Dear Stephen ben-Manny.

I know a bit about Bulgar, the grain, as I am delving into the life of Catherine the Great and much is written about her posed devotion to her people, the peasants. "Wherefrom comes Kasha?", I would ask.

Well, as you know K'ai Shu is the common script used in writing the Chinese language (you could look it up in your magnificent magnifier Oxford, of which I am very jealous having given mine to Max.)

But that is not the Kasha that we seek. According to my Shorter Oxford it is "a porridge made of cooked buckwheat or other grains." My old Merriam New Collegiate (1953) doesn't even mention it which surprised me.

Now I personally cook my oatmeal almost every morning, and I use the slow cooking brand, namely John McCann's Steel Cut Oats, that take a half-hour to cook.

Your description of how we lived under the Czar reminds me of what my grandfather said to me when I complained to him about the taxes that I was paying.

"Michael, you should be glad to pay your taxes here," he said, patting me on the head. "In Russia we paid no taxes--but every spring the mud was up to our knees -- and that was INSIDE our house."

In 1880 his mother, my great-grandmother, walked with him and his four sisters from Svier (near Vilna) to Hamburg where they got on the boat for New York. His father remained in Russia and followed them over a few years later. Two of those sister, Dora and Rose married the same man. My great-grandfather was one of seven founders of the Hebrew Free Loan Society, which still exists, though it is now controlled by the major Jewish Real Estate families of New York.

BULGAR WHEAT PILAF Courtesy Mrs. Google

bring 3 cups water or vegetable broth to boil add one head celery, choppedone large onion, sliced thinsimmer 5 minutesadd 2 cups bulgar wheatsimmer on low about 25 minutesturn off heat and let stand 5 or more minutesI have also made this a one pot meal, adding more vegetables such as sliced mushrooms, green beans or peas, you get the idea. Toss in some herbs, too, can't hurt. kwvegan vegan Note the misspelling : Should be "Can't hoit."

bulgar cereal courtesy mrs google

As hot cereal, I just put it a saucepan with two parts of water andsome cinnamon and raisins, bring to a boil and simmer it for about10 minutes. This gives the mushiest results, but it's just finefor hot cereal, and not as mushy as finer-cut 9-grain cereal mixes.

kwvegan vegan

Planning to go to the health food store for further information.

Love,

Michael ben-Bernie.