Dobrzyn: Thursday

It’s still miserable weather here: cold, drizzly, and overcast. But today it was time to go to the bank and do the grocery shopping (done every day); and I also had to buy some sausages for Cyrus, as it wouldn’t be fair to stint him while giving Hili the cans of Fancy Feast I brought from the US. So we went to the local sklep (store) for groceries: first the small one (all pictures from there), then the butcher store for dog sausages, then to the big supermarket (which has driven all ten smaller shops out of business). Andrzej and Malgorzata preferentially patronize the small stores to support the locals.

Andrzej entering the small sklep:

Sunflowers on sale, bought for their seeds:

Three kinds of plums:

Flat peaches:

Celery root:


The obligatory selfie:

Dinner: Buckwheat groats (kasha) with roast beef and mushroom sauce, served with a salad and an extra strong beer (7%) that I bought because it is Beer Lover’s Day:

Because we are conserving the remaining cherries so I can have pies next week, Malgorzata made a cranberry pie with walnuts and apples from a jar of preserved cranberries someone gave her. Yum!

After dinner liqueurs, left to right: homemade fruit liqueur produced by the “other” Andrzej, half of Leon’s staff, a gingerbread liqueur from Torun, and a Chartreuse-like vegetal liqueur from the Czech Republic:

And, of course, a post about Dobrzyn wouldn’t be complete without a picture of Her Highness, here sitting primly on her canisters.



  1. GBJames
    Posted September 7, 2017 at 12:40 pm | Permalink

    Do they have local microbreweries in Poland?

    • Karolina Pieranska
      Posted September 9, 2017 at 5:01 am | Permalink

      Yes, there is plenty of microbreweries in Poland

  2. yazikus
    Posted September 7, 2017 at 12:46 pm | Permalink

    To follow on my comment from the last thread, celery root is an absolute delight. It is certainly one of my favorite roots to work with. Roasted, creamed, steamed, do with it what you will and you will be mightily pleased!

    • Hempenstein
      Posted September 7, 2017 at 12:58 pm | Permalink

      Yes! Creamed root celery with leeks and sausage, as one combo.

      • yazikus
        Posted September 7, 2017 at 1:01 pm | Permalink

        I’m feeling for poor Justin below, but I can’t wait for the fall weather to arrive so that we can once again feast upon nature’s fantastic, rooty, autumnal glory.

    • Mark R.
      Posted September 7, 2017 at 3:11 pm | Permalink

      I love fresh celery root salad. Grate it and serve with a warm pancetta vinagrette. Yumz. But creamed is hard to beat as well.

  3. Posted September 7, 2017 at 12:54 pm | Permalink

    It was 108 degrees in Phoenix yesterday. Care to send some of that drizzly misery our direction? Or maybe I should just move to Poland.

  4. Jeff Rankin
    Posted September 7, 2017 at 12:55 pm | Permalink

    “then the butcher store for dog sausages”

    My dog:

    “There have sausages _just for dogs?!?_ Where is this magic land?”

    • Posted September 7, 2017 at 1:25 pm | Permalink

      No, i bought him HUMAN sausages, but relatively bland ones so they wouldn’t upset his digestion.

      • Richard
        Posted September 8, 2017 at 2:52 am | Permalink

        Well, we eat pork and beef sausages, so it seems only fair that other animals should eat human sausages.

        • GBJames
          Posted September 8, 2017 at 7:25 am | Permalink


  5. busterggi
    Posted September 7, 2017 at 1:34 pm | Permalink

    Man, you are in pie paradise.

  6. John Frum
    Posted September 7, 2017 at 2:59 pm | Permalink

    I’m pretty sure that’s the same mirror as the selfie mirror from last year (and previous years too perhaps).

  7. Posted September 7, 2017 at 4:14 pm | Permalink

    Becherovka – oh, that’s nice. One of our children’s exchange partner’s parents sent a bottle home with them from Prague many years ago.

    We’ve restocked on our later visits to the city.


  8. Cate Plys
    Posted September 7, 2017 at 6:12 pm | Permalink

    I suppose the mushroom sauce is just a very simple mushroom sautée, but maybe there’s a secret dash of something, who knows. If Malgorzata would care to be specific about how she prepares them, I bet I’m not the only one who’d be interested!

    • Malgorzata
      Posted September 8, 2017 at 1:56 am | Permalink

      It is very simple: fried mashrooms cooked up with some flour, milk, cream, soy sauce, salt and black peppar

      • Cate Plys
        Posted September 8, 2017 at 5:45 pm | Permalink

        Thanks, I wouldn’t have thought of soy sauce!

  9. Glenda
    Posted September 7, 2017 at 7:35 pm | Permalink

    I cannot holdback this question any longer. PCC if you see this – would the canisters that Hili likes to sit on happen to be Original Suffolk from the Henry Watson Pottery? I could swear I recognize them.
    Thank you.

    • Malgorzata
      Posted September 8, 2017 at 1:57 am | Permalink

      You are absolutely right – we bought them in England more than a quarter of a century ago.

      • Glenda
        Posted September 8, 2017 at 1:34 pm | Permalink

        Thank you for reply Malgorzata. In Victoria BC Canada I purchased, in early 1980s, a creamer, sugar bowl and the salt and sugar pots. These never did get on safari but were much appreciated at patio parties. Now I’m downsizing and looking for new appreciative home for these special pieces.

  10. Armando
    Posted September 8, 2017 at 10:38 am | Permalink

    The third kind of plum in your pictures (Prunus domestica italica. a.k.a. greenage, a.k.a. Reine Claude Verte; is one of the best fruits I’ve ever eaten. Almost like eating honey. Too bad they don’t seem to come by very often in North America (I’ve lived in Tucson, AZ, and now in Vancouver BC). Hope you tried some!

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