Showing posts with label Around the World in 12 Dishes. Show all posts
Showing posts with label Around the World in 12 Dishes. Show all posts

Ultimate Food Atlas -- Explore the World through Food with This Book


Disclosure: I was sent a copy of this book in exchange for an honest review. All opinions are my own.

When Hazel was younger, we loved exploring the world and participated in a blog group celebrating food from around the world. We did the series Around the World in 12 Dishes. I miss it sometimes because it got us exploring different dishes. Some we loved and others not so much. Today I get to share a book that lets you explore the world through food so basically our series in one book sort of. The book is Ultimate Food Atlas: Maps, Games, and Recipes for Hours of Delicious Fun by Nancy Castaldo and Christy Mihaly. It is from National Geographic Kids and is recommended for ages 8 to 12 but could work with younger kids with adult help.

Explore Different Cultures with Food Using this Cookbook


Disclosure: I was sent a copy of this book in exchange for an honest review. All opinions are my own.

With the Covid cases rising more than it has for any real travel, it is time to explore the world and cultures from home. Today's book will help you and your family do just that. It is Katie Chin's Global Family Cookbook by Katie Chin.

Around the World in 12 Dishes: South Africa -- Sosaties

Today we are doing our last post for Around the World in 12 Dishes. The group seems to be a bit defunct right now. There have been no plans for the next season and South Africa is the last country chosen. But I promised Hazel we would continue to explore the world one country a month, so we are going to continue on our own schedule and our link parties. This season I have been writing the introduction posts on Around the World in 12 Dishes website, but as I was about to write the introduction to South Africa I discovered the link code problems which still has not been resolved, so I didn't bother to write it there since there would not be a place to link up. (If I do not get the codes switched to my account by next week I will do my own link codes as a blog hop, so come back and check Bolivia, Senegal and here.) I also added a new picture to my Bolivia post. The arroz con leche looks much better cold!
Hillbrow Tower2
Johannesburg at Night By Hillbrow_Tower.jpg:Kemptonreporterderivative work: 
Heitor C. Jorge (Hillbrow_Tower.jpg) [GFDL, CC-BY-SA-3.0 or CC BY 2.5], via Wikimedia Commons

Around the World in 12 Dishes: Senegal -- Poulet Yassa

Today we are catching up with January's Around the World in 12 Dishes. We visited Senegal. We read many books about Senegal and some stories from Senegal, but did not find any recipes of things my family would eat in the books, so I found one on-line. Be sure to check out the introduction post I wrote about Senegal
Pointe des Almadies - Senegal
Pointe des Almadies, the westernmost point of the African continent (mainland),
located in the area of Dakar, Senegal By Jeff Attaway [CC BY 2.0], via Wikimedia Commons

Around the World in 12 Dishes -- Bolivia: Arroz con Leche

 Between Hazel being sick, me being sick, holidays and snow, we have fallen very behind in Around the World in 12 Dishes. However we are going to catch up this week. The group itself seems to be having issues and may be ending, however Hazel LOVES studying a country each month so we are going to keep doing it here and will have link parties in case anyone wants to join in. (I'm in the process of seeing if I can have the codes used in my account instead so the past link parties will be available again.)
Lapaz, Bolivia
La Paz, Bolivia
By Teomancimit (Own work) [CC BY-SA 3.0], via Wikimedia Commons

Around the World in 12 Dishes: Exploring Cuba

Have you entered my giveaway for 4 Christmas DVDs yet? It is ending soon!!

This month we are exploring Cuba with Around the World in 12 Dishes. I was rather excited to learn more about Cuba since it is such a mysterious country to me. With all the trade and travel restrictions it seems like an unknown place. We have explored Cuba with books, stories, music, crafts and food from home. To learn more about Cuba and see more resources check out my introduction post at the Around the World in 12 Dishes blog. We had also learned a bit about Cuba during the Hispanic Heritage Month when we read about Celia Cruz, a Cuban-American salsa singer. 

Celia Cruz 1
Celia Cruz By Lionel Decoster (Own work) 
[GFDL or CC-BY-SA-3.0-2.5-2.0-1.0], via Wikimedia Commons

Around the World in 12 Dishes--Mongolia Buuz

We have had so much fun learning about Mongolia this month!! It has been so interesting to learn about a culture that is so different from ours. I have such respect for the strong and hard working Mongolian people. To learn a bit more about Mongolia and their lifestyle check out my post over at Around the World in 12 Dishes blog on Season 3 - Mongolia.

