It is hard to believe that few weeks have already passed by, since my Dad (Tato – in Ukrainian) passed away.

It is always very difficult for those who stay behind, to deal with such sad times in our life, losing a loved one, no matter how young, or old they were.

Time heals wounds.  Faith in God, prayers, support from family and friends, and sweet memories of the good times we shared together with our departed loved one, keep us moving forward.

Today, I would like to pay tribute to my Dad; to reminisce about some of the things he enjoyed in his life,  and to share them with you, through pictures.

These are my parents on their Wedding Day, 63 years ago.

This is a Ukrainian Catholic Church, in Dobra, Ukraine (now Poland), where my Father was Baptized.  It has been renovated after World War II, and became a Polish church.  The leaning cross by the fence, is part of a Ukrainian Cemetery, where many of our family members are buried.

My Father loved domesticated pigeons, and as long as I can remember, he always had a bunch of them.  These birds could be annoying in the city, but in the suburbs, they make a quite entertaining pet.

My Dad loved horses.  These horses reminded me of the way a Bride and Groom used to ride on their Wedding Day, as my parents did too.

He liked fishing, but he really enjoyed beekeeping.  The above pictured bee hives are in  my brother-in-law’s back yard, with whom my dad loved sharing his beekeeping expertise.

My Dad’s life had numerous ups and downs, growing up without a father, who passed away when my Dad was 5 years old.  There were 5 children left behind, with the oldest being 12, and the youngest only few weeks old.  My Dad became to “stand in” father for his youngest sister.

My Dad worked hard to help his mom to carry on, as she never remarried, but he also knew how to forget his sorrows, and enjoy life.

He loved to read, dance, participate in plays, play various instruments, and most of all, he loved  singing.  I was the lucky one to inherit some of his traits.

In the picture above, at the age of 88, he is doing very well keeping up with some intricate steps of a traditional Ukrainian Kolomeyka dance , with these young ladies who are more than 60 years younger than him.  He felt very young at heart!

In the pictures above, my Dad is reliving his younger years, watching these artists perform, and remembering the days when he was singing, and playing these instruments, at numerous weddings and plays.

My Dad would always sing me at least one song, during our phone conversations.  If I was worried about something, he would say “let me sing you a song”, and at an instant would come up with an uplifting song for me.

The last song he sang to me will never cease to resonate in my mind, and my heart.  Little I knew this would be our last song, so here is a link to this song, if you would like to hear it.

Four years ago, I was very lucky to spend a considerable amount of time with my Dad, here in the US, while he was visiting with my sister, brother, and sister-in-law.

It was a very lucky year for all of us, here in the US, since he was also able to attend a Christening of his great-granddaughter, and a wedding of his grandson.

He was such a good sport, walking everywhere with us, while visiting Washington DC, Philadelphia, and New York City.

The above picture is of my Dad in Washington DC, next to the monument of his favorite Ukrainian Poet, Taras Shevchenko.

My Dad had practically memorized the whole book, Kobzar, written by Taras Shevchenko.  He often would quote some of the passages from Kobzar, to support the advice he was offering  to me.

He felt very connected, being able to enter the Ukrainian Catholic Church in Philadelphia, as seen above. He longed for the Ukrainian community life, and its church, since he was not able to enjoy these freely where he lived.

I will end this short journey of sweet memories of my Dad, with my favorite picture of him, taken in our back yard, while he was anchoring a young walnut tree, to protect if from wind damage.

This tree was gifted to us by my uncle, my father’s younger brother, whom my Dad had not seen  for 70 years, from the day his little brother was taken by the Germans to a Forced Labor Camp in Germany, during World War II, until this day.  It was a very moving meeting of the two brothers, to say the least.  Who would have thought this was their first, and last visit together.

During my last few conversations with my Dad, he expressed pride in the decision he made few decades ago, assisting me with immigrating to US, alone, as a young teenager, and starting new life in a free country.

Living a free man, was something he always longed for, and tried to achieve several times, but unfortunately was never able to realize this dream.

DYAKUYU TOBI TATO!

(THANK YOU DAD!)

Vichnaya Tobi Pamyat.

(May You Rest in Eternal Peace)

Corned Beef, cabbage, and boiled potatoes, make a perfect meal for St. Patrick’s Day.

Actually that is probably the only time I prepare corned beef for a family meal, because it just tastes so much better that day.

If you like corned beef, how often to you include it on your family menu?

I purchase the ready treated corned beef from my local grocer, and prepare it per suggested instructions, thus boil it until done.

