Showing posts with label Ukrainian Easter. Show all posts
Showing posts with label Ukrainian Easter. Show all posts

Saturday, May 04, 2013

Genes

This is one of the oldest pictures we have of our mom. Isn't she precious? 

I've been absent from here, I know--same ol' song and dance. I have been, however, absolutely enthralled in our family genealogies since the New Year. We took a trip in the early spring to Atlanta; and we ended up going to my mom's home town, not too far west of Atlanta. I was on a mission to find some family members in the old town cemetery. (We found only a few. ugh.) And now, I'm totally hooked. I've found a lot of new information since I first began this journey. It was 1985. No computers. Only libraries. Can you imagine? Of course, I wasn't able to find a whole lot way back then.  I did, amazingly, have enough sense to ask my Aunt Mary to write down all she knew of the Bailey family. And she did. Her papers have given us endless clues.

This is the kid, probably about the same age my mom was in her photo. He was so much like her. Look at that face. Same sweet grin. Sniffle. Now he's grown. But he's doing great away at college!

And then we move to the hub's family. His mom is Italian and second-generation American. His father is Ukrainian and first-generation American. I can't tell you how much information I have found online for both sides. Finding a lot of the ship manifests when they migrated to New York has been absolutely amazing. Then, I began going through old family photos on the hub's side. I had brought this picture back from NY last fall after helping the SIL go through the parents' things. No one knew who it was. I think it looks more of the Italian side. But there are a few who could also pass as Ukies. 

And, speaking of Ukies, the hub and teenager are in New York to celebrate Ukrainian Easter this weekend. I gave the hub a copy of this photo so he can ask his mom if she knows who it is. I know she will. She is sharp as a tack!

I have always so LOVED old studio shots. No one ever looks happy. Notice the three back drops? Poor feller on the right is too tall for two of them! Awkward. I think those two boys on the ends are WAY too tall to be Ukies. But "momma" in the back, she don't look too happy. Perhaps the first son did not marry first. That is what happened at the hub's mother and father's wedding. The Ukrainian momma wasn't too happy about the whole thing since he was the youngest son--the oldest had not married yet. And it is told that she let it be known she was none-too-happy. Now those, my friend, are some strong, old-world customs. Kinda harsh, don't you think?

Oh well. Now I'm wishing I were in New York with the family. But, then again, I am kinda enjoying the peacefulness of the house.

Будьмо
Labels: Aunt Mary, Family, Georgia, Hub, Kid, Mom, Teenager, Ukrainian Easter

Sunday, April 15, 2012

Happy Ukrainian Easter!

These photos are from years' past, but I do feel the love.

Dad in the kitchen, doing what he loves best--cooking up a great Ukrainian Easter feast. Browning the kishka.

 Then he slices it and bakes it.

I only wish we were all together enjoying the love together. 

Miss you all, so very much.

PS Dad is doing better! Yay, and thank you for all your well wishes.

<3

Labels: Inlaws, Ukrainian Easter


Sunday, April 19, 2009

Forget Something?

Poor Bella. We locked her out on the top deck tonight and she was screaming for her momma when we arrived back home. Such is the life of a princess, at least she thinks she is.

We all spent time with mom today. She was happy to see us. Before the hub and kid arrived, we took a spin around the place, around and around. I'm trying to get her to find her strength again. Today, the swelling in her ankles and feet looked so much better. They were going to put her on lasix to rid her of the extra fluid, so I'm hoping that's what happened. I didn't bother the nurse today but will check with her tomorrow. Mom seemed much more agile. Perhaps that had a lot to do with her having such difficulty moving. Let's hope. After I wore her out and the hub and kid stayed for a bit, she wanted to lay down and take a nap. You know, it feels nice to tuck her into bed and know that she is safe and being cared for. No matter how much I tried to keep an eye on her while she was living here, I still had to sleep at night and that's when she would normally have her "incidents." So it's a slight relief knowing that I don't have to worry about her at night any more.

