On 28th of Feb, today was the day of Painful Separation at Oswiecim. Yesterday and today many people expressed their greeting & wishes for my health and great action toward Berlin Germany.
During my staying in Oswiecim using 2 days (21th – Oswiecim to Tychy, 23rd of Feb Tychy to Mikołów) I walked little bit ahead.
So Today I moved to the place where I try to do the actions and 2 to 3 days settle down as a basement of my walking where city named Gliwice!
–and 1st of March from Micolow to Gliwice and 2nd of March from Gliwice to Boguszyce, – Strzelce Opolskie, Tarnow Opolski, Opole… I keep walk and try to organize the events following my walking.
Today I just could move from Oswiecim to Gliwice so I would like to share some cultural stuff of Polish which many Oswiecim people treated me with Polish delicious food while I was in Oswiecim.
Some of them I already taste in Eastern Europe, where is Croatia, Bulgaria, and Serbia.
But there are similarity but all country has own feature and wonderful meals!!!
What I want to say through the post is not only food, but also Language, Culture, many things there are full of similarity.
It is not just the country where close by but we can also find it between the country where has long distances!
It tells us “our origin were same”, just some reasons we had separated.
and even we have differences we can enjoy the different country food!
I do! and when I have a meal with people, we can get closed as a family as a friends!!!
so we aree same creature “Human Being…
If you think the point can we think we are family, brother and sister?
Here is the Traditional food which I ate in Oswiecim! I feel hungry!
Dont we try to across the differences of Human races and all together surround the dining table and share the
great meals together? and share our happiness as much as we can?
Żurek (Polish Sour Rye Soup)
Zurek (zhurek), or zur, is quite the traditional Polish soup with a distinctivly sour taste, which comes from so-called sour leavening, originating from fermentation of rye flour and bread crusts. Zurek soup is especially common as a food eaten during the Easter holidays. To serve it like the Polish do, hollow out a round loaf of sourdough (zakwas) bread, similar to San Francisco’s Boudin Bakery serving their soups in the hollowed-out sourdough. This soup is often accompanied with hard-boiled eggs, a roll, and kiełbasy (kielbasa, Polish sausage), usually a white sausage, or biala kielbasa.
Gołąbki (Stuffed Cabbage Rolls)
Gołąbki are the epitome of comfort food. Pork and beef mixed with rice or barley are nestled in a cabbage leaf and cooked in the oven or on the stove until tender. Poles call them gołąbki (gaw-WOHMP-kee), which literally means “little pigeons.” For Czechs and Slovaks, it’s holubky, while Serbs and Croatians refer to them as sarma. Usually, the sauce is what sets them apart.
Roladka wołowa (BEEF ROLADES)
Polish beef roulade or zrazy (ZRAH-zih) is a very common main course offering dating to 14th-century nobility. There are myriad varieties with just as many different fillings, including mushrooms, sauerkraut, herbs, breadcrumbs with horseradish, among others. This recipe uses pickles, ham and green onions, and can be prepared on the stovetop or in a slow cooker, but no matter how it is cooked, zrazy always tastes better the next day.
Sernik (Polish Cheese Cake)
Polish cheesecake — sernik — is a dessert you will see no matter what part of Poland you happen to visit. But, as you might expect, there is an infinite number of varieties. Some are crustless, some have pastry crusts and yet others have a cookie or graham cracker crust. Sometimes they’re baked in rectangular pans and sometimes in round pans. If you can’t find dry curd cheese, you might want to make your own farmers cheese from scratch. This recipe is for Polish cheesecake with a cookie crumb crust. The filling is very rich and needs no embellishment but, if you must, fresh fruit and whipped cream never hurt anything! (Information copy past from -http://easteuropeanfood.about.com)