About Kutia (Kutya, Кутя, Кутья)

Ingredients: Honey, White Wheat Berries, Farro, Pearl Barley, Buckwheat Groats,  Sesame Seeds (Black and White), Caraway Seeds, Poppy Seeds, Walnuts, Hazelnuts, Almonds, Kosher Salt)

(from https://en.wikipedia.org/wiki/Kutia on 12/23/23)

Kutia or kutya (Belarusian: куцця; Russian: кутья; Ukrainian: кутя) is a ceremonial grain dish with sweet gravy traditionally served by Eastern Orthodox Christians and Byzantine Catholic Christians predominantly in Belarus, Russia and Ukraine, during the Christmas - Feast of Jordan holiday season or as part of a funeral feast. The word with a descriptor is also used to describe the eves of Christmas, New Year, and Feast of Jordan days.^[1][2][3]

Etymology[edit source]

The word kutia is a borrowing from the Greek language κουκκί (bean) or κόκκος (grain).^[4]

Description[edit source]

Ukraine[edit source]

In Ukraine kutіa is one of the two essential ritual dishes at the Ukrainian Christmas Eve supper^[5] (also known as Svyata vecherya). The ritual significance of kutia, as well as uzvar, is quite ancient. Ukrainian ethnographer Fedir Vovk traces the origins of these dishes to the Neolithic era. Before dinner, the kutia is placed in the corner ("kut") under the icons, the most honorable place in the house. The pot with the kutia was to stand in this corner from Rizdvo (Christmas) to the Old New Year (January 14).^[6] There is also a custom of sending children with kutia to relatives, usually grandparents and godparents. After dinner, the kutia is left on the table for the whole night with spoons for the dead ancestors, "so that our relatives would have dinner and not be angry with us." The religious nature of the dish is emphasized by an ancient custom, when the head of the family approached the window or went out into the yard with a spoonful of kutia and, addressing the frost, invited him three times to take part in dinner with the family. When the frost does not appear, he is advised not to appear, not to do harm to crops, etc.: "Frost, frost, come to us to eat kutia, and if you don't come, don't come for the rye, wheat and other crops."^[7][8][9]

Kutia is the first out of twelve dishes served for Svyata vecherya to be tasted.^[10] The head of the family takes the first spoon of the kutia, raises it up and calls out to the souls of departed family members to join them on this night. He then tastes the kutia, and throws the rest of the spoonful up to the ceiling. As many kernels of grain as stick to the ceiling, there should be swarms of bees and newborn cattle in the coming year. As many poppy seeds as remain on the ceiling, each hen should lay as many eggs in the coming year.^[11] Everyone present eats a spoonful of kutia, after which the other dishes are brought out and eaten.^[12]

The main ingredients used to make traditional kutia are wheatberries, poppy seeds and honey.^[13] At times, walnuts, dried fruit and raisins are added as well. Kutia is a Lenten dish and no milk or egg products can be used. There are known kutia recipes that use pearl barley or millet instead of wheatberries.^[14]

Kolyvo is a Ukrainian ritual dish similar to kutia, but includes no poppy seeds. Kolyvo is served at remembrance services.

Ben Shomshor's Chili Recipe

 

Ben Shomshor’s Basic Chili

20 lbs.	Pinto Beans, dry
10 lbs.	Beef, ground, 73% lean
12 lb.	Pork Cushion or Shoulder
5 lbs.	Onions
6 ea.	Peppers, Green, lg.
1 hd.	Celery, lg.
1 #10 cn.	Tomatoes, crushed
½ #10 cn.	Tomato Paste
12 – 16 oz.	Beef Base
2/3 cup.	Garlic, chopped
1 lb.	Chili, ground [1]
1 1/4 cups	Salt. Or More. Add this at near the end.
¾ cup	Cumin (or more)
¾ cup	Oregano, dried
2/3 cup	Cocoa Powder
½ cup	Paprika
1/3 cup	Cinnamon, ground
¼ cup	Black Pepper, ground
¼ cup	Coriander, ground
¼ cup	Basil, dried
2 Tbsp.	Allspice, ground
10 – 12	Bay Leaves

1.     Prepare the dried beans. I recommend soaking overnight and then cooking them until done before adding them to the chili.

2.     Grind or finely chop onions, peppers, and celery.

3.     Cut the pork into small (about ¾ inch) cubes.

4.     Work a substantial amount of water into the ground beef and cook in the oven, stirring as necessary.

5.     As the ground beef cooks, simmer the ground vegetables and pork for about 30 minutes

6.     Add all other ingredients except tomato products and salt.

7.     When the beans are completely done, add the tomato products.

8.     Adjust seasoning and continue to cook, stirring occasionally, while you prepare pies.

Allow at least 5 hours cooking time. The “secret” to a good chili is a ridiculous quantity of both salt and suet. Serve with chopped onions and peppers, grated cheese, lime sections, sour cream, crackers, and hot sauce.

 

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[1] This is not “chili powder,” but ground chili peppers. Chili powder is a blend of ground chilis, cumin, garlic powder, oregano, paprika, etc. If using chili powder, reduce or eliminate other spices as appropriate.

2023 Annual Report - Ben and Marj Shomshor Family

Advent – Christmastide 2023
604 Garrison St NE
Olympia Washington 98506

Dear Family and Friends,

Happy Holidays! As the magical season of Christmas approaches, we find ourselves reflecting on the past year and all the wonderful moments we have shared together. It has been a year filled with joy, love, and countless blessings, and we couldn't be more grateful.

First and foremost, we are thankful for our health and the well-being of our loved ones. This year has reminded us of the importance of cherishing our time together and appreciating the simple pleasures in life. We are grateful for every precious moment we have shared with you all.

