We begin today’s show with Neb Chubin, co-founder of Dalmatia spreads.

The unique coastal region of Croatia is the inspiration for Dalmatia® — well-known for its Mediterranean fruits and vegetables, nuts, cheeses, domestic olive oils and of course, its beauty.
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The flavorful sweet and savory spreads are made from the best local and regional ingredients that can be found—quince, fig, sour cherry, pepper & eggplant, orange, and apricot to name a few.  Neb says:
“Because fig production in Dalmatia is limited, we continue to encourage its farming community, and pay a premium price to farmers in support of that effort—it is a commitment originally inspired by our love for a beautiful land and a beautiful people!
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We use first-class fruit to make our Spreads and actively work to support regional agriculture in Northern and Eastern Croatia, Serbia, Macedonia, coastal Dalmatia, and other Mediterranean regions. Our figs come from the pristine Dalmatian Coast of Croatia and other Mediterranean regions.  Each fig is inspected by hand for quality then gently cooked into our signature AWARD WINNING Fig Spreads!”
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The Sweet Spreads pair perfectly with cheeses of all varieties, and with baked goods, and the Savory Spreads are a wonderful addition to any charcuterie or antipasto plate.  Learn more at www.dalmatiaspreads.com
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In the second half I’ll be talking to my good friend Lois Britton (her husband Ed and I flew fighters in the Air Force) about her blog “The Polish Housedwife.”  And her new book the Polish Housewife Cookbook – Traditional recipes you wish your babcia (Polish Grandmother) had written down.
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Get a copy of
THE POLISH HOUSEWIFE COOKBOOK

In response to reader requests, The Polish Housewife Cookbook has arrived. In it, you’ll find 54 traditional Polish recipes. Each with a color photo (my favorite part of any cookbook). Categories include:

  • Soups
  • Bread
  • Pierogi
  • Main dishes
  • Side dishes
  • Desserts
  • Beverages

Easy recipes range from Żurek (a uniquely Polish soup) to a beet salad with apples and a hint of horseradish to Kotlet schabowy. For more adventurous readers, there are instructions on fermenting sour pickles, making sauerkraut, and smoking homemade sausage.

ABOUT LOIS BRITTON
Growing up in Arizona, food became my love language. As an Air Force wife, I’ve collected recipes from around the globe. Nothing has influenced my cooking more than the five years we lived in Poland. Follow on Face Book

ABOUT POLISH HOUSEWIFE
Here you’ll find nostalgic recipes, like babcia used to make. The recipes that may have been lost when the family cook or baker passed away, but I’m also a busy woman working a “more than full-time” day job, so I’ll also share a few shortcuts. It’s all served up with interesting tidbits of Polish customs, folklore, and history.

Good Life Guy’s Wine of the Week:
2017 Chateau Guiraud G – Bordeaux Blanc
G of Château Guiraud is a dry white wine made from grapes harvested at full maturity. It is aged for approximately 7 months in the oak barrels that produced the previous year’s Grand Cru. It reveals richness of expression and an assertive personality. The blend of 50% sauvignon and 50% semillon makes it a remarkable wine whose potential will challenge the palate of wine-lovers and confirmed wine-tasters alike.
“Smoky dramatic and full on the nose. Quite exciting and tense but you need to have bought in to the style of smoky dry white bordeaux. Rich sensation of lily-like aromas.” Jancis Robinson

This entry was posted on Tuesday, December 17th, 2019 at 2:25 pm and is filed under Other. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.