The quality of is a little dicey but watching this video took me on a wonderful trip down memory lane.
Ron Cahute had hair, and the MC at this festival was my former co-host on Nash Holos from 1990-96, Bohdan Zajcew!
It was great fun watching this. Three fabulous songs ... enjoy!
Tuesday, November 17, 2009
Sunday, November 15, 2009
Entertainment in Lviv
Where were these folks when I was in Ukraine???
I guess it's fair to say that there wasn't nearly enough time on the schedule to allow for finding treasures like this restaurant. Something for my next visit ... which I hope will be soon!
In the meantime, there's always this video to enjoy...
I guess it's fair to say that there wasn't nearly enough time on the schedule to allow for finding treasures like this restaurant. Something for my next visit ... which I hope will be soon!
In the meantime, there's always this video to enjoy...
Saturday, November 14, 2009
Friday, November 13, 2009
Nash Holos Recipe: Fresh Mushroom Soup
This week’s recipe is Fresh Mushroom Soup. Judy tells me it’s a big seller at her restaurant, Prairie Cottage Perogies.
You can use any variety of cultivated mushrooms for this recipe, as long as they’re fresh. Or you could try a combination of cultivated and wild mushrooms from the supermarket.
Ukrainians are known for their love of mushrooms, especially wild ones. Some Ukrainians have an uncanny way of knowing exactly where, when, and how to pick the right ones in the wild. This knowledge is highly prized, as it goes beyond knowing the secret spots for the best mushrooms. It can be a matter of life and death, as some fatally toxic wild mushrooms closely resemble the edible varieties, and can fool any but the most experienced and knowledgeable mushroom pickers.
So whatever you do, please don’t set out on an expedition to pick wild mushrooms for this recipe unless you are an absolute expert at distinguishing edible from toxic varieties. And definitely DO NOT use magic mushrooms! Play it safe and visit your favourite supermarket or green grocer and stock up there.
Fresh Mushroom Soup
1 1/2 lbs fresh mushrooms, sliced
1 large onion, finely chopped
3 tablespoons butter
3 tablespoons flour
2 large potatoes, diced
1 small parsnip, sliced
1 medium turnip, diced
8 cups of water or chicken stock
Salt and pepper to taste
1 cup whipping cream (optional)
Sauté the mushrooms and onions and butter. Cook until onions become soft.
Sprinkle with flour and mix.
Cook the other vegetables in water or stock until done. Add the mushroom-onion mixture, stirring while bringing to a boil.
Season to taste and continue to cook over medium heat for ten minutes. Add whipping cream and remove from heat. Puree soup if desired.
Serve with a rich brown bread for a nice hearty lunch. (Serves 8-10.)
Смачного!
You can use any variety of cultivated mushrooms for this recipe, as long as they’re fresh. Or you could try a combination of cultivated and wild mushrooms from the supermarket.
Ukrainians are known for their love of mushrooms, especially wild ones. Some Ukrainians have an uncanny way of knowing exactly where, when, and how to pick the right ones in the wild. This knowledge is highly prized, as it goes beyond knowing the secret spots for the best mushrooms. It can be a matter of life and death, as some fatally toxic wild mushrooms closely resemble the edible varieties, and can fool any but the most experienced and knowledgeable mushroom pickers.
So whatever you do, please don’t set out on an expedition to pick wild mushrooms for this recipe unless you are an absolute expert at distinguishing edible from toxic varieties. And definitely DO NOT use magic mushrooms! Play it safe and visit your favourite supermarket or green grocer and stock up there.
Fresh Mushroom Soup
1 1/2 lbs fresh mushrooms, sliced
1 large onion, finely chopped
3 tablespoons butter
3 tablespoons flour
2 large potatoes, diced
1 small parsnip, sliced
1 medium turnip, diced
8 cups of water or chicken stock
Salt and pepper to taste
1 cup whipping cream (optional)
Sauté the mushrooms and onions and butter. Cook until onions become soft.
Sprinkle with flour and mix.
Cook the other vegetables in water or stock until done. Add the mushroom-onion mixture, stirring while bringing to a boil.
Season to taste and continue to cook over medium heat for ten minutes. Add whipping cream and remove from heat. Puree soup if desired.
Serve with a rich brown bread for a nice hearty lunch. (Serves 8-10.)
Смачного!
Thursday, November 12, 2009
Article of interest: Metaphors of betrayal
I would like to share with you a fascinating article by Mykola Ryabchuk, a political commentator who has been on several lecture tours in Canada and the US recently.
