Planning is Work Hodgepodge

Our daughter with her dad before we toured Edinburgh Castle in April of 2004.

Hello to our first September Wednesday Hodgepodge of 2024. Thank you, Joyce!

1. Something you’re working on currently?

I am working on finalizing all the things for our trip to Scotland. Besides packing lists in my head and buying a few extras, I’m filling out 4×6 cards on the different locations we will be in with all the recommendations for sites and restaurants for that city or village. So much to see and do. We are taking this trip with our son Josh and his lovely bride, Laura.

We also are busy making some meals for my cousin’s family. Her husband is being released to Hospice care in their home today, Tuesday. She will be busy caring for him and the least we can do is to offer some meals for her and her sons so shopping for food and cooking won’t be a priority for her. Since we’ll be gone next week we wanted to do some extra meals to freeze, etc., for them to fall back on.

2. Tell us something about your first job?

My first ‘real’ job with an actual paycheck was in my senior year of high school. I was done with my required courses by noon and would get a ride from a fellow student who had a job at the same company, Link Belt. I worked in one of the offices with Dan in charge and Pat his assistant. I helped Pat with paperwork. Pat was a smoker. This was in 1967-68 so smoking was still allowed everywhere. I honestly can’t remember how I got home from this job. I probably got a ride with someone who lived close to me. I started this job to earn money for college. My first year of college was at the University of Redlands, about 60 miles from my home.

My second real job in my Cal-State LA college years was at Montgomery Ward Service Center. I worked in the Parts Department.

Was it a positive or negative experience for you?

The job at Link-Belt was a positive experience for me. Neither Pat or Dan had children and they both were so kind to me and treated me like a daughter. They took me out to lunch on my last day of working before college and they also bought me a gift. Lunch was at a nice restaurant and I remember ordering a steak sandwich.

My job at Montgomery Ward was not as positive but it was something I needed to do. I commuted back and forth to college and to my job. I worked at least 20 hours a week and sometimes 24. My sister Vera worked there, too. Vera and I were successful in our work and had a good work ethic. One day the two of us were called into the head manager’s office and told we were being watched because we were Russian and we might be Communist infiltrators. True story!! They feared Young Communists were moving up in companies with clandestine motives. We were flabbergasted and in disbelief that we could be accused of this. We told him our parents put their lives at risk to escape Communism and flee Russia and we all were Americans who loved the U.S.A. Thinking back, it is comical to us that he or anyone felt Montgomery Ward was a worthwhile target!

Did your parents insist you work while in school (either high school or college) or did you work because you wanted to?

My parents never insisted that me or my siblings needed to work. We worked to put ourselves through college and for extra spending money or to buy a car. Our Russian culture did not expect children to leave home until they got married. I lived at home until I got married in 1974. I never paid rent to my folks.

3. Have you ever had a job that required overnight travel? How did you feel about that?

I never had a job that required any sort of travel. The jobs that Greg had did include travel to meetings and conferences around the U.S.A. and some international travel, too. Whenever I could I’d tag along for the free hotel room and go out and about on my own while he was stuck in a booth giving information to other professionals about the Oncology services/medications his company provided. I traveled with him to Chicago, Las Vegas, San Antonio, Atlanta, Washington D.C. and Milan Italy. Besides these cities, he traveled to New Orleans, Denver, Vienna and Marseilles.

Have you ever had a job that required you to wear a uniform?

If you count working hard at being a song leader in high school. A Cheer leading uniform was the only one I had to wear. I never wore a uniform for a paying job.

Do you work better in the morning or at night?

I will go with morning. I have the most energy in the morning. I never had a night job. Greg has had the night shift in a hospital and that did not bode well with his system and having to try to sleep during the day.

4. What’s something you bake or cook that is labor intensive? Is it worth it?

Many of our heritage recipes seem more labor intensive and they are worth it. This week my DIL and I will be making some piroshky.

Here are some photos of a Piroshky baking day we had in my kitchen in November of 2019.

Our cousin Cindy who is in the photo above on the right is the one whose husband is in Hospice at this time. For those of you who are Believers, prayers would be appreciated for her and her family.

5. One thing you’re looking forward to in the month of September?

Our trip to Scotland! We will be in Glasgow, Stirling, Pitlochry, Stonehaven, St. Andrews and Edinburgh. Lord willing, we will visit castles, cathedrals, Highlands, Lowlands, Kenmore, the Old Course St. Andrews, universities, a soccer game, a chocolatier, pubs, good restaurants, lochs, view points, villages, monuments, and many cobbled lanes.

