MY PRIDE AND JOY!

In 2012 at the ripe old age of 68 I gave birth. Miracle? Not really because instead of a boy or a girl, I presented the world with my first children's book. Since that June, I've written six more tales for ages 3-7, and four chapter books for tweens/teens. Eleven newborns in three years! I guess you could say I have a very fertile imagination!

I consider my works to be honest, factual, and funny. Every one of them is framed and mounted in our family room right up there with all the grandchildren.  Each has been a labor of love. It is my distinct pleasure to introduce you to my pride and joy:

GRAMMY'S GANG SERIES

Ages 3-7

1. NO WAY TO HAIRCUT DAY! 

http://tinyurl.com/n6wgqh6

A whimzical tale of a boy who can't understand why he must get his hair cut and puts up a fuss when in the barber's chair. However when the deed is finally done, when he catches a glimpse of himself in the mirror, he decides the monthly ritual isn't as bad as he once thought. A big red lollipop is another reward he can certainly appreciate!

2. DIRTY FACE LIAM  

    http://tinyurl.com/nvbejxf

A dirty kid is a happy kid! Liam loves to play in the mud, chew bubble gum, scribble with markers, and do all the things boys do that make their moms wish they were pretty, prissy girls! No matter how hard she tries, this mother cannot clean up her son's act!

3. CALLING ALL GRAMMIES  A Christmas Tale of Friendship 

    http://tinyurl.com/qgo5tcy

Santa is in big trouble now. His sleigh is busted and Christmas might have to be canceled this year. But after he makes a call to his dear friend, Grammy, her plan just might change everything. Grammy emails her pals from all over the world, and together they work hard to make all the children's dreams come true!

4. THERE'S A BABY IN MOMMY'S BELLY!  

     http://tinyurl.com/kjaflyx

How can a baby be in mommy's belly? How did it get there? Why is mommy getting so fat? What is jumping around inside mommy? Why is there a puddle of water under mommy? These are just a few of the questions her younger son wants answers to but nobody seems to be able to help, not dad, not big brother. Is there really a baby in mommy's belly? You'll have to read this hilarious tale and see!

5. SWEET, SWEET, SWEET BAREFEET! A JOYFUL RAP

   http://tinyurl.com/qbh3wwo

Two boys have been friends since birth. Ty-Ty is white and Thomas is black, but color never crosses their minds. The only thing these buddies want is to have fun in the sun, tease Thomas's sister, and enjoy mama's soup and sweet potato pie. They plan to be pals forever!

6. WHEN GRAMMY GOES AWAY

    http://tinyurl.com/op6ejcd

Grammy's grandson can't image life without her. Where would she go? How would she get there? What would she do there? Would she have her favorite things to eat? Would he ever hear her sweet voice again? Sadness and anger fill his soul until mom explains that Grammy will be with him, always and forever!

7. YO! BABY, GO! GO,BABY! 

http://tinyurl.com/ow9mlw5

The new baby in the family is a mover and a shaker! After tricking dad to think he was asleep, this bundle of energy rolls out of the house and into the world of fun and excitement. He rides a bike,plays basketball, and meets new friends. When trying to climb a giant try, baby finds himself waking up in his crib. Did he really do all those things or was he dreaming? What do you think?

WHEN WE WERE KIDS SERIES

Chapter books for tweens/teens

1.PLAYING HOOKY

In this story, readers are introduced to Betty Lou and Danny Kolinski for the first time. Growing up in the Fifties without their father, Frank is difficult for the sister and brother team. They attend parochial school, play hooky, and revel in their freedom until faced with a band of rock-throwing bullies. Danny is seriously injured, and although Betty Lou confronts his attackers, she is ridiculed and sent away without resolve. The girl must face the horrible truth that she alone is responsible for the harm that has come to her brother. While waiting for her mother and Danny to return from the emergency room, Betty Lou realizes that her anger towards the bullies is rooted in the rage she harbors because of her dad's death. She's mad at God, mad at the doctors for not saving him, mad at the world, but mostly mad at herself because somehow she believes she is responsible for his passing as well.

http://tinyurl.com/peydozz

2. PUPPY LOVE

In the second book of the series, Danny experiences his first crush on Emily Salay, a classmate at St. Michael's Parochial School, who captured his heart during the summer of 1953. At the start of the school year though, Danny grows anxious when his buddies see him in Emily's company. How does he handle this dilemma? Not very well, to say the least.

