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

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.

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.

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 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 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.

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 I purchased at Kiev Market in Spokane. The market Kulich does not compare to our mom’s recipe.

Are you preparing for Easter?

I Still Call It Easter Break Hodgepodge

Time again to answer Joyce’s questions for Wedneday Hodgepodge.

1. We’re in to a season students call ‘spring break’. Did you/your family travel over spring breaks when you were growing up? Tell us something about a ‘spring break’ you remember (from childhood or adulthood, either one).

Growing up in the 50’s and 60’s we always had Easter break. I forget when it was changed to Spring break. I’m not sure if we had the full week leading up to Easter off or starting on Good Friday for a full week. My family did not travel over Easter holidays. My mother was too busy baking Kulich (Russian Easter Bread) and making Seernaya Paska and sewing Easter dresses to go off galavanting. 🙂 We would fast on Good Friday and then attend a Good Friday evening service and when the service was over we would break our fast together with a meal at church. On Easter Sunday we would all dress up in our Easter finery and celebrate Jesus Christ’s Resurrection and come home to a luncheon of Lamb with colored Easter eggs and of course the delicious Russian Easter Bread for dessert.

In 1997 I had an epic road trip during our kids’ ‘Spring Break’ to Southern California. Dear was working but our two sons and daughter, our oldest son’s girlfriend (whom he married in 2001) and our middle son’s best friend, joined me as we traveled down I-5 with stops in Yuba City (at Dear’s mom’s condo) and then to our destination in Yorba Linda at my Mom and Pop’s home. Our oldest son was accepted to Westmont College in Montecito (Santa Barbara) and would be attending there come August so we made a trip there on one of our days. We had beach days, cousin days, a Disneyland day and Baba and Dzeda days before we headed home stopping in Clovis (at my cousin’s home), and Yuba city to have one more visit with Gommy (Dear’s mom). That stop and visit on April 18th/19th was the last time we would have with Gommy as she died on May 6th of that year, unexpectedly. Collages at the end of this post are from this epic road trip to Southern California. The photo at the top of the post was from this road trip, too.

3. March 7th is National Cereal Day…are you a fan? What’s your favorite? If not cereal what’s your favorite breakfast? Your typical breakfast?

I do enjoy breakfast cereals like Raisin Bran, Frosted Mini Wheats and Granola. My favorite breakfast is our family traditional meal of Swedish Pancakes and little smokies because we are all sitting around the table enjoying that breakfast together. If we eat breakfast at a restaurant I enjoy Eggs Benedict.

A typical breakfast would be high fiber cereal with blueberries or toast with avocado.

4. Break ground, break of dawn, break down, break the bank, break one’s stride, break the ice, break a law, break a habit, break bread…choose one of the idioms listed and tell us how it applies to your life currently.

I’m in the throws of trying to break the habit of going up on the scale after I’ve gone down on the scale. So far so good. The up and down and up again has been a yearly habit so it would be nice to break that cycle this year and stay on the low end.

5. Where do you go to connect with friends and family? What do you like to do most when you’re home alone?

Because of our moves later in life I’m disconnected from my longer established friendships. We’ve been in our current country location for 4 years and we are establishing new friends. We go to church to connect with friends. We connect with family and friends in our home or in their homes. I’m thankful for friends and family that come visit and stay overnight. Also thankful for trips to see friends and family.

I’m a list maker so when I’m at home alone I like to tick off my list. I like to have at least one day a week where my calendar has nothing on it and I can wile away the morning in my jammies and robe.

6. Insert your own random thought here.

March is my birthday month and this part of our state is not ideal for travel on my birthday, usually. We are re-thinking a night away and postponing that to the beginning of May, Lord willing. We’ll check the weather and try to get down to Spokane for a nicer meal than we would get in Colville on my birthday but time will tell. We also want to get to Spokane to see ‘Jesus Revolution’ while it is still in theaters. Growing up in Southern California we had experience with the Jesus People at Calvary Chapel (the original one) and want to see how it’s been portrayed in this film. Have any of you seen the movie?