It's Ukrainian Easter today, З Великодніми святами, Happy Easter! Of course, I waited too long to order our delicacies online so we went to our local Russian restaurant. We had never been before because it just opened not too long ago. It was sooooo good! Not quite Ukrainian, but close enough for us transplanted Nashvillians. When we walked in and sat down, I said Happy Easter to them. They then brought us three huge slices of Paska, a brioche-like Easter bread. How nice! (Warning: the pics only get worse from here!)

We ordered draniki, potato pancakes (deruny). Oh yummy. Chebureki (no photo, just way too bad to even share), lamb dumplings.

Vareniki, or as we would say pyrohy. They were sooo good and the hub said they reminded him of his grandmother Anna's who made her dough from scratch. I remember the family always saying how delicate the dough was. Just like these.

The hub's dinner was Zrazi, sliced beef rolled with potatoes in the center with a light tomato sauce on top. He ordered kasha as his side; and let me tell you, it was the best kasha I have ever had. It tasted just like hominy (yep, I'm a Southerner!).

The kid got the chicken with mustard sauce. We all liked it too! (Of course, we all tasted one another's foods!)

I ordered the chicken Kiev. It was good but I liked the other items so much better. I mean, chicken Kiev, what was I thinking? Dull.

When we left, the sky was gorgeous. We had a rainy day but tonight the skies cleared.

Is this Pooh Bear or what? Frankie is liking living upstairs with us. I'm still training him to not eat the cats. He's getting a little better. He still jumps and starts to lunge and barks until I scream and he stops in his tracks. Tonight, he was out on the back deck and Dave was inside. The door was closed and Frankie saw Dave through the door. He started going crazy and Dave, the man of the house, walks straight to the door and looks at Frankie through the glass as if he were saying "You wanna piece of me?" tehe. Frankie then stopped barking. We'll get it all worked out, I'm sure.

Well, that's my day in a nutshell. Nappy time now.

xo
ro

Sunday, April 16, 2006

Easter Supper 2006

Full again, full again, thank God, we're full again. (This is what mom and I say to each other after we have lunch everyday.) Today, we are all really full, for sure! What a feast.

I started out setting our kitchen table with my pysanky and an old Ukrainian embroidered breakfast cloth (that I found at a YARD SALE!!) and some bee's wax tapers. Since Grammy and Grandpa get up way before any of us on weekends, I had their breakfast plates out for them to enjoy a nice Easter breakfast together. Later in the day, I made my BLT deviled eggs from Paula Dean's magazine. (If anyone is interested, I'll post the recipe.) I mixed them on an egg platter with some of my naturally dyed eggs. It looked so pretty. I was amazed I had some left after the teenager has been eating them all weekend!! He'll probably be sick of eggs come next week!! ha. I also opened Ann's Easter gift to us which was the cutest little chocolate nest (chocolate covered almonds) with a beautiful small bunny and some gum balls (not chewing gum). It was so sweet! (Thank you again, Ann & G, we've been nibbling all day on it!)

Grandpa and I did all the cooking. He prepared the kyshka and kobassa for me. I made sure to watch him this time, so I know exactly how he does it. He's the masta. I did the pyrogi (sauteed in onions and garlic) and the green beans (steamed with a little lemon, butter and salt). The hulubtsi (stuffed cabbage) was frozen, so no biggy there. We also had a honey baked ham which we just reheated. I made a salad, which no one touched. Hey, at least we got the green beans in us! We also had yeast rolls and of course, all the trimmings--horseradish, red horseradish (mixed with cranberries--but normally made red with beets) mustard, sour cream (for the pyrogi), half sours (not fully done pickles) and of course eggs, lots and lots of eggs. We did begin supper with a prayer and a piece of kryshanky (hard boiled egg) and paska. The paska was dry and Grammy said to cut back on the cooking time, which I will do next time. So if you took the recipe down, check the paska at 40+ minutes and go from there. Grandpa said it is what he is used to, so we were all happy with that response! (Gee with all the cooking, I forgot to put the Easter lamb butter on the table. I just remembered. Isn't there always at least one item you forget?? OY!)
The table was set with our finest. Our "wedding" china was used with some silk napkins that the hub had picked up in Bangkok from Jim Thompson's. I used Ukrainian tapers I had bought at Surma's years ago (waiting for that right time to use) and the kid put out some small bunny tapers too. This is the cooked holubtsi, kyshka and fresh kobassa. It was delicious. I will definitely order from Polana's again. The skinny kobassa was good too. We nibbled on that all day.

