Regarding telephones: I experienced that as well! I lived there in 93-95 in a smallish town and plenty of people (including me in my studio apt) did not have phones. When I wanted to phone home to the US, I went to the post office to call via an operator.
When I wanted to connect with a local friend, I just walked to their house to see if they were home, and if they weren’t, I’d go to the few cafes or hangouts where I knew they might be. Of course this is impossible in a big city like Warsaw, but it was surprisingly reliable in a little town It’s so hard to imagine living like that now, what with our supercharged digital connectivity, but it wasn’t really that long ago…
That is a tough one.
When I was younger I use to refer to it as Old Calendar and New Calendar.
I just remember it now because I hear Greg more often than Julius so Gregorian = New Calendar.
@Stef_bakes,
I knew that you meant Kolach.
I find a lot of people from Ukraine substitute Russian words for Ukrainian
So I’ve stopped correcting.
It is a different because Kulich is more sweet with icing than a Babka/Paska and a lot of Polish people serve their Easter bread with icing.
I don’t know what your family’s traditions are for us Kolach a.k.a. braided Challah is served during Sviat Vechir.
Ukrainian 12 Course Christmas Eve Supper in remembrance of the 12 Apostles.
You were comparing Kulich and Kolach
Which are very different.
Kolach in Ukrainian is like Challah.
Paska doesn’t have icing on it and
Kulich does.
Where Paska is more of a sweet bread like Pantone.
They may be baked in the same type of vessel however they are slightly different yet are both sweet breads.
From the NY Times today:
For one Ukrainian American home cook, recording and sharing the dishes she grew up eating is an act of resistance. Rescuing the Cuisine of Besieged Mariupol, Recipe by Family Recipe:
POT-ROAST CHICKEN COOKED IN HERBY CRÈME FRAÎCHE Summer Kitchens by Olia Hercules
Pretty straight forward dish, chopped finely a handful of fresh herbs, the recipe suggested dill and parsley (including stalks), I used a mix of parsley, coriander and tarragon. Chopped a few cloves of garlic, mixed everything with crème fraîche, salt and pepper. Spread the herby chicken evenly on the chicken and inside as well. I cooked the chicken right the way, vs suggested by the recipe to marinate for a couple of hours. Added a spoonful of oil on the roasting pan and cooked with a cover foil in oven at 180ºC (200ºC without fan) for 45 minutes and without the foil for another 15-20 minutes. Let it rest for 5-10 minutes before serving. I served with a cucumber salad. Very tender chicken, simple and surprisingly good.
It’s so hard to imagine living like that now, what with our supercharged digital connectivity, but it wasn’t really that long ago…