Once the meat is fully cooked, I cut up green cabbage head into 8 sections, right through the core of the cabbage, so the sections do not fall apart during cooking.

I boil the cabbage sections for at least 15 minutes, in the corned beef broth.

Remove the cooked cabbage and set aside.

I peel potatoes, quarter each, and boil for 20 minutes in the corned beef broth, as well.

Before serving, I saute Italian flavored bread crumbs in butter, and sprinkle them over the cabbage.

Potatoes are also served with sauteed onions in butter, and flavored with salt and pepper.

Happy St. Patrick’s Day!!

This year’s mild winter weather is very favorable for my garden, and my spring flowers.

Isn’t this a gorgeous bloom of a Daffodil?

My mom’s garden used the have lots of White Daffodils with orange rimmed centers.  They were much more fragrant than these yellow ones.

Spring is my favorite season of the year.  I love the fresh air, after a long winter, the vibrant colors of new growth on plants and trees.

It looks like the earth is waking up from a deep sleep, getting ready to show off the beauty of nature.

I planted these hardy Pansies last Fall.  They stayed green and blooming throughout  winter (thus slightly weathered looking), and now are picking up new spring look.

Hardy Viola, also survived the winter with its original foliage and blooms.  Now changing to a more springy shade.

Today’s warmth of the spring sun, coaxed these Crocuses also open up nicely.

How is your flower garden doing in your area?  Any blooms yet, or maybe even more than here?  Please share with us.

Time for some humor.  It has been a mild winter, but a long one, none the less, hence cabin fever is setting in.

How about you?

Are you ready to put a smile on that pretty face of yours?

Of course you are, and so am I.

This calls for may favorite “Maxine Humor” photos.

Isn’t that the truth…..

Hmmm….

Funny, but I would not try this one…

Hold on tight….don’t let this happen to you….

Oh, do I wish there was such a button to press in other places, besides the computer…

Here is a cute one from one of my email friends:

I feel like my body has gotten totally out of shape.

So I got  my doctor’s permission to join a fitness club and start exercising.

I decided to take an aerobics class for seniors.

I

Bent

Twisted

Gyrated

Jumped up and down

Perspired for an hour

But……

By the time I got my leotards on

THE

CLASS

WAS

OVER!

Hope your enjoyed this, and finished with a smile on your face.

It’s time to showcase February’s  Birthday cupcakes, baked by Sue.

These Pina Colada cupcakes,  were favored by the Birthday Girl.

They were very moist, and flavored with coconut flakes inside and out.  As you can see the coconut flakes on top of these cupcakes were gently toasted, for added color and flavor.

We only had one February Birthday celebrant in our work family, but  Sue also treated us to these super yummy St. Valentine’s Day treats.

Don’t they look delish, and awesomely cute at the same time?

Sue made them out of stripe chocolate kisses, slightly melted on top of  mini pretzels, and topped off with M&M.

Her daughter (who inherited her mom’s culinary talent, as she made perfect Perogy, on her first try) spotted this idea on Pinterest.  Her mom loved it so much, that she prepared a nice batch for us to enjoy at the office.

We are such a lucky bunch!

If you like the flavor of mocha icing, you will love this cake.

I received this recipe from a friend, several years ago, and enjoy preparing it as an after dinner dessert, as well as for bake sales, and bazaars.

It always receives very favorable reviews.

Due to the rich texture of the frosting, I prefer to keep the serving pieces on a thinner side.

It may be prepared several days  ahead, as it stores very well, refrigerated of course.

It is also suitable for freezing, wrapped well in foil, and stored in a freezer zip lock bag.

Cake Ingredients:

• 4 eggs, separated
• 2 egg yolks
• 1/2 cup sugar, divided
• 1/2 cup flour
• 1/2 tsp. baking powder
• 1/8 tsp. salt
• 3/4 cup ground almonds
• 1 tsp. vanilla extract
  

Filling Ingredients:

1. 1/4 cup cornstarch
2. 1/4 cup granulated sugar
3. 2 Tbs. instant coffee grinds (I used Sanka)
4. 1 1/4 cup whole milk
5. 1 cup + 2 Tbs. butter, softened
6. 3 Tbs. powdered sugar
7. 1 tsp. vanilla extract (I use rum extract, or Grand Marnier Liqueur)
8. 1/2 cup coarse cookie crumbs (I used crushed Nabisco Nilla Wafers)
9. 10 candied coffee beans for decoration (I used Maraschino Cherries)