Around the World In 12 Dishes: Vietnam Part 2: Grilled Lemon Grass Beef

We made one more Vietnamese dish last week. This one needed to marinate for at least four hours, so we did it on a different day. I found the recipe in Cooking the Vietnamese Way by Chi Nguyen and Judy Monroe.
Hazel helped me make the marinade and soak the skewers. First we had fun with the lemon grass sticks though. We played air drums with them.

We pretended they were rhythm sticks.
And we gave ourselves bunny ears.
Then it was on to cutting, measuring and mixing. The recipe called for two lemon grass sticks. I don't know if mine were too big or what, but it was definitely too much. The marinade was overtaken by the lemon grass. I put the lemon grass and garlic into the food processor to get them small enough.

Grilled Lemon Grass Beef or Bo Nuong Xa adapted from Cooking the Vietnamese Way

1 1/2 lb. sirloin tip, thinly sliced
2 teaspoons sugar
2 tablespoons soy sauce
1 teaspoon pepper
2 cloves garlic, finely chopped
2 teaspoons sesame seeds
2 stems lemon grass, finely chopped (I would only use one next time)
Bamboo Skewers
Optional: 2 teaspoons chopped scallions or fresh mint for garnish

1) Mix the sirloin, sugar, soy sauce, pepper, garlic, sesame seeds, and lemon grass together. Cover and refrigerate for 4 hours or overnight.

2) Soak the bamboo skewers in water while the meat marinates.

3) Preheat oven to broil or start grill. 

4) Thread beef slices onto skewers accordion-style. Broil or grill for 6 to 8 minutes, turning often so they are cooked evenly.

5) Serve hot and garnish with mint and/or scallions.

Steve and I liked it. Steve really seemed to like it. Hazel thought it was all right, but I think she would have liked it with less lemon grass.

Around the World in 12 Dishes is hosted by these lovely blogs:

Adventures In Mommydom, Afterschool for Smarty Pants, All Done Monkey, Crafty Moms Share, Glittering Muffins, Kid World Citizen, Mermaids' Makings, The Mommy Talks and The Usual Mayhem

I hope you will take the time to check them all out and check out everyone's great explorations of Vietnam. If you have a Vietnamese dish or craft or lesson, please share it here as well!! The Vietnamese placemat and passport pages are coming soon for help with extra learning about the country.
For more posts about Vietnam check out:
Lunar New Year and The Golden Slipper: A Vietnamese Cinderella, and Beef Pho and Banana Coconut Che

Around the World in 12 Dishes: Vietnam: Beef Pho and Banana Coconut Che

Have you entered the amazing giveaway for Hispanic Heritage Month yet?

This month we are exploring Vietnam with Around the World in 12 Dishes. Since I wrote the introduction post on the Around the World in 12 Dishes blog, I will not repeat myself here. However the past few days I have been thinking about what I really want Hazel to get out of these experiences. I review many multicultural books, participate in multicultural blog hops for the various heritage months and cook a dish from a different country each month. Hazel is five and a half. She is not ready for the capitals and history of the countries. She is not ready to hear about the governments and how they differ from ours. She barely understands what we tell her about ours. I want her to learn about other cultures now so it is ingrained in her throughout her life that people live in different ways, but that is all right. It is all right to be different and we are still all humans and should be treated with respect. Learning about another culture and how others live helps us understand one another and helps build that respect for others. This is why I focus so much on other cultures, countries, etc. This is why I try to find many books to share stories as well as some non-fiction ones to show her pictures of the countries. We may not travel much or far, but she will know something about the greater world out there from what we do at home. Now onto our Vietnam experience. Some of the books I found most helpful in sharing Vietnam with Hazel are the following.

I love reading her some of the legends and folktales as well as some books to give her an idea of what life is like there. For example we found out that many Vietnamese families in the cities buy their breakfast which is often soup like the one we made. They buy it since it takes so long to make and there is not enough time in the morning.

We decided to make Beef Pho and Banana Coconut Che. This was our Vietnamese dinner the other night. For the most part everyone liked both. We found the soup to be a bit bland and Hazel decided she liked fresh bananas better than the che.

