Perić's heart
If she were alive, today my grandmother Mila would be exactly 100 years old. She was born on "Perića briga", above Kamenmost, near Imotski, when she got married she was nicknamed "Perićuša", as was the custom in Imotski at that time. With this recipe I celebrate her life, as she asked for me on my deathbed: "My dear, I'm going, but don't cry, my dear, I have lived a lipo (long) dream" ... My dear grandmother, I do not regret your death, I celebrate your life always- as you wanted.
Preparation steps
- Melt 60% white chocolate at 40 ° C. Stir to cool to a temperature between 28 and 30 degrees.
- I do it like this (I don't have a thermometer for chocolate): I heat an empty ceramic bowl for a minute or two in the microwave, take it out and put chocolate in it. I stir constantly and the chocolate slowly melts, never clumping.
- For the filling, mix the strawberries or raspberries in a kitchen blender until you get a puree.
- Strain the puree through a fine sieve, so that there are no seeds.
- Coat the heart molds with chocolate and turn them upside down so that the excess swells out.
- Fill hearts with strawberries or raspberries. Put in the freezer to speed up the process.
- Cover with another layer of chocolate to close the hearts and bottom.
- Put back in the freezer and cool well.
- Carefully remove from the mold and serve. From this amount, 50 pieces of my heart fell out
Serving
My grandmother Mila PerićušaSirnica moje babe When I was in Imotski last summer, one of my aunt's sons called me "hey, Rebuša, how are you ??" ... tears came to my eyes. There is no longer a need to call married women a derivative of their maiden name, because now the number of female names has drastically expanded. Previously, it was obligatory to give grandchildren and sons names of grandparents, and all women were called Iva, Jela, Kata, Ana, Mila, Mara, Manda, Zora or Anđa. This created a problem in tribal communities, where several descendants lived with their families and parents in the same house. That's how you had Luka Luka, the late Luka… (that's how one of my cousins got the name Cicko .. his father got tired… :))) There was a need to distinguish women of the same name in one family or village, so women either got a nickname derived from their maiden name (eg Žužul- Džudžuluša, Spajić- Spajuša, Peša- Pešuša, Kutleša- Kutlešuša, Bušić- Bušuša, Kujundžić- Kujundžuša) or received some other nickname, which described them, or signified affiliation… (eg my late aunt Marija Tangarova- her father was a tangar- he dyed fabrics, at that time it was something!) eg “Black”, “Big”, “Small” etc. My late grandmother was known as “Mila Perićuša ”or“ Mila Velika ”. She was a foreman in the "dogana", ie tobacco station, and she had 42 years of work experience. She learned to read and write on her own, in the old year of 1941 she still worked in a tobacco station, and on January 1, 1942 she gave birth to my father, the same day she returned to the house, to her husband, rejecting the old custom of having to have a child. to be in the "smoke kitchen" by the fire - she was disgusted, because it was dirty and full of ashes. She was stubborn, stubborn and all her children were given the adjective "Perićušin / a". She knew the plants so well that she was a favorite and recognized as a vidarica and travarica, she taught me a lot. When I asked her how it was that she gave birth to only three children at the time when they had 12, 13 .. she answered- I only got pregnant when I wanted to !! ?? Her character and work will never be forgotten while I live. She had a big wound on her heart (this recipe represents her wound and a bleeding heart) - my uncle died at the age of 36 - it was a huge blow, which she carried with all her life with dignity, but never again "As before" she laughed - as she said herself ... "It never leaves you" - these are her words about it je she was special and bigger than life, and the most important thing is that she was aware of it.