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The Cross and the Cleaver: Sunday Dinner

It is Easter Sunday afternoon, as I type this reflection. I am at my keyboard, while my wife Dawn is busy preparing dinner. We have company coming.

My wife has always been my friend, my teacher, my biggest champion, and my fiercest critic. She often encourages me to aim higher, and equally often pulls me down to earth. Usually with the same, lovingly uttered phrase: “Don’t be stupid.” 😉

Last time she said that was when I came up with some mundane, boring, bland dinner idea. I simply forgot it was Sunday. So, we had a conversation about the importance of SUNDAY DINNER. In the end, she reminded me of what I had clearly forgotten. That Sunday dinner used to be and needs to remain a special family affair, with something more special on the menu.

Sunday dinner in Poland used to be special. One of the most traditional dishes was “schabowy” (think pork schnitzel). You could tell who is having it, in my neighbourhood, by the sound of meat tenderizers pounding the meat.

Thinking about that I also remembered the dinner my grandma’s. My father and I would not eat most of the day to have the room for all the food she was preparing.

So how about this idea for Sunday dinner? It is a blended version of what my mother, and grandmother, would cook. Hope you’re hungry!!! 😊


Mix equal amount of diced and cooked carrots and turnips, then add fresh (or canned) peas. Mix with just enough mayonnaise to hold it together. Season with salt and pepper. Spoon generously onto ham slices and roll. Arrange the rolls in a shallow pan and pour over light chicken broth with gelatine (follow the mixing instructions). Put into fridge to set. It takes about 6 hrs so you might want to do it the day before. Serve cold, cut along the rolls.

Soup – well, it was always chicken soup. Preferably made with hen, with large fat spots floating on top. I am not good at making soups, so I cheat.

1 L of chicken broth plus ¼ cup water. Throw in small roughly chopped onion, carrot and parsnip cut into large chunks. Bring to boil and simmer for 5-7 min. Add generous amount of egg noodles and boil for additional 8-10 min. Serve garnished with coarsely chopped fresh parsley.


If you know how to make pork schnitzels “from scratch” then go ahead. I don’t, there is too many dishes to clean afterwards LOL. To make it easy I just shake-and-bake whatever pork chops I can find. Serve them with mashed potatoes in the winter or small boiled potatoes dressed with butter and dill in the summer.

For the salad you have two options (or do both like I do).

  1. “Mizeria” – slice a large English cucumber, med-thick. Toss in a bowl, with salt, pepper, and dollop f heavy cream or sour cream (enough to coat and a little more).
  1. In a saucepan mix two cups of sauerkraut with ¼ cup of water, bring to boil, and simmer under cover for 10-15 minutes. When ready to serve, take of the heat and vigorously mix in a heaping tbsp. of flour and tsp. of Mrs. Dash Original© (or similar dried herbs mix).

Dessert is simplicity itself. A thick slice of Neapolitan ice-cream. Just get the cardboard wrapped block you can cut, and not a tub you have to scoop. 😉

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