Here's the two mothers at the head of the table. Looks to me they started their prayers early.

Mass was nice. We went to the 5:30 mass which is the normal Teen Mass. It is the first year our church has held it at this time on Easter Sunday. It was not crowded and I just adore our priest (no pinch hitter was brought in). He makes it fun and interesting always. We were finished by 7. Of course, we came home to my carrot cake. Soooo sweet--a little too sweet. Ouch. Good thing we waited a bit after supper.

Now I'm tired. Think I may hit the hay early tonight. The "kids" (in-laws) are still awake. I think I may go to bed before them tonight! Well, it is a school night! Good excuse, eh!

Hope you all had a wonderful Easter also.

Khrystos Voskres (Christ is Risen)

Voistyno Voskres. (Truly He is Risen.)

Happy Easter!

Saturday, April 15, 2006

Preppin'


All of our Ukrainian goodies came in on Friday. The kobassa, kyshka and skinny kobassa are all here! Hurray! It was shipped frozen so I've had it out the last couple of hours thawing. We're going to have an early supper, probably around 2ish and then hit 5:30 Mass tomorrow. This is the first year our church has held 5:30 Mass on Easter Sunday. It's a blessing because they only had two Masses in previous years and we have a huge parish. Of course, they were so crowded, you couldn't even enjoy it. I find it very frustrating to attend Mass and have to watch it on a TV monitor in the hallway crowded with parishioners shoulder to shoulder or getting there so early, you're bored by the time Mass begins. (I'm so bad.) Obviously, I don't get a whole lot out of a Mass of that sort. So, I am so happy that they finally added one. We only have one priest, so I'm wondering if they will "borrow" one from another parish.



I was busy yesterday and Thursday making my krashanky (hard boiled eggs in onion skins) and tried something a little different this year. I used cabbage to dye some eggs light blue and beets to dye them pink. They turned out pretty. I love the natural marbelizing in all of them (although the cabbage ones do look more uniform in color).




We received a pretty little package from Ann, my sister-in-law, the hub's sister. It's a box of chocolates that I will not open until tomorrow. I can't wait. They are so sweet to think of us. They (her and her hub) know how much we all love chocolate!! How sweet. I love all the suspense of everything revolving around Easter. It's nice to wait for the good stuff. It really does make everything taste so much better. Thank you Ann! I'll share photos tomorrow!!



Today I made my carrot cake for Easter dessert. Yumm. And, as I mentioned, yesterday, Grammy showed me how to make the family Paska. Before eating any other food tomorrow, we have a slice of paska with some farmer's cheese and a slice of kryshanka. These are usually blessed. Hmm, I wonder where I put that Holy Water?? I haven't seen it in a while. Oh well. The paska is not a sweet bread. It is usually eaten with butter or farmer's cheese (cream cheese if you can't find farmer's like me).


And so, without further delay, the family's paska right off Ann's blog: (With my pictures from our masterpiece.)


Here's the family Paska recipe. Keep in mind that it creates something closer to a batter than something that resembles dough.

Grammy's Ukrainian Easter Paska


  • 1 package yeast, active dry or compressed
  • 1/4 cup warm water (lukewarm for compressed yeast)
  • 3/4 cup milk, scalded and cooled to lukewarm--add saffron to it
  • 3/4 cup unsalted butter
  • 1/2 cup sugar
  • 4 eggs at room temperature
  • 4 cups regular all-purpose flour (sift before measuring)
  • 1 tsp salt
  • 1 cup golden raisins
  • 1 pkg saffron
In a small bowl, dissolve yeast in water, add cooled milk, and stir until blended (if using saffron strands, strain them. If using powdered saffron, you don't have to).


