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Tuesday, 1 September 2015

HEAD TABLE PROCESSIONAL . . . and another Turkish Salad



Ariana and Chay

Kacy and Nick

Morene and Lee

Shancyn, the Maid of Honor and Shannon's niece with her father, Paul

SHANNON and LORNE

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“Love understands all languages.”

(Yes, it's another Ukrainian proverb.)


One of Shannon’s relatives told me that their family is made up of a variety of cultures.

Blending heritage . . . that’s something Ukrainians can do very well. 

Annette Ogrodnik Corona notes that “During the course of history . . . Ukrainians accepted and adopted some of their invaders rather strange and unusual cooking . . .” and Ukrainian stuffed vegetable dishes “are actually modifications of Turkish dolmas.”

Lately, I’ve been finding some fantastic Turkish recipes.

 ZUCCHINI YOGURT SALAD (Yogurtlu Kabak Salatasi)



        From Neset Eren’s THE ART OF TURKISH COOKING

2 ½ lbs zucchini
1 tbsp butter
¼ cup water
½ cup yogurt
1 clove garlic, crushed
1 tbsp chopped fresh mint
1 tsp salt
1 tsp vinegar
1 tbsp olive oil

·        Julienne zucchini finely (or grate coarsely).
·        Put butter and water in a large pot.  Stir over high heat until all the water is gone.
·        Remove from heat and let cool.
·        Stir in yogurt, garlic, mint, salt, vinegar, and oil.
·        Refrigerate for at least an hour before serving. 

(This is such a fantastic salad that my daughter made it the very next day for herself.) 

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Now, we've got the bride and groom to sit so soon we can get down to DINNER!