It's that time of year. The semester is almost over, and everyone is desperate for spring (today is 75 degrees and windy, more snow expected on Monday). Our forsythia has given up trying to bloom. Жаворонки But as I was preparing for a talk I gave this week in Missoula, Montana, I was reminded of my lark buns. These traditional Russian buns can be made with milk and butter or according to the "lenten" recipe, with oil and water. Depending, of course, on whether spring is due before or after Orthodox Easter or, if you're just a regular American, on whether you are vegan. It seemed appropriate to end my Missoula talk on Russian cookbooks and cuisine with this slide -- especially as I had been invited to campus by my PhD student (who coincidentally is actually vegan). It was such fun to stay with her family, to dine with my old grad school chums who happen to work at the University of Montana with her, and to meet many of her students and colleagues. My for
A blog about travel and staying put, reading and writing, food and food for thought.