Hrutka Easter Cheese — Easter is over which means leftovers which around here means leftover hrutka or Easter cheese.
Hrutka is a traditional Slovak dish and is not a cheese. It is not unfairly compared to a big ball of cold scrambled eggs.
Yes, there is usually a lot of leftover hrutka.
But that’s where the dish truly shines. Microwave it with onions, cheese and leftover ham and you have an instant omelette. Heat it up and put it on an English muffin and an easy hrutka McMuffin.
And yes, if you should be lucky enough to acquire a taste you will enjoy it cold with horseradish and leftover kielbasa.
Hrutka ready to eat with kielbasa and beet horseradish.
It’s never thrown out.
Here is how we make our hrutka:
Whisk 13 eggs, a quart of whole milk and a two teaspoons of salt in a big enough microwave-safe bowl. Nuke it between 25-30 minutes at 70 power stirring occasionally. Ladle it into a cheesecloth and hang it in the refrigerator overnight.
Same Phrases Show News Coverage Not News — This has popped up in the threads of some of those we follow on Facebook and should be given wider play.
Watch it, weep, turn off the old news outlets then share. When they use the same, rather unimportant-unless-you-have-a-specific-agenda stories with the same phrases all over the country be sure the effort is organized.
We especially like “This is extremely dangerous to our democracy”.
It’s the irony.
If news coverage is organized it’s not about covering news.
Father John Ciurpita (left) blesses baskets after Easter services at Holy Myrrh-Bearers Church in Ridley.
Christos Voskrese 2018 — Christos voskrese, which means Christ has Risen, is the Easter greeting in Church Slavonic which brings the response Voistinu voskrese or Indeed, He has risen.
Easter, of course, celebrates the Resurrection of the Lord Jesus and the salvation of Man. The date for Easter is the Sunday following the first full moon after the spring equinox, which is always reckoned, regardless of astronomical observations, to be March 21 as per the Western churches that use the Gregorian calendar, so Easter always falls between March 22 and April 25.
The dating for Easter correlates with the means the Jews once used to set the date for Passover, which correlates with Scripture since Scripture indicates that the Crucifixion of the Lord occurred as the lambs were being slaughtered for the celebration of that holiday. In fact, in most Western languages the name for the day is a cognate of the Pesach which is the Hebrew name for Passover. In Latin it would be Pascha so Paschal lamb would be Passover lamb.
In English and German, the word comes from Eostre month, which was basically April, and which the pagans who spoke Germanic languages had named for the goddess Eostre much as our own March and April are named for the Greek god and goddess Mars and Aphrodite, respectively. In Slavic, the holiday is called “Great Night” (Velikonoce in Slovak) or “Great Day” (Velikden in Ukrainian). There are some caveats regarding the date. The Eastern churches that use the Julian calendar set the equinox at April 3, and, of course, the spring equinox is based on that of the Northern Hemisphere.
We recently tried Joe Losardo’s Chicken Francese recipe featured in the May Taste of Home magazine.
We followed it fairly close. We pounded flat two boneless chicken breasts then salted them. We washed them in two eggs and covered them with a mix of three tablespoons of shredded Parmesan cheese, a teaspoon of pepper, a teaspoon of dried parsley flakes and a cup of bread crumbs.
We fried them — about two minutes per side — in olive oil and removed them. We added a cup of water, a packet of chicken bullion and a half cup of lemon juice to the skillet remembering to scrap up the delicious brown bits to include their flavor. We boiled the sauce for eight minutes to reduce it then returned the chicken letting it braise for about five minutes flipping it halfway through.
We served it with a Knorr pasta side and a box white.
Frankly, we prefer the tomato sauce and mozzarella way of doing it, but it was a nice tasty change and a bit easier as you only needed one pan and didn’t have to use the oven. It would be a good meal for guests as it is pleasing and not something they are likely used to.