Cake Directions:

1. Beat egg yolks (6 yolks) and half the sugar (1/4 cup), until thick and light cream color.
2. Beat egg whites until stiff peaks form.
3. Beat in remaining sugar (1/4 cup).
4. Fold whipped egg whites into the egg yolk mixture.
5. In a separate bowl, sift flour, baking powder, and salt.
6. Gradually mix in flour mixture into the egg mixture.
7. Fold in the ground almonds.
8. Preheat oven to 425 degrees F.
9. Line a 13 x 9 cake pan with parchment paper, and grease it well (dab some grease on the bottom of the pan, to hold the paper down. I always use Crisco Shortening).
10. Spread batter in the pan, and smooth it evenly with the back of a spoon.
11. Bake 10 minutes, or until done.
12. Remove from the oven. Let is stand in pan for 5 minutes.
13. Invert it onto a cooling rack, peel off the parchment paper, and cool completely.
14. Cut lengthwise into 3 even strips.
15. Set aside.

Filling Directions:

1. In a small bowl, mix corn starch, granulated sugar, coffee powder, and a little  milk (2 Tbs), to form a paste.
2. Heat the remaining milk in a sauce pan, until warm.
3. Stir in the cornstarch mixture.
4. Return to heat, and bring to boil, stirring constantly (to prevent burning on the bottom), until thickened.
5. Mix in your favorite extract, and remove from heat.
6. Cool, stirring continuously ( I use a whisk), so it stays smooth and does not form a crust (I place the saucepan in a large pan of cold water, while stirring, for faster cooling).
7. Beat the butter with the powdered sugar, until fluffy.
8. Gradually beat in the cooled coffee sauce, turning it into mocha filling.
9. Before spreading the filling on the cake strips, you can prepare a cake soaking solution of some warm water and your favorite extract or liquor, and drizzle it over each cake strip, for added moisture.
10. Place one of the cake strips on a platter, and spread it with a layer of mocha filling.
11. Repeat the process with the other two cake strips, stacking them on top of each other.
12. Use the remaining mocha filling to frost the top and sides of the cake.
13. Decorate with candied coffee beans, or use your own idea.
14. Keep it refrigerated until 15 – 30 minutes before  serving.

Enjoy this decadent dessert.

These brownies are sinfully delicious.

The middle layer of white chocolate, nuts, and caramel, makes them “oozing” with goodness.

Not to mention additional chocolate morsels mixed into the top layer of these brownies….yum.

It is a total delight for chocolate lovers!

Ingredients:

• 3/4 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1/4 tsp. salt
• 1/2 cup butter, softened
• 1/4 cup white sugar
• 1/2 cup brown sugar
• 3 eggs, divided
• 2 tsp. vanilla extract
• 1 cup chopped pecans (I used 3/4 cup ground almonds)
• 3/4 cup white chocolate chips
• 1/2 cup caramel ice cream topping
• 3/4 cup semi-sweet chocolate chips (or dark chocolate unsweetened chips)
• 1/4 cup white chocolate chips, melted (optional  to drizzle over the top)

Directions:

1. In a medium bowl, mix flour, cocoa, and salt.
2. Set aside.
3. In a large mixer bowl, mix the butter with the white and brown sugars, until creamy.
4. Add 2 whole eggs, one at a time, beating well after each addition.
5. Mix in vanilla extract.
6. Gradually beat in the flour mixture.
7. Reserve 3/4 cup of the batter.
8. Grease well 8 x 8 inch baking pan ( I used Crisco shortening).
9. Scoop the remaining batter into the greased pan, and smooth it evenly with the back of a spoon.
10. Sprinkle white chocolate chips over the cake batter.
11. Sprinkle the nuts on top of chocolate chips.
12. Drizzle the caramel topping over the top.
13. Beat remaining egg into the reserved batter, until creamy, and light in color.
14. Stir in the 3/4 cup of semi-sweet ( or unsweetened) chocolate chips.
15. Spread evenly over the caramel topping.
16. Bake at 350 degrees for 30 minutes.
17. Cool.
18. Cut into squares.
19. Melt 1/4 cup white chocolate chips in the microwave, mix to creamy texture, and drizzle over the top of the brownies.

I served these warm, by zapping them in the microwave for 20 seconds, just before serving.  They were totally awesome, nice and warm, and so soft and creamy inside.

For a total indulgence, these would be great with a scoop of vanilla ice cream on top.

