Church Icon

Today I'm linking to "BLUE MONDAY"

BLUE Church ICON

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.

Happy Easter

"HAPPY EASTER"

He is not here,

for

He has risen.

Matthew 28:6

Happy Easter to All my Friends!

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.




"EASTER EGGS"

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.

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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.

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Potato Croquettes

POTATO CROQUETTES



Ingredients;

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

Directions;

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.

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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.

Beef Noodle Casserole

Family Casserole For a Cold Night I'm not sure of the source where I got this recipe from, because I have had it for years and have made it numerous times. It may have come from a friend or else a magazine as in those days we didn't have any computers at home. So it was either like I mentioned a magazine, a cookbook or from a friend. My husband Don is not too keen on casseroles as he really didn't grow up with them and he will eat it once but not really any left/overs, on the other hand my daughter enjoys casseroles.......so I just put some portions into the freezer and when I'm home alone I just heat some up for me. It freezes very well........well I shouldn't say my husband didn't eat casseroles they just baked different ones then we do here. 1 lb. lean ground beef 8 oz. tomato sauce 15 oz. can tomatoes 2 garlic cloves, minced 2 tsp. sugar salt and pepper to taste 3 cups egg noodle, cooked and drained 4 oz. light cream cheese 1 cup low/fat sour cream 4 - 6 green onions, chopped 1 1/2 cups cheddar cheese Brown meat and drain well.......Add tomato sauce, tomatoes, garlic, sugar and salt and pepper to taste. Cover and simmer for 45 minutes. Preheat oven to 350 deg. F. Combine hot cooked noodles with cubed cream cheese and mix well till melted. Add sour cream and green onions. In a greased baking dish layer 1/2 meat sauce, 1/2 noodle mixture, 1/2 cheddar cheese and repeat. Bake un/covered for 30 minutes till golden and bubbly. Serves 6. Notes; As you can see I forgot to take a photograph of the baked Casserole. Sometimes I add a sprinkle of taco seasoning, then it tastes Mexican. Today I'm linking to; Foodie Fridays. Food on Fridays. Friday Potluck. Frugal Fridays. Be sure and visit the other participants.

Thanks for visiting and have a great weekend!

Brooches

Today I'm linking to "Blue Monday"

Today I'm showing my Mom's [rip] two BLUE brooches. I can remember her wearing them sometimes in the summer when she would go to church. Sometimes even just a special occasion........she loved jewelery but this always stood out in my mind. I think because it was so delicate and pretty.

They are from the 1950's.........vintage floral bone china. Made in England....... hand painted and glazed. As you can see one of them is a bit chipped but I keep them because they were my Mom's. In a special place along with some of her other costume jewelery as a fond memory.

This one has some chips on it..... I guess I played a bit too much with it.

Thanks for stopping by and be sure and visit some of the other participants for some "BLUE MONDAY"

Tzatziki and Olives

Is there any better dip then "TZATZIKI"............it is creamy and refreshing.
It's a perfect dip with pita, basically I could slather it on anything. It's perfect for shish kabobs being lamb/chicken/beef. This is super easy to make and super healthy for you.

You can buy ready made Tzatziki basically at any supermarket.........But why buy the full-of-chemicals-stuff. When you can make it at home in a few minutes.





Tzatziki Cucumber Yogurt
Source; Unknown


2 cups Greek yogurt [must be strained or the dry kind]
1 English Cucumber [seeded and grated, I find these have the best flavour]
1 - 2 garlic cloves, minced
2 Tbsp. fresh dill, chopped fine
1 1/2 Tbsp. Extra Virgin Olive Oil [EVOO]
1 Tbsp. vinegar
Salt to taste

Place yogurt in a bowl...and set aside.

Grate cucmber and place in a strainer. I like to use un/peeled cucumbers.

To the yogurt add the cucumbers, garlic, dill, EVOO, vinegar and salt.

With a spatula fold all together gently till well combined.

Place in the refrigerator for flavours to marry.




OLIVES.............
These are some homemade olives that my sister/in/law makes for us when we go to Turkey to visit my husband's family...........



Here are some photo's of Olives that they sell in Turkey daily at the outdoor Bazaars.......they are a must at every breakfast and throughout daily meals. They have large orchards of olive trees everywhere on the farms. First time I went I've never seen so many varieties of olives in my life........ I was totally blown away. I rarely saw any bottled olives like we have here in Toronto........most are all freshly made.



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Today I'm linking to 'Outdoor Wednesdays' be sure and visit.

"Blue" and WhiteTassels

"Blue Tassels"

Today I'm linking to "Blue Monday".

Thanks for visiting and stopping by.......