It's titled "Metaphors of betrayal." Mykola pretty much explains why east is east and west is west and why never the twain shall meet ... until the West starts to take an interest in the Rest of the world.
The lack of interest in Eastern Europe by North America and western Europe is rooted in the west's self-serving economic system ... and its utter obliviousness to the self-sabotage inherent in its cold and callous narcissism.
Even if the West undertakes no obligations vis-à-vis the Rest, the principles upon which it is built suggest some responsibility, writes Mykola Riabchuk. Ukrainians are particularly wary of the Realpolitik that dominates western dealings with Russia. Whatever one thinks about the "centuries old affinity" between Ukraine and Russia, any policy that downplays the issue of values is fundamentally flawed.
Mirko Petriw did a series of interviews with him on Nash Holos last year when Mykola was in Vancouver. They’re still up on the interviews page if anyone is interested.
It's titled "Metaphors of betrayal." Mykola pretty much explains why east is east and west is west and why never the twain shall meet ... until the West starts to take an interest in the Rest of the world.
The lack of interest in Eastern Europe by North America and western Europe is rooted in the west's self-serving economic system ... and its utter obliviousness to the self-sabotage inherent in its cold and callous narcissism.
Even if the West undertakes no obligations vis-à-vis the Rest, the principles upon which it is built suggest some responsibility, writes Mykola Riabchuk. Ukrainians are particularly wary of the Realpolitik that dominates western dealings with Russia. Whatever one thinks about the "centuries old affinity" between Ukraine and Russia, any policy that downplays the issue of values is fundamentally flawed.
Full article here.
Wednesday, November 11, 2009
A timeless message for Remembrance Day
This message is from a few years ago.
It's by Fr. Bruce Power who hosted A Spiritual Moment on Nash Holos from 2006-2007. Listen to it here.
That year Nash Holos aired the day after Remembrance Day, but the Remembrance Day message still applies today ... and will continue to year after year.
Lest We Forget. ... Вічная Пам'ять!
It's by Fr. Bruce Power who hosted A Spiritual Moment on Nash Holos from 2006-2007. Listen to it here.
That year Nash Holos aired the day after Remembrance Day, but the Remembrance Day message still applies today ... and will continue to year after year.
Lest We Forget. ... Вічная Пам'ять!
Tuesday, November 10, 2009
Prime Minister marks 20th anniversary of fall of Berlin Wall
On Monday November 9, 2009 Prime Minister Stephen Harper attended a commemoration ceremony marking the 20th Anniversary of the fall of the Berlin Wall. 
(Photo: Prime Minister Stephen Harper and German Ambassador Dr. Georg Witschel place a wreath in front of a section of the Berlin Wall at the Government Conference Centre to mark the 20th anniversary of the fall of the Berlin Wall. Photo by Jason Ransom.)
The ceremony took place at the Government Conference Centre in Ottawa, where a piece of the Berlin Wall has been on public display since 1991. At the ceremony the Prime Minister announced that it will be moved to the Canadian War Museum where it will be available for public viewing.
For almost thirty years, the Berlin Wall separated East Germany from West Germany, a tangible symbol of the Iron Curtain between Western Europe and the Eastern Bloc. On November 9, 1989, the government of the former German Democratic Republic announced that travel restrictions had been lifted and that citizens could visit West Germany. In the following weeks and months, citizens began tearing down the concrete division and poured across the border, escaping Communism and finding freedom.
For Canada and its citizens (particularly those familiar with the atrocities committed in the name of communism), the fall of the Berlin Wall holds a special significance. It marked the culmination of forty years of foreign policy objectives pursued in partnership with North Atlantic Treaty Organization (NATO) allies. It also reminds us that Canada has welcomed tens of thousands of newcomers fleeing communist regimes.
In 1991, Germany gave Canada an original piece of the Berlin Wall measuring approximately one metre wide and more than three metres high.
“I am pleased to announce that this section of the Berlin Wall will be relocated to the Canadian War Museum as an important relic of the Cold War,” said the Prime Minister. “There, it will honour the men and women of the Canadian Forces who served during that confrontation. It will also complement the memorial to the Victims of Totalitarian Communism, planned for the capital region by Tribute to Liberty.”
Two organizations – Tribute to Liberty and its partner the Open Book group – are proposing to erect a commemorative monument to honour the approximately 100 million lives lost under Communist regimes. According to the organizers, the design and construction of the monument is expected to begin in the fall of 2010 and an unveiling ceremony is scheduled for November 2011.
