Land Down Under

MSU offers some really terrific study abroad programs- I am lucky enough to have taken advantage of a couple of these programs. I spent my spring semester of 2010 in Sydney, Australia. I had a blast and made some great friends. A couple weeks ago I headed back to Sydney and spent some time basking in the sun and enjoying the local cuisine. Australia isn’t a country known for their food, like Italy or France but I am a big fan and want to share some of my favorite things with you.

  1. I LOVE how fresh all the food is.
  2. Breakfast is my favorite meal in Australia. I’m a huge egg fan and poached eggs are very popular there and are much healthier than fried eggs as they are cooked in water. It is very clear that the eggs are fresh due to the beautiful orange color of the yolks.
  3. Vegemite. Okay- I know what you are thinking but 1- you probably haven’t tried it 2- you need to use it sparingly and not spread it on like peanut butter! Vegemite is made from brewers yeast extract, it is really concentrated and has a salty/savory flavor (which often catches people off guard since it looks like chocolate). I love it on grilled Turkish toast, with butter and then a small serving of vegemite. Add a cappuccino and I’m pretty much in heaven.
  4. Asian Influence. Australia is close to Asia so you can get authentic Asian food for a good price. They have the best Thai restaurants that use the best/freshest vegetables. You will also find amazing dim sum dumplings all over the city!

Happy Australia Day! (January 26 is Australia Day- their version of our July 4)


G’Day Mate!




Polish Tradition!

Welcome back to MSU! Hope everyone had a great holiday and new years.  I spent my Christmas down in Dallas because my Aunt and Uncle live down there, as well as my sister who is a fellow Spartan.  The holidays are often spent carrying out traditions that have been past down from years to years.  My family is Polish and we follow a very Polish Christmas schedule.  We are the typical loud, crazy, polish family so things are never boring around the holidays for us.  One of the traditions we follow is making pierogi’s and borsht on Christmas Eve.  It was actually pretty funny because this year the most difficult part was making the dough (which is basically the only part cause the filling is farmers cheese).  My Uncle made the first batch, and instead of putting in 1 teaspoon of salt there was a slight confusion and he added 1½ tablespoons of salt.  Our dough literally tasted like the sea! Round two was my turn and my dough was powder and this is when we realized there was a problem with the recipe.  We then turned to the never failing Martha Stewart and used her recipe which ended in a success!

My mother made the borsht, which is basically a mushroom soup.  She luckily had no issues and it was simply delicious.  Here are the recipes if you want to have fun making some Polish food or if any of you fellow Polacks feel like getting in touch with your ancestor’s food!

Cheese filling

16 ounces of farmer’s cheese

1 egg yolk

Sugar to taste

Crumble or shred the farmer cheese and then add egg and sugar

Dough- makes roughly 60

1 egg

2 tbsp sour cream

1-cup milk

1-cup water

3 cups flour (which is more like 6; just add the flour till it’s a dough consistency)

Whisk egg then add sour cream and whisk these till smooth.  Add milk and water then whisk till combined then slowly add flour (this is when you will add the extra cups of flour till it becomes a dough consistency)

Let dough sit for 20 minuets.  Roll doll out on floured counter till 1/8 in of thickness.  Cut into coaster-sized circles then fill with about a tablespoon of filling.  Place in boiling water and remove with the pierogi floats, which should be within a minute.

When ready to serve fry in butter till slightly brown.  Serve with sour cream! Enjoy!