Beef Pho or Vietnamese Beef Noodle Soup adapted from A Kid's Guide to Asian American History

1 cup bean sprouts
1 bunch fresh basil leaves
3 scallions
8 ounces banh ho, rice sticks
1/2 inch slice peeled fresh ginger
1 pound eye round beef roast -- we used the beef already sliced for a stir fry
2 tablespoons oil
1 package of pho and 10 cups of water or 5 cups of low-sodium beef broth and 5 cups of water -- we used 8 cups of beef broth and 2 cups of water
Optional: Vietnamese fish sauce (we did not use this since I couldn't find any)

1) Place the banh ho in a pot of water to soften for 10 minutes.
2) Rinse the bean sprouts in a colander and set aside in a bowl.
2) Rinse the basil leaves and set aside. I actually found it was better to chop them a bit.
3) Rinse and chop the scallion into small pieces and place in a bowl.
4) Bring a pot of water to boil. Add the noodles and cook for 8 minutes. Drain and rinse with cold water. Set a side.
5) Chop the ginger into very small pieces. 
6) Slice the beef into very thin slices (or cut smaller if using presliced like us--I waited until after we cooked it to slice it.)
7) Heat oil in a frying pan. Cook the ginger and beef in the oil for about 5 minutes. Remove from pan and place in bowl.
8) Heat beef broth and water to a boil in pot. (If using pho mix, stir it in after water boils.) 
9) Remove from heat and stir in bean sprouts, noodles and beef. I added the toppings of basil and scallions now as well instead of just topping bowls. I found the broth really needed some more flavor.
10) Enjoy!

Hazel loved cooking the ginger and meat!! She also asked to add the basil.

For dessert we had banana coconut che. Foods of Vietnam by Barbara Sheen describes che as somewhat thinner than soft ice cream and a thick liquid that can almost be sipped through a straw. It is sold in shops, markets and street vendors and can come in many different flavors.

Banana Coconut Che adapted from Foods of Vietnam
3 tablespoons tapioca pearls -- we used powder since we already had it
3 cups of water
3 tablespoons sugar
1/2 cup coconut milk
pinch of salt
1 lb. bananas cut into thin, round slices (this was about 2 large bananas)

1) Bring water to a boil in a large pot. Add the tapioca and stir well. I used a whisk since we were using the powder. The tapioca will stick together. Cook until it thickens, about 10 minutes.
2) Mix the coconut milk, sugar and salt together in a separate bowl. This is also when we sliced the bananas.
3) Stir the coconut milk mixture into the tapioca mixture. Cook until the sugar dissolves. Add the banana slices and cook 3 minutes.
4) Let che cool to room temperature. Serve in individual bowls or glasses and top with crushed ice. We did not top it with ice.

Steve had several helpings and really liked it. Hazel only thought it was ok. That is our Vietnamese experience so far. Around the World in 12 Dishes is hosted by these lovely blogs:
Adventures In Mommydom, Afterschool for Smarty Pants, All Done Monkey, Crafty Moms Share, Glittering Muffins, Kid World Citizen, Mermaids' Makings, The Mommy Talks and The Usual Mayhem

I hope you will take the time to check them all out and check out everyone's great explorations of Vietnam. If you have a Saudi dish or craft or lesson, please share it here as well!! The Vietnamese placemat and passport pages are coming soon for help with extra learning about the country.
For more posts about Vietnam check out:
Lunar New Year and The Golden Slipper: A Vietnamese Cinderella.

Around the World in 12 Dishes: Al Kabsa - Traditional Saudi Rice and Chicken

Make sure to enter my current giveaway!!

This month we are exploring Saudi Arabia. Since Hazel does not watch or hear news if we can help it, she does not know much about Saudi Arabia. There also was not much out there for her age on Saudi Arabia. We found a few picture books that were more on Islam. Since Islam's birthplace is in Saudi Arabia, I guess it is appropriate. I found a coloring page on
For a bit more on Saudi Arabia, you can check out my post on the Around the World in 12 Dishes blog.

We found recipes on-line since none of the books we looked at had any. We decided to try Al Kabsa which is a traditional Saudi rice and chicken. We found the recipe on All Recipes. I have seen Hazel grow and develop in the kitchen over the past year. It is amazing to see what she can do now.

