The distinction between the words is somewhat simpler in Czech, as it always goes hand in hand with the time of the day. The noon meal ("oběd") tends to be the biggest meal of the day, with the exception of "večeře" in a restaurant probably approaching dinner proportions. But at home, it would often be just bread with something, or smaller portions of a dinner-type meal. Whereas "oběd" will often include both soup and the main course - although not in this household these days. Hm, I think I've just managed to make it more complicated than it is.
Pasta with bacon and tomatoes: recipe shared on Facebook by Jana Florentýna Zatloukalová, a great cookbook-writer I happen to know personally. Sort of; I haven't seen her in years, my sister knows her better. Cut 100 g bacon, put it on heat in a pan with a spoon of water, let it loose the grease, add cubed onion and fry a bit. Then 2 tomatoes cut up but without the runny inside, and some fresh parsley, just heat it up. Serve on pasta, with grated parmesan on top. - Well, that's the recipe; I had to alter it a bit, because I didn't have enough bacon OR tomatoes - they were going bad, which was exactly why I needed to use them up - so I didn't remove the insides, added some sausege in the beginning, and also more grease instead of the water, because there wasn't enough grease from the bacon... and we didn't have parmesan. Also, curly Czech parsley instead of the flat Italian variety. But the parsley is great in it either way. As father commented, the missing parmesan was probably the greatest difference.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
no subject
Date: 2015-12-20 02:13 pm (UTC)Pasta with bacon and tomatoes: recipe shared on Facebook by Jana Florentýna Zatloukalová, a great cookbook-writer I happen to know personally. Sort of; I haven't seen her in years, my sister knows her better.
Cut 100 g bacon, put it on heat in a pan with a spoon of water, let it loose the grease, add cubed onion and fry a bit. Then 2 tomatoes cut up but without the runny inside, and some fresh parsley, just heat it up. Serve on pasta, with grated parmesan on top. - Well, that's the recipe; I had to alter it a bit, because I didn't have enough bacon OR tomatoes - they were going bad, which was exactly why I needed to use them up - so I didn't remove the insides, added some sausege in the beginning, and also more grease instead of the water, because there wasn't enough grease from the bacon... and we didn't have parmesan. Also, curly Czech parsley instead of the flat Italian variety. But the parsley is great in it either way. As father commented, the missing parmesan was probably the greatest difference.