When at a Slovak zabijačka (za-bee-yach-ka), a family pig slaughtering, the first food to be cooked is lunch. Without fail, my mother in law makes mozgy, a dish containing the brains and spinal cord.
When planning to blog about zabijačka, I wanted to post exact recipes. This, however, was not possible due to a number of factors, like helping out and taking care of children, but most of all because nobody has any idea of how much of an ingredient they use. If I’m lucky, amounts are given in handfuls, sprinkles, and pours.
“Mami, how much onion did you put in?” I ask.
“Oh, I don’t know, until it looks good. However much the butcher says.” my mother in law answers. Click to continue reading