6. Insert your own random thought here.

The last time we were in Scotland was in May of 2006. Here we are with our traveling friends in front of the Elephant House where J.K. Rowling spent time and had some of her inspiration for the Harry Potter series of books. (Greg is across the street taking the photo). The Elephant House is closed now and boarded up but people still visit the site and then go down to the Kirk where some of the names in her books can be found on the gravestones. In 2006 we and our friends had a meal in this restaurant.

I loaded another Hodgepodge with way more words than you might want to read. I’ll be late getting around to everyone because we left for Spokane early Wednesday morning for my annual eye exam. We’ll be getting home later than usual, too. See ya later!

Say Cheese Hodgepodge

Joyce has a new set of questions to get our brains going for Wednesday Hodgepodge.

1. It’s National Cheese Day (June 4)…does anyone not like cheese? What’s your favorite? Last thing you ate or made with cheese?

We do keep cheese around and enjoy it. I enjoy sharp cheddar, gouda, swiss and a specialty cheese thrown in here and there. The last thing I ate with cheese was a cheese and meat roll-up. Not too exciting. We enjoy Mexican food that seems to have a lot of cheese. Cheese filled Blintzes or cheese filled Vareniki are my favorites. We do enjoy a good cheesecake, too.

2. Last time you were instructed to ‘say cheese!’? How do you feel about having your picture taken?

This probably happened the weekend we were on the other side of the mountains with our ‘coast’ kids. I’m okay with having my photo taken digitally since we can see the results immediately and know right away if we need a re-do! 🙂

3. What’s your travel packing strategy? Are you typically a light packer or do you throw in everything but the kitchen sink?

Depends on where we are going and the form of transportation. If we are driving somewhere I’m not concerned with throwing in everything we might need on the trip. When we are traveling internationally the strategy is totally different. We try to take as little as possible and only take one small rolling bag and a backpack. We purchased smaller lighter weight bags with great rolling ease for our last trip overseas and didn’t regret it.

When flying do you check a bag or aim for carry on only?

We generally are okay with checking a bag when traveling. When there are connecting flights we try to carry-on so our bags don’t get sent off to a different location than our final destination.

4. What is it about people’s cell phone habits that you find most annoying?

It is annoying when people talk loudly on their phones in a restaurant or other indoor public space.

5. What will be your summer mantra/slogan?

Eat less, exercise more.

6. Insert your own random thought here.

The end of this week we are participating in a group garage sale and I’ve been busy pricing our stuff for that. Today we deliver all of our stuff to the site and set things up. Having a group that trades shifts to man the sale is a huge bonus. Continuing in the process of downsizing our stash of stuff has great rewards. I’ll be slow getting around to everyone this week.

Happy June, Hodgepodgers!

Co-op Cultural Day

The week leading up to Easter our Grands Co-op had a cultural day with presentations from each family. I was invited to be part of that presentation since their country was Russia. It was good to be at Co-Op the whole day and see and hear from all the family units. Several families presented interesting facts about their countries that were new to me. In between presentations there were breaks and a lunchtime potluck with dishes from all the countries/cultures represented. Our DIL served Piroshky and Perog.

It was a full Thursday for everyone.

This is a new puzzle I completed before Easter forgetting to take a photo when it was finished. It is one from the collection of The Country Diary of An Edwardian Lady. There was so much going on between Addy’s Birthday weekend and Easter weekend!

Are you anywhere in the clear path of the Total Eclipse today?

Make sure you protect your eyes! We wore these for the 2017 Solar Eclipse.

Have a great week everyone!

Seernaya Paska ~ Sweet Cheese Spread for Kulich (Paska)

My Russian heritage affords me some really good Easter eats. Every year we look forward to having our Easter Bread which we call Kulich in Russian and my Mennonite Friends called Paska.

We also make this yummy cheese spread to spread on this Easter Bread!

Seernaya Paska for Kulich (Russian Easter Bread) The X and the B are for Xpucmoc Bockpec (Christ Arose)

Seernaya Paska (Сырная пасха)

Ingredients:

18 – hard boiled eggs /
3 pounds Farmers cheese /a dry curd cheese like a dry cottage cheese can be substituted.
1 pint whipping cream /
3 cubes unsalted butter (12 oz.) /
3 cups sugar /

Press the Farmers cheese through a sieve. (This is the hardest part of the recipe) If you find a very small curd cheese you won’t have to do this to the cheese. I usually use a wooden spoon and press it through a wire strainer a little at a time. Separate the egg yolks from the whites. (You will not be using the whites).

