Help! My pysanky are messed up!

And I don’t know why!  A week ago I went to make an egg and ended up having all these weird swirly marks when I put it in the dye.  I thought it was perhaps the fact that some of the wax splattered, and I tried scraping it off, but it happened to me again today before I even used wax!  Here’s the egg from the first time it happened:

The swirlyness first happened in the  yellow, and I thought maybe my yellow was bad, despite being brand new.  Yellow seems to be pesky like that.  But it happened with the other colors.

I made the blue egg after this, which came out fine.  There was no yellow on that which leads me to believe maybe it IS the yellow, but it’s so strange!  I’ve never seen this happen!

Today I was working on another egg.  Yellow was the first color so I didn’t even use wax before I put it in, but look at what happened!

Awkward white line...:-/

Smudgy, smudge, smudge...

So here are some of my theories:

  1. My yellow dye is bad, despite the fact that it’s brand new, and causes the other dyes to not take in those spots when I put them in afterward.  I say this because the other day when I didn’t use the yellow, it didn’t happen.
  2. I am somehow getting some random substance on my eggs (yeah, I know, that’s specific and descriptive)
  3. The eggs themselves having something on them.  This seems to be a stretch since they were from two different cartons.  But is there something they do in processing them that leaves a film on it?
  4. Something happened from erasing pencil marks with the vinegar solution.  I’ve done this my entire life and never had a problem, so I don’t know why it would be causing problems now.

Any thoughts on the matter?  Responses would be greatly appreciated!  Please and thank you!!!


February 21, 2010. Tags: , , , , , , . Crafts, Pysanky. 2 comments.

Pysanky (Ukrainian Easter Eggs)

Since I was 7 or 8 years old, every year during Lent I would make pysanky, or Ukrainian Easter eggs.  I could write a million things about pysanky, but I’ll save those for another day.  For this post, let it suffice to say that I haven’t made the eggs in years.  During college I was  never home during Lent, and pysanky aren’t something you can do over a single weekend.  It’s a long process with lots of equipment.  So now, after 5 years, I’m starting again.

It took a while to get started.  When I went to make my first egg I found out all my dyes were bad.  I had to order new dye powder, which took a while to ship.  But now I have everything ready to go, so here’s a little progression of everything I’ve done in the past couple of weeks…

Here’s my workspace!

Where the magic happens

This is the first egg I made.  As I mentioned, my dyes were bad and none of the colors were taking.  The last color I tried was dark green (which you usually don’t do, but since it was already messed up I thought I’d try) and ended up with pukey lavender.  But the design is nice!

Before jumping in the dye

Awkward purple-brown color

These next two eggs I was able to make at my aunt’s house during the Super Bowl, before my dyes came.  I love this purple color!


This next egg I was a bit disappointed with.  Wax kept splattering where it wasn’t supposed to go and I scratched it off, so I got a weird swirly effect when it went in the dyes.  I plan on making this design again, but here it is anyway.

This final egg is my favourite so far.  I love the blue color.

Stay tuned for more eggs and some tutorials!

February 20, 2010. Tags: , , , , . Crafts, Pysanky. 4 comments.

Mushroom Barley Soup from Veselka

About a month ago I was dawdling my way through Barnes & Noble when I saw what appeared to be a book with a giant bowl of borscht on the front.

THE book

Immediately I ran to it and discovered Veselka, the supposed Mecca of Ukrainian food, right in the heart of New York City’s East Village.  Flipping through the pages I was immediately in heaven, my mouth-watering at the thought of there being a place on this planet that serves, in my opinion, some of the best food on this planet, 24-hours a day.

This past weekend my family and I were going to go to Queens to visit my Godparents, and a trip to Veselka was on the agenda.  However, the heavy snowfall in the city meant there was no place for us to park on their street, so we sadly couldn’t go.  Yesterday in the mail, the Veselka cookbook showed up as a surprise gift from my Godmother.  It was like Christmas!  God love her!

Strangely enough I’d been wanting to make Mushroom Barley Soup, so I thought I’d try out their recipe.  I had to make quite a few changes to accommodate what I had in my kitchen,  but isn’t that what every good cook does?  (And I’d like to think I’m a good cook!)

Here’s the recipe as it appears in the book:

Mushroom Barley Soup from The Veselka Cookbook

  • 2 tablespoons unsalted butter
  • 2 large carrots, minced
  • 2 celery stalks, minced
  • 5 cups minced white button mushrooms
  • 6 cups vegetable stock
  • One 10-ounce can cream of mushroom soup, optional
  • 2 cups cooked barley (3/4 dried)
  • Freshly ground black pepper
  1. Melt the butter in a large stockpot over low heat.
  2. Add the carrot and celery and cook, stirring occasionally, until they have softened, about 8  minutes.
  3. Add the mushrooms and vegetable stock.  Bring to a boil, reduce heat to low, and simmer, uncovered (though you may want to partially cover the pot with a lid to stop to stovetop from being splattered) for 30 minutes.  Stir in the cream of mushroom soup, if using, and the barley.  Season to taste with a generous amount of black pepper.  Continue to cook until the flavours have combined, about 5 more minutes.  Serve hot.

For starters, I didn’t have any celery, but my dad made me privy to the fact that, in true Ukrainian fashion (“never waste anything!”), my mom kept the leafy parts of the celery in a bag in the bottom drawer of the fridge.  Perfect for soups!  Secondly, I didn’t have enough mushrooms, so I used half fresh mushrooms and half dried mushrooms.  Of course, you have to reconstitute them in water, and you end up with this deliciously awesome mushroom water that’s full of flavour.  Since the vegetable broth I had was loaded with sodium I used 2 cups broth, 2 cups water, and 2 cups of the mushroom water.  At the very end I had to add some fresh dill.  (How can you have Mushroom Barley Soup without dill?!?)  Finally, to allow the flavours to blend, I let the whole thing simmer on low for a couple of hours.  I truly wish that I could send smells and flavours through The Interwebs, because what I have sitting on my stove right now is a deliciously thick and wonderfully mushroom-y pot-of-wonder.

Here are some pictures from the process:

Reconsituting the dried mushrooms

Mmm...mushroom water

The carrots and the celery go in first. Pretty colors!

Adding the mushrooms and the liquids

The finished product!

February 16, 2010. Tags: , , , , , . Cooking, Ukrainian. 1 comment.