One of the main issues for archaeologists, especially for students, to discuss when returned from a field campaign is the food. In many instances – from France to the Crimea and probably even far beyond – the meals served are barely more than a source for carbohydrates, fats, protein. During the last weeks Tanti Geta was cooking for us and we all agree that there is nothing to complain about her undisputed skills in the kitchen – quite the contrary. Asked for our favorite dish we had to discuss at length which of her dishes we like the most – Salată de vinete or Chiftele, Ghiveci or Musaca, Pilaf or Borș de sfeclă roşie?  In fact, they all taste really great and some already asked for Tanti Geta’s recipes.

Tanti Geta in the kitchen

Tanti Geta in the kitchen

However, we want to thank our cook not only for preparing a delcious dinner every day, but also for washing the dishes, providing us with home made Pálinka and important information about life and people in Peştera: Thank you Tanti Geta! Sărut mâna pentru masă! Mulțumim pentru tot!

Tanti Geta and Nico, stoked by the amazing meatballs

Tanti Geta and Nico, stoked by the amazing meatballs

P.S. Tanti is a common Romanian affectionate name used by children for adult women.

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