Betty Lou is involved in puppy love for the first time, too. The nine-old isn't really sure she can handle the rollercoaster ride of emotions she and Bobby have embarked on. Only when her Baba tells Lou the story of Millie, her childhood pet, does Betty Lou finally understand the real meaning of this unsettling yet strangely wonderful experience.

http://tinyurl.com/o4npte7

3.PIMPLES AND PERIODS

Dealing with ugly zits, school bullies, and a three-day suspension leaves  Danny Kolinski sad and angry. His younger sister, Betty Lou, has her own problems. Most of her seventh grade friends are wearing bras, but she remains flat-chested. To compensate for her delayed development ,Lou takes unusual measures to make herself look and feel better. 

One day, while her daughter is standing in her underwear before the full-length mirror in their bedroom inspecting her body, Mary accidentally walks in.  Betty Lou flies into a rage, telling her mom she's totally mortified, and insists on privacy from now on. After allowing some time to pass, Mary sits beside her tween and explains what happens when girls and boys begin going through puberty. She not only discusses the physical changes, but emphasizes the emotional and social turmoil that both Lou and Danny will be experiencing over the next few years. Mother and daughter come to an understanding that during this difficult time in one's development, it is extremely important that they keep an open dialogue while taking this journey together.

http://tinyurl.com/peovk7o

 4. PROMISES

When Betty Lou Kolinski decides to attend high school away from home, her family adamantly objects. But ever since she learned to read, Lou's dream has been to become a famous author, and going to Vincentian Academy promise her the chance to achieve her goal.

Danny, now sixteen, meets a dark-haired beauty, and invites her out for a soda. To his surprise, Marion accepts and the teenager is walking on air. Though life promises good things ahead for him, Danny soon loses his job and is badly beaten by town bullies.

Some promises are meant to be kept, and some promises should never be made. Find out whether or not Betty Lou and Danny choose wisely where promises are concerned.

http://tinyurl.com/nr2ntpx

I would be terribly remiss not to acknowledge the midwives (illustrators) that contributed their amazing talents to the births of my eleven beautiful stories. Derek Bacon did the covers and interior pages for the first five children's books. When he could no longer work on my projects, Abira Das took over to lend her expertise to books six and seven. Elliott Beavan designed the covers of the first three chapter books, and again, Abira willingly accepted the job posting for PROMISES. These three illustrators are among the best in the business. I contracted them by going to the website, Upwork.com. If you're ever in need of professionals who illustrate, edit, format, or anything else related to publication, Upwork is the place to go!

As does any proud mother, I, too, love showing off my offsprings any time I get the opportunity in pictures and prose. After all, they truly are my pride and joy!

WHAT YOU SAW WAS WHAT SHE WAS!

I love sharing my Baba's favorite recipes. She was such a special person in my life, and by offering these delicious ethnic foods, I feel like I'm giving Baba herself to you. Every thing she did was mixed with authenticity and love. There was nothing pretentious about her. What you saw was what she was! NO-FRILLS, HONEST, CARING, TRUE. When I look through Baba's recipes, all of these qualities are reflected. I hope you see what I see!

BABA’S FAVORITE

THURSDAY

SLOVAK/POLISH RECIPES

Baba belonged to a women’s quilting group. When it was her turn to host, she’d have Zedo set up the quilting frame in the dining room days before they were to meet. She always chose a Thursday since it was the day of the week she had little to do. After Mass, Baba hurried home to put on a pot of coffee. By nine o’clock, six or seven ladies walked through the back door, needles and threads in hand, ready to enjoy a morning of productivity and communal bonding.

It was customary for one of the women to bring some type of pastry to the session. About mid-morning, the group would retire to Baba’s kitchen for a cup of strong coffee and a cruller or a piece of pie. They’d share stories about family and things of interest to them.