On Monday, February 20th, the Eastern Right Catholics begin their First Day of The Great Lent.

The Roman Catholics have until Ash Wednesday, for The Great Lent to begin.

This period of 40 days, ending on Easter Sunday, calls for an increased spiritual awareness, humbleness, and meatless meals on Fridays, and optional on Wednesdays.

Those who love meat in their daily diets, might find it challenging to prepare meatless meals, even if it’s only once or twice per week.

Have no fear, Suburbangrandma is here to offer TWENTY FIVE meatless meals suggestions.

1. Varenyky (Perogy) – Filled Dumplings.
2. Palushky - Potato Dumplings, also knows as Lazy Perogy, or Gnocchi.
3. Halushky – Pasta with cabbage.
4. Vegetarian Holubtsi - Cabbage Rolls.
5. Crepes - Nalesnyky.
6. Tuna Melts – warm, open face sandwiches.
7. Veggie Burgers – very tasty and healthy.
8. Tomato Soup – homemade version.
9. Fruit Filled, Steamed Dumplings – so light and fluffy.
10. Vegetarian Matzoh Lasagna – much lighter than the traditional pasta.
11. Ukrainian Traditional Borscht – Red Beet Soup.
12. Pasta with Mushrooms – quick and easy.
13. Grilled Salmon – very tasty, even if seafood is not your favorite choice.
14. Homemade Apple Fritters – not just for breakfast.
15. Sweet Potato Palushky - gnocchi.
16. Pasta with stir-fry veggies – light and tasty.
17. Sorrel Borscht – Shchav soup.
18. Easy Red Beet Borscht – use Veggie Broth for vegetarian version.
19. Broccoli Cheese Soup – use Veggie Broth for vegetarian version.
20. Corn Potato Soup – use Veggie Broth for vegetarian version.
21. Stuffed Green Peppers – with Rice and Mushrooms.
22. Stuffed Red Peppers -  Bulgar (replace turkey with veggies).
23. Zucchini Casserole - so good and simple.
24. Potato Balls – Knedle.
25. Potato Pancakes - suitable as a main course with side dishes.

I was delighted to be invited to, and able to attend, a very nicely organized Ukrainian-Irish wedding.

I really enjoy weddings with numerous special traditions, intertwined with the typical wedding traditions, such as the cutting of the wedding cake, the garter and bouquet tossing, the mother-son dance, the father-daughter dance, etc.

I also like to photograph special decorations, the wedding cake, and other items that make the wedding different from all the rest.

This wedding also included many special rituals, practiced on many Ukrainian and Irish weddings.

I am very grateful to The Master of the Ceremony, who so kindly offered to share his copy of the explanations of these different rituals and blessings, which I could share with all of you.

The top picture in this post is the display of the Greeting Bread, The Korovai, Holy Icons,  Periwinkle Wreaths resting on an embroidered pillow, and gorgeous embroidered scarfs, “rushnyky”.  All these items have been used during the wedding ceremony and reception, and become keepsakes for the Bride and Groom.

This display is in front of the head table of the Bride and the Groom,  and the whole Bridal Party.

The Periwinkle Wreaths (or crowns in some churches), are placed on the heads of the Bride and Groom, during the Crowning Ceremony.  These wreaths represent love, purity, and fertility.  They are a symbol of dawn of the new kingdom to be ruled, side by side, by the newlyweds from this moment on throughout their married life.

The pillow for the periwinkle wreaths, was embroidered by one of the Groom’s  sisters, specifically for this special occasion.

The Korovai and the Greeting Bread was baked by the Groom’s 90 year old great-aunt, who also baked 6 beautifully decorated traditional Ukrainian Tortes, for the wedding reception.

The Korovai decorations (love birds, cones, Tree of Life branches) were created by the Groom’s sisters, who also assembled this whole Korovai.

The Groom’s mother was very proud of her Ukrainian heritage, and its rich culture.  She was passionate about Ukrainian embroidery, so I just had to capture a close up view of the intricate work on these embroidered scarfs (towels)- Rushnyky, displayed on the Korovai table.

Part of the wedding reception rituals was a traditional wedding gift giving to the Bride and the Groom.

These traditional gifts, would not be so traditional at a non-Ukrainian, or non-Irish wedding, but in this culture, they represent a long-standing tradition of bestowing gifts upon the Bride and the Groom on their Wedding Day.

Gifts can come in all forms, such as best wishes, friendship, homemade gifts, or store-bought gifts.  Some of the best traditional gifts are passed on from generation to generation.