Al Kabsa adapted from All Recipes
Kabsa Spice Mix:
1/2 teaspoon saffron
1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground white pepper
1/2 teaspoon dried whole lime powder or lime zest (we could not find dried whole lime powder)

1/4 cup butter
1 onion finely chopped
6 cloves of garlic
3 pounds of bone-in chicken cut into 8 pieces
1/4 cup tomato puree
Hazel zesting the lime
1 (14.5 ounce) can diced tomatoes
1 package shredded carrots
2 whole cloves
1 pinch ground nutmeg
1 pinch ground cumin
1 pinch ground corriander
salt and freshly ground black pepper to taste
3 1/4 cups hot water
1 chicken bouillon packet
2 1/4 cups unrinsed basmati rice (we used brown basmati rice and it took much longer!!)
1/4 cup of raisins
1/4 cup slivered almonds

1) Mix together the Kabsa Spice Mix in a small bowl and set aside.
Hazel adding tomato puree

2) Melt the butter in a large stock pot or Dutch oven over medium heat. Stir in the garlic and onion. Cook and stir until the onion turns translucent, about 5 minutes. 

3) Add the chicken, and brown them over medium high heat until lightly brown, about 10 minutes. 

4) Mix in the tomato puree, canned tomatoes, carrots, and all spices (including mix from step 1). Cook for about 3 minutes.
Stirring Mixture
Adding Water & Bouillon

5) Pour in the water and chicken bouillon (we mixed them together first since we use a no salt packet and not a cube). 
Waiting for it to boil

6) Bring sauce to a boil, then reduce heat to a simmer and cover the pot. Simmer until the chicken is no longer pink, about 30 minutes.

7) Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes for white rice and 35 for brown.
Hazel Adding Rice

8) Add the raisins and more hot water if necessary (ours definitely did not need any more water). Cover and cook for an additional 10 minutes or until rice is dry.

9) Transfer the rice to a large serving platter and arrange chicken pieces on top. Sprinkle the slivered almonds over the dish. Enjoy!

I enjoyed it and Hazel liked the chicken but thought the rice was too spicy. Steve thought it was ok, but really didn't want it again.


For books we read:

  •  Hajj Stories by Anita Ganeri which shares the story of the traditional Hajj, journey to Mecca for Muslims.
  • Ramadan Moon by Na'ima B. Robert and Shiria Adi which shares how Ramadan is determined by the moon and what Ramadan is.
  • We also have our Fairy Tales in Different Cultures from the past which include: The Golden Slipper, The Persian Cinderella, Cinderella: An Islamic Tale, Snow White: An Islamic Tale. We are looking forward to the Sleeping Beauty: An Islamic Tale coming out in February!!

That is our exploration of Saudi Arabia. Around the World in 12 Dishes is hosted by these lovely blogs:

Adventures In Mommydom, Afterschool for Smarty Pants, All Done Monkey, Crafty Moms Share, Glittering Muffins, Kid World Citizen, Mermaids' Makings, The Mommy Talks and The Usual Mayhem
I hope you will take the time to check them all out and check out everyone's great explorations of Saudi Arabia. If you have a Saudi dish or craft or lesson, please share it here as well!! The Saudi placemat and passport pages are coming soon for help with extra learning about the country.

Around the World in 12 Dishes: Exploring Ukraine through Food and Craft

With Ukraine in the news so much, it is a perfect time to explore the country through food, books and crafts. It is also a perfect time for lessons with older children about current events and such. Since we do not let Hazel know about current events or watch the news, we looked at tradition, food and crafts. 

Ukraine is a country in Eastern Europe and is the largest country that is entirely in Europe. For more information, read the introduction post at Around the World in 12 Dishes. I shared the books we have read and not read about Ukraine. Have you read Jan Brett's The Mitten? I know it is really popular around here and it is the retelling of a Ukrainian folktale.

 We decided to try two different Ukrainian recipes. The first we found in the Ukraine book of the Festivals of the World series.  It is written by Volodymyer Bassis (or Vladimir Bassis--all the sites seem to list both spellings). The recipe is for Strawberry Kysil. Kysil can be made with different berries, but Bassis claims strawberries make the best one.

