Red Easter Eggs, 200 Years Ago: How Bucharest Women Dyed Them Before the Dye Packet Existed
The grandmothers who are still around today remember exactly how the kitchen smelled on Holy Thursday. Not like cozonac — like boiled onion skins. Sharp, persistent, the kind of smell that settled into the curtains and stayed there until the next day. The sign that the Easter eggs were on the stove.Onion skins and a kitchen with one optionIn Buchar...