Press the egg yolks through the sieve. Cream the sugar and butter together. Beat in the egg yolks. Beat in the cheese. Add whipping cream and mix well. You will place the mixture into a strainer lined with about 3 layers of cheesecloth. You will need enough cheesecloth to wrap up and over the top of the cheese. Place the cheese mixture into the cheese cloth lined strainer or another container to mold into shape. Bring the ends of the cheese cloth up and tie the ends on top of the cheese in a knot. Place the sieve into a larger bowl suspended with enough room for the cheese to drain without sitting in the drained liquid. Place a plate on top of the cheese an place a heavy rock, brick, or other weight on top of the plate. Refrigerate over night.

I have used different shaped plastic flower pots to drain and mold the cheese into a higher domed result. If you choose to use a flower pot make sure there are enough holes in the bottom of the pot so the liquid can drain well.

This recipe is enough to feed an army. If you don’t have to feed an army here’s a scaled down version :0)

If you just want a normal amount, cut the recipe in thirds. (6 cooked egg yolks, 1-lb. cheese, 2/3 cup whipping cream, 1 cube butter and 1 cup sugar. Enjoy!

Farmers Cheese or Hoop Cheese can be hard to find. There are Russian delis that sell a dry curd cottage type cheese that will work. If you can find a dry cottage cheese at the grocers that will work too.

Here are examples of the Seernaya Paska I have made over the years.

Nadyezhda’s (Надежда) Kulich (Paska)

This is a historic post that I will probably repost every year during one of the days leading up to Easter. Easter shares the rank with Christmas as my favorite holiday of the year. My winter favorite and my Spring favorite. Easter has more ‘dear to me’ food traditions. Our mom Nadyezhda (Nadia) passed these recipes to us with tweaks along the way. Nadia or Nadya (Надя, accent on first syllable) is the diminutive form of the full name Nadyezhda (Надежда), meaning “hope” and derived from Old Church Slavonic.

What many of you call Paska we call Kulich. This is my mom’s Russian Easter Bread Recipe that I quartered because the amount she would make is quite daunting for me. We have cut it in half in years past. What you need to know about my mom and recipes is that she ends up tweaking them from year to year so this recipe is for her Kulich from 2001. I have a 2009 and 2012 recipe, too. This one was easier to quarter. Here’s the link to the original. My dear mom passed away from this earth in September of 2013 so I cherish her tweaked recipes.

I will post her recipe every year about a week before Easter for inspiration. We like it fresh so many years we bake it on the day in between Good Friday and Easter. This is not a recipe that I would attempt on my own. In my mind it calls for company enjoying the process together, like this group of loved ones in 2016.

It’s always good to pray over your dough!

Kulich

Ingredients:

2 packets rapid rise yeast
1/4 cup lukewarm water
1/4 cup lukewarm milk
1 teaspoon sugar
4 egg yolks
1 egg
1-1/4 cups sugar
3/4 cup butter
1 cup whipping cream
1 cup half and half
1/2 ounce apricot brandy
1-1/2 teaspoons powdered vanilla
1 teaspoon salt
Zest of half a lemon
About 2-1/2 pounds of flour, sifted (about 7 cups)
Vegetable oil to coat the rising dough
6 to 7 one pound or two pound cans for baking. You can use loaf pans or large muffin tins if you don’t have the cans to bake them in

Method:

Add yeast to the lukewarm water and milk and sugar in a stainless steel bowl making sure the liquids are lukewarm. Let this mixture dissolve and sit.

Mix the half and half with the whipping cream and heat until lukewarm, not hot, and slowly incorporate into the creamed mixture.
Mix in the vanilla and brandy.
Add the yeast mixture and the salt and beat with a mixer.
Continue beating and add the lemon zest.
Continue beating and add the sifted flour about a cup at a time.
Once you cannot beat the dough any longer using the mixer, put the dough on a floured surface and start incorporating the remaining flour by kneading the dough.
The dough should be kneaded very well, approximately 10 minutes.
You should knead the dough until you can cut it with a knife and it is smooth without any holes.
Place the dough in a stainless steel bowl.

Take some oil and pour a little on the dough and spread it all over the dough making sure to turn the dough so it is coated evenly.
Cover with plastic wrap right on the dough and a dish towel on top of that.
Place in a warm place away from drafts to rise.

(My sister usually puts it into the oven that has been warmed slightly).

It is now time to prepare the coffee cans (1 lb. and 2 lb. cans are the best)

Cut circles the size of the bottom of the cans out of wax paper. You will need four circles per can. Make sure the cans are well greased. Put the 4 circles in the bottom of the cans.

