Comments on: Traditional Easter Bread – Ukrainian Paska Recipe

By: Suburban Grandma

Suburban Grandma — Fri, 12 Aug 2011 20:37:19 +0000

Thank you.

By: Matthias

Matthias — Fri, 12 Aug 2011 13:10:17 +0000

Great post,”i like”

Cheers,

By: Suburban Grandma

Suburban Grandma — Sat, 04 Jun 2011 01:47:20 +0000

Thank you so much for your comments.
Please stop by any time.
Pryvit!

By: Hotel Surmeli

Hotel Surmeli — Fri, 03 Jun 2011 10:02:49 +0000

Искам да се включа по темата съвсем накратко. Според мен всичко въпрос на личен вкус и мнение независимо за какво говорим. Аз лично просто гледам винаги да съм оптимист и това ми помага. Надявам, се и вие споделяте моето мнение )) Поздрави за хубавата статия! Хубави дни и бъдете винаги усмихнати )

By: Suburban Grandma

Suburban Grandma — Fri, 27 May 2011 02:09:22 +0000

I was just about to reply to your previous comment, since you were searching for recipe for bread birds, which I also posted, but it sounds like you found it yourself, and had a successful completion of the project. Good for you…I am so proud of you.
Thank you for sharing.

By: Suburban Grandma

Suburban Grandma — Fri, 27 May 2011 02:05:13 +0000

That is such a rewarding experience. Thank you for sharing your successful story.

By: evary

evary — Thu, 26 May 2011 17:01:39 +0000

I made 2 batches of the birds and they turned out beautiful! The second batch turned out nicer than the first because I added a little water. I`m going to put a bird on each little paska bun so everyone student gets to go home with one. My son and is so excited. Thanks for the great instructions!

By: calgary dentist

calgary dentist — Thu, 26 May 2011 00:05:56 +0000

By the way, can anyone tell me how to make the birds easily? I want to give each student a bird to take home – thanks1

By: evary

evary — Thu, 26 May 2011 00:03:57 +0000

I tried this recipe today for my son’s class and it turned out really nice. THanks!

By: Suburban Grandma

Suburban Grandma — Wed, 25 May 2011 02:56:10 +0000

I would definitely not use any terra cotta pots treated with anything, but rather in their natural state. I know of restaurants that bake their small breads in the type of bakeware, scoop out the middle of the bread, and sever soup in the bread shell, still remaining in the posts. I would advice to buy these pots from a reputable manufacturer, who complies with all the requirements.
Thank you for your comments.