February 24th - Happy Skylark Day

• Ethereal minstrel! pilgrim of the sky!

The Lithuanian version of Ground Hog Day, Skylark Day is a weather predicting holiday. Traditionally, if the vyturys (skylark) returns from the south before February 24, there will be an early spring, but after the 24th, winter will remain.
A brown crested bird with white-sided tail, the skylark is smaller than a starling, but larger than the common sparrow. The Audubon calls skylarks one of the most famous songbirds in the world, celebrated by British poets and naturalists. Today, European skylark population is in rapid decline.

Lithuanian’s have many other Skylark Day superstitions.

• Young women and girls should never comb their hair on that day or chickens will invade the summer garden. They should wash their face in snow on this day to make them bright and beautiful.
• Shifting flour on Skylark Day draws aphids to the summer wheat crop.
• They must spin Wool before Skylark Day or the birds will nest in the wool.
• Run twice around the house, then to the end of the village and back to become fast as a skylark., (Hopefully you don’t live in London, or Los Angeles.)

To celebrate Lithuanian Skylark Day. treat yourself to a plate of yummy Čepelica, the national dish of Lithuania. Eat them piping hot and covered with a creamy grave. (See picture above.)

Ingredients
Filling

• 1 lb. ground beef (or 1/3 lb. pork, 1/3 lb. beef, 1/3 lb. ground turkey)
• 1 medium onion (peeled and finely chopped)
• 1 t salt
• 1/4 t pepper
• 1 large beaten egg

Dumplings

• 8 large potatoes (peeled and finely grated)
• 2 large potatoes (peeled, boiled, and riced)
• 1 t lemon juice
• 1 medium onion (peeled and finely grated)
• 1 t salt, more or less to taste
• 1 T cornstarch

For the Gravy

• 1/2 lb. bacon (diced)
• 1 large chopped onion
• 1 c sour cream
• Black pepper to taste
• 1 to 2 T milk (if necessary)

Instructions
Meat Filling

• Mix ground meat, finely chopped onion with one egg and 1 teaspoon salt, and pepper.
• Keep cool until ready to use.

Dumplings

• Gather the grated potatoes into cheese cloth or cotton dish towel, squeeze a tad of lemon over the mixture, then twist fabric over a bowl to remove excess water. Pour off the water, reserving the potato starch at the bottom of the bowl.
• Unwrap the cheesecloth and pour drained potatoes in with the potato starch.
• Add the riced cooked potatoes, grated onion, and 1 teaspoon salt or to taste. Mix thoroughly.
• Put water on to boil.
• Put one cup potato mixture into the palm of a dampened hand and flatten.
• In the center add 1/4 cup or more of meat mixture in the center
• fold the potato mixture around the meat into a football shape, sealing well.
• Repeat.

Cook the Dumplings

• Add a tablespoon of cornstarch and salt to boiling water.
• Place dumplings into boiling water and boil for 25 minutes.
• Remove dumplings with a slotted spoon or strainer, drain in a water dry place.

Gravy

• Make the gravy while boiling the dumplings. Fry the bacon and chopped onion in a skillet.
• When tender, fold in sour cream and black pepper. If needed, thin your gravy with a splash of milk.

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