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« Fegatelli, omentata, faggots or tomacelli | Main | Queen Victoria Market, Melbourne, Australia »

April 17, 2007

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Comments

Blair Kilpatrick

Wonderful essay, which has led me to your equally wonderful blog!

I just made mlinci for the first time, as part of a back-to-my-roots Slovenian cooking project.

Fascinating to read about your family and see the similarities to my own. Scottish father and Slovenian American mother. (Their immigration was earlier, though, between f1900-1920.)

Nancy Jenkiins

Adam, I just came across this after seeing your post on the Oxford FB page. Are you certain that they were always made with soft-wheat flour and not possibly originally with durum or some form thereof?
Nancy Jenkins

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