Ukrainians and Irish have many such treasures to share, so I will share some of these with you, and include short captions of their symbolism.

Honey - is sweet as the love that binds the new couple.  They will adhere to each other for support and happiness.   Their sweetness will attract others to celebrate life with them.

Garlic – represents health and strength.  In presenting garlic, we wish them health and longevity, to enjoy many happy years together.  Garlic also supposed to ward off evil spirits from their home and family.

Irish Linen Hankie – a little Irish Luck is sure to come your way

by carrying this sweet hankie on your Wedding Day.

Pysanky - Hand decorated Ukrainian Easter Eggs.  The egg represents life, and new beginning.  The etchings on its shell are full of decorated symbols, representing health, happiness, love, eternity, and God’s Blessing.

Ukrainian Jewel encrusted Treasure Box filled with Gold Coins -  13 Gold Coins are given to the Bride as a symbol signifying that the Groom will support her.  The number 13, represents Christ and the 12 Apostles.  The coins hold good wishes for prosperity. They are housed in a traditional Ukrainian bejeweled box, representing the home.

There also was a bottle of Honey Wine (I did not capture it in my pictures), which was believed to be the best way to ensure a new and happy beginning for the marriage.

The Newlyweds also received a traditional gift of a 10 lbs. loaf of rye bread, which they shared with all the gusts later on.  This gift of bread signified well wishes of good luck, so their home and family will always have plenty of food, and never shortage of bread.

Another very special gift presented to the Bride and Groom, was this beautifully created ceramic plaque, with the Irish Blessing.  I was able to get a close enough picture to display the full script.

Now you know what I meant at the beginning of this display, that these “traditional” gifts are not so traditional at other weddings, yet they are very special to this couple, and add a special tough to their Wedding Day celebration, reflecting their family traditions.

Last, but not least, is the gorgeous Wedding Cake.  It looked stunning, and it was equally delicious.  To support the Bride’s Irish tradition, it was made with Irish Whiskey.  It was one of the best tasting wedding cakes I had in a long time.

You know how I love flowers, and admire beautiful crafts, thus I had to share a close up view of the wedding cake decorations.

Hope you enjoyed this post, and learned a lot about  wedding traditions you have not heard of, or seen before.

As for me, I am looking forward to another wedding, so I can take more pictures to share with you.

Roses and chocolates are most popular to impress your Special Valentine with, but these heart-shaped cookies are even more special.

They are very delicate, delicious, and quite simple to make.

Your sweetheart will definitely be impressed with your baking skills, and best of all, you both can enjoy them together.

Ingredients:

• 3/4 cup butter, softened at room temp
• 2 egg yolks
• 2 whole eggs
• rind of 1 lemon
• 1 tsp. vanilla extract
• 1½  cup powdered sugar
• 4 cups all-purpose flour
• 2 tsp. baking powder
• Strawberry jam for filling

Directions:

1. In a large mixing bowl, blend softened butter, egg yolks and eggs.
2. Mix in the lemon rind, vanilla extract and powdered sugar.
3. In a separate bowl, mix flour and baking powder.
4. Mix flour mixture into the egg mixture, until well blended. You can use a mixer, or work the dough by hand.
5. Cover the dough, and keep it refrigerated for at least an hour, or overnight.
6. Once chilled enough, work with a 1/4 of the dough at a time.
7. Massage the dough in your hands, for a minute or so, to soften it.
8. Place it on a floured work surface, flatten slightly, flour lightly on top, and roll out to 1/8 inch thickness.
9. Cut out cookies with heart-shaped cookie cutter.
10. Cut out a circle, or a small heart, in the middle of 1/2 of the cookies, so the jam will show through, once filled and sandwiched together with the whole cookies.
11. Place cookies on an ungreased cookie sheet, at least 1/2 inch apart.
12. Bake in a preheated oven, at 350 degrees F, for 10-15 minutes, or until set, and the edges are lightly golden, not browned.
13. Remove baked cookies onto a wire cookie rack, to cool completely.
14. Spread a thin layer of jam on the whole cookie, and top it with the cookie with a cut out circle or heart.
15. Press together gently.
16. Store in an air tight container, in a cool place.
17. Before serving, sprinkle tops of cookies with powdered sugar.

Enjoy.

Happy Valentine’s Day!

TIP: These cookies freeze well.  Place them in a zip-lock freezer bag, and freeze up to 3 months.  Thaw in the same bag, in a refrigerator, for at least 12-24 hours.