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Wednesday, 5 October 2016

BRYAN'S POST and . . . Polish BUCKWHEAT GROATS instead of Rice

Hi everyone! 

And a special Dzien dobry! to my blog visitors from Poland as I’ve noticed there have been a lot of you, lately.


This post is going to be a treat because it was written by my husband, Bryan, while we were on the road to Laredo:


DAY ONE

After packing up our Rav4 the night before, we began our trip but not before picking up coffees to go from McDonalds.  Oh yeah, and sausage McMuffins.

The sky was overcast but the sun was struggling to shine through. 

The line up at the border crossing was very short and, by 8:45 a.m., we breezed through onto the I-5 South.

While I drove, Eleanor read aloud from four different books including:

Sienkiewicz’s WITH FIRE AND SWORD,
W. Pitkin’s history of stupidity,
and, for comic relief, Kitty Kelly’s book THE ROYALS.

We took Interstates #5, 90, 82, and 84.

My plan to reach Boise, Idaho, fell about 100 km short.  Instead we stayed at a surprisingly nice Motel 6 in Ontario, Oregon. 

We were able to walk over to a Country Kitchen restaurant for supper.  The walk turned out to be the best part.  Okay, the onion rings weren’t bad, the locally brewed IPA had character, and Eleanor liked her ribs.

******
Sadly, my camera stopped working just the day before we left :(

*******

BUCKWHEAT GROATS


     from Jean Karsavina’s Polish Cookery section in WOMAN’S DAY
ENCYCLOPEDIA of COOKERY, Vol. 17



1 cup groats
1 tbsp butter
2 cups boiling water
¾ tsp salt


  • Heat butter in a large saucepan.
  • Brown groats while water comes to a boil in a kettle.
  • Add salt and water.
  • Reduce heat immediately.
  • cover and simmer until done, about 25 minutes.  Stir once or twice to prevent sticking.

OR:  Cook, covered tightly, in 350 degree oven.


Kepler liked the groats!