*President's Corner

Dear Fellow Members and Friends,

We’re off and running and a quarter of the year is already behind us. In addition to our regular great bands we have added a couple new bands to the Pulaski Club in the persons of Bob Doszak and Fred Ziwich, both great musicians and great entertainers.

In April we’re starting off with our Annual Easter Buffet Dinner and Dance on Saturday, April 4^th, with The Varitones. Than, on Monday, April 13^th, we’re having our third annual Dyngus Day Polka Dance, again with The Varitones band. Than on April 26^th we’re having our theme dance – “April in Paris”, with John Smoltz.

Now, to some serious business. We’ve had a moderate response to our appeal for contributions from the members, especially those of you who cannot contribute by volunteering your time to our club. There are so few of us members who volunteer a disproportionate amount of time to make the improvements, to keep up with the maintenance and to organize, prepare and run the numerous events and functions.

I appeal to you, if you can, do your part in supporting the Pulaski Club in order to continue the 70 year legacy created by our founders and those who continued the tradition to this day.

We do appreciate the contributions of time and money from those of you who have done so in the past. All I ask is for the rest of you to step up and do your share, within your individual capacity. We cannot continue the high quality of service and performance without your assistance and contributions. I thank you all in advance for your generosity.

Please come out and enjoy the great music, the great food and, as always, the great friendship and camaraderie that our Pulaski Club has to offer.

On behalf of all Elected Officers and standing committee members,

I wish all of you a Happy Easter.

Your President, Casimir Kosinski

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*OFFICERS 2009-10*

PRESIDENT: Casimir Kosinski 623-487-9821

1st Vice President: Chez Falkowski 480-892-0737

2nd Vice President: Halina Kosinski 623-487-9821

Sergeant At Arms: Norm Fritchie 623-974-4435

Recording Secretary: Princess Bonczkiewicz 480-380-8887

Financial Secretary: Dennis Pachura 480-802-0775

Treasurer: Mary Kiselus 602-526-7321

*BOARD OF DIRECTORS*

CHAIRMAN: David Bonczkiewicz 480-380-8887, ends 12/31/10

Bruno Klus 602-558-2626, ends 12/31/12

Frank Kanios 480-423-9480, ends 12/31/09

Bob Keith 602-510-7435, ends 12/31/10

Frank Tomaszkowicz 480-539-1995, ends 12/31/10

*TRUSTEES*

Shane Prosser 480-814-9240, ends 12/31/10

Paul Chojnacki 480-961-4180, ends 12/31/09

Henrietta Nemecek 602-955-5509, ends 12/31/11

*COMMITTEES*

Publicity: Paul Chojnacki 480-961-4180

Sunshine: Shirley Sztuk 480-964-8275

Entertainment: Chair Halina Kosinski 623-487-9821

Rose Pachura 480-802-0775

Rose Offerman 480-373-9910

*NEWSLETTER*

Editor/Publisher: Chez Falkowski 480-892-0737,

E-Mail: chezf@yahoo.com

*WEB SITE*

Original Web-Designer:Sylvia Kosinski beatnikcrab@google.com

Webmaster: Casimir Kosinski 623-487-9821

E-Mail Pulaski Club: PulaskiClubAZ@yahoo.com

www.PulaskiClubAZ.org

Pulaski Club Phone: 602-275-9329

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1st VICE PRESIDENT - Chez Falkowski:

Three new members were sworn in March 2009. We welcome Eugene Swick, Bob Doszak, Betty Delleny.

Last month I learned a painful lesson about safety of my money in a bank. To my surprise one's money in a reputable bank are not safer then in one's sock under a mattress. Here are some tips. Avoid situations where somebody may make a note or just memorize data (routing and account numbers) on your personal check - any phony business having such information may charge your account and your bank will be more then willing to transfer your money without asking any questions. Use your personal checks only for payment to the most trusted individuals, institutions or business and just in case, check your account on the internet a few times a day to stop any unauthorized transfer. If fraud already happened – you need to report it immediately but you may be waiting up to few months to get your money back. Here is another bad scenario. You went to a restaurant or a store and gave your debit card to a service person for a few moments. You entrusted your account information to a total stranger. If the stranger is not totally honest, he or she just makes note of your name, card number and security digits then buys a whole bunch of stuff thru the Internet and instantly charges your debit card.

Well, what is a safe way to make purchases and payments? It is safer to mail money order then personal check. Buying in a store, use your debit card with the PIN. Protect information on the card from street-smart onlookers. If you buy by phone or thru internet – charge your credit card. If some fraudulent charges appear on your credit card you can dispute it and have your money returned to your account. In case your account information is proliferated it is advisable to ask the bank to change your account number.

