years - minced beef, cabbage and carrot, butternut squash. I once made sweet pierogi with a Polish grandmother who taught me her gorgeous crimp technique. I’ll forever be grateful to her for that. We made pierogi with blueberries - divine. So when I came across this sweet pierogi recipe with cheese, my interest was piqued. Will this be like a cheesecake in a pierogi? I guess we’ll find out!
This Ava Max banger.
This Be My Baby cover.
This Annalisa song.
This Juliette Armanet song.
The new iOS lock screen customization!!
Reading in the park.
This taquería with 1€ tacos. (ty Jenn & Aubree)
Logging books on Goodreads. (add! me! I truly love seeing what people are reading)