In large bowl of electric mixer, cream butter and sugar until light; add the eggs one at a time, beating after each addition. Add the yeast mixture and beat until well blended. Sift flour again with salt into mixing bowl. Beat at medium to low speed until batter is smooth. Stir in raisins.
Butter a large kugelhopf mold (or a 10-cup mold). Turn the batter into the mold and let rise in a warm place until batter comes to within 1/4 inch of the top of the mold. This could take 2 or 3 hours. Before placing in oven, brush batter with a lightly beaten egg yolk.
If using a kugelhopf mold or another 10-cup mold with a tube center, then bake in a 375 degree oven for 50 to 60 minutes. If you use a 10-cup tubeless mold, bake at 350 degrees. Check at 45 minutes and go from there. Bake until cake tester comes out clean. Let cool in pan; turn out.




We had a lot of fun last night. We stayed up late talking at the kitchen table about Ukrainian foods. I had pulled my Ukrainian cookbooks out to compare notes with some other recipes for paska; and grandpa began telling about how it all brought back memories of when he was growing up. (Note to self: grandpa's name was spelled Prokup.) It's always so fascinating to hear the in-laws' stories of when they were growing up. I find the ethnic traditions of the Ukrainians and the Italians fascinating. On our way to bed, I peeked in the refrigerator (I don't know why) and noticed that we had a lot of skinny kobassa. I mentioned it to Grammy and we got to giggling naming all the things we could cook with skinny kobassa. Our favorite was skinny kobassa quiche (or egg pie as she calls it). For some reason, it cracked us up and we went to bed giggling. We even woke up this morning giggling about it. I think it sounds good. I may end up making that next week if we have as much left over as I think we will! Next weekend is Ukrainian Easter, so we can save some for then. Grammy suggested I try one of the other recipes for paska that calls for kneading for next week's dinner and compare the two breads. I think I may just do that!

Tuesday, April 11, 2006

Who Stole the Kiszka?

With the in-laws coming down to celebrate Easter with us, I thought I would order some nice Ukrainian/Polish treats for our Easter supper. Of course, I'm going to throw in some Southern dishes too.

I have been on Polana's mailing list for years and years. They sell fresh sausages that you obviously can't get in Nashville--that I know of anyway. Every year, I say I'm going to order from them and every year, we either go to NY for Easter or I just forget until it's always too late. I was on the ball this year, barely.

Grandpa grew up shopping at Kurowycky's in the Lower East side of Manhattan. It's an old traditional butcher that sells all the wonderful Ukrainian specialties including kobassa (or kielbasa) and kiszka (a casing stuffed with pork and either kasha (dark kiszka) or rice (light or white kiszka). It's also known as blood sausage, but we normally don't mention that around the kids. hehe. Martha made it famous in her first (or second--I forgot which) edition of LIVING magazine in the late 80s. I've only been in there once with the hub stocking up on items to bring home to DC (when it was still hard to find items there unless you went to the Shrine). One family member is chosen each Ukrainian Christmas and Ukrainian Easter (both fall on different days than traditional Christmas and Easter) to go to Kurowycky's and pick up all the kobassa and kiszkas for the celbebratory dinners. It's always a wonderful fattening feast to enjoy.


I placed my order on Sunday and hope to have all my goodies by Friday. I ordered fresh kobassa (they didn't have smoked), skinny kobassa, holubchi (cabbage stuffed with rice and pork), and dark kiszka. I'll pick up my pyrohy (potato and cheese dumplings) locally.