Use a empty and clean coffee can like the ones above. If there is a label make sure to take it off. If the can has a lip at the top you’ll need to use a can opener to cut the lip off the can. I hope these pictures will make the process easier to understand.

After putting the circles in the bottoms of the cans, cut sheets of wax paper long enough to line the sides of the can and tall enough to be 2″ above the rim of the can. Use Crisco to seal the ends of the paper.

Back to the dough…

When the dough has doubled in size, punch it down and turn it over.
Let it rise a second time until it doubles in size. Punch it down again.
Now the dough is ready to put into the prepared cans.
You will take a portion of dough about 1/3 the size of the can. Knead it and form it into a smooth ball that you can easily drop into the can.

Let the dough rise again inside the can until it is at least double in size.

Bake in a 350 degree oven until golden brown on top.(approximately 30 minutes or more depending on your oven.)

Let them cool slightly in the cans. Remove them from the cans and then cool completely standing up. Some people cool them on their sides turning them often to keep their shape. We found this time that they cool just fine and keep their shape standing up so we didn’t bother with that step!

This recipe yielded 7 loaves.

To go with this bread my mom always made a wonderful sweet cheese topping that is formed in a mold in different shapes. I’m adding the recipe here.

Seernaya Paska

Ingredients:

18 – hard boiled eggs /
3 pounds Farmers cheese /a dry curd cheese like a dry cottage cheese can be substituted.
1 pint whipping cream /
3 cubes unsalted butter (12 oz.) /
3 cups sugar /

Press the egg yolks through the sieve. Cream the sugar and butter together. Beat in the egg yolks. Beat in the cheese. Add whipping cream and mix well. You will place the mixture into a strainer lined with about 3 layers of cheesecloth. You will need enough cheesecloth to wrap up and over the top of the cheese. Place the cheese mixture into the cheese cloth lined strainer, or flower pot with holes in the bottom. Bring the ends of the cheese cloth up and tie the ends on top of the cheese in a knot. Place the sieve or flower pot into a larger bowl suspended with enough room for the cheese to drain without sitting in the drained liquid. Place a plate on top of the cheese an place a heavy rock, brick, or other weight on top of the plate. Refrigerate over night.

This recipe is enough to feed an army. If you don’t have to feed an army here’s a scaled down version :0)

If you just want a normal amount, cut the recipe in thirds. (6 cooked egg yolks, 1-lb. cheese, 2/3 cup whipping cream, 1 cube butter and 1 cup sugar.) Enjoy!

Farmers Cheese or Hoop Cheese can be hard to find. There are Russian-Ukrainian delis that sell a dry curd cottage type cheese that will work. If you can find a dry cottage cheese at the grocers that will work too.

I found a site online that sells the cheese that I use for this yummy spread.

The cheese spread in the flower pot in the refrigerator with the stone on top to help release as much liquid as possible.

We like to serve the kulich with the spread and strawberries.

When the Mennonite Girls Can Cook had a Paska demonstration at Lepp Market in Abbotsford I brought a completed Seernaya Paska, sweet cheese spread molded from home since it has to sit in the refrigerator having all the liquid pressed out for at least 24 hours. I plated it and showed one of the flower pots I use to mold the cheese and the heavy stone wrapped in plastic wrap to weight the cheese and force the liquid out. We used fresh viola blossoms to decorate it. I made an error in the pronunciation of this dish in our first cookbook. It is called seernaya paska not seerney paska . I’ve always had a hard time with my Russian. I’ve found these plastic flower pots work well to mold the cheese. Make sure you add holes in the bottom of the pot so the liquid can escape easily.

This blast from the past was probably our first Easter in Washington State, 1989.

True Confessions: I have not attempted to make Kulich here in Colville. I have made Seernaya Paska to go with Kulich that I purchased at Kiev Market in Spokane. The market Kulich was only good for decorating the table. It does not compare to our mom’s recipe.

Are you preparing for Easter?

Pelemeni ~ Russian Dumplings

Pelemeni (Russian Version of Ravioli/Dumplings)

Filling:

1/2 pound ground chicken
1/2 pound ground veal, or lamb, or beef
1 medium onion grated
1 teaspoon salt
1/2 teaspoon pepper

Dough:

2 cups sifted flour
Pinch of Salt
1 egg
1/3 cup water

Filling:

Combine the two meats with onion.
Add seasonings, mix well and set aside.

