The WordPress.com stats helper monkeys prepared a 2011 annual report for this blog.
Here’s an excerpt:
The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 14,000 times in 2011. If it were a concert at Sydney Opera House, it would take about 5 sold-out performances for that many people to see it.
Just a small note of thanks to all our guests that really took the place of our family yesterday afternoon. Heather and I were honoured to host an Easter meal that was simply superb. We had a spread that included some traditional Ukrainian food (Roman’s background) and a medley of guests that would have made the UN proud!
Ingredients for this year’s Easter:
Preparation:
Mix all of your guests into a few different rooms of a small home, fill up their glasses with either wine, beer, spirits or juice of their choice, place a ton of food in front of them and let it rip. The whole process should take a few hours so make sure there’s plenty to drink and things to laugh about!
Thanks everyone for making this year’s Easter so memorable! And, there were hardly any leftovers!
Happy Easter from Roman, Heather, Alex and Kalyna
ps – we did grill some lamb on the egg but the magic was really in the rest of feast which included: Kobassa from Canada, homemade Varenyky (traditional Ukrainian potato and cheese dumplings) Michelin Star worthy “Skvarky” (pork crackling with caramelized onions), Smoked Salmon, Hungarian Meatballs, Cooked Ham, Yummy crudites, my dad’s secret egg sauce, beetroot relish, and lastly Heather’s special “paska” and “babky “- traditional Ukrainian breads baked and consumed on Easter.
Lastly a special mention to young Alex, thanks for keeping the tradition alive by showcasing your talent at creating one of a kind “pysanky” (hand crafted Ukrainian Easter Eggs)
Hi all… with the amount of grilling and cooking that we do we finally relented and got…hold on….we nothing! Roman went out and created a wonderful herb garden for the family today. Check out what we have on display and let us know what your favorite herbs are (if they’re missing!)
Yum!
Good day eh!?!? Well, Heather and I are nearing the 1,000 views mark on this humble blog. That, oddly enough, is really flattering and we hope you all keep coming back to enjoy the grilling adventures we continue to have on the Big Green Asian Egg!
What we’d like to know from you is…. What’s missing? What do you want to see more of, or less of? Leave us a comment on this thread and that will drive the next thousand visits on our blog.
Thanks everyone…this is by far the best mid-life crisis anyone can go through!
Cheers, Roman & Heather
Roman torching the egg
After weeks of waiting patiently with the egg wrapped up on the balcony of our old apartment it was time to unwrap and what better recipe to start with than the grilling classic steak. The first challenge was learning how to light it….
Now it is no exaggeration that this became a dangerous spectator sport when Roman dropped the propane torch and almost set fire to his leg and then Brett. He eventually managed it but has now adapted his lighting technique and is now using alcohol gel which is definitely easier and more importantly a lot safer.
The steaks were really good and it was a very exciting taste of things to come. If they taste this good on the first attempt how good are they going to taste when we master this thing???
Fred Flintstone Ribs
December 2010 a new home and a new addition to the family, actually make that two new additions to the family. Purchased on Craigslist from someone leaving the country it would be fair to say I have become addicted to my Big Green Egg and I foresee many happy years grilling.
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