Mukilteo Musings

9 Comments:

I know I will follow you to your renewed blog. Blessings Kaley, you know how special I think you are.

Denise :)

By  Anonymous, at 11:14 PM  

I'll keep reading... And cooking... Brava, Kaley!

By  Sue, at 9:28 PM  

Gotcha Kaley!

By  SusanG, at 9:00 PM  

Meet you at the new place!
Chris in VA

By  Anonymous, at 9:27 AM  

i'll be there!

By  Anonymous, at 7:55 PM  

that last one was me!
SuzfromIll

By  Anonymous, at 7:56 PM  

I've still got it bookmarked!

By  Carroll, at 6:04 PM  

Good news!! I'm definitely a subscriber!! Leslie

By  Anonymous, at 2:19 PM  

Anyone out there who wants a killer Povatica recipe, email bucqwheat at yahoo dot com. Please include in the SUBJ line the word Povatica

The recipe comes from beautiful UP-town Butte, MT, and - as is the case of most recipes from UP-town Butte - was stolen from the Croatians and Hungarians, who copped recipes from the Czechs, who 'liberated' mixins from the Irish, who pulled the recipe rug out from under the Scots, who conned the Germans, who snookered the Ukrainians, who slickered the Poles, who glommed from the Danes and Norwegians, who unloaded from the Latinos, who aced the Hutterites, who stole from everybody else, yours truly included. Butte ain't nothin' if not ethnically diverse.

As written, the recipe calls for the rolled dough to be placed in a circle (like a doughnut) in a large roasting pan and baked for approximately two hours. Use of the roasting pan, instead of bread pan(s), results in a delicious Povatica with a minimal crust. The basic filling is honey and walnuts (2 lbs), although additional, complementary ingredients are perfectly acceptible. (GOOGLE povatica and you'll get more than 3,000 hits.)

bucqwheat at yahoo dot com

By  Anonymous, at 9:36 AM  

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