2nd Vice President - Halina Kosinski:

With the coming of spring we shed layers of clothing and become more aware of some extra pounds we have gained over winter. In the spring our menus will reflect our concerns of loosing some weight. They will be lower in calories and more visually colorful because of the abundant fresh vegetables and fruit. However, let’s not start the calorie count until after our Easter feast on Saturday, April 4^th.

Please note that the dinner service will be from 4-6 PM and dancing will be from 6-10 PM since we need two hours to serve the meal.

On the buffet we will have 3-4 meats with many side dishes to please the most selective appetite. Our desert buffet with cheesecakes, pastries and Easter favorites, will tempt you to make more than one trip to the dessert table.

To make reservations for our Easter celebration, please call Halina @ 623-487-9821 or 602-909-4965.

The next popular dance in our club is the Dingus Day (Mon. after Easter) on April 13^th, from 5-9 PM. The kitchen will be serving: vegetable soup, potato dumplings stuffed with meat filling (In Polish: pyzy z miesem), coleslaw, pastry & coffee.

On Sunday, April 26, we are repeating last year’s popular theme - “April in Paris”. We are planning on serving Quiche Lorraine for appetizer, chicken - Normandy style with red potatoes and steamed vegetables. French pastry coffee or tea, with an optional glass of Rose or White wine.

- Each of the above dinners will include pastry, coffee or tea for a total price of $ 8.00.

Note: Easter Buffet Dinner is a special event and it's a package deal with dance and meal included for $14 for members and $16 for none-members.

Come and enjoy our food and entertainment.

Treasurer – Mary Kiselus

No Report

Financial Secretary – Dennis Pachura

Thank you for all donations and renewals. Dues are $24 a year. Check your membership card and send a check to the Pulaski Club. If you know of anyone with address changes, please, have them fill out the form in the newsletter or contact me by phone with change 480-802-0775.

Sun-Shine Committee – Shirley Sztuk

No report

SPECIAL ANNOUNCEMENTS

"Polka Frank Raczkowski" radio program ARIZONA POLKA TIME is now broadcast between 4-5 PM on Sundays, on KXXG 1010 AM. For those who had difficulty in receiving the program, it will no longer be an issue as the transmission power is boosted from 700 watts to 15,000 watts, due to the time change. Please listen for any updates on the Pulaski Club dance schedules. Also available on the Internet.

RENT THE HALL: The Pulaski Club is available for all your social events. Basic club price is $1,200.00; this includes a 6 hr. rental, cleaning deposit and damage deposit (refundable). In addition, we offer full bar service, a house “DJ” service (Nickelcity Dave), security, kitchen, and a list of available catering services for your event. Call to reserve the club for your special event. (602) 275-9329

______________________________________________________________________

Pulaski Club is a non-profit 501(c)3 organization.

All donations are tax deductible.

______________________________________________________________________

2009 ACTIVITIES

NOTE: Band and times are subject to change without notice.

April 4, Saturday: Easter Dinner & Dance

Dinner 4- 6pm, Dance - Varitones 6-10pm

April 13, Monday: Dyngus Day Polka Dance,

Varitones 5-9pm, kitchen open 6pm

April 26, Sunday: “April in Paris” Dance,

Dinner 1pm, John Smolz 2-6pm

May 3, Sunday: Polish Constitution Day,

Dinner 1pm, Dance - Varitones 3-7pm

What Did You Do to Athens, Socrates?
Cyprian Kamil Norwid

What did you do to Athens, Socrates,
That the people erected a golden statue to you,
Having first poisoned you?

What did you do to Italy, Alighieri,
That the insincere people built two graves for you,
Having first driven you out?

What did you do to Europe, Columbus,
That they dug you three graves in three places
Having first shackled you?

What did you do to your people, Camoens,
That the sexton had to cover your grave twice,
After you had starved?

What in the world are you guilty of, Kosciuszko,
That two stones in two places bear down on you,
Having first had no burial place?

What did you do to the world, Napoleon,
That you were confined to two graves after your demise,
Having first been confined?

What did you do to the people, Mickiewicz?

- translated by Walter Whipple

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ACCORDION CLUB

Meets every 3^rd Monday 7:00 PM at

St. Stephens Church

16^th and Northern Ave.

Phoenix, Arizona

Did you know that the largest underground resistance army during World War 2 was the Polish Home Army?

300,000 strong at its peak it is credited with supplying the Allies with constant intelligence information about the eastern front, providing information about the V-1 rocket in Peenemunde, the sending over to Britain of the V-2 rocket, the sabotage and destruction of German supply trains and communication centres.

