“Waldymir Stadnyk was playing in the left field position and the batter hit a fly ball over the fence and onto the road. In most cases this would be a homerun because the fielder could not retrieve the ball soon enough to prevent the runner from reaching home-plate. This did not happen when Waldymir played in the field. As soon as the ball was hit Waldymir took off for the road, leaped over the three strands of barbed wire fence and threw the ball back in time to stop the runner at third base.”
From John Stolarchuk’s memories of teaching:
The School District of Pozir #2206
Waldymir is one of my many cousins in this picture, but the only one I could spot is George. J Let me know if you can identify anyone else! Especially Waldymir!!!
UKRAINIAN PORK ROAST with PRUNES & BEETS (Babusyna Pechenia)
From Marta Pisetska Farley’s Festive Ukrainian Cooking
(Marta says this recipe was recorded in 1930. Well, I found it just AMAZING!)
4 pound pork roast
2 tablespoons flour
2 tablespoons oil or lard
2 teaspoons salt
4 medium beets
12 ounces pitted prunes
1 cup sour cream
1 tsp flour
1 tsp flour
· Thinly slice onions.
· Preheat oven to 350 .
· Pat meat dry with paper towel, rub with 2 tablespoons flour and salt .
· Brown meat on all sides in oil or lard in a heavy dutch oven . Pour off fat.
· Add onions. Cover and cook in oven for an hour .
· Turn roast over and return to oven. Cook another 30 minutes to an hour or until done. Then remove and let sit until close to serving time.
· Meanwhile, cook fresh beets in 3 cups water until tender, reserving liquid .
· Julienne beets like you would for borsch (thick) and add to roast .
· Add prunes and beet liquid. Cover, bring to a boil, and simmer for 5 minutes.
· Mix 1 teaspoon flour with sour cream.
· Remove roast to platter.
· Add sour cream to dutch oven and stir. It makes lots of sauce.
Serve with broad egg noodles .
P.S. Diana wasn't a fan, however. She said she likes beets in borsch and that's about it for her and beets so no sauce on her pork. :(