The monument would recognize the experience of the many Canadians who emigrated to escape these repressive regimes and pay tribute to Canadian ideals of liberty, freedom, democracy and human rights. The monument is to be entitled Memorial to the Victims of Totalitarian Communism – Canada, a Land of Refuge.
Incidentally, the "totalitarian" in the name of the memorial is a result of pressure from thin-skinned communists who are (still!) unwilling to acknowledge the atrocities committed in the name of their ideology. They couldn't exactly stop this memorial from being built... these days no one interested in avoiding ridicule dares deny the irrefuatable evidence of atrocities committed by soviet and other communists.
So they demanded that the word "communism" be removed ... ostensibly to make it "inclusive" of all oppressive regimes. (Nothing like detraction to obfuscate irrefutable facts, eh?)
And of course, as fond of political correctness as many of my fellow Canadians are, this worked. They succeeded at getting a qualifier in front of the name... "totalitarian."
Which is fine. The redundant qualifier will just serve as reinforcement of the reality of what communism is. After a close-up look at communism's legacy, it's not likely any intelligent person would regard communism as anything but totalitarian. So those communists with nefarious agendas (and their many useful idiots) will be hoist with their own petard. Good for them.
Congratulations and godspeed to the organizers of this monument. It is long overdue.
To support this noble effort, go here.
(Photo: Prime Minister Stephen Harper and German Ambassador Dr. Georg Witschel place a wreath in front of a section of the Berlin Wall at the Government Conference Centre to mark the 20th anniversary of the fall of the Berlin Wall. Photo by Jason Ransom.)
The ceremony took place at the Government Conference Centre in Ottawa, where a piece of the Berlin Wall has been on public display since 1991. At the ceremony the Prime Minister announced that it will be moved to the Canadian War Museum where it will be available for public viewing.
For almost thirty years, the Berlin Wall separated East Germany from West Germany, a tangible symbol of the Iron Curtain between Western Europe and the Eastern Bloc. On November 9, 1989, the government of the former German Democratic Republic announced that travel restrictions had been lifted and that citizens could visit West Germany. In the following weeks and months, citizens began tearing down the concrete division and poured across the border, escaping Communism and finding freedom.
For Canada and its citizens (particularly those familiar with the atrocities committed in the name of communism), the fall of the Berlin Wall holds a special significance. It marked the culmination of forty years of foreign policy objectives pursued in partnership with North Atlantic Treaty Organization (NATO) allies. It also reminds us that Canada has welcomed tens of thousands of newcomers fleeing communist regimes.
In 1991, Germany gave Canada an original piece of the Berlin Wall measuring approximately one metre wide and more than three metres high.
“I am pleased to announce that this section of the Berlin Wall will be relocated to the Canadian War Museum as an important relic of the Cold War,” said the Prime Minister. “There, it will honour the men and women of the Canadian Forces who served during that confrontation. It will also complement the memorial to the Victims of Totalitarian Communism, planned for the capital region by Tribute to Liberty.”
Two organizations – Tribute to Liberty and its partner the Open Book group – are proposing to erect a commemorative monument to honour the approximately 100 million lives lost under Communist regimes. According to the organizers, the design and construction of the monument is expected to begin in the fall of 2010 and an unveiling ceremony is scheduled for November 2011.
The monument would recognize the experience of the many Canadians who emigrated to escape these repressive regimes and pay tribute to Canadian ideals of liberty, freedom, democracy and human rights. The monument is to be entitled Memorial to the Victims of Totalitarian Communism – Canada, a Land of Refuge.
Incidentally, the "totalitarian" in the name of the memorial is a result of pressure from thin-skinned communists who are (still!) unwilling to acknowledge the atrocities committed in the name of their ideology. They couldn't exactly stop this memorial from being built... these days no one interested in avoiding ridicule dares deny the irrefuatable evidence of atrocities committed by soviet and other communists.
So they demanded that the word "communism" be removed ... ostensibly to make it "inclusive" of all oppressive regimes. (Nothing like detraction to obfuscate irrefutable facts, eh?)
And of course, as fond of political correctness as many of my fellow Canadians are, this worked. They succeeded at getting a qualifier in front of the name... "totalitarian."
Which is fine. The redundant qualifier will just serve as reinforcement of the reality of what communism is. After a close-up look at communism's legacy, it's not likely any intelligent person would regard communism as anything but totalitarian. So those communists with nefarious agendas (and their many useful idiots) will be hoist with their own petard. Good for them.