Our children have grown so much over the past year, both in size and in character. Sarah has blossomed into a talented artist, spending hours creating beautiful paintings and drawings that never fail to amaze us. David has discovered a passion for music, impressing us all with his piano playing skills. We couldn't be prouder of them and their determination to pursue their passions.

In the spirit of giving back, our family has been actively involved in various charitable endeavors throughout the year. We have volunteered at local food banks, donated clothes and toys to those in need, and participated in fundraisers for important causes. It has been incredibly rewarding to see the impact we can make when we come together as a community. …

(Ben now writing) Wait! Sarah? David? You don’t remember them? Neither do I but I thought I might have Chat AI generate this year’s annual report. What you see above is the product of the instruction “Write a Christmas letter.” Chat AI’s family was at least as interesting as ours. Should I be envious?

So these are the actual highlights and lows of the Shomshor year organized thematically. 

Family: Sasha and her husband Sean welcomed their second child, Rex James Murphy. Rex’s elder sister, Emerson Joann, is quite pleased with her rapidly growing brother and enjoy’s his yogurt snacks observing “Rex not like.” Pre-verbal Rex has yet to express his own opinion. Anton, accompanied by wife Melanie and son Fitz returned from his tour of duty in Korea as  a Major and now reside near Pensacola Naval Air Station in Flori-bama near Melanie’s parents. During their relocation they took time with us in Washington state to readjust. We rented a vacation home near the beach to share; Sasha and her kids also joined us as did my cousins Gayla and Paula. I was in my happy place feeding a  full household. The family low point was the death of Marj’s brother and my classmate Robert (Bob) Heyne in March from esophageal cancer. Bob is survived by his husband and sisters. In his memory we returned home to serve a ice cream social with readings of his poetry.

Home: Harvest in Nebraska was only fair, and here at the Washington homestead moderate. Lots of fruit and juices in the freezer remaining to be processed. While we no longer house international students we did house legislative staff and interns last session and will do so again in January. Marj, when not traveling is in “maker” mode crafting fabulous baby blankets and custom stain glass panels- most recently, a giraffe and next, an elephant and koala. When not in the kitchen I’ve been working on a “Legacy Project.” I’ll not live to know my grandchildren nor they me so I’ve been assembling a set of gifts and letters for each of them from second grade through high school graduation. Our great-niece and nephews together with some neighboring teens, are helping to “beta test” the concept.

Travels: We kicked 2023 off with a visit to New Orleans with Ric Chantry, the best man at our wedding forty-odd years ago. Ric also got to meet my family in Mississippi.  Highlights included a riverboat excursion, time at the Southern Food and Beverage Museum for me and at the WWII National Historic Museum for Marj and Ric, and a professionally crafted Ramos Gin Fizz. (The Ramos Gin Fizz, a cocktail prepared with frothed egg whites, has been on my Christmas breakfast menu for many years along with Satsuma Mimosas.) Marj’s duties as a grandmother had her traveling a quite a bit this year both to Korea and Iowa. She had the opportunity to see Anton promoted to Major while in Korea. She also returned with their dog, Piper, whose company we enjoyed for several months this summer until Anton and family were settled back in Florida. She also attended her 50^th class reunion in Fremont. In September she joined a her friend Valerie Graves on a relocation road trip to Atlanta where Val is retiring to live with her daughter. This gave me the opportunity to spend some time at the chicken coop and complete some much needed late summer pruning in the orchard. Marj joined me during the latter part of the trip and we flew back together.

We spent most of November back on the road, this time in the Southeast visiting Anton and family in Florida, friends in Georgia, several historic sites of the civil rights movement, and wrapping the trip with Thanksgiving with my family in Mississippi. This was the first holiday I’ve celebrated with them since I was 6 years old. My special thanks to Tina for trusting me to prepare the traditional Coca-cola Chocolate Cake.

During our deep south road trip we finally listened to the audio version of Fannie Flagg’s Fried Green Tomatoes at the Whistle Stop Café which I highly recommend as an alternative to Marcel Proust. We had the infamous mayonnaise-based Alabama “white” BBQ sauce, Gulf Coast tamales, fresh u-pick Satsumas from a local lawn, a sack of Krystal burgers (the southern equivalent of White Castle), a muffaletta, shrimp grits, beignets, and boiled peanuts.

Marj and I also determined that Waffle House may be one of the nicest places on earth. If you’ve not been to this southeast chain restaurant set aside your foodie snobbery, ignore the mundane décor, and watch the interactions between customers, between staff, and between staff and customers. Then consider how nice it would be if Congress behaved so well.

The End of a Tradition: With the help of friends from Germany (Thank you, Valentin & Marina), family from Mississippi, Val from Georgia, Sasha and her children, neighbors, and eighty-some guests we closed out a half century tradition: we did our fiftieth and final chili and apple pie feed. What started on “A” Street in Lincoln NE after a football game in 1974 with some Hormel brick chili and part of an apple pie from home became an annual event with up to 17 gallons of chili and 64+ slices of apple pie. The first 4 ½ gal. and 2 half  sheet pans of pie went to a tiny house village. The kids are considering carrying on this tradition. And for those interested I've posted a copy of my “recipe” which I follow very, very loosely at https://bit.ly/48cdnUS 

Pray for peace. Be safe. Be humble. And in the words of the Chatbot

“(a)s this year comes to a close, we want to express our heartfelt gratitude for your love, support, and presence in our lives. You have enriched our journey and made it all the more special. May this Christmas bring you joy, peace, and an abundance of love.”

Yours,

Ben and Marj Shomshor