a peek inside the fishbowl

Many moons ago I was interviewed for an article in Best Health magazine. In fact, it was so long ago that I plum forgot about it. So you can imagine my surprise when I got a tiny peek at the spread. I haven’t seen the whole issue yet, but I was thrilled to be pictured alongside blogging superstars such as Aimee Wimbush-Bourque of Simple Bites, Heather Greenwood Davis of Globetrotting Mama (who I went to school with!), and Elan Morgan of Schmutzie (who is also the powerhouse behind the much-esteemed Canadian Weblog Awards). So cool.

ETA: I finally picked up a copy. :)

And in OTHER good news…

I’m pretty excited about my new gig. I am not sure if I mentioned it here or not, but I’m the site editor and content manager for a soon-to-be-launched website called Recipes.ca. I’ve taken the reigns of the Facebook Page too, so please join me there! We will be the gateway to some great recipes and food news. If you love food – good food! – as much as I do I promise you will love it. One of the things I’m thinking of doing is transplanting the “Will They Eat It” series-that-isn’t-really-a-series from the Fishbowl and giving it a new home in my spot in the Editors blog at Recipes.ca. What do you think? Do you read it here? Will you read it over there? I’m trying to gauge interest so your feedback would be most helpful. Thank you! Anyway, on to the recipe!

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I decided to make Chicken Paprikash, or as my Czech people call it, kure na paprice.

My mom used to make this dish all the time, in fact, it was one of my favourites growing up. Czech cuisine is heavy on meat and starches – ALL YEAR ROUND. This is what I grew up with. Much of it doesn’t hold a lot of appeal for me anymore (sorry mom), but this is an exception. (Oh, and pork schnitzel. And potato pancakes.)

I found a a recipe over at Canadian Living, but as I was making it I realized it did not taste anything like the stuff my mom used to make. It was too tangy and I was slightly alarmed, but it wasn’t until I added a whole bunch of sour cream to the sauce that I realized that this was the reason why. Do not skimp on the sour cream!

Overall the recipe was pretty good. There was a little something missing but I’m still not quite sure what it is. Also, it used an awful lot of mushrooms and onions, and I don’t think my mother ever put those in the sauce.

She used to serve it with dumplings but I served it over broad egg noodles.

Next time I might use a bit less tomato paste than the recipe called for, and more sour cream. I think cooking the chicken in the sauce for a bit longer might be good too.

I will say this, it made for a pretty darn good lunch the next day. MMMm, SAUCY:

But the question remains, did they eat it?

I need to be honest here. Mark didn’t like it very much, and Sarah was so-so about it. But surprise surprise, Emma LOVED it. Maybe I’ll even make it again… just for Emma and I.