(From somewhere comes a sound bite of John Rhys-Davies as Gimli the Dwarf: "Roaring fires! Malt beer! Rrrrrred meat off the bone!!")
Of course, to be fair, I once had a Czech penpal who wrote about being vegetarian and interested in studying Buddhism at uni. That was a long time before I became vegetarian or took classes like "Buddhism and Literature," but a short time before our correspondence, for whatever reason, dried up. Pity.
Anyway-- there aren't any Slavic restaurants in these parts, but that never stopped the originators of the Slavic recipes in their humble kitchens, so I was determined not to let it stop me in mine, either. I decided to make gulas (goulash) - though it was developed in Hungary, it spread through Eastern Europe - and hoska. I was going to make knedliky (dumplings) for soaking up the gulas, but wanted to get dinner on the table before 8pm, and something in that recipe mentioned letting the yeast rise for an hour or two. Yeah, right.
I made two braids of the hoska, but my oven is too small, so they just sort of pushed together. They separated easily enough, though, when I brought one to my event to thank the participants for signing up. I've been working on the other one since, and it's quite good, though it dries out rather quickly.
As for the gulas, I think I used almost the entire mini-canister of paprika for it, which amounted to maybe 3 tablespoons. There's also cumin, chili pepper, coriander, pepper, and salt spicing up some beef, 3 diced onions, a can of tomatoes, a small bulb of garlic (from Aomori, no less), green peppers (piman), and potatoes. I forgot if I put anything else in there... :D