Strawberry Kysil 
(from Ukraine by Volodymyer Bassis)
2 quarts of fresh strawberries (I am sure you could use frozen)
2 cups cold water
3/4 cup sugar
1 tablespoon potato starch (we used tapioca starch since we could not find potato starch)

1) Wash and hull the strawberries. Put in pan with water and bring water to a boil. Boil on high for a minute then turn down to low and let simmer for 10-15 minutes. I let Hazel use the potato masher while the strawberries cooked to help get the juice out. This makes the next step a bit easier.

2) Push the strawberries through a fine mesh strainer with a wooden spoon. Put juice back in pan.

3) Stir in sugar and bring back to a boil. Boil over high heat for 2 minutes.

4) Reduce heat to medium and stir in starch and dissolve it (Hazel did not do a good job of dissolving our starch so we have chunks in it). Cook for another 2 to 3 minutes stirring until it thickens. 

5) Cool to lukewarm and then put in refrigerator to get cold for a few hours. Enjoy!

Strawberry Kysil is a bit like strawberry soup or eating a liquid form of strawberry jelly. It is delicious but you will not want to much at one time.

Our second recipe came from Ukrainian Classic Kitchen and International Cuisine and it is Ukrainian Yabluchnyy Korzh. Hazel likes to call it what it tastes like--apple pie. It is a type of cookie crust with apples inside. It is delicious!

Ukrainian Yabluchnyy Korzh
Adapted from Ukrainian Classic Kitchen and International Cuisine
5 cups of flour
1 teaspoon baking powder
3/4 teaspoon salt
1 cup sugar
1 cup unsalted butter, cut into small pieces
6 large egg yolks (if I made again I would use whole eggs)
1 cup sour cream

7-8 large apples (we used Granny Smith)
1/2 cup sugar
1 teaspoon ground cinnamon

Start by making the dough:
1) Stir together flour, baking powder, salt, and sugar. then add the butter and mix with your hands (Hazel loved this part) to make a coarse flaky mixture. 

2) In a small bowl mix egg yolks and sour cream together. Then add it to the dry ingredients. Work it with your hands into a firm, smooth, not sticky dough. (Ours never really formed a good firm smooth dough.)

3) Divide dough into 2 pieces, making one slightly larger than the other. 

4) Turn oven on to 375 and grease with butter (we used the wrappers) a 13 x 9 x 2 baking pan. Do not use baking spray to grease.

5) With the larger dough, cover bottom and sides of pan. The instructions say to roll it out, but I found ours was just too crumbly to do this. I pressed it into the pan.

6) Time to start filling. Peel and thinly slice the apples (we used our food processor). Mix with sugar and cinnamon.

7) Add apple mixture to bottom crust.

8) Roll out top crust or pat it on top. Try to seal apples in.

9) Bake for 45 to 55 minutes. It should be brown in color and the apples should be tender to a knife. Set on wire rack to cool for 20 minutes.

10) Now you can attempt to remove the pan (I did not attempt due to the crumbly nature). To remove: Run a sharp knife along the sides and then put a wire rack on top and flip it over. Remove pan and put other wire rack on bottom and flip back the correct way.

11) Serve at room temperature. You can dust it with powdered sugar (we didn't bother). Refrigerate leftovers but bring to room temperature before eating.

Since it tastes similar to apple pie (Steve's favorite dessert), we all love it!

We also have been reading Urkainian stories. We found a Cinderella tale, The Golden Slipper, which we shared last week. We also found many versions of a Christmas tale involving spiders. All the crafts I could find had to do with spiders as Christmas ornaments or pysanky (Ukrainian Easter eggs).
Ukrainskie pisanki
Pysanky Source: By Carl Fleischhauer (Library of Congress employee[1]) 
( [Public domain], via Wikimedia Commons
Since we already posted about pysanky, we made a silver spider web and spider Christmas ornament. We found the instructions in Christmas Crafts from Around the World by Judy Ann Sadler. 

In the Christmas legend, the spider on a Christmas tree spins webs of silver for a poor family who has no money for Christmas. Thus why the ornament is done in silver!
Ukraine's Flag
Now it is time for the Around the World in 12 Dishes Blog Hop! Please visit the other posts and feel free to share any Ukrainian crafts, food, etc. posts that you have done.