Prepare Dough:

In a small mixing bowl, sift the flour and a pinch of salt.
Lightly beat the egg with the water.
Make a nest in the flour.
Add the egg with water into the nest.
Work the flour into the egg and mix.
Knead to a rather dry dough.
Use more flour if needed.
Roll dough very thin.
If you don’t have a mold cut the dough into 2″ circles.
Put a small ball of filling (about 1/2 tsp) onto each circle and fold over and pinch edges making a half-moon shape.
Now bring each corner of the moon shape together and pinch together.
At this stage you can freeze them, or you can go on to the next step.
Bring your favorite broth to a boil.
Add the Pelemeny to the boiling broth.
When they are done they will surface like doughnuts.
You can serve them with the broth like a soup or you can have them plain with some sour cream.
This recipe should feed 4-6 people.

Tip: If you are going to freeze them place them on a parchment lined cookie sheet and freeze partially before putting them in a freezer bag so they don’t stick together.

Making Pelemeni with my family which you can call Russian dumplings.

These are filled with a combination of ground chicken, lamb or beef.

This family cooking day happened several years ago while Dear and I were living in Camarillo for a few years because of his work. We gathered at my sister Vera’s home in Huntington Beach. This was probably sometime in 2008 or 2009.

It is fun to do this kind of cooking when my family can gather together. Nowadays I make a special trip to Kiev Market in Spokane and buy them packaged and frozen and ready to enjoy.

We enjoy them in a non-traditional way in a soup broth with chopped spinach in the broth along with the dumplings and served with chopped hard boiled eggs and a dollop of sour cream.

First Weekend in January

The first weekend in 2024 proved to be a busy one. On Friday we enjoyed a last minute open house at the home of our friends and met some of their neighbors. On Saturday a big pot of borsch was cooked from scratch with broth from a seven bone roast. A few quarts of borsch will be shared this week. One small pot was delivered to our neighbor.

On Saturday evening we attended a Karaoke party for a friend from church who turned 50. We met another couple from our community and had a nice time getting to know each other. There have been lots of predictions of snow that didn’t materialize until Sunday in the wee hours. We woke up to a pretty blanketed landscape.

The following collage is photos of our ride into church on Sunday morning. Our series in Colossians continues to be excellent.

We didn’t have anymore snow on Sunday but they are threatening us with more starting Monday Evening into Tuesday. Time will tell if they are right.

Nadezda’s Kulich ~ My Mom’s Russian Easter Bread

It’s always good to pray over your dough!

Kulich

Ingredients:

2 packets rapid rise yeast
1/4 cup lukewarm water
1/4 cup lukewarm milk
1 teaspoon sugar
4 egg yolks
1 egg
1-1/4 cups sugar
3/4 cup butter
1 cup whipping cream
1 cup half and half
1/2 ounce apricot brandy
1-1/2 teaspoons powdered vanilla
1 teaspoon salt
Zest of half a lemon
About 2-1/2 pounds of flour, sifted (about 7 cups)
Vegetable oil to coat the rising dough
6 to 7 one pound or two pound cans for baking. You can use loaf pans or large muffin tins if you don’t have the cans to bake them in

Method:

Add yeast to the lukewarm water and milk and sugar in a stainless steel bowl making sure the liquids are lukewarm. Let this mixture dissolve and sit.

Beat the egg yolks and egg together.
Cream the butter and sugar in the large bowl of a stand-up mixer.
Add the eggs to the butter and sugar mixture slowly mixing to combine and then beat to incorporate well.Mix the half and half with the whipping cream and heat until lukewarm, not hot, and slowly incorporate into the creamed mixture.
Mix in the vanilla and brandy.
Add the yeast mixture and the salt and beat with a mixer.
Continue beating and add the lemon zest.
Continue beating and add the sifted flour about a cup at a time.
Once you cannot beat the dough any longer using the mixer, put the dough on a floured surface and start incorporating the remaining flour by kneading the dough.
The dough should be kneaded very well, approximately 10 minutes.
You should knead the dough until you can cut it with a knife and it is smooth without any holes.
Place the dough in a stainless steel bowl. Take some oil and pour a little on the dough and spread it all over the dough making sure to turn the dough so it is coated evenly.
Cover with plastic wrap right on the dough and a dish towel on top of that.
Place in a warm place away from drafts to rise.

(My sister usually puts it into the oven that has been warmed slightly).

It is now time to prepare the coffee cans (1 lb. and 2 lb. cans are the best) Cut circles the size of the bottom of the cans out of wax paper. You will need four circles per can. Make sure the cans are well greased. Put the 4 circles in the bottom of the cans.