Cherry is my personal favorite. And it has been since I was a little girl and was first introduced to kolace, usually at the home of my great-grandmother, Olive (Moravek) Rashleigh. She was Czechoslovakian and whenever we got together for family gatherings at her house, my mom would take homemade kolace with fillings like cherry, apricot, prune and poppyseed.

When Steve and I saw the “open” sign in the window of the normally closed bakery in Wilber last weekend at the Czech Festival (read more about that here), we couldn’t resist the temptation of the buttery, fruit-filled pastries. When we got inside,  we saw hundreds of postcardjar.comkolace that filled the cases of small bakery and took our place in the back of a long line of other kolace lovers. As we waited, I looked around the old bakery a bit, noticing the large wooden paddles on the wall which were once used to slide the tasty treats in and out of the oven. Behind the counter, where the owners struggled to keep pace with the demand for their sweet pastries, I saw a large kitchen with racks and racks of kolace baked special for the annual festival.

The owner asked if I’d like to see the old oven, and of course, I said yes. In between filling orders, she showed me around the kitchen and back to the old Middleby-Marshall oven that, for decades, has baked kolace and rye bread on six revolving shelves.

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The owner told me the oven came from a bakery in Syracuse, Neb., and can bake 630 kolace at one time. Considering the entire process of making kolace takes about six hours, that’s a good thing. He said they made more than 1,200 kolace for the Czech Festival this year and from the looks of the lines at the bakery, they were easily going to sell out. He said cherry is, by far, the top seller and accounts for about one-third of their sales. The Wilber Bakery also carried raspberry, poppyseed, apricot, and cream cheese kolace.

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When we returned from Wilber last weekend, I took my mom a half dozen of her favorite flavor – poppyseed. I remembered her making kolace as well when I was a kid, and asked if she had great-grandma’s recipe for me to share on our blog. She said she hadn’t used great-grandma’s recipe in a very long time, as she had gotten another from a local Czech woman and she says it’s even better. If you have the time, see for yourself.

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Have you had kolace? What is your favorite filling? Let us know in the comment section. We’d love to hear from you. 

 

  • Late breakfast, early lunch. Time got away from us this morning so we had a bit of a brunch. We have been on an oatmeal kick this year for several reasons. It's inexpensive, filling, tastes great, and is typically readily available at grocery stores and hotels that serve breakfast. ⁣
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One cup of oatmeal cooked in water is about 160 calories (and a "green" food on our @noom weight loss app). We like to add a teaspoon of brown sugar, a little cinnamon, and lots of fresh berries. Other options are: bananas, nuts, nutmeg, diced apple, flax seed, or dried fruits. ⁣
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What is your go-to breakfast these days?
  • See how we lost a combined 150 pounds in a year while traveling! It was one year ago this week that we began our healthy living journey. We are travel bloggers with a new post (just click on the handy dandy link in our bio) about what we've lost and gained in one year.
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See what we've learned about calorie density, exercise and ourselves in the process. We are so thankful for the resources that have helped us, including @noom and the @mayoclinic Healthy Living Program. (This is NOT a paid partnership) We feel like new people and hope our story will encourage someone else who wants to make a healthy lifestyle change. To stay up to date with our weight loss and healthy living journey, be sure to follow @PostcardJar on social media.
  • Our daffodils are in full bloom here in Nebraska and they just make us smile. We brought the  bulbs for these flowers from Ann's first house when we got married and moved here. Ann had dug them up from her grandma Rashleigh's home in Fremont, Nebraska, and her grandma had brought them to the U.S. from a trip that she took to England. ⁣
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Ann's grandma passed away several years ago. Each spring, these flowers bloom and remind Ann of her grandma and her beautiful soul.
  • We love to travel but we're staying home to flatten the curve. As travel bloggers, writers, and influencers, we all have canceled trips, postponed adventures, and rescheduled experiences. ⁣
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We know this is temporary and soon enough, we'll be traveling again. But for now, we are all staying safe at home and encourage you to do the same. And while you’re home, check out some of these influencers’ feeds for travel inspiration.
  • Last week, we had the pleasure of making handmade pasta (via the internet) with our friends, Deb and Massi, who were in their home kitchen in Italy. ⁣
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You can read all about it, and get the recipe, on our blog. Yep, you guessed it, the link is in our bio. ⁣
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We met Deb and Massi of @italyunfiltered a few years ago when they created an amazing food and wine itinerary for us. We've remained friends and it was so good to see them, even if they were a world away.
  • We were supposed to be in Rochester, Minnesota, this week for Ann to see a cardiac sarcoidosis specialist about some recent issues with her heart. Of course, we did not travel to Rochester for her scans and doctor visits because of the coronavirus outbreak.⁣
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Instead, her cardiologists called her from their homes and her scans and tests will likely be delayed until June or July. We'll keep in close touch with them if anything changes, as well. We are so grateful for all of the healthcare professionals who are continuing to work crazy hours from home as well as in our hospitals around the world.⁣
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This is such an unprecedented and stressful time for all of them. Words will never be enough to convey our gratitude for the roles they are playing in the battle against this deadly virus while caring for those with other diseases and illnesses at the same time. ⁣
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Every healthcare provider we've talked with in the last two weeks has had the same message for those of us who don't have to go to work at a hospital. ⁣
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Just. Stay. Home.
  • Yesterday was Day 16 of social isolation for us. Because of Ann's underlying heart condition and suppressed immune system, we've cooked all our meals at home (no takeout). We've starting to get more and more creative as time has gone by. ⁣
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Last night, we made chicken and shrimp vindaloo and learned online how to make homemade naan.⁣
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It wan't as good as our favorite Indian restaurant, The Oven, but it did satisfy the craving we've had for Indian food. ⁣
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What are you craving these days?
  • We moved our living room furniture around this week and put two swivel chairs near the sliding glass door. Each day, we take time to turn around, rest our minds, enjoy in the view, and just be. #webelieveinhome

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