Congratulations and godspeed to the organizers of this monument. It is long overdue.
To support this noble effort, go here.
Monday, November 09, 2009
Nash Holos recipe: Keestu (Homemade Noodles)
When Judy shared this recipe on Nash Holos, I had a good laugh to hear that her mom said exactly the same things my mom said in certain circumstances. We were born in the same month and year (I'm younger by a few weeks) and are both from Winnipeg, but we first met here a few years ago. We discovered mutual friends "back home" but if our paths ever crossed in Winnipeg, it would have been as total strangers.
Yet, her story about her mom making noodles is so much like mine. Then again, whose mother never said to her kid: "Don’t eat raw dough, your stomach will stick together!" whenever said kid tried to sneak a hunk of it?
I must admit that raw keestu never appealed to me like it did to Judy. But cooked, now there's a different story. Yum!!
Here is Judy's mom's recipe for keestu:
2 cups flour
1 cup water
1 teaspoon salt
4 tablespoons oil
4 eggs.
Combine all ingredients to make dough. If sticky, keep adding flour, until very stiff. (The stiffer the dough the better the noodles.)
Let dough rest for an hour. Roll out very thin ... 1/8 of an inch thick. Dry on paper for about an hour.
Lay dough on the table, lightly flour and roll up, then cut in half. Starting at one, end slice diagonally to make strips. Spread them out onto the table so they don't stick.
Bring a pot of water to boil. (Judy's mom would add chicken fat so it would not stick, but you can use oil instead.)
Add keestu to water and cook a few minutes ... until el dente.
Or let the noodles dry completely, then bag or put into a plastic container. But chances are they won’t last that long!
Смащного!
Yet, her story about her mom making noodles is so much like mine. Then again, whose mother never said to her kid: "Don’t eat raw dough, your stomach will stick together!" whenever said kid tried to sneak a hunk of it?
I must admit that raw keestu never appealed to me like it did to Judy. But cooked, now there's a different story. Yum!!
Here is Judy's mom's recipe for keestu:
2 cups flour
1 cup water
1 teaspoon salt
4 tablespoons oil
4 eggs.
Combine all ingredients to make dough. If sticky, keep adding flour, until very stiff. (The stiffer the dough the better the noodles.)
Let dough rest for an hour. Roll out very thin ... 1/8 of an inch thick. Dry on paper for about an hour.
Lay dough on the table, lightly flour and roll up, then cut in half. Starting at one, end slice diagonally to make strips. Spread them out onto the table so they don't stick.
Bring a pot of water to boil. (Judy's mom would add chicken fat so it would not stick, but you can use oil instead.)
Add keestu to water and cook a few minutes ... until el dente.
Or let the noodles dry completely, then bag or put into a plastic container. But chances are they won’t last that long!
Смащного!
Sunday, November 08, 2009
Ukraine House at the Vancouver 2010 Olympics
Ukraine House will be the place to spend your time during the 2010 Winter Olympics in Vancouver!
Why's that? Because you can:
Organizers are looking for volunteers to help staff Ukraine House. No experience required. The workload and time commitment will be much less than for official VANOC events ... and you'll still be in the centre of the fun and excitement of the Olympics!
To sign up as a volunteer, or if you have a room available to billet an out-of-towner helping with the Olympics, please contact Mirko Petriw by email.
Stay tuned for more information about Ukraine House at the 2010 Vancouver Winter Olympics!
Why's that? Because you can:
- Meet new friends from all around the world
- Mingle with Ukrainian athletes and celebrities
- Catch coverage of Olympic events on large screen TV
- Take in stage performances by entertainers from Ukraine and Canada
- Enjoy Ukrainian food and alcoholic beverages
- Participate in an an auction of sports memorabilia - including the runners worn by pole-vaulter, Sergei Bubka, when he set the world record
- Purchase souvenirs as well as Team Ukraine athletic clothing
- Kick up your heels at the Youth Dance (Zabava)
- Strut your stuff at the Ukrainian Olympic Ball
- Create memories of a lifetime at this world-class fun event
Ukraine House, under the patronage of the Embassy of Ukraine, the Canadian Ukrainian Congress and Canadian Friends of the Ukrainian National Olympic Committee, will be officially opened on February 11, 2010. It will be located at the Ukrainian Catholic Centre, 3150 Ash Street in Vancouver. (Enter from W 16th Ave, 1 block west of Cambie.)