April 12th we traveled in a rented van from Bothell to Yorba Linda. We made a rest stop to kick the soccer ball around. If I remember correctly we stopped in Yuba City for an overnight (or maybe that was an overnight on the way home) before we made it to Yorba Linda. Cousins came to visit us at Baba and Dzeda’s house on the 13th. On the 14th we headed to the Huntington Beach where our rented van broke down. I worked on getting that remedied while the kids enjoyed the beach.

On the 15th we drove to Santa Barbara (Montecito) and visited Debbee (cousin/niece) and to check out the campus that Josh would be attending.

On the 16th we had more cousin time playing card games.

On the 17th we had a Disneyland day with my sister and a cousin Melissa.

On the 18th we hit the road with stops planned in Clovis to visit cousins and then in Yuba City to see Gommy again.

Nadia’s Kulich and Seernaya Paska

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. Now 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.

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.

Add yeast to the lukewarm water and milk and sugar in a stainless steel bowl. Make 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. Make 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.

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.

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.)

To go with this bread my mom always makes a wonderful sweet cheese topping that is formed in a mold in different shapes. For my mom’s Sernaya Paska (cheese spread) recipe click here. 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. 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.

So far no one in my family has one of these so ours looks like a dome because of the sieve we use to drain it in like in the photo at the top of the post. You could use a flower pot and get more of a domed effect. I’ll have to make it this year and take some photos of the paska in a nicer shape. Here’s an older wooden version of a mold.

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.

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

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

I’m not sure if I’ll be trying this Kulich/Paska recipe quartered at the end of this week. I’ll let you know if I do and how many coffee can shaped loaves it makes. We got seven loaves out of this recipe although we shorted some of the cans.

Are you preparing for Easter?

Labors of Love

L is the letter for the day and my bandwith is low, low, low so I can’t upload any new photos right now. I’ll have to look to my archives and decide on a subject for the letter L. I chose my Labors of Love post from 2016.

I love Easter and all that it holds and all that it means. I like the idea of new Life, a resurrected Life. The greatest Love that was demonstrated on Good Friday and the Life that was resurrected on Easter Sunday.

Here are photos of our Easter weekend labors of love and celebrations 2016.

This was the end result of our labors on Easter Saturday 2016. Top left an Russian Easter sweet cheese spread called Seernaya Paska. The X and the B stand for Christ is Risen. On the right is the finished and frosted Russian Easter Bread called Kulich or Paska surrounded by Russian shrink wrapped eggs. The sign in Russian on the bottom left says Christ is Risen so you see where the X and B comes from. Now I’ll show you some of the process of getting here.

First you gather your labor force. This is my sister Lana who arrived early so that we could get the Russian Easter Bread (Kulich/Paska) started.

The rest of the laborers arrived and donned their aprons and head scarves.

At one point in the process of mixing the dough I thought I made a big boo boo so we prayed over the dough and Lana and I laid hands on the KitchenAid. I didn’t want to start over again. All turned out well…

Lana showing how her slippers match her apron.

The other photos in the collage are of kneading the dough and shrink wrapping the boiled eggs. While the dough was rising we enjoyed lunch together. Home made tamales and beans with guacamole, chips, and Dan and Jamie’s home made salsa.

After lunch it was time to prepare the cans and to punch down the dough after it’s first rise. The Peter Rabbit bunting was completed by Katie and hung by Laura and Katie. Josh and Laura gifted me the bunting kit for my birthday last week.

After the second rise we punched again and prepared the dough by hand for the cans pinching off enough or almost enough for each can we picked for this time around. Short, medium and tall.

The guys were busy outside in the sunshine solving several world problems.

The finished eggs and kulich on Easter day. I’ll show more from our Easter table in another post.

