That’s Hello World in Romanian 🙂
And welcome to From Dill to Dracula.
Let me explain a little bit about this blog, and (maybe eventually) aspiring cookbook.
Growing up, with my parents, grandparents and great-grandparents cooking traditional Romanian food for me and my sister, I discovered—in the least pleasant of ways—that dill is a staple herb in a Romanian kitchen. As a kid, I wasn’t a fan. But, as I’ve aged, my tastebuds have become accustomed to the familiar aromatic herb (or, weed, some might consider when it takes over a garden) in such a way that I’m happy to incorporate it into my recipes, Romanian or not.
On most people’s plates, dill is an underused herb, many times only making its appearance in 4th of July potato salads and pickles. Because it’s been so ingrained in my memory that, as far as food goes, it’s the representative of Romanian food on this blog. Also, I needed something that starts with the D (yes, you could say she wants the D) to complete the alliteration . . . you’ll come to find I love alliterations.
Which leads in nicely to the second part of the name. Dracula. It’s no secret the infamous character and star of Bram Stoker’s novel by the same name hails from Transylvania, Romania (the region my family comes from, too). When you think Romania, the next conclusion is Dracula, or vampires. And, in many cases, the same can be said vice versa.
Completely disregarding that one of the novels I’m working on features a Romanian vampire, I saw no better way to encompass the culture than closing it out with such a recognizable character and myth. So, from food to folklore (ooh, that would have been a good name, too. Dibs.) I’m excited to feature the motherland, the land my parents, their parents, their parents, etc . . . have lived in for as long as we’re aware of.
So, welcome to From Dill to Dracula. I’ll be featuring Romanian dishes with a healthy twist, some of my favorite customs and stories, and other reasons why Romania holds a special place in my heart.
Will you join me?