Zvezde večerje Stars of the dinner

Naj se sliši pocukrano kot se le da, a na božični predvečer sem bila hvaležna za družino, ki se zna zbrati na kup, in, v luči mojega poganstva, premišljevala o meji, ki smo jo prestopili, ko je neka druga luč spet premagala temo in nas bo razsvetljevala z vse daljšimi dnevi.

Tri kulinarične zvezde, vsako izpod rok druge kuharice, sem izbrala med vsemi dobrotami, s katerimi so nas razvajali tistega večera.

Juha, narejena iz pese, korenčka in pastinaka, kasneje pa okrašena z jogurtom, orehi in koprom.

Fritule, kakor na primorskem rečejo miškam, narejene iz buč, jabolk, kakava in moke.

Potica iz pire in suhih sliv.

Seveda je ne samo možno, ampak dokaj zanesljivo, da sem kakšno od sestavin izpustila; v navalu navdušenega zasliševanja tvork okusne gostije vsepovprek je bilo nemogoče zapomniti si prav vse.

As corny as it sounds, but on the Christmas Eve I felt very grateful for having a family who can gather together and, in the light of my paganism, I was thinking about the borderline that we had just crossed, when one other light overtook the dark again to enlighten us with longer and longer days.
 
Among all goodies that we were pampered with that evening I choose three culinary stars, each made by different cook.

The soup made by beetroot, carrots and parsnip, decorated with yoghurt, walnuts and dill.

Fritule, small fried kind of doughnut-like balls made of pumpkin, apples, cocoa and flour.

Potica made of spelt flour and dried plums.

Of course, it is not just possible, but rather certain that in all that commotion and enthusiastic cross-investigation of the authors of the delicious feast I left out some ingredients.