When the baking was done and the cheese mold was in the refrigerator setting up for our Easter Sunday meal the kids went out to dinner with their aunt and uncle. Dear and I stayed at home and crashed…

All of our kids together enjoying each other and extended family fills us with joy and not having to make dinner for them after a full day in the kitchen was a bonus!

We love and treasure these traditions and hope to carry them on through the years and pass them on to the next generation. I’m happy to report three of our nephews wives took on this labor of love alone in their homes and had very successful outcomes!

Favorites

Today is the letter F and it took a while to settle on a theme or a word starting with F. How about Favorites from Easter’s Past or Flashbacks from Easter Past. These photos were from a cooking class the Mennonite Girls Can Cook taught at Lepp Farm Market in Abbotsford, British Columbia in 2014. The class was for Mennonite Heritage (Russian/Ukrainian) foods we enjoy at Easter especially Paska (Kulich-Russian Easter Bread), Seernaya Paska (Sweet Cheese Spread for the Paska) and other Mennonite foods.

Paska (Kulich) a very traditional Russian/Ukrainian Easter bread that is frosted and sprinkled!

Our daughter Katie traveled with me to Canada for this cooking class and took most of the photos during the class. This will be an Easter where our family does not gather to bake Russian Easter Bread together.

This is what our family’s Easter bread looks like. We bake the bread in old coffee cans we’ve saved from years past.

And here’s a flashback to the fifties, a family photo in our Easter finery. I’m in yellow with my classic Buster Brown haircut!

Back to the present. Today is Tuesday April 7, 2020. Yesterday I started the process to try to make a couple face masks. Pray for me because sewing has gotten me into so much trouble in my past. I was sent to detention in 7th grade because of something I said to my sewing teacher. OYE! My sisters are more talented in the art of sewing than me. My mother was a great seamstress, too. Me…not so much! I hope I can finish a mask today!!

Elastic is so hard to come by these days and look what I found in my sewing bin! A new package of the right kind of elastic for making masks!

I can’t remember why we bought this sewing machine but there it is and here I am hoping the threading is right and the tension is right and the stitching will go without the bobbin thread getting all backed up, etc. etc.

But…look at my delightful fabric that I’ve kept in my sewing bin for over 40 years now! Our firstborn’s room was themed after Peter Rabbit/Beatrix Potter and I bought this fabric thinking I’d sew curtains or something. Now I’ll be able to use it for Covid19 masks!! Who would have fathomed!

Forging Forward full of faith forever founded in Father God the author and finisher of our faith!

Looking forward to fun family and friend fellowship in the future!!

Do you sew? I’m sending my excess elastic to my sister Vera who has received requests for her to sew face masks for them. Eeek but now I have to make sure and finish a mask before I head to the Post office to mail that elastic to her!

Happy Tuesday y’all!

Addy’s First Easter

We celebrated Easter with our Eastern Washington kids on their mountain that they’ve marked with a B. All through the morning texts flew back and forth from Texas, Southern California and Western Washington with our Easter greeting to each other, Christos Voskress! Voistinu Voskress! We always give each other the Easter greeting, Christ is Risen, He is risen indeed in Russian. And we say it back and forth three times.

This year we had brunch with some of Jamie’s family and a friend of the family.

We had an egg casserole that cooked in the slow cooker. I forgot to take a photo of it. Granny’s deviled eggs had some extras in them that made me want more than one or two. We had the traditional Seernaya Paska to spread on our Easter Bread.

The Grannies on Jamie’s side got in some good cuddle time. Dear read the resurrection passage from Matthew 28 and prayed a blessing on our gathering and then we all dug in.

Brian’s birthday was the day before Easter so we sang happy birthday and ate some pie made in his honor.

More cuddle time for Jamie’s mom, Addy’s Granny.

Addy decided sleep was a good thing for Easter.

The sunshine was so welcome. We were all so grateful for the the warmer temperatures. Addy slept a lot on her first Easter. Wish we had Easter Monday here in the U.S. so our son could have one more day at home but it’s off to work today for him after a nice stretch of paternity leave.

