About

Hi, I'm Evelin. Now we know each other.

I'm from Estonia, a little country between Finland, Latvia and Russia with the whitest heaps of snow in winter, two weeks of hot summer, backyards with the best apples in autumn and a population of over 1 million people, almost all of whom like to sing. Quite an overview:)

What on earth am I doing here? You know, it was one of those thoughts you get out of the blue all of a sudden and the only way out is to act on it. A food blog. Now, come on, nobody has a food blog! Only that I'd discovered there's a whole society out there, filled with hungry people with different backgrounds, from different countries. As food had evoked thoughts and whatnot, the only way out this time was to dive in, headfirst. I tend to do these things. I take up stuff. Sometimes I even complete what I've planned.

Why Bounteous bites? Well, why not. Maybe I'm just into alliteration. Or maybe I'm just spontaneous. Go figure!

Daily I just improvise something onto my plate, in case nobody has prepared proper dinner. Sometimes I follow a recipe word for word. I try to memorize smart stuff. Usually all I can memorize is some stupid stuff, though. At times I tend to teach other people, but who am I to teach anyone on cooking? I know practically nothing yet! I am an Amateur with one hell of a big A! But one day I will be...a great home cook. I promise. Now that sounds bonito.

Oh and, yes, I'm 17. I forgot.

Estonian cuisine for me is three things that I love. I'm not overstating if I say we've definitely got one of the best dairy products in the world. High quality, friends. Our curd cheese 'kohupiim' is something I wouldn't want to live without.
We've got this saying - bread is older than us. And by 'bread' I mean rye bread. We've got such variety. It's our thing. It was once a custom that when a slice of bread fell to the floor, the person who dropped it had to apologize to the bread by giving it a kiss.
And, of course I won't forget kama - a traditional flour mix of different roasted and grounded grains (wheat, rye, barley) and legumes. It is usually eaten mixed into dairy products (buttermilk, yoghurt, curd cheese).


Now, about being polite. If you'd like to use my recipes or pictures, I'd really like to hear about it. Linking, at least, works everywhere.

If you'd like to reach me, I'm only that far - evelingrauen at hotmail dot com


It was nice meeting you:)