Ukraine House will be open to the public every day during the Olympics (except for three days that are reserved for private functions: Thursday February 11, Sunday February 14 and Monday February 15, 2010). There's plenty of parking and ready access by public transit.Organizers are looking for volunteers to help staff Ukraine House. No experience required. The workload and time commitment will be much less than for official VANOC events ... and you'll still be in the centre of the fun and excitement of the Olympics!
To sign up as a volunteer, or if you have a room available to billet an out-of-towner helping with the Olympics, please contact Mirko Petriw by email.
Stay tuned for more information about Ukraine House at the 2010 Vancouver Winter Olympics!
Christmas Radio Greetings on Nash Holos
It’s that time again!
Businesses, professionals, community organizations and loyal listeners of Nash Holos are invited to send out Christmas greetings on programs airing from December 20, 2009 – January 17, 2010. There will be an extra week of Christmas programming this season, so your message can be heard on up to five programs.
You can either provide your own greeting or use the standard one. You can even voice your own greeting! Just let me know as soon as possible to make recording arrangements.
This coming year is particularly special. Vancouver will be in the world spotlight with the 2010 Winter Olympics happening shortly after the Ukrainian Christmas season ends.
As well, 2010 is a double milestone anniversary year for Ukrainian radio in BC. Nash Holos first went on the air on AM1470 in June of 1990 (20 years ago), and after a 4-year hiatus, returned to the airwaves on AM1320 CHMB in July of 2000 (10 years ago). Where did the time go??
I’d just like to take this time to thank those who have supported and patronized Nash Holos over the past two decades. And I hope you’ll continue to support Nash Holos into 2010.
There's a limited amount of time slots available for Christmas greetings, so it's first come, first served! You can download an order form with all the details here .
Businesses, professionals, community organizations and loyal listeners of Nash Holos are invited to send out Christmas greetings on programs airing from December 20, 2009 – January 17, 2010. There will be an extra week of Christmas programming this season, so your message can be heard on up to five programs.
You can either provide your own greeting or use the standard one. You can even voice your own greeting! Just let me know as soon as possible to make recording arrangements.
This coming year is particularly special. Vancouver will be in the world spotlight with the 2010 Winter Olympics happening shortly after the Ukrainian Christmas season ends.
As well, 2010 is a double milestone anniversary year for Ukrainian radio in BC. Nash Holos first went on the air on AM1470 in June of 1990 (20 years ago), and after a 4-year hiatus, returned to the airwaves on AM1320 CHMB in July of 2000 (10 years ago). Where did the time go??
I’d just like to take this time to thank those who have supported and patronized Nash Holos over the past two decades. And I hope you’ll continue to support Nash Holos into 2010.
There's a limited amount of time slots available for Christmas greetings, so it's first come, first served! You can download an order form with all the details here .
Saturday, November 07, 2009
Nash Holos Recipe: Khrustyky
This recipe is a family favorite of everyone I know, and Judy tells me she gets a lot of requests for it in her restaurant, Prairie Cottage Perogies.
These delectable dainties are usually made for special occasions, like Christmas, Easter, weddings, bridal showers, baby showers and funerals. They are so light that they melt in your mouth … and you almost feel like you’re eating nothing but getting a mouthful of flavour. Which is why you can never stop at eating just one!
They are called Khrustyky (or Nothings). For this recipe, you will need:
3 egg yolks plus 2 whole eggs
½ teaspoon salt
1 ¼ cups flour
1 tablespoon sugar
1 teaspoon vanilla
1 tablespoon sweet cream or evaporated milk
½ half teaspoon vinegar.
1 cup oil or shortening (for frying)
Beat eggs and egg yolks thoroughly. Add all ingredients except the flour and beat again. Add 1 cup flour and stir. If necessary, add more flour, one teaspoon at a time. (Judy add 5-6 teaspoons).
Knead until smooth. Cover and let rest at least fifteen minutes.
On a board that has been lightly greased with oil, then wiped with a paper towel to remove excess oil, roll out dough 1/8 inch thick or thinner.
Slice rolled dough into long strips 1 ¼ inches wide. Slice diagonally the long strips into 2 ½ to 3 ½ inch long pieces.
At the middle of each piece, cut a one and half inch slit. Draw one end through the slit and fold it back. (It will look like a bow tie.)
Place each strip under a clean towel to prevent from drying out. Finish remaining strips.
Deep fry in oil or shortening until strips are golden brown, turning once. Watch carefully, as they fry very fast.
Drain on brown paper or paper towels. When cool dust with icing sugar.