Grammy is going to teach me how to make the family's Paska, the traditional Ukrainian Easter bread. This is Grandpa's mother's recipe as best Grammy could come up with. Apparently, the recipe was never written down, which is usually the case with these old traditional foods. If you're interested check out Granny Anny's blog for the Paska recipe. I've used my bread machine a couple of times with a recipe from an old Ukrainian cookbook. But I do look forward to learning the traditional family's recipe. If you're interested in reading more about our Ukrainian traditions, and you missed it the first time around, you can read my previous post on Pysanky.


In other news, the teenager finally got a call back from Walgreen's where he interviewed for a part-time job over four weeks ago! They had first told him they were looking for older people who could work longer hours. The call today said they had an opening for just a few days a week which is absolutely perfect for a high school student. He has to go in tomorrow and have a drug test and fill out some paperwork. This will be a great opportunity to get his first job under his belt. Yea!! Don't know what this means for summer vacation though. Oh well, I'll jump that hurdle when I get to it!!

With the hub back in town (yea!), I do have to go and make dinner (boo). So with that, I'm off clanking those pots and pans!

Sunday, March 12, 2006

It's Cranky Pysanky Time


All set up, raring to go. And you thought I was cranked out last weekend! Warning! Warning! Danger Will Robinson! I get so cranky when I'm doing my eggs. I'm so enthralled in the process that I don't want to be bothered--not good for a "momma." I guess the family has become used to it over the years. They know I don't mean anything by ignoring them--I'm just busy, that's all. Don't talk to me, don't ask me questions. I can sit for hours on an egg without saying boo to any of them. Maybe they like it. Better than barking orders like last weekend, huh boys?


Pysanky translated into English is "to write." Taditionally, it is made by the women in the family during Lent. (I'm changing that the best I can!) The women would gather after the kids were put to bed and begin working on their "art." It was to be a time of meditation and usually a "God, help me" was said before sitting down to a batch of eggs.

Me? I sit down with my ishuffle, music blasting in my ears, daring anyone to bother me. Tonight's listening pleasure, as listed on my play list: Big Audio Dynamite, Bonnie Rait, Carly Simon, Cold Play, Damien Rice, David Mead, Frank Zappa, Gorillaz, John Prine, Little Feat, Lucinda Williams and Fleetwood Mac. Duh, puts it in alphabetical order by first name.


When I was still in Virginia, a good friend of mine, who is a graphic artist, helped me put together a little brochure that explained all about the eggs. This way, when I gave them away, it had an explanation included. (You see, each color and each symbol has a different meaning.) Each year, I make about a dozen or so. We used to go to NY for Ukrainian Easter and off to St. George's we'd all go. I'd include that year's pysanky and have them blessed. I would then return home, box them up real pretty and give them away to all my friends and family. We don't make it up there anymore since we've moved to Tennessee. I miss it. I'm sorry that the boys miss out on the wonderful family celebrations. It's just become too much of an ordeal getting there since we're here and the inlaws are in upstate. It takes all day just to get there and there's just not enough time for a long weekend journey. If you're interested in learning more about pysanky, go to this website, rather than me rambling on more than I need to.


When the kid was a toddler I was asked by a friend to make some pysanky to sell at local gift shop in Leesburg, VA. The town had what was called First Friday where all the little shops would stay open late on the first Friday of each month and have an open house type deal. They'd serve food and wine and each place usually had an exhibit of some sort. Well, I was the exhibit. I brought all my goods in and set up a table near the back and demonstrated just how pysanky was made. I had been demonstrating for the kids' classes for years, so it only felt natural to sit there and be asked questions, this time from adults though. The same year, the print shop who printed up my little brochures wanted some to sell at his gift shop in DC. I made so many pysanky that year that I totally burned out and lost sight of the beauty in each one. I will never do that again. It makes a difference when you're making them to sell and when you making them to give away as a sign of love.