I love Easter. Hope yours was filled with joy!

Almighty Hodgepodge

It’s time to ponder Joyce’s questions and find the answers. This Cafe is on the main drag that runs along Lake Washington through Bothell, Kenmore, Lake Forest Park, and Lake City. This is the 522 bus route that goes to downtown Seattle. We haven’t tried the cafe yet but Dear has read many a book on that 522 route to Seattle and back.

1. April is Lawn and Garden Month. On a scale of 1-10 what’s the current state of your lawn and/or garden. (10=a showpiece, 1=send in the professionals). Tell us about any lawn or garden plans you have for this month.

Haha! As I was mowing on Monday of this week the thought came to my mind that we really could use some professionals to come in and totally redo our lawn. We have more moss and weeds then actual grass. I had the thought that it would be great to meet that guy at the big box store who would come up to me and say “can we come and do a yard project for you?” So I’m saying 1!

We have made some improvements on the walkway and planters since this photo was taken but the lawn remains a mess! This next photo is what things look like since 2016.

2. “Many things grow in the garden that were never sown there.”~Thomas Fuller What does this quote mean to you?

I’ll take it literally and say I never sowed those weeds but there they are.

3. What’s the first thing that comes to mind when you think about God?

Almighty

THE APOSTLES CREED

I believe in God the Father Almighty, Maker of heaven and earth.

And in Jesus Christ, His only Son, our Lord; Who was conceived by the Holy Spirit; Born of the Virgin

Mary; Suffered under Pontius Pilate; Was crucified, dead and buried; He descended into Hell; The third

day He rose again from the dead; He ascended into heaven; And sitteth on the right hand of God the

Father Almighty; From thence He shall come to judge the living and the dead.

I believe in the Holy Spirit; The Holy Christian Church, the Communion of Saints; The Forgiveness of

sins; The Resurrection of the body; And the life everlasting. Amen.

4. If we were chatting in person, how would I know if you were nervous?

If I was talking too much.

5. Do you like the color yellow? Would I find any in your home or wardrobe? Daffodils, tulips, roses, sunflowers, day lily, black eyed susan…which yellow bloom on this list is your favorite?

Not much yellow in my home or wardrobe. I do like lemons. Daffodils are my favorite yellow bloom.

6. Flip flops or bare feet?

Bare feet. Flip flops don’t agree with my feet.

7. Tell us about any Easter plans, celebrations, or traditions you’ll carry out this month.

This Easter will be different because we are headed east to spend time with our kids and our granddaughter Addy. We will celebrate but not in the usual way. We love Easter and we generally have a baking day before Easter to make Russian Easter Bread, Kulich/Paska and our yummy sweet cheese spread for the bread called Seernaya Paska. Lamb is the protein of choice for our Easter meals. We are going to have a post Easter celebration when we are back on this side of the mountains and we will celebrate our son-in-law’s birthday, too.

8. Insert your own random thought here.

I owe everything that I am and everything I will ever be to my Lord and Savior Jesus Christ. I am so grateful for my robe of righteousness afforded to me because Jesus took on my sins and the sins of the world. I am washed clean by the blood of the Lamb.

Linking to Hodgepodge Wednesday with Joyce From This Side of the Pond.

I’m recuperating today from 2 days of hard labor. Monday was yard day and yesterday after a nice walk with Katie, Dear recruited me to help him finish a shed project at our son and dil’s that took us till 7:30 last night. They are very happy with their spiffy new shed and we were happy to put it together. I’m a bit behind this morning. Hope to catch up with everyone shortly. Happy Wednesday!

Far from Perfect Hodgepodge…

1. What is one area of your life where you’re a perfectionist? Is that a good thing?

Cleaning. Now, I don’t want you to get the wrong idea with this answer. My house is NOT that house that is always spic and span and where you can see vacuum trails and everything sparkles and you can smell cleaning solutions and you are afraid to sit down for fear of messing something up. But…when I do finally decide to clean an area of my home I go for every corner and nook and cranny and behind and under. That’s when I can announce that it’s clean! This is a photo of me getting ready to wash the floors on my hands and knees. Perfection??