These don't usually last very long on the counter, so be prepared to make many.
Smachnoho!
These delectable dainties are usually made for special occasions, like Christmas, Easter, weddings, bridal showers, baby showers and funerals. They are so light that they melt in your mouth … and you almost feel like you’re eating nothing but getting a mouthful of flavour. Which is why you can never stop at eating just one!
They are called Khrustyky (or Nothings). For this recipe, you will need:
3 egg yolks plus 2 whole eggs
½ teaspoon salt
1 ¼ cups flour
1 tablespoon sugar
1 teaspoon vanilla
1 tablespoon sweet cream or evaporated milk
½ half teaspoon vinegar.
1 cup oil or shortening (for frying)
Beat eggs and egg yolks thoroughly. Add all ingredients except the flour and beat again. Add 1 cup flour and stir. If necessary, add more flour, one teaspoon at a time. (Judy add 5-6 teaspoons).
Knead until smooth. Cover and let rest at least fifteen minutes.
On a board that has been lightly greased with oil, then wiped with a paper towel to remove excess oil, roll out dough 1/8 inch thick or thinner.
Slice rolled dough into long strips 1 ¼ inches wide. Slice diagonally the long strips into 2 ½ to 3 ½ inch long pieces.
At the middle of each piece, cut a one and half inch slit. Draw one end through the slit and fold it back. (It will look like a bow tie.)
Place each strip under a clean towel to prevent from drying out. Finish remaining strips.
Deep fry in oil or shortening until strips are golden brown, turning once. Watch carefully, as they fry very fast.
Drain on brown paper or paper towels. When cool dust with icing sugar.
These don't usually last very long on the counter, so be prepared to make many.
Smachnoho!
Friday, November 06, 2009
Trying to convince Microsoft to modernize its Ukrainian keyboard
Mirko Petriw, fellow author and occasional contributor to Nash Holos recently related to me that for the past couple of months, his website has been visited by IPs originating at Microsoft headquarters in Redmond, Washington (just outside of Seattle).
This started happening shortly after Ukrainian Day celebrations in Vancouver on September 12, which apparently attracted several visitors from Seattle's Ukrainian community. He speculates that at least one of them may work at Microsoft Corp (or knows someone who does).
Exactly why this sudden interest in his website is unclear, but he thought he'd take advantage of the situation.
As diaspora Ukrainians know all too well, the letter Ґ came under attack as part of the russification policy during the soviet times. This was a not-too-subtle attempt to demoralize Ukrainians and gradually destroy the language. The Ukrainian language has both a sound and a letter for Ґ (sounds like the English hard G) as well as for Г (sounds like the English H). The Russian language has only the Г which sounds like the English hard G.
Confusing, eh? As it was designed to be. And out of the confusion will emerge order, and according to Stalin's plan, Ukrainian would become more like Russian and eventually indistinguishable.
Of course, such a ridiculous plan was doomed to failure, and fail it did. The Ukrainian people adapted, they just used the letter Г for both sounds! Which is fine if you know both languages, and know the context when speaking Ukrainian.
But it leads to total silliness when translating into English, because you can get such gems as Al Hore (Gore) and Bill Hates (Gates). Mirko discusses this in his book Yaroslaw's Treasure so check it out for a good laugh.
During soviet times, then, the Ukrainian alphabet did not include the letter Ґ (since the soviets banned it) although of course diaspora Ukrainians hung on to it for dear life. For them, it remains a symbol of the Cold War, one the West was totally clueless about (and still is).
It really aggravates diaspora Ukrainians that this practice of interchanging the Ґ and the Г is still commonplace amongst Ukrainians in Ukraine (and recent immigrants). However, closer to home one of the more mundane annoyances is the Microsoft keyboard. It does allow one to type the letter Ґ in Ukrainian ... but provided you first tie your arms in a knot and do a backwards somersault mid-air (just about, anyway).
There is a very old font that has a nice phonetic keyboard containng the letter Ґ (where the English G resides) but unfortunately it's not being upgraded to keep up with the changes at Microsoft.
Which brings me back to Mirko. He decided to deal with this aggravation head on. He put up a message on his website to his anonymous visitors from Microsoft, asking them point blank to add the letter Ґ to Microsoft's Ukrainian keyboard layout!
Well, what the hey. No point beating around the bush when you have someone's attention.
You can see the message on the About page at his website. Time will tell if the Ukrainian brainiacs at Microsoft will comply, but it certainly was worth a try.
Tip of the hat to Mirko!
