RSC18 week 13


In my mother’s family, originally from Poland, Easter was the most important holiday of the year.  We always got together at my aunt and uncle’s house for dinner on their long sunroom porch.  The menu was always the same.  
We started with borscht, an old family version.  It was basically just plain beet soup.  We each chose extra ingredients for our bowls.  There was Polish kielbasa from the Polish deli, hard boiled eggs and freshly made beet horseradish.  My father, fourth-generation Irish, had to grind the beets and horseradish out in the backyard because it was so strong. The rest of the dinner included ham, golombki (stuffed cabbage rolls), way too much good food and was topped off by my Aunt Laura’s pies.

As the only teenager, after dinner I would avoid the dishwashing with the women by taking a hike into the surrounding rocky New England fields.  I also wanted to get away from my pesky younger sister and cousins.

I still love to make golombki every year and now celebrate with my daughter and her family.  

My favorite part of the Easter season is the appearance of spring flowers.  This year we have not yet had any here in Wisconson. So here’s a blouquet from me to all of you, whatever you are doing this weekend.

Happy springtime, everyone, and may God bless you richly.
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8 thoughts on “RSC18 week 13

  1. My family is also 100% Polish and I have many of the same memories. Borscht and golombki and those little bits of dough fried and dusted with sugar. Happy Easter to you, too, and I hope there are some flowers soon!


  2. That was a lovely post! And it surprised me in its similarities to my Hungarian family Easter celebrations in the Southern California of the 1960’s. We had our kolbasz, stuffed cabbage rolls, and potato dish (rakott krumpli), but the appetizer was always my grandma’s strawberry-rhubarb compote. And after our early-afternoon meal, we walked in the hills of Thousand Oaks and Westlake (now all built up). So many wonderful memories. Enjoy your Easter, Paula!


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