Knee pads. Three pocket apron where I like to keep glass cleaning rags in one side and on the opposite side non glass cleaning rags. Never mix chlorine and ammonia as in bleach cleaners and window cleaners! Middle pocket I use for trash and other things I pick up along the way.

The hard side of what I define as clean is when we rent a place to stay and someone says it’s clean and I can see dust bunnies and all other kinds of things that are not clean. I get miffed especially when they add in a $200 cleaning deposit!

Last but not least I want to say I enjoy a cozy home, it does not have to be perfectly cleaned, unless I’m paying for it to be clean.

2. What’s something you find perfectly ridiculous?

Older women in leggings without their bum covered with a long top.

3. What’s a skill you’ve developed by way of that old fashioned saying, ‘practice makes perfect?

Being able to put a meal together that’s edible in a flash or over the course of a day with whatever is in the pantry or refrigerator or with all the special ingredients shopped for ahead of time. In other words, we can eat like common folk or like kings and queens at this old house because of much trial and error and success in the kitchen. There’s very little fear in my kitchen today except for my latest conquests that involve waiting for yeast to rise!

Growing up and into my adulthood before I was married my mother made every meal including school lunches for her 8 children. Her love language was putting food in front of us. Kids in our Russian culture stayed home until they got married. I did not cook or bake or do anything (maybe I made cookies) in my mother’s kitchen growing up. When I got married is when it was all on me. This wasn’t as bad as it sounds because I did learn from watching my mother that many great things are possible in the kitchen with limited resources. I should mention my major in college was Home Economics and I learned a lot in those school years.

4. What’s your idea of a perfect breakfast?

Something savory with a little something sweet, too.

5. What’s a trip, holiday, vacation, or day outing you’ve taken that you’d rate a perfect 10? Tell us why.

Any trip we’ve taken to Great Britain ranks a perfect 10 in my book. Why? The history, the architecture, the pubs, the Full English Breakfasts, the scenery, the museums, the cathedrals, the Bed and Breakfast establishments, the villages, cobblestones, castles, Austen, Tolkien, Sayers, Lewis. Should I go on? Long live the Queen!

6. What quote or saying perfectly sums up your life right now? If you can’t do perfect, how about one that comes close?

“Practically Perfect in Every Way” I think this quote can cover most anything because of the practically part! I don’t expect perfection on this earth. I’m looking forward to perfection when I see Jesus face to face.

^{Philippians 3:12-14}I’m not saying that I have this all together, that I have it made. But I am well on my way, reaching out for Christ, who has so wondrously reached out for me. Friends, don’t get me wrong: By no means do I count myself an expert in all of this, but I’ve got my eye on the goal, where God is beckoning us onward—to Jesus. I’m off and running, and I’m not turning back.

7. How would you spend $300 today?

On baby equipment that a granny/baba would find useful to have in her home. If you have any suggestions let me know. What have you found useful? I’m thinking of looking at garage sales for some of this kind of stuff.

8. Insert your own random thought here.

March is an exciting month for our family. Our little Addy will be making her debut before the month is over. Our son and daughter-in-law will be a daddy and mommy for the first time. Our daughter and son-in-law celebrate 6 years of marriage. I’ll be a year older very soon and I intend to celebrate all month long. Spring arrives in March! Can I hear an amen!? Spring flowers will be popping up all over.

Thank you Joyce From This Side of the Pond for asking the questions for Wednesday Hodgepodge. Click over to join in the fun.

Easter Brunch…

…was a first for us. We always have had Easter lunch or dinner and served lamb. This year our kids from across the mountains joined us for the weekend and had to get on the road earlier on Easter day to head home. We went to an early service and came home and started on brunch. We decided on Biscuits and gravy which was easy to have ready for 10 in a short amount of time. We used our electric skillet to make side eggs for anyone who wanted one or two.

