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The exhibition is divided into several groups which present the fallowing themes: “Symbolic Designs,” “Ukrainian Folk Ways,” “Seasonal Cycle,” “Life Cycle and Rites of Passage,” and “Folktales.” Through these categories the young Ukrainian artists expressed their understanding and interpretation of their native tradi tions and folk art. Overall, the exhibition offers a very pleasant and happy experience. Employing a color theme of red and yellow in supporting stands, labels and signs, the exhi bition projects a carefree feeling reminiscent of child hood days, of lollipops and pretty balloons. It also brings a sense of wonder and admiration for the works of the participating young artists. The untrained childish hand on paper is at first evident, but quickly one is drawn to the sophistication of perception of the theme, to the budding talent evident in the composition, in the color applications, in the individual techniques of draw ing and painting. Chrystyna Pevny and Lydia Hajduczok of The Ukrainian Museum were responsible for the presenta tion of the “Old Traditions, Young Visions” exhibition at the Museum. The exhibition will be on view through November. Just recently I was on the verge of committing culinary suicide. Another day loomed on the horizon and I didn’t know what to make for dinner. The irony of it is that I was in a well-stocked supermarket and for the moment completely lost and bewildered. My despair quickly found a kindred spirit when the woman next to me said in a terribly sad voice, ”1 give up, I just don’t know what to cook anymore.” Well, to make a long story short, we tossed a few sentences back and forth over a large display of pork chops, the sale item of the week. She, it seems, had been a homemaker for fifty years. Can you imagine how many dinners, not to mention breakfasts, lunches and all kinds of in-between snacks she had prepared? Surely one more could be pulled from the vast stockpile of her cooking repertoire! So why was this woman in a no-cooking limbo? She really wasn’t. Neither was I. We were just making supermarket contact. One homemaker to another. Bonding. When you are the one in the family in charge of preparing meals, some idea for another dinner is always within reach. She took the pork chops, I chose chicken thighs. We met again at the fruit section picking Granny Smiths for apple pies. I’d like to share a fine recipe with you so that you will not be at a loss, wondering what to make for dessert after you decide what to make for dinner. SOUR CREAM APPLE PIE 1 cup sour cream 2 tablespoons flour 3/4 cups sugar 1/4 teaspoon salt 1 teaspoon vanilla extract 1 egg 3 tart apples (G ranny Sm iths), coarsely chopped 1 (9 inch) pie crust (recipe below) unbaked Blend sour cream, flour, sugar and salt. Stir in vanilla, egg and apples. Pour into pie crust and bake at 400 for 25 minutes. Sprinkle with topping and bake for another 20 minutes. Pie may be prepared ahead of time. Serves 8. TOPPING 1/3 cup flour 1/2 cup brown sugar 4 tablespoons cold butter Mix flour and sugar. Cut in batter to make crumbs. Sprinkle over pie to bake. FRENCH PIECRUST 3 cups flour 1 teaspoon salt 11/4 tablespoon shortening 1 tablespoon vinegar 1 egg 6 tablespoons cold water Mix flour and salt. Cut in shortening. Mix until coarsely crumbled. Beat vinegar, egg and water. Blend with crumbs until smooth dough is formed. Divide in half and roll out for 2 (9 inch) pie crusts. Place in pie plates, prick bottom and bake at 475 for 10 to 15 minutes or fill and bake according to recipe directions. Guests during the opening of the exhibition. Photo by author. “НАШЕ ЖИТТЯ”, ЛИСТОПАД 1992 25
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