This started happening shortly after Ukrainian Day celebrations in Vancouver on September 12, which apparently attracted several visitors from Seattle's Ukrainian community. He speculates that at least one of them may work at Microsoft Corp (or knows someone who does).
Exactly why this sudden interest in his website is unclear, but he thought he'd take advantage of the situation.
As diaspora Ukrainians know all too well, the letter Ґ came under attack as part of the russification policy during the soviet times. This was a not-too-subtle attempt to demoralize Ukrainians and gradually destroy the language. The Ukrainian language has both a sound and a letter for Ґ (sounds like the English hard G) as well as for Г (sounds like the English H). The Russian language has only the Г which sounds like the English hard G.
Confusing, eh? As it was designed to be. And out of the confusion will emerge order, and according to Stalin's plan, Ukrainian would become more like Russian and eventually indistinguishable.
Of course, such a ridiculous plan was doomed to failure, and fail it did. The Ukrainian people adapted, they just used the letter Г for both sounds! Which is fine if you know both languages, and know the context when speaking Ukrainian.
But it leads to total silliness when translating into English, because you can get such gems as Al Hore (Gore) and Bill Hates (Gates). Mirko discusses this in his book Yaroslaw's Treasure so check it out for a good laugh.
During soviet times, then, the Ukrainian alphabet did not include the letter Ґ (since the soviets banned it) although of course diaspora Ukrainians hung on to it for dear life. For them, it remains a symbol of the Cold War, one the West was totally clueless about (and still is).
It really aggravates diaspora Ukrainians that this practice of interchanging the Ґ and the Г is still commonplace amongst Ukrainians in Ukraine (and recent immigrants). However, closer to home one of the more mundane annoyances is the Microsoft keyboard. It does allow one to type the letter Ґ in Ukrainian ... but provided you first tie your arms in a knot and do a backwards somersault mid-air (just about, anyway).
There is a very old font that has a nice phonetic keyboard containng the letter Ґ (where the English G resides) but unfortunately it's not being upgraded to keep up with the changes at Microsoft.
Which brings me back to Mirko. He decided to deal with this aggravation head on. He put up a message on his website to his anonymous visitors from Microsoft, asking them point blank to add the letter Ґ to Microsoft's Ukrainian keyboard layout!
Well, what the hey. No point beating around the bush when you have someone's attention.
You can see the message on the About page at his website. Time will tell if the Ukrainian brainiacs at Microsoft will comply, but it certainly was worth a try.
Tip of the hat to Mirko!
Tuesday, November 03, 2009
Zubrivka - great sound from Toronto
This song by Zubrivka opened the program last Sunday. Thought I'd share it again with you, this time with a video of them performing it live (courtesy Bill at UkeTube).
If you haven't got their CD Знову вдома (Home Again), you can order it through their MySpace site here. If you do have one, order a couple more ... Christmas is coming after all! :-)
Here they are singing Тече вода каламутна - Muddy Water's Flowing.
If you haven't got their CD Знову вдома (Home Again), you can order it through their MySpace site here. If you do have one, order a couple more ... Christmas is coming after all! :-)
Here they are singing Тече вода каламутна - Muddy Water's Flowing.
Monday, November 02, 2009
Podcast Round-up
If you ever wished for a "one-stop shop" where you could find links to a bunch of Ukrainian podcasts at one convenient location, your wish has come true.
My friend and fellow blogger Andrew at Ukrainian Canadian does a podcast roundup weekly, so check it out. This week's roundup (including Nash Holos) can be found here.
My friend and fellow blogger Andrew at Ukrainian Canadian does a podcast roundup weekly, so check it out. This week's roundup (including Nash Holos) can be found here.
Saturday, October 31, 2009
Nash Holos recipe: Ukrainian Walnut-Almond Torte
The women of Ukraine take great pride in their most favourite dessert, the torte.
There are many flavours, layers and combinations of tortes. Some with cream, some with мак(poppy seed) and chopped nuts, some layered with rich mocha, some with lemon squeezed into the custard, followed with warm lemon icing dripping from the top. Some аре made with layers of waffles filled with jam and whipped cream, then honey covers the top and runs down the sides for a scrumptious dessert that makes your taste buds go wild!
Here is an exceedingly good-layered nut torte, the queen of all tortes! It immigrated to Canada after the Second World War. It is made of two different batter mixtures, with an absolutely luscious filling.