The tablecloth and runner were purchased at HomeGoods.

We used shrink wraps for the eggs that I purchased at a Ukrainian market.

I bought the glasses that are tinted on their base in green and blue from Dollar Tree.

This is Seernaya Paska which is a sweet cheese spread made with cooked egg yolks, butter, cream, and sugar mixed well and then put in a mold with weight on top to force all the extra liquid out of it. This happens overnight in the fridge.

This is one from a couple of years ago that I made using a larger amount and larger mold.

The signs that the bunnies are holding are in Russian and they say Christ is Risen and He is risen indeed.

I used little blue and green egg cups for place cards and let each person take theirs home so each household took home a green cup and an aqua cup. I bought the egg cups from World Market. The napkins were a thrift store purchase a few years back. The pearl napkin rings were a Target clearance purchase from several years ago.

The Russian Easter Bread ready to go with our favorite toppings…

A nice layer of Seernaya Paska (Sweet Cheese Spread) on top of the Kulich/Paska (Russian Easter Bread) and then top it off with lightly sugared fresh strawberries. Delicious! And on the morning after this next picture shows my Easter Monday breakfast…

My next post will be all about the people we enjoyed this meal with.

Here in the Pacific Northwest we are enjoying some glorious sunshiny days! I will have no excuse not to mow the grass. It’s getting a little wild out there with dandelions! I’m feeling better, too, and using less tissues everyday. Hope all is well in your neck of the woods!

I’m linking up with Laura at Decor to Adore for Thoughts of Home #8.

Labor of Love…

Here are photos of our Easter weekend labors of love and celebrations.

This was the end result of our labors on Easter Saturday. Top left an Russian Easter sweet cheese spread called Seernaya Paska. The X and the B stand for Christ is Risen. On the right is the finished and frosted Russian Easter Bread called Kulich or Paska surrounded by Russian shrink wrapped eggs. The sign in Russian on the bottom left says Christ is Risen so you see where the X and B comes from. Now I’ll show you some of the process of getting here.

First you gather your labor force. This is my sister Lana who arrived early so that we could get the Russian Easter Bread (Kulich/Paska) started.

The rest of the laborers arrived and were donned with their aprons and head scarves.

Lana showing how her slippers match her apron. I am behind in giving a shout out to My Mother’s Apron Strings after I won this Christmas apron giveaway without knowing I even entered the contest. My sister is wearing it on the reverse side since this is Easter and not Christmas. Thank you Susan for sending the apron to me.

After the second rise we punched again and prepared the dough by hand for the cans pinching off enough or almost enough for each can we picked for this time around. Short, medium and tall.

The guys were busy outside in the sunshine solving several world problems.

The finished eggs and kulich on Easter day. I’ll show more from our Easter table in another post.

All of our kids together enjoying each other and extended family fills us with joy and not having to make dinner for them after a full day in the kitchen was a bonus!

We love and treasure these traditions and hope to carry them on through the years and pass them on to the next generation.

I’m linking up with Tuesday’s Treasures hosted by Tom the Backroads Traveler and ABC Wednesday started by Mrs. Nesbitt and carried on by Roger and the ABC team for L is for Labors of Love. I noticed several L’s in this post like Life, Love, Lana, Laura, Lunch, and Labor force.

Hope you all had a good Easter Weekend and some of you got the bonus of Easter Monday holiday which is brilliant!

I’m also linking up to Thoughts of Home #8 with Laura at Decor to Adore.

The Happy Wonderer ~ ellen b.

To honor and encourage

Tag Archives: Kulich

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

I Still Call It Easter Break Hodgepodge

Nadia’s Kulich and Seernaya Paska

Labors of Love

Favorites

Addy’s First Easter

Almighty Hodgepodge

Far from Perfect Hodgepodge…

Easter Brunch…

Labor of Love…