As do the ceci gnocchi. Have you ever had panelle? They’re made kind of the same way, only you spread the paste onto a baking sheet (about a quarter inch thick or so), then cut into pieces – we use triangles, and fry. With a little salt and a squeeze of lemon, it’s one of my favorite things. Try it on good Italian bread for a carb overload. I leave the frying to my aunts, so this may be the next best thing.

Christina — It’s definitely something you must try! Oh, and I posted pictures of the book 3 comments up. I suppose I should put them in the post too, huh? :-)

What a beautiful walk! But, how dare you go tell us that the Amish are not racially sensitive and that just leave it there. I’m dying of curiosity!

any class of food called creamy evil has got to be good. in fact, creamy evil foods might be my favorite class of foods, along with despicably crisp.

K — lol! They’re in there!! The Baby Jesus sausage is made by a guy named Jesus, so he calls it his little Jesus sausage, which the kind folk at the cheese shop have translated as “little baby jesus” sausage. Funny, no?

And the cookbook is just a little pamphlet from the 60s on the cooking of the Pennsylvania Dutch. It’s got all sorts of funny little drawings and examples of how the Lancaster County-ites talk. One of the illustrations is of the “names” they have for different ethnic sorts (including themselves). Let’s just say no one comes across well! As soon as I find it (like I said, it’s small and I think Isaac tidied up a bit) I’ll take a picture and post it here in the comments.

Luisa — You guys would love it. It takes you near so many great places to stop and hang out and eat and shop. It’s a lovely walk!

Toni — I wish I had some right now too. I had some dental work done yesterday and my mouth is so owie. They would be the perfect comfort food!

Shelley — I’m glad someone thinks I’m funny other than myself. It makes me feel slightly more sane ;-)

Anne — Ha. You would be the one to ask me what I’ve got against potatoes, cream and butter. Lol! It’s not that I have anything against them per se, in fact, I hold nothing against them at all, and that’s kind of the problem. If I were to make a big tray of potato/butter/cream loooooove, I’d probably plunge my face into it with no regard for searing hot dairy products and slurp it all down like some kind of starving carnivore on holiday at a fat camp. I can’t allow it!

MrsDocChuck — I’ll post pictures as soon as I can find it!!

Naomi — Hi! Thanks for stopping by! I love meeting other “chicken” bloggers. I love yarn, it’s so pretty, and I especially love things made with yarn, but I have no talent for it… Alas… But I will be sure to drop into that store the next time I walk by, it sounds lovely. Thanks for putting it on my radar.

Brooklynguy — Hi!!! I remembered that it was the white borscht you are so crazy for, but it was just too hot that day (plus, I think white borscht falls solidly into the category of “creamy evil” foods I’m trying to avoid before bathing suit season!) I had the clear borscht with uzkami (little mushroom dumplings) and sauerkraut salad. They’re my keystone dishes that I test every Polish restaurant for. They were nicely done, but Polonica’s is better. I guess I’m just super lucky to live 4 blocks away from that place (and wicked spoiled).

But, the atmosphere, oh the atmosphere! What an amazing place in that regard! Next time we go back, I’m totally ordering the fried pork cutlet with a sunnyside up egg that all the locals seemed to be eating. It looked amazing! That’s too bad about the quality… I blame these food prices. So damned high! Regardless of all that, you’re still a star-food-recommender in my book. Keep ‘em coming! (And come out to Bay Ridge and try Polonica’s white borscht, I’d love to hear your thoughts on it).

if your interests move toward fiber, stop by the yarn tree on bedford in williamsburg. the invention of linda la belle, who is a woman of many parts.