Oftentimes the women talked about holding fundraisers for those in need. Back then church people were a tight-knit community who looked out for their own without having to be asked. Many of the quilts the group made were raffled off to support a particular church project or a family who’d fallen on hard times.

Their handmade quilts were beautifully made.

KRUSCHIKI/CEREGI

(fried dough)

http://tinyurl.com/n8smdxx

In Polish, we say ‘Kruschiki’ and in Slovak, it is ‘Ceregi.’ No matter which word you use, this simple pastry was a favorite snack anytime of the year. Since a recipe can yield approx.100 bows, dozens were left for Baba to treat her family with that night for dinner.

My mom loved to let the ceregi stand for two or three days. They would get really hard, but when dipping them in her cup of coffee, they tasted like they'd just been made. Try it and see if you agree.

           

PEACH PIE

http://tinyurl.com/lzbfj73

When the quilting group met in the summer months, pie was their usual morning snack. Cherries, peaches, and berries from backyard trees and bushes were plentiful. Whoever was in charge of bringing the dessert always had a pie in each hand when she walked through the door. Our family was the recipient of that generosity. The key to a perfect crust was the buttermilk.

LIVER AND ONIONS

http://tinyurl.com/m8sp29g

Because Thursdays were spent doing good works and enjoying the company of her friends, Baba always chose something for dinner that was quick and easy to make. Liver and Onions was a meal that could be made after the quilting group left, and Baba had cleaned up the dishes and dining room.

There were two factors that made Baba’s Liver and Onions so delicious. The type of liver she chose was extremely important. My grandmother always selected baby calves liver, never beef. She insisted that the pieces be thin, not thick.

The second rule of thumb for her was to soak the liver in milk overnight. Baba said that her technique took the ‘wildness’ out of the meat.

Baba began by slicing five or six large onions and sautéing them in butter. She never let the onions get mushy, but rather liked them translucent and firm.

Next she’d dredge the pieces of liver in flour and fry them in lard for a very short time. Afterwards Baba combined the meat and onions, placed the mixture into a casserole dish and popped it into the oven until dinnertime.

          

                 

I hope you will try some of Baba’s favorite Thursday recipes. As a family we looked forward to every meal because we knew how much love and caring went into the preparation. We were never served anything that came out of a box or can. With Zedo seated at the head, we respectfully gathered around Baba’s kitchen table to share blessings, food, and conversation. We cherished this time together and were excused only when our plates were emptied and our stomachs, full.

                                              

TREASURED MEMORIES FOR YOU TO ENJOY

Over the years, I made stuffed cabbage many times, yet it took me so long to perfect it. I'd add a little of this, and subtract a smidget of that. It was good but not like Baba's. I experimented with different types of meat, regulated the amount of rice, and chose a variety of seasonings. Seems as though I got closer to perfection with each attempt, but something was always lacking. My family loved it, but I knew I had to do better next time.

I can honestly say that in the last twenty years, I make stuffed cabbage the way Baba did. I don't know how it all came together, but who cares! The recipe I've included in today's blog will get you close to Baba's dish. With time and practice, you'll reach the high standards Baba set way back when. I promise.

BABA’S FAVORITE

WEDNESDAY

SLOVAK/POLISH RECIPES

Baba took Wednesdays off so to speak. Having completed the weekly washing and ironing, she focused on doing errands, and spending more time in her kitchen. Of course, Baba attended Mass as usual. Afterwards she might walk down to Eighth Avenue to pick up a coffee cake at the Blue Bonnet Bakery, stop in at Judy’s Nut Shop to chat with a friend and buy a few popcorn balls, one of her favorite treats.

Upon returning home, Baba fixed herself a cup of coffee, ate her toast, and decided on what she’d make for dinner. Since my grandmother never froze meats, she’d almost always need to take a trip to Paul Utes’ Grocery Store on Ravine Street. She never worried if she had enough money on hand because Paul kept a book for each one of his customers. After ringing up their purchases, he’d write the date and amount in their book, and add it up. Normally Baba paid a few dollars per visit to keep the balance reasonable. I think Mr. Utes was one of the first owners to utilize the credit card system long before it came into vogue. The only difference with his way of doing business was that he never charged any interest.

