One woman's insight into her daily life and some 'adventures'.............cooking, collecting, travels etc. With a lil' bit of this and that...........

Monday, April 25, 2011

Church Icon

Today I'm linking to "BLUE MONDAY"


Since this is Easter Monday I thought I would post this painting of The Virgin Mary.........it's in a Ukrainian Orthodox church that I went to for Easter. I've always loved this turquoise blue background.

Thank you for stopping by and enjoy your day and be sure to visit the other participants at Smiling Sally.

Sunday, April 24, 2011

Happy Easter


He is not here,


He has risen.

Matthew 28:6

Happy Easter to All my Friends!

Saturday, April 23, 2011

Easter Eggs

Wishing eveyone a very "HAPPY EASTER"

Here I am all set up ready to colour my 6 dozen eggs..........yes 6 dozen. Seems like a lot but I hand them out to family members.........and then we have them for Easter dinner. We also take an Easter basket to church with eggs, ham, butter, salt, horseradish, Paska (Easter Bread)....to be blessed.........every year a few hundred people show up all with their baskets. Then on Easter Sunday morning the family gathers together for breakfast and we eat the contents of the basket. One of my sister in laws is Polish and she also does the same tradition.....so we all come together. After we have the big easter dinner with the works.
One day at this time of year I would like to visit the Ukraine which I've never been to. To see how Easter is celebrated there.........but being 3rd generation Canadian we still keep some traditions.


Every Easter since I can remember I have coloured Easter eggs...........I'm of a Ukrainian background and it is very important tradition to colour eggs.

This tradition is very old and its beginnings reach back to antiquity. During ancient times people developed all sorts of myths which the egg perceived as the source of life.......like the universe and the sun.

All though many similar myths are found in many cultures of the world......Ukrainians today are one of the few groups of people who still strongly adhere to many of the ancient traditions associated with the Easter Egg.

Coloured and drying...then put out nicely.

These are hard boiled eggs with a sleeve that adheres when put into boiling water.

Thanks for stopping by!

Monday, April 11, 2011

Ukrainian Easter Eggs

Today I'm linking to "BLUE MONDAYS".

I have to show this "BLUE" picture first.......my Sister-in-law sent this. It's in Bodrum, Turkey. I just look at the photo and dream and dream, wishing I could be there......with the warm temperatures. I think with this wintery, snowy, cold and damp weather I'm ready for some warm temperatures. But then I do like living in a country with 4 seasons.

Ukrainan Easter Egg Collection

Since Easter is around the corner I thought I would post my Ukrainian Easter Eggs with the gorgeous BLUE background..........this Easter Egg display is dear to me because it was from my Dad who passed away 5 years ago.

When I was a younger kid I liked to play with the Easter egg collection and probably I broke more then one, so when my Dad saw this he bought it for me. I now have it hanging in my den as a reminder of my Dad.

I never did learn how to make these eggs........well I did go for a few classes but never continued. I guess other things were just in the way. Now if I go to a church bazaar I just pick up one or two to add to my collection during the spring. They are a very labour intense job to decorate and take up a lot of time.

Thank you for stopping by.

Sunday, April 10, 2011

Potato Croquettes



4 potatoes (2lbs.) peeled and cubed
1 garlic clove
1 Tbsp. butter
1/2 tsp. salt
1/2 tsp. pepper
3 eggs
2 Tbsp. flour
3/4 cups dry breadcrumbs
Veggie oil for frying


In a saucepan of boiling salted water, cover and cook potatoes and garlic for 15 minutes till tender.............drain.

Using a potato masher, mash potatoes adding butter, salt and pepper....let cool completely.

Stir in 1 egg and flour.

Form by 2 Tbsp. into 12 cylinders....or 1 Tbsp. into 24.

In a shallow dish, beat remaining 2 eggs. Place breadcrumbs in a second shallow dish.

Dip one at a time, into egg mixture then roll into breadcrumbs to coat. Place on a baking sheet.

In a large saucepan or deep fryer heat about 1 1/2" oil til deep fryer reaches 350 deg. or 1 cube of white bread turns golden in 30 seconds.

Fry croquettes in batches for about 4 minutes or til golden.

Drain on paper towel........

****Can be made for up to 24 hours ahead......reheat at 425 deg. F. for 7 minutes til crispy.
****I used Italian seasoned breadcrumbs, gives it a better flavour.

Thanks for stopping by.

Saturday, April 9, 2011

Turkish Beet Salad

If you didn't like beets.........you might want to try this recipe. It might change your taste buds to actually like beets. I grew up on beets being from a Ukrainian background my Baba made the famous Beet Borscht soup. Also a popular salad from beets called 'Vinaigrette' [Vinigret] a Ukrainian Beets Salad which is very popular there. I still yet have to visit the Ukraine at least once. Today I'm focusing on a Turkish recipe......I fell in love with this Beet salad when my sister/in/law made it. This dish is made very often as a side during the winter months in Turkey, but I like it during the summer also as it is refreshing and cool with that tangy taste. I might add it is very healthy and easy to make.
Beet Salad

4 to 5 beets

1 cup plain Greek yogurt

1 Tbsp. mayonaise

1 or 2 garlic cloves, minced

1 Tbsp. Extra Virgin Olive Oil

1 Tbsp. vinegar or fresh lemon juice 1/4 to 1/2 tsp. dried mint

salt to taste
Scrub and wash beets to remove any dirt and roots. Put into a saucepan and simmer about 1 hour till done. Poke them to make sure they are fork tender. Cool beets....then peel. Using a hand grater or food processor grate them. When I use a hand grater I wear plastic disposable gloves so my hands won't be red...... the processor is faster and cleaner. Place the beets into a bowl and add yogurt, garlic, Olive Oil, vinegar or lemon juice, mayonaise, dried mint and salt to taste.........Mix well to marry all the ingredients. Keep in fridge for 1 hour at least so the flavours can mingle together for a better taste. Serve cold as a side dish to any meats. Today I'm linking to; "FOODIE FRIDAY" "FOOD ON FRIDAYS" "FRIDAY POTLUCK" Thanks for stopping for a visit.