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Back to home by Petr Sýkora Via Flickr: It is time to return home. Taking pictures when walking back is difficult. Somehow the inspiration is gone. Almost all my photos from the back journey gets deleted, because they are empty. Well, this is one of them, a rare survivor...

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Obrozenci pomozte ⚠️ stav nouze 🆘

Potřebuju tipy a recepty, jak zpracovat velké množství jablek 🍎

Zn. Spěchá

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Šípku, můj milovaný <3

Rosehip, my beloved <3

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Dneska večer jsem seděla se svým starším synem u stolu, mladší syn už spal a oba jsme si se zaujetím četli, každý svojí knížku. Přemýšlím, jestli se dá pocit blaženosti popsat dokonalejším obrazem, než je tento.

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Autumn Customs in My Great-Grandparent’s Region of Moravia (Znojmo)

Lízačky: In the past, plum jam was cooked at home, especially when there was a sufficient amount of "kadláte" (plums) in the autumn. In a special shed, a black pot was built in by the fireplace, sometimes even two next to each other, where the plums were boiled and stirred until they thickened. During cooking, they were rubbed through a clay colander using a small birch bone, so that only the bare pits remained in the net. The strained mush was known, among other things, as "lízačka".

All this was done with the cheerful assistance of young people day and night, often for several consecutive days. Girls and boys looked forward to "lízačka", as the night-time cooking of jam was called. Girls, who stood over the pots of jam without stopping almost the whole day, invited local young men to come and "help them stir". Of course, boys willingly came in the evenings. In return for their help, they not only got to taste the sweet jams, but often received a kiss from the girl. It is no wonder that after such joint cooking of jams, loves were often born that lasted the young people's entire lives.

All Saints' Day was often the last day when people worked outside the house. Villagers repaired graves, wove wreaths, lit candles in the cemetery, and prayed for the dead. After that, the countryside really fell silent and the approaching winter spread its mysterious veil over the region.

However, for All Saints' Day (November 1) and All Souls' Day (November 2), it was customary to bake pastries of special shapes and names, which were related to the cult of the dead. In the villages of the Horác region, these pastries were called dušičky, and elsewhere they were also known as kosti. Originally, they were baked mainly for participants in the processions, beggars, and children who went from house to house to collect them. According to the old belief, such pastries were used to redeem the souls of the dead from purgatory.

However, there are no records of children's processions on All Saints' Day or All Souls' Day in Znojmo. On the other hand, among the Germans, children visited their godparents and grandparents to fill their scarves tied in a knot with braids, fruit, especially apples and pears, but also other treats. However, children from poor families also appeared in front of the doors of farms. This All Souls' Day pastry known as "HeiligenstrietzeP or "HalengstritzP, which was baked in the early modern era, was also eaten for breakfast, the village shepherd would come to collect it and give it to the local poor. Mothers would bring a particularly large braid to their children's godparents. In inns, men would ask for braids, which the innkeeper bought from the baker, they even played dice. The won pastries, decorated, for example, in Sanov with a blue and pink ribbon, were brought home as a gift to their wives and children, and the young men did not forget their chosen ones. No one was allowed to return home without a plait, and if a man lost it, he had to at least buy one.

In earlier times, in addition to the "Heiligenstrietzeln", special breads were also baked, which were placed in the window after dark on All Saints' Day for the souls in purgatory, who returned to their homes on the night before their feast. While baking, the housewife did not forget to throw in a piece of dough into the fire, supposedly to make it easier for the souls in purgatory. A similar tradition is documented not only in the Czech and Austrian environment, but practically throughout Europe. It goes hand in hand with the ancient belief that on certain days of the year the souls of the dead return to earth, visiting their former homes and living relatives. These border days also included the division between the summer and winter halves of the year, i.e. October and November.

In Czech villages, children begged for a roll until St. Martin's Day (November 11). Martin's rolls, also called horseshoes, were usually filled with jam, but also poppy seeds or nuts, and carrots on Horáček, and were baked from the same dough as buns. The horseshoe shape is apparently connected to cattle herders, whose horns they supposedly imitated, and in some villages in the north of the district, such as Rybníky, they are still baked for St. Martin's Day celebrations to this day.

Another traditional dish of this day is also the famous St. Martin's goose, with the help of whose bones people used to tell fortunes. If the breastbone was white, there was supposed to be a lot of snow. If it was bluish, a snowy but mild winter was expected. If it was blue, the winter was supposed to be rainy. In some places, they also paid attention to how it was colored. If it was darker in front, there was supposed to be a harsh winter before Christmas, if it was colored in the back, after Christmas, and if it was all over, they expected a harsh winter before and after the holidays.

The skin of the St. Martin goose was considered a cure for frostbite, which is why villagers often put it in their shoes in winter. St. Martin's Day also closed the economic year: municipal servants, especially shepherds, were paid and on this occasion municipal assemblies were held, i.e. similar to the current meetings of the municipal council, accompanied in some municipalities by lavish feasts and drinks.

However, this day also marked the beginning of the so-called pre-winter and the St. Martin's cold days are also mentioned in the well-known folktale about St. Martin arriving on a white horse. However, German housewives also baked yeast dough rolls, which were called "Martini Hörnler" or "Martinih6rndl", on St. Martin's Day. There was also a roast goose stuffed with apples on the festive table, and winemakers also tasted new wine. Tasting in the cellar accompanied by joy and feasting was called "Martiniloben". It probably also took place in Czech wine-growing villages, but unfortunately older documents about it are missing. To this custom, the young men of Lukov also added fruit tasting, for which they went to the gardens throughout the village at dusk. Since it was an established tradition, the farmers tolerated those evening visits with a smile.

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