GOLABKI/HALUPKI

(stuffed cabbage) 

http://tinyurl.com/kj3u87n

The Polish word for stuffed cabbage is ‘Golabki’. In Slovak, we say, ‘Halubki’. No matter how you say it, stuffed cabbage was one of our family’s all-time best dishes.

Baba filled her huge soup pot with water, added a pinch of salt, and allowed it to reach a boil. She’d core a head of cabbage and drop it into the pot. As the leaves separated, she’d pull them out, and place them in a colander to cool. While the cabbage was being softened, Baba filled a sauce pan with water, added a pinch of salt, and lit the burner. When boiling, she’d add a cup of rice, stirring until cooked.

Next Baba unwrapped the freshly-ground meat, placed it in the white pan used to make dough, seasoned it, dropped in an egg, and added the rice. With her two hands, my grandmother mixed all the ingredients together until she was happy with the consistency.

Finally Baba cut the hard vein off each leaf, scooped in a generous amount of meat, rolled it up, and tucked in each end. When all the leaves were stuffed, she’d line them up in her electric roaster, pour a can of diluted tomato soup over them, and let them bake for two hours.

                             
                                 
                        

Baba’s mashed potatoes were the best! She used an ample amount of butter and her secret ingredient, sour cream, to make the finest in the land!

I'm too lazy to peel potatoes, so I use instant flakes. Using a lot of butter and sour cream helps to make mine taste almost as good as Baba's did.

   

      MASHED POTATOES

 http://tinyurl.com/k6msdnu

                                                                            

                                                                                                                                                                                

Baba peeled the apples, quartered them, removed the cores, and then cut each into smaller pieces. She’d then fill a large saucepan with 1/4 cup water and add some cinnamon, sugar, and vanilla. Once the apples were soft, she’d put in a pat or two of butter and a tablespoon of cornstarch to thicken the mixture.  After simmering for a few minutes, Baba turned off the burner and let it cool. 

Flour with baking powder, egg, sugar, and milk were the ingredients Baba used to make her dough. Afterwards she’d cut the dough ball in half, setting aside one portion in the refrigerator to be used later for the top crust. Because the dough was sticky, she’d flour the wooden pastry board Zedo had made for her before trying to roll it out. Sometimes it took her two or three attempts before she was able to transfer the bottom crust to a sheet pan.

Next Baba spread the apple mixture on top, careful not to make holes in the bottom. Finally she’d roll out the bottom crust and place it atop the apples, pinching the two dough sections together in order to avoid leakage.

Baba set her oven on 350 degrees, and when it was hot enough, she placed the sheet pan inside for approx. 45-50 minutes. Occasionally she’d check on whether or not the squares were done by poking a toothpick in the center. If the pick came out clean, Baba knew the dessert was baked through.While the baking sheet was cooling, Baba took powdered sugar and a spoon of hot water to make a thin glaze. When her internal radar alerted her, my grandmother smoothed it over the crust and her master-piece was complete.

                                 

         APPLE SQUARES

 http://tinyurl.com/keplxjb

I hope you will try some of Baba’s favorite Wednesday recipes. As a family we looked forward to every meal because we knew how much love and caring went into the preparation. We were never served anything that came out of a box or can. With Zedo seated at the head, we respectfully gathered around Baba’s kitchen table to share blessings, food, and conversation. We cherished this time together and were excused only when our plates were emptied and our stomachs, full.

Baba's Favorite Tuesday Slovak/Polish Recipes

I was pleased to hear that so many of you enjoyed Baba's Favorite Monday Slovak/Polish Recipes. I was even happier that you wanted to know more about the woman who was so important in my becoming the person I am today. Without any formal education whatsoever, Baba was a vessel of wisdom and knowledge she willingly shared with anyone smart enough to listen. She had a glorious sense of humor, and a stubborn streak a mile wide. Mostly Baba had a deep faith in God which carried her over the hills and valleys of life without bitterness or despair. 