Ukrainian Walnut-Almond Torte Walnut Layers (2):
8 eggs, separated
1 1/2 cups confectioner's (icing) sugar
2 cups walnuts, grated
4 tablespoons fine bread crumbs
Beat the egg yolks until light. Add the sugar gradually and beat until thick and fluffy. Stir in the nuts and breadcrumbs.
Beat the egg whites until stiff and fold gently into the mixture.
Butter two 9" deep layer pans (shallow pans may cause the batter to run over in the oven) with soft butter and sprinkle with fine breadcrumbs. Spoon the batter into the pans.
Bake at 350ºF for 30 to 35 minutes, or until done when tested.
Remove from the pans and place on a cake rack.
Almond Layer (1):
3 to 4 eggs, separated
2/3 cup confectioner's sugar
1 teaspoon grated lemon rind
1 tablespoon lemon juice
2/3 cup grated almonds
2 tablespoons fine bread crumbs
Beat the egg yolks until light. Add the sugar gradually and continue beating until thick and fluffy. Beat in the lemon rind and juice. Stir in the almonds and breadcrumbs.
Beat the egg whites until stiff and fold gently into the mixture. Spoon the batter into a deep, buttered layer cake pan sprinkled with breadcrumbs.
Bake at 350ºF for 30 to 35 minutes or until done. Remove from the pan and place on a cake rack.
Prepare the following filling:
3 egg yolks
1 1/2 cup confectioner's sugar
1/2 cup butter
3 tablespoons strong cool coffee
1/2 teaspoon vanilla.
Blend the egg yolks with 1/2 cup of the sugar in a saucepan. Cook this mixture over simmering water, stirring constantly, until it thickens. Remove it from the heat and cool.
Cream the butter, then add the remaining 1 cup of sugar gradually, and continue creaming until smooth.
Blend in the yolk-sugar mixture, coffee, and vanilla. Beat thoroughly.
Spread this filling between the three layers of the torte, on the sides, and over the top. Decorate with toasted, slivered almonds.
Смачного!
There are many flavours, layers and combinations of tortes. Some with cream, some with мак(poppy seed) and chopped nuts, some layered with rich mocha, some with lemon squeezed into the custard, followed with warm lemon icing dripping from the top. Some аре made with layers of waffles filled with jam and whipped cream, then honey covers the top and runs down the sides for a scrumptious dessert that makes your taste buds go wild!
Here is an exceedingly good-layered nut torte, the queen of all tortes! It immigrated to Canada after the Second World War. It is made of two different batter mixtures, with an absolutely luscious filling.
Ukrainian Walnut-Almond Torte Walnut Layers (2):
8 eggs, separated
1 1/2 cups confectioner's (icing) sugar
2 cups walnuts, grated
4 tablespoons fine bread crumbs
Beat the egg yolks until light. Add the sugar gradually and beat until thick and fluffy. Stir in the nuts and breadcrumbs.
Beat the egg whites until stiff and fold gently into the mixture.
Butter two 9" deep layer pans (shallow pans may cause the batter to run over in the oven) with soft butter and sprinkle with fine breadcrumbs. Spoon the batter into the pans.
Bake at 350ºF for 30 to 35 minutes, or until done when tested.
Remove from the pans and place on a cake rack.
Almond Layer (1):
3 to 4 eggs, separated
2/3 cup confectioner's sugar
1 teaspoon grated lemon rind
1 tablespoon lemon juice
2/3 cup grated almonds
2 tablespoons fine bread crumbs
Beat the egg yolks until light. Add the sugar gradually and continue beating until thick and fluffy. Beat in the lemon rind and juice. Stir in the almonds and breadcrumbs.
Beat the egg whites until stiff and fold gently into the mixture. Spoon the batter into a deep, buttered layer cake pan sprinkled with breadcrumbs.
Bake at 350ºF for 30 to 35 minutes or until done. Remove from the pan and place on a cake rack.
Prepare the following filling:
3 egg yolks
1 1/2 cup confectioner's sugar
1/2 cup butter
3 tablespoons strong cool coffee
1/2 teaspoon vanilla.
Blend the egg yolks with 1/2 cup of the sugar in a saucepan. Cook this mixture over simmering water, stirring constantly, until it thickens. Remove it from the heat and cool.
Cream the butter, then add the remaining 1 cup of sugar gradually, and continue creaming until smooth.
Blend in the yolk-sugar mixture, coffee, and vanilla. Beat thoroughly.
Spread this filling between the three layers of the torte, on the sides, and over the top. Decorate with toasted, slivered almonds.
Смачного!
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