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September 9, 2009
See you in September
See you when the summer’s through
If you are saying goodbye at the station

Summer vacation is taking you away

Have a good time but remember
There is danger in the summer moon above

Will I see you in September

Or lose you to a summer love

How does one get a song from 1959 stuck in their head? And how does a once dedicated blogger lose their mojo for a full frickin month without the smallest compulsion to write? Meh, probably pure sucktastic karma, but I’d say the interweb is littered, littered! with blogs of the temporarily uninspired who can’t stand to face the proverbial music and re-face their (if any remain) readers with an apology.

I’m sorry. I’ll never leave you again.

There – we kosher now?


But just in case there are any hard feelings left, let me entice your love with a collection of photos of the “what-I-did-on-my-summer-vacation-while-you-were-left-behind” variety. Because people love those.

One of the best experiences in Prague’s culinary circles was the bottom-of-the-ladder culinary masterpieces – the sausages in Wenceslas Square. The trip to Prague from JFK was incredible – for the first time in my life, we were upgraded to First Class! What does this have to do with sausages? We got off the plane at 6:30am Standard Prague Time, and were at the hotel by 7:30am. Our hotel, the Icon Boutique, was incredibly beautiful and trendy, wonderfully located right off of Wenceslas Square, but also incredibly incredibly adherent to their check in times. Of 2pm.

This meant, the first logical steps from the hotel were directly into Wenceslas Square, and directly to the amazing smell of the sausage stands. I love the smell of ginormous Eastern European sausages in the morning.

We went with the reddest – and thus assumed spiciest of the bunch – ordering through pointing and nodding and didn’t know which sausage it is. It’s very good: hot, juicy, crispy on the outside and light texture in the side. Not too trashy tasting either. Though later I was told that the ‘white’ sausage is very good too

The other notable “what we did on vacation” – drink. A lot. We had a lot of beer during our trip. Enough that it felt logical to remark that “I need to drink more during the day” once we got home. This particular lager was in Cesky Krumlov, which is where the Eggenberg brewery is located in southern Bohemia. Cesky is a wonderful town, with its medieval streets, winding river, and lively vibe on a summer night.

The aroma of the Czech pilsners I had were almost as good as the flavors. The taste, in a word? Excellent. A little more understated than the Budvar and PIlsner Uruquell (the two other must-try Czech beers) that we downed, but the freshness of drinking this in it’s hometown was evident.

Someone schooled me that when talking about beer, you need to talk about “mouth feel,” which made me convulse into a fit of giggles. But…hehehe…if you want to know about the mouth feel…hehehaha… this was medium bodied and filled me up more than I expected. The truth is, you’re in a medieval Czech town, surrounded by a lovely castle on the hill, lots of small intimate restaurants serving up good hearty Czech meals, and the half liter cost about 60 cents. Any beer advocate could drink these all night.

All in all, there was only a Czech dish here or there that really grabbed my attention, but none more then the chicken with peaches and feta. The husband and I eat ordered it once, which proved sufficient for figuring it out at home. Gotta love the Czech cuisine for that fact alone – they are never trying to be cryptic with their titles or ingredient lists. I was told by numerous waiters and waitresses that this was because most of the solidly “Czech” foods were evolutions of peasant foods. This could be “things to tell all tourist” information, but I am enticed to believe them, particularly after an influx of Czech food.

2 tblsp extra-virgin olive oil
1 tblsp peach jam
1/4 tsp cayenne
2 tbsp sherry vinegar
3 ripe yellow peaches, peeled and slicedsher salt
4 boneless, skinless chicken breast
1/2 cup crumbled feta cheese
kosher salt to taste

Mix flour with salt and pepper in a shallow plate. Dip the chicken into the flour, shaking off any excess, making sure to coat completely and evenly.

Heat olive oil in a large, oven-proof skillet (NOT nonstick) over medium heat. Cook the chicken breasts for 2 minutes on each side, just until browned. Turn heat to low and tent pan with chicken to make sure it cooks through, but adjusting heat and flipping as needed to avoid burning.

In a medium bowl, whisk together oil, jam, cayenne, vinegar, and salt. Add peach slices and gently toss to coat with dressing. Let sit for up to 12 hours for the dressing to evolve (or serve right away – its still really tasty).

Arrange chicken on a large platter. Evenly spoon peaches and dressing over chicken. Sprinkle with feta. I’ve seen walnuts and fresh basil sprinkled on top, too. But I have yet to get to that variation.

One Comment leave one →
  1. March 9, 2010 4:03 pm

    Did you try it out? Because the fact that its warmer then 50 degrees right now has me completely in the mood for chicken and peaches.

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