Children’s Civil Defence Education

Children's Civil Defence

For a couple days my second daughter was excitingly looking forward to “CO” (tse-oh) and finally on the morning of  I asked my husband what “CO” meant. CO stands for civilna ochrana, literally civil defence, although it really means emergency preparedness.

This year, CO was in memory of Peter Opalek, a policeman from the neighbouring town. Last year he was shot while doing routine car stops along the road. It was a shock to all of Slovakia, as shootings are rare occurrences here.

The emergency preparedness training for children in Smolenice started in 2007 at one of the local kindergartens. For two years Mr. Opalek went to his nephew’s kindergarten to talk to the children about being a policeman. In 2009, they decided to include other emergency services and organized an event for neighbouring schools.

Mr. Opalek volunteered every single year to come show the children what policemen do, until his untimely death at 34 years of age.

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My Love Affair with Folklore (and a Slovak folklore concert)

Children's Folklore Concert

If I had to guess, I would say that my love of all things related to traditional cultures started in my grandparent’s living room. Our fairly frequent family gatherings would often involve some Scottish airs and folk songs, my grandfather on the fiddle. Sadly, us grandchildren didn’t learn the songs although I recognize most of the melodies (I started learning the violin with my daughters, and one of my goals is to learn those songs).

One of my favourite memories is of listening and dancing to some jig or reel after a day of haying in the summer. At that time haying was a family affair, involving many hands, lots of food, major itch caused by sweat mixing with hay seed, and rides in the back of a pick up on swaying piles of hay bales. Hay used to be made into square bales, which are actually rectangular, and they were leaned against each other like a pyramid so that if it rained the water would run off instead of soaking into the dry hay, like this. We still did it by hand, lifting and carrying each bale.

Anyway, we were relaxing after a day of hard work by playing music, when an evening thunderstorm started and everybody dashed out in the rain to stook the bales in the field behind the house. My sister and I went out under an umbrella and tried to lift the bales but we were still too little to lift them. Afterwards we sat on my grandmother’s couch, counting the time between thunder. One Mississippi, two Mississippi…

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A Slovak Goulash Cook-off

A Slovak Goulash Cook-off

The air was thick with the smell of cooking stew, the buzz of a crowd’s conversations, and a tinge of wood smoke, as contending teams vied for the coveted ‘best goulash’ award.

The other weekend we attended a goulash cook-off in our village. Lined around the brick laid yard were cauldrons of various sizes and types, all containing variations on goulash. Even though the basic idea of goulash is the same, each competitor had his own style or twist on goulash.

Goulash is of Hungarian origin but, like many dishes of Slovakia’s southern neighbour, is immensely popular in Slovakia. Caramelized onions, meat, paprika, tomatoes, peppers, and marjoram are the crucial ingredients, with anything else being optional.  Click to continue reading

Hiking in Slovakia: Cierna Skala

 

Cierna Skala Hike, Slovakia

Before Easter I joined with a friend and the wordsmith Julie for a first hike of the season, from Smolenice to Cierna Skala (chi-air-na), a 20km hike through oak and beech forest just starting to show signs of spring.

I was, to be honest, pretty excited at the prospect of a hike at a pace faster than toddler speed. Slow is wonderful for choosing exactly the right rock and examining each little ladybug, but not conducive to walking long distances.  Click to continue reading

Rice and Offal Sausages: Slovak Jaterničky

Slovak Jaternicky rice and offal sausages

Next of the products made from a traditional Slovak pig butchering is jaterničky (ya-ter-nich-ky), sausages stuffed with rice, offal, and various herbs. The idea of eating offal is hard for many to digest but with these sausages, I promise you would never know you were eating any untoward parts of a pig.

Seriously, if you have trouble with the thought of the taste of organs, this is the recipe to try (well, besides my amazing beef liver pate, that doesn’t taste strong at all).

If you’ve butchered an animal but not known what to do with the organs, especially the lungs, honestly try this. I do not like lung, I tried it once and was not impressed; in jaternicky, any offal taste is not even detected.  Click to continue reading

Winter Hike up McKirdy Mountain, Valemount, Canada

McKirdy Mt. Valemount BC Canada

I wasn’t expecting to get to Canada this year, but in February I made a quick unplanned visit to be together with my extended family. Given that it takes two days to travel one way from Slovakia to the middle of nowhere Canada, I didn’t have much time but was still hoping to get above treeline.

My mom and I did make it up, and I couldn’t have asked for a better companion. We frequently paused along the trail as we got into conversation, solving all the problems of the world.

We went up McKirdy Mountain, and while I have showed pictures and shared memories of my favourite place in the the world before, it was in the summer.

We hadn’t planned on stopping at Hermit Thrush Cabin, but when one of the lenses in my glasses fell out, we traipsed over to tape them back together. That red Tuck Tape has some seriously sticky qualities, and is oh-so-sexy for repairing glasses.  Click to continue reading

How to Cook Brains: Slovak Mozgy

How to Eat Brains Slovak Mozgy

When at a Slovak zabijačka (za-bee-yach-ka), a family pig slaughtering, the first food to be cooked is lunch. Without fail, my mother in law makes mozgy, a dish containing the brains and spinal cord.

When planning to blog about zabijačka, I wanted to post exact recipes. This, however, was not possible due to a number of factors, like helping out and taking care of children, but most of all because nobody has any idea of how much of an ingredient they use. If I’m lucky, amounts are given in handfuls, sprinkles, and pours.

“Mami, how much onion did you put in?” I ask.

“Oh, I don’t know, until it looks good. However much the butcher says.” my mother in law answers.  Click to continue reading

Bone Broth Slovak Sunday Soup

 

Bone Broth Slovak Sunday Soup

This soup makes an appearance every Sunday at my mother in law’s, and now at my house. The clear broth is made with bones, but there is a secret to making sure that the broth stays clear and not cloudy! We call it Sunday soup, although in Slovak it doesn’t really have a name, just ‘soup.’ The broth warms the stomach, aids digestion for the meal to follow, and provides a host of nutrients. It also appears as the first course at weddings and any celebratory occasion when people eat together.   Click to continue reading

Explore the Elements

Wherever we travel in the world, the four elements are there in some form. Thomas Cook is having a photo contest with each of the four elements as a topic: earth, fire, air, and water. I couldn’t help but peruse through the files to see if I had something appropriate.

Earth: Rocky Mountains, British Columbia, Canada
Represents the hard, solid objects of the earth. Associated with stubbornness, collectiveness , physicality and gravity.

Earth: Rocky Mountains, Canada

Despite mountains being an obvious choice to represent Earth, I still choose this photo of the Monashee Range of the Rocky Mountains in Canada, with Kinbasket Lake below. The mountains never fail to inspire awe in me, at their beauty, size, and majesty. Looking down the range like this, one can see more than just one mountain and get a glimpse at their vastness and permanence.  Click to continue reading

Chicken Paprikash

Quick and cozy, chicken paprikash is a dish commonly made in Slovakia, though originally from Hungry, of chicken cooked in a creamy paprika sauce and served over pasta of some sort. This version is dairy free or full of dairy, whichever you prefer!

Chicken Paprikash - Slovak comfort food

I love finding new dishes with old ingredients. Ingredients that are already part of my kitchen, that are easily available in any grocery store, but combined in a way that I haven’t used before.

For example, chicken paprikáš (pronounced paprikash). Like most dishes that feature sweet paprika, this dish originates in Hungry. Hungry had a major influence in Slovakia during the Austro-Hungarian Empire, and naturally this carried over in the realm of food as well

I mean, who wants to turn down a dish of delicious?  Click to continue reading

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