Those who know me will know what above I fit into the stereotype of, but to the rest I will only admit one thing. I DO rattle of percentages of heritages when asked where I’m from…when talking to other Americans who are specifically asking that question. I’m not stupid enough to tell that to people from other countries. When they ask, I tell them, “I’m Canadian and damn proud. Go Canucks!”
Ha.
Anyhow, since this entry is titled ‘Being Slovenian’ you might have guessed that I am (when talking to other Americans that is) part Slovenian. 50% if you must know, from my father’s side, whose parents came to the great US of A when they were kids. (That is obnoxious rattling that off, isn’t it?) There aren’t many Slovenian traditions that were ever practiced in my family except for the frequent jokes substituting ‘Polish’ for ‘Slovenian’. (i.e. How do you stop the Slovenian Army? Turn off the carousel) but I did grow up learning three very important words:
- Dober dan = Good Day
- Hvala lepa = Thank You
- This one is going to be purely phonetic as no online translator knows what the hell I mean. Got-chey = Underpants
I recently found a blog from a guy who is from New York but married a girl from Slovenia and moved there. It’s a great blog, and he had an entry all about making borovnica (blueberry schnapps) which you must know made me instantly intrigued. “I can do that!” I said. Unfortunately it’s a time consuming thing to do new this weekend, so in the interim, I also made Koroška Šarkel, a type of sweet bread.
I started on the borovnica first.
Following the instructions on the blog (which, in hindsight, didn’t provide any specifications of time) I started off cleaning the blueberries, soaking them in some water, than layering them in a glass jar with some sugar. I placed the jar out in the sun and 15 minutes later checked on it to see if the sugar had melted.
Please enjoy the hummingbird getting his own sugar in this picture.
It didn’t – at all. I knew I was in for a long wait.
So….I started on the Koroška Šarkel.
The Koroška Šarkel was pretty easy to make. Prepare the yeast, make the dough, add the raisins, roll, and then bake.
As all my kitchen adventures are wont to do, it wasn’t perfect. My dough never really rose all that much. The recipe was in metric and my conversion from grams to teaspoons\cups wasn’t perfect (damn metric system!). Also, I completely forgot to add the butter.
The bread was really heavy, but it was edible. The best was when it was warm from the oven with a bit of butter. We were able to eat it for about 3 days before it turned into solid rock.
Meanwhile, outside….
DAMMIT! Melt already, melt already!
So close....
The blueberry\sugar mix took a full week of 90 degree weather before the sugar was completely dissolved. I finally brought it inside and added the most important ingredient, the slivovitz. I thankfully live right next store to Orange County’s biggest liquor store and they not only had 1 type of slivovitz, they had 20 types of slivovitz. Wanting to be as close to the real thing as possible, I got the Croatian Creation (I swear to God, that is what is on the label) and added it to my blueberry …uh, juice.
I then stuck it in the refrigerator to stew…cook…melt…whatever. I haven’t touched it since then. I’m honestly a little bit afraid.
“Ooooooh Keeeeevin!”
*I can’t tell you how hard that part was to write. I threw up a little bit.