I've decided to share more of my Baba's recipes with you on my Monday blogs for the next six weeks. I hope you treasure them as much as I do.

BABA'S FAVORITE

TUESDAY

SLOVAK/POLISH RECIPES

Upon arriving home from daily Mass, Baba hurriedly ate breakfast, then set up the ironing board in her kitchen. Before she actually started this tedious Tuesday task, Baba separated Zedo’s and Uncle Tom’s dress shirts from the rest of the clothes. Next she’d fill a bowl with water and grabbed the bottle-cleaning brush from the drawer. My grandmother spread the shirts out on the kitchen table one at a time and generously doused them. Finally she’d roll each one up tightly, wrap the entire bundle in a towel, and place it in the refrigerator. She always said her technique was the best way to crisply-ironed shirts with the least amount of effort.

Baba took a break at lunchtime, not so much to eat as to get off her feet for a little while. She’d enjoy a salami sandwich on rye, and a cold glass of milk. If there was a cookie around, Baba was sure to find it. Oh how she loved her sweets! I’m the same way. Without dessert, a meal just isn’t complete.

PAN-FRIED PORK CHOPS

http://tinyurl.com/26tghwk

Pan-Fried Pork Chops were not exclusive to Slovak or Polish kitchens.  Baba often made them because Tuesdays were busy, and this dish was very easy to make.

When buying her chops at the local butcher shop, my grandmother insisted they were not too thin, and not too thick. Medium thickness insured that when frying them, the pork chops would be cooked thoroughly.

Baba floured the meat on both sides. She’d then let the chops sit on waxed paper for a while. Baba said that by allowing them to dry first, the flour wouldn’t stick to the skillet. She was definitely right. I use her method all the time and have never had that problem.

When the bacon grease was heating, Baba diced garlic cloves and sautéed them in the oil. As she placed the pork chops into the skillet, the meat sputtered for a few seconds. Baba fried one side of the chops for about three or four minutes, then turned them over for another three. She could tell when they were done by their color.

Once the pork chops were removed from the skillet and placed in the oven, Baba left the grease and garlic on the stove. During dinner, she’d warm up the skillet so we could dip bread into it, sop it up, and eat it with the meal. Yum!

Kartoflane Kluski

(Potato Drop Dumplings)

http://tinyurl.com/mzyzsk3

A great side dish to go along with Pan-Fried Pork Chops was Baba’s potato drop dumplings mixed with cottage cheese. All she needed was three or four potatoes, flour, milk, and salt and pepper. Before she combined the ingredients, she’d fill a pot with water, add a pinch of salt, and light the burner. After the dough was made and the pot was boiling, Baba took a teaspoon, dipped it in the water, and then used it to scoop up a small amount of batter. Using a second spoon to nudge it off, she’d drop the dough into the boiling pot. Baba continued this process until all of it was gone. The dumplings were done after simmering for about twenty minutes.

Using a little butter, Baba prepared a large skillet to warm the cottage cheese. After draining the dumplings, she’d spill them in a pan and add the cottage cheese to it. If you aren’t a fan of cottage cheese, Baba oftentimes mixed in sweet cabbage or simply served the dumplings plain.

        

                      VANILLA ICE CREAM

                    http://tinyurl.com/kubowwp

Baba didn’t have time to make dessert on Tuesdays. Instead she’d pull out the carton of vanilla ice cream and place one or two scoops in a small bowl for each of us. It was always vanilla because that was Baba’s favorite. To this very day, I will choose vanilla over any other kind because vanilla is my favorite ice cream, too.

Baba never made her own ice cream and neither have I. But after finding this simple recipe on Pinterest, I’m planning on making it by the gallons and storing it in the fridge. I guarantee it will disappear quickly since both my hubby and I love the stuff!

I hope you will try some of Baba’s favorite Tuesday recipes. As a family we looked forward to every meal because we knew how much love and caring went into the preparation. We were never served anything that came out of a box or can. With Zedo seated at the head, we respectfully gathered around Baba’s kitchen table to share blessings, food, and conversation. We cherished this time together and were excused only when our plates were emptied and our stomachs, full.