Re: [Cz-L] The making of the Powidl

Hardy, I donot argue with you, but polonic is a "Schoepfloeffel, to put the
soup from the pot in the plate. it is a slavic word, and I made by myself
in my yard in Boldesti every year povidla,I had such a lopata to mix the
plums, it is not round like a polonic, it is flat. to mix also on the
ground of the boiler...
Hedwig

-----Original Message-----
From: HARDY BREIER
Sent: Wednesday, August 22, 2012 3:38 PM
To: Czernowitz-L_at_cornell.edu ; hedbren_at_zahav.net.il
Subject: Re: [Cz-L] The making of the Powidl

The long Lopata was called the Polonik ( laddle in English).
The poor plums were butchered and left bleeding in the Cazan
  and then slowly boiled in their own juices.
   To make sure no plum escaped , in went the Polonik to discover
    evaders.
      Now it all comes back..
Hardy
----- Original Message -----
From: <hedbren_at_zahav.net.il>
To: "HARDY BREIER" <HARDY3_at_bezeqint.net>; <Czernowitz-L_at_cornell.edu>
Sent: Wednesday, August 22, 2012 2:39 PM
Subject: Re: [Cz-L] The making of the Powidl

> Hi Hardy, the plums were not boiled in water, that would be "Kompott" by
> slow fire, they laid down juice, without water, and somebody stood nearby,
> to stirr with a long woodden "Lopata" the whole time..that powidla was the
> best marmelade and still now I am eating it every morning.
> at breakfast...that remind me too to Czernowitz
> bes tregards Hedwig
>

-snip-
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Received on 2012-08-22 13:08:18