Her body knows the thythem of this bread as the peach trees of Rijeka know the seasons. Gramma rolls the dough thin, ladles out the thick swell of cellar hone, spreads it smooth She sows the nuts like seeds, sprinkles on the sweet rayene dried from the grapes Whose vines tangle across the back porch. Yez patee Ba gzita Nomaraila. But we don't understand those words she couldn't leave in Belgrade. We only know the song of the dough, the music she makes with her hands.
Many Slovenian families have roots to old mining communities.
They have Slovenian sausages and zelodec for Easter and sausages anytime. This was taken from The New Neighborhood Volume 2, Issue 3, editor Lynn Zalokar, a free publication offered by the SWU . If this club still exists please advise so I may insert that information. Compiled by Slovenska Druzba, Willard, Wisconsin, Not dated. This cookbook of recipes collected by residents of Willard, Wisconsin, the largest ethnic Slovenian farming community of the twenties and published by their Slovenska Druzba.