Now, each year, I'm lucky if I get a dozen made during Lent. I try and get one done a day. It's a very long and tedious process, and there is always at least one (always the best one, of course) that ends up getting broken and thrown away. I have broken one in every way possible--dropping it, squeezing it too hard, exploding in the oven when I'm removing the wax, putting too much air in it when I'm blowing the contents out; you name it, I've broken it that way! It's extremely frustrating.


Here , I'm making the dye. It's a non-edible dye, so these are not to be used for your eggs to be eaten! I either get my supplies from Surma's, which is right across the street from St. Georges in NYC, or from The Ukrainian Gift Shop (mail order because they're in Minnesota).



The dye can last for several years; but this year, I needed new orange and black.



I had to set up in the dining room, not good. I moved my big working table from the study into the living room at Christmas and it fits better there, so there it will stay. The study was perfect because it can be closed off. Now I have to worry about the cats getting on the table and playing soccer with my eggs!
I use these pattern books as my guides when I'm drawing on my eggs. I do add some ideas at times, but mostly I need a plan in front of me. Jane Pollack is my all-time favorite egg artist. You can see from the cover of her Decorating Eggs how amazing her eggs are. I've tried a couple of hers, all very detailed. In fact, the wedding ring egg at the top I made for my friend's marriage. I have yet to give it to her as I didn't like the way it turned out. That was way back in 1998! Oy.

 
The first thing I do is soak a good egg in vinegar and water for about 15 minutes. (You need to really take a look at an egg before you use it. If there is the tiniest hairline crack, it will break before you are finished!!) The vinegar takes the layer of film off that is on eggs and removes any oils. I also clean my hands good with vinegar. I've left more than my share of finger prints on eggs in the dying process. You have to remember, anything that is covered with oil or wax, the dye will not adhere to. Needless to say, my hands are a mess during this time. I don't use any handcream, and the vinegar just rubs them raw. That in addition to the lovely dies left on my fingers, I'm just beautiful dawling.


These are the writing instruments used. They're called kistky (kistka singular). On the top picture, I have the more modern-day ones. They come in extra fine, fine, medium and thick--just like a writing pen. The lower picture is of the traditional ones. Depending on my line, I pick and choose what works best for my drawing. I even have an electric one, but it's a pain to change the funnel, so I prefer the old fashioned ones.


You heat the funnel by placing it over the candle flame.


You can then cup some beeswax that will melt right into the bowl. You can see the top square is what the beeswax looks like when you first purchase it. The bottom, all melted and black.


You then begin to draw your design. You have to think backwards. It's like batiking or tie dying. What you cover up will be that color. What I am covering here with wax will be white. I always have to start my first egg of the year with a standard design; you know, to get my sea legs, so to speak.


This will all be white.


You then dip the egg in the lightest color you are going to use. I always start with yellow. What I wax over now will be yellow.


Then I dip it in orange. What I cover in wax now will be orange.


Pink. Again, what I cover will be pink.


My final color is usually black.


From here, I let them sit for a day or so. Last year was the first year I followed Jane's suggestion of removing the contents before removing the wax. I used to remove the wax by using the candle flame, melting a little and rubbing a little. These days, I put them all in a very low heated oven and do 5 or 6 at a time. The wax drips down and you just wipe it clean.

Like I said, I now blow the egg before removing the wax. This is done, very carefully by poking a hole in the bottom of the egg. (Tradition is that the small tip of the egg sits upwards when on display.) I have a little accordion type pump that uses a syringe-type-deal that pumps a little air in the hole, a little yolk comes out, a little pump, a little yolk, etc. until it's all clean.

The last of the process is to coat the eggs with shellac. This makes them more durable and gives them a nice shine. I use a wood polyeurothane. It's very stinky and sticky, so I use gloves when I'm working with the stuff. You put a couple of drops in the palm of your hand and rub it all over the egg. I use ceramic holders and set the egg carefully on a prong to let it dry for several days. Since it's always rainy in the spring, it sometimes takes a week for them to dry completely!!


I'll post more as I begin to remove the contents and melt the wax and shellac them. So far, so good. I've finished two--the kid one. Yea.

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