This isn’t an amazing picture at all! The importance of this picture is to show most of my cookbooks and the stories behind them. Many of them are from our 2008 study abroad when my husband took U.S. students to Italy to do a documentary on Italian food.
My job on these trips were to help students stay with the group during tours. If you haven’t heard the term herding cats, nailing jelly to the wall or pouring water into a sieve you should try to keep thirty young adults following one person who is talking in a normal voice about what took place a thousand years ago while there are cars and motorcycles zipping by, tens or twenty different directions they could go, windows filled with pastries, clothes, perfumes, art, jewelry, or things they have not seen before and you will totally understand the before mentioned phrases.
I was grateful that I have an uncanny ability to know how to get to places I have been told about, read about or drove by it once. In these travels I have been pulled away from the group by following a student who just had to go the bathroom, tied a shoe, just had to take a picture and probably a dozen other things and I have never lost a student and found the group in a timely matter. I have had one misstep but it wasn’t all my fault and I will leave that for another photo later on. I will tell you I have never lived it down and every time we get together with our Italian director, him and my husband love to retell the tale.
I have gotten off track and need to bring it back to the cookbooks. I have really came into my own after that trip and finding all these cookbook neatly stacked in my kitchen. First, you should know we did buy them ourselves and let the students use them. Second, I realized I could make a recipe my own, meaning taking a recipe and adding this or that to it and it still be good. I had always known I could do that with baking as long as I didn’t throw off the fats, dry ingredients and liquids balance. I can bake for anyone but now I felt I could cook for Americans and do a pretty good job of making something that they would like, for Europeans I know I should make something less sweet (no applesauce with the pork but greens.) I can cook for Asians but I am not sure how to bake for them. Sad to say I have never had the opportunity to cook for anyone from Africa. I haven’t hosted them in my home…yet. I always do research on food from their area before we host someone. I never tell them it is their food because no one can cook exactly like their family. Example, I cooked what I thought was Chinese and our Chinese guest said “What do you call this Kim? It almost taste like Chinese.” Being that our guest was from Szechuan province and their spice level was quite a bit higher than ours I took that as a compliment. We had a guest from Slovenia who said she loved everything that came out my large saucepan.
These cookbooks gave me the experience to experiment and I fell in love with cooking just as much as baking. Our friends noticed a difference. I have always had about a half a dozen recipes for a dinner that I used repeatedly. When I started mixing it up they took notice. When we started donating dinners our community notice that I was not just a chocolate nut or a baker. I have had two articles written about me on those subjects. I make my own truffles and for our Christmas party each year I would make about a dozen different cookies, a half a dozen bars, a half dozen other pastries plus a dozen different chocolates. I did offer other non-sweet items. The first few years of our marriage it was all store bought with a few personal bakes. I kept challenging myself to go bigger until it got too big. To make us feel a little better about all this over indulgence everyone invited were to bring dry goods for the food pantry in town.
I look forward to sharing my recipes with you as time goes on. This past last month we have been travelling. I hope to get my photo albums up soon. We traveled through eleven states. North Dakota was our 48th contiguous state to visit and we got to it this time. We also got to see the head waters of the Mississippi river and I got to stand in it. I was so excited. We stayed in a cabin without a television, even more important no internet. We taught ourselves a new game of cards and the silence almost drove my husband nuts. I have to say I did miss the internet. I wish you all safe travels even if it is just to the grocery store to buy a new ingredient.

This dessert brings back so many memories. In 1995 we lived in Slovenia and we brought our five-year-old daughter and ten-year-old son. Our son went to an International school so he was gone from seven until one in the afternoon. That left me with a rambunctious little girl who didn’t care if we had a clean house or what we were having for dinner. She wasn’t a big fan of grocery shopping either but with a bribe she would be a good girl meaning she wouldn’t whine, complain or wander off. Her treat would be a doughnut or a couple of times I bought her one of these. The first time I bought one I thought I would be getting some of it. To my surprise and disappointment she ate the whole thing except a tiny bit she gave me when I asked if I could try it. When we got home from Slovenia we were asked if we would take part in a fundraising event. We donated a Slovene dinner and I made this as the dessert. I had figured out how to make it. I made a better base but the rest of it was pretty dead on. This stay was our fifth time to Slovenia and it was another five month stay. I wanted to buy this dessert for friends who visited us because I wanted to see if the dessert tasted like they did thirty years ago. We bought four and they protested that it was too much. Let me tell you they were all gone in minutes. They are so easy to eat and if you like fluffy marshmallows and chocolate you will love it. The ones I made I used a seven-minute frosting as the filling. I saw little difference. In fact, I was looking at some of the recipes and some have a cream filling. I am sure that it is a dessert that has a multitude of recipes like our chili here in the U.S. or spaghetti sauce here or in Italy.