Here are shots from the dumpling cook-off between Jo and Lavi. I call them gomboc, which is the Hungarian spelling of the lovely dumplings. Jo made papanasi (even though she inisted they are gomboc – they are not) out of yogurt and raisins, and she made them by adapting a recipe that involves boiling, not frying. Lavi made plum dumplings (szilvas gomboc) in which you take a plum, wrap it in potato dough (did I just make up that concept?) and then boil it. Both were lovely and tasty.

This is some lightly fried pesmet, or dried crust as the dictionary calls it. This is what both types of dumplings will be coated with once fried.

This is Jo’s mixture of raisins and yogurt and a bunch of other stuff that brought the ingredients together.

The plums are waiting for Lavi.

Who in the meantime is boiling the potatoes.

By then, Jo’s beasts were already done.

Giving the potatoes taking a floury beating.

Eventually, the plum dumplings are ready as well.

Yumm!

Still, there are interesting experiments going on in my kitchen. Below is Lavi’s monumental apple pie, which I ate about 80 percent of by myself. Why? Well, first of all it was damn yummy. Second of all, people say I’m skinny so I have an excuse. There!

Ingredients, ready, set, go!

No, these are not silicone breasts.

Hard to stop picking at the filing.

Poking cute holes.

Opening slice. Sooooo goooooood!

Every once in a while (alright, every once in a very rare while) you get the chance to spend that perfect weekend peppered with just the right amount of food. Saturday was burger time and Sunday–following another lovely American tradition–was brunch time.

Just a few days ago I was chatting with Mirona over beers about how awesome American breakfast was: not just the variety of salty foods and omelets, but the myriads of soft textures and heavenly flavors that reside in pastries–everything from pancakes to scones to sweet breads. Couple with that, Lavi shared a personal fantasy of the “hangover party,” which involved getting together with people for coffee and such after one of those rougher nights on the town.

These conversations, along with my own personal longing for American breakfast and a new muffin pan purchased as a birthday present to myself, led me to the logical conclusion that Sunday should be brunch day.

And it was. The menu was simple but tasty:

- Pepper and onion omelet;
- Strawberry Banana muffins (we used this recipe as a guide);
- Mimosa cocktails (1/3 orange juice, 2/3 champagne).

I’ll take credit for chopping and cutting a bunch of the ingredients as well as finding recipes and offering the much needed cooking space and encouragement. As usual, most of the cooking credit goes to Jo and Lavi. We make a pretty good kitchen triad and we’re available for weddings, funerals and various spontaneous gatherings. All we ask for in return is a decent working soundtrack and the right to share your personal story with the world.

Are we worth it? Just check out our dream-like muffins below (and this was our first attempt, mind you!)

What I didn’t have was good lettuce and some of that seriously American cheese. I made do with some Romanian cheese (the softer kind) and Lavi suggested some of the leftover cabbage. The onions and the tomatoes proved lovely though. And the hamburger buns were not really hamburger buns, but they were OK.

Here’s what we came up with: