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The best of July


Hi <<First Name>>,

Here's hoping July has been fantastic where you are! I can't thank you enough for being among the first to sign up for this newsletter (and your readership in general). In the back of my mind, I wondered if I'd just be writing to my mother, but thankfully, there are more than just two of us here. 

In Tucson, July is the start of our monsoon rains. It's a little less hot, and all the plants love a good rain. Lest you think we're surrounded by nothing but saguaro cacti, here's a peek at what's growing in our garden this summer. Click here for a quick video tour.

 

What's happening with Polish Housewife

  • A graphic artist is working up an new logo for me based on my favorite design in Polish pottery. I'm eager to see what he creates. It's difficult to choose from so many patterns, but when you realize, after the fact, that you keep buying the same one unintentionally; that must be a favorite!
 
  • Fall will bring the launch of the Polish Housewife podcast. I've already recorded two episodes and am always trying to schedule more around my "day job." It will be an interview format, focusing on culture more than cuisine, but I'm sure we'll touch on food a bit too. Maybe you have an interesting story to tell about an experience in Poland or a family tradition. Drop me a line, I'll always be looking for more guests. 
 
  • We're planning a trip to Poland this fall! Fortunately, we have some flexibility with our dates, leaving two weeks earlier cut the price of airfare in half! I'm dreading the long flight, but so looking forward to reconnecting with friends in Poznan. A list of photos I need to take to share with you is forming in my mind. It should probably become a written list, so that I don't forget anything. Maybe we'll plan a Facebook live video too. I'd love share the Stary Rynek (old market square) with you too! 

 

Recipes


A quick recipe only for newsletter subscribers from Treasured Polish Recipes for Americans:

Polish Basic White Sauce (Sos Bialy) with variations
A lovely addition to grilled meats, fish or vegetables


2 tablespoons butter
2 tablespoons flour
1 cup hot broth (the liquid being warm helps prevent lumps)
1/4 cup heavy cream
salt and pepper, to taste

Heat butter, add flour and blend until smooth. Slowly add broth stirring constantly, bring to boil, simmer for 3 minutes, add cream and seasoning

For Caper Sauce: add 2 tablespoons capers with cream and seasonings
For Dill Sauce: add  tablespoon chopped dill with cream and seasonings
For Parsley Sauce: add 2 tablespoons chopped parsley with cream and seasonings
For Mushroom Sauce: add 1/2 cup chopped cooked mushrooms with cream and seasonings


July posts in case you missed them:

Polish Yeast Buns with Blueberries (Jagodzianki)
Polish Cake with Fruit (Ciasto z Owocami)
Polish Eggs in Bull’s Eyes (Wołowe Oczy)
Polish Recipes for Summer

Do zobaczenia,

Lois

 

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