Around the World in 12 Dishes: Hungary

 This month we are traveling to Hungary with Around the World in 12 Dishes. We have been having a great time exploring Hungary with stories, art and food. Hazel loves the name Hungary and keeps asking if the people there are always hungry. For more information about the country check out my post on the Around the World in 12 Dishes blog

Around the World in 12 Dishes: Croatian Honey Pie

Ok, I have to admit I had trouble getting too excited for Around the World in 12 Dishes and I had an even harder time getting Hazel interested. As a result, we are posting a week late. Sorry!! I think the reason is I had a hard time finding books and really anything on Croatia besides things on-line. Our library network literally had six books having to do with Croatia in all the Children's Departments. One of the six was a novel and one was a picture book that never mentioned Croatia and the rest were the non-fiction books about Croatia. We did not read a whole lot about the country this month. However I did write the introduction on the Around the World in 12 Dishes blog.

I think the main problem for getting materials is Croatia became independent again in the 1990's. There just is not much on Croatia out there because of its newness. I did find several sites with Croatian recipes. We decided on a recipe from Honest Cooking called Croatian Honey Pie. One of the sites explained that what we call cake they call pie in Croatia. Since the measurements are given in ounces and grams, we weighed most ingredients. I will give you my estimates however. I also could not find plum jam, so we used homemade strawberry and blueberry jams (we made it on Memorial Day, so we went for the red, white and blue theme).

Croatian Honey Pie (adapted from Honest Cooking)

For the Dough

  • Just under 3 cups of all-purpose flour
  • 2 eggs
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 3 tablespoons almond milk (we try to have things dairy-free for Hazel)
  • just under a cup of sugar
  • 1 teaspoon baking powder (I didn't read the recipe very well and used powder instead of soda)
  • pinch of salt
  • 1/2 teaspoon cinnamon
For the Filling
  • 1 1/4 cups almond milk
  • just under a cup of sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons cornstarch
  • the rest of the stick of butter and another stick
  • jam
  1. Make the filling first, so it can cool. In a saucepan combine one cup of the milk with sugar and vanilla extract. Heat it until it boils. Combine 1/4 cup of milk with the cornstarch. Add this to the boiling milk and cook until it thickens stirring constantly. Cover the surface with plastic wrap and let cool to room temperature.
  2. Prepare dough. Combine one egg, butter, honey, sugar and milk in a saucepan. Heat until all ingredients dissolve.
  3. In a separate bowl, combine flour, salt, cinnamon and baking powder. Add melted mixture to flour mixture and the remaining egg. Knead it until it forms a dough. 
  4. Divide dough into two equal parts. Roll each one out on a lightly floured surface as thin as possible.
  5. Place on a parchment lined baking sheet.
  6. Preheat oven to 350 degrees F. Bake for 7-10 minutes. Make sure not to over bake. Let cool completely then cut each into equal pieces.
  7. While it is baking, beat softened butter for filling until it is fluffy. Then add to the cooled filling from step 1. Combine well (I beat them both with the mixer to combine). 
  8. To assemble, place a piece of the baked cake/biscuit and cover with half the filling. Put on second layer of cake and spread with jam (we used strawberry). Place third layer of cake. We spread this with blueberry jam and then covered with the rest of the filling. Top with final layer of cake.
  9. Place in refrigerator for a few hours. If you want to dust with powdered sugar and enjoy!
We could not wait to try it, so we did cut into it before the final refrigeration. However this was messy. The refrigerating helps the filling solidify a bit and hold everything together. We did not dust it with powdered sugar. Steve and I both like it a lot, but Hazel doesn't really like it. I was surprised since you taste so much of the jams and cinnamon. However Steve told me he really liked it. So that is our Croatian experience. Have you made a Croatian recipe? Or do you want to learn more about Croatia? Check out all these other great blogs posts or join us in the blog hop! The Croatian placemat is available here and the passport pages are here.

Around the World in 12 Dishes is hosted by 
Adventures In Mommydom, Afterschool for Smarty Pants, All Done Monkey, Crafty Moms Share, Glittering Muffins, Kid World Citizen, Mermaids' Makings, The Mommy Talks and The Usual Mayhem.
Don't forget to check out all the posts that get linked up for more great Croatian dishes and crafts!