It carried out the war’s largest uprising (the Warsaw Rising) which lasted 63 days. The fate of these men and women was to be hounded, often killed and deported by the Soviet “liberators”.

If you want to know more about the true facts of this extraordinary saga of the 20th century – read book -

“The Polish Home Army 1939 -1945” by Marek Ney-Krwawicz, 193 pages, 64 photographs, maps, graphs.

What did our ancestors eat? What do we know about history of the Polish food? These are the questions which many Polish people or people of Polish origin would like to answer. There is a whole branch of Polish cuisine called old-Polish cuisine kuchnia staropolska which deals mainly with the forgotten food products and dishes. Polish equivalents of English words are marked in italic.

There are not too many written sources describing the common everyday life of the Slavs - at least until they formed the first states ~ X century. We can assume that the food which first Poles had was limited to the plants which were growing in Poland the agriculture which would withstand the climate and the animals which were living in Poland in these days. The more humans were able to control and manipulate the nature as for cultivating and preserving the food and the more merchants were traveling all around the globe - the more each national cuisine became enriched with more variety of food products and dishes.

It is presumed that Slavs learned bread-baking from Goths. The world bread in Polish chleb has old indo-European origin and its pronunciation is similar in all Indo-European languages (Slavic, Germanic and Romance). In Poland bread is treated almost with religious reverence since the early days. Many people until now mark a freshly baked bread with the sign of the cross, newly wed couple is welcomed at the entrance of their home with bread and salt, bread is blessed during Christmas and Easter. Until today I hate throwing away the old bread - because it may bring a bad luck and a hunger.

Old Polish cuisine developed on the basis of old-Slavic cuisine. The first cultivated plants included rye and wheat, millet and barley. Poles made kasha (groats) (English "kasha" comes from Slavic word kasza) from millet (proso), lentils (soczewica), barley (jęczmień) and oats (owies) - these grains were suitable in Polish climate to grow. Millet and lentils were much more popular in the past than now.

Kasha or porridge or thick gruel are still used as a part of thick nourishing soups (I remember it from my childhood) and they are the precursors of today cereal with milk. Kasha was often flavored with plumbs (śliwki) or mushrooms (grzyby). Mushrooms - cultivated and the wild-growing ones and forest berries jagody are until now the important part of Polish cuisine.

The most famous types of kasha include buckwheat kasha (kasza gryczana) with its characteristic taste. It is a part of Christmas Eve supper (Wigilia). Many types of kashas are known in Poland - they vary in taste and a size of the grains, there are many types of kashas produced from barley (kasza jęczmienna) - the most delicate and delicious is so called pearl kasza ( kasza perłowa), other groats are produced from millet (kasza jaglana) or from corn (kasza kukurydziana).

Poles love soups, this may be due to the climate, with long and cold winters and a deficiency of vegetables and fruits in some times of the year. The oldest polish soups include of course the soups based on kasha - for instance the lentil soup, as well as the soups made of fermented rye (żur). The soup based on kasha which is very popular in Poland until now is called krupnik.

The most popular drinks of the past included beer (piwo) made of barley and mead (miód pitny) made of honey (miód). Poles also made a soup based of beer called beer soup (zupa piwna). I will try to add a recipe about how to prepare beer soup in one of the future articles. Polish climate is not very suitable for growing grapes therefore only fruit wine (not a grape wine) could be made in Poland.

Poles, especially nobility loved eating lots amounts of meat, not only poultry, beef or pork but also the game. Especially popular was wild boat. The Polish name for game or venison is dziczyzna which comes from the word dzik meaning just the wild boar. Also all sorts of wild birds like for instance peasants (bażanty) were very popular in Polish old cuisine.
Poles also ate vegetables and fruit but the assortment of vegetables was limited until the Renaissance when Bona Sforza, Italian wife of the Polish king brought a variety of vegetables known in Italian cuisine to Poland. Therefore many Polish vegetables have names originating from Italian - for instance tomatoes are called in Polish pomidory from Italian pomidoro.

The vegetables which were known in early Polish cuisine include fresh and pickled cucumbers (ogorki - Polish pickled cucumbers (kiszone ogórki) are known all around the world until now!), carrots (marchewka), fresh cabbage (kapusta) and sauerkraut (kiszona kapusta), turnips (rzepa), garlic (czosnek), onions (cebula). Caraway (kminek) and parsley (pietruszka) were known in Poland earlier than in Western Europe.
It is hard to believe but potatoes (kartofle, ziemniaki) that are the base of Polish cuisine now - were not known in Europe before Columbus found America!
The most ancients types of Polish dishes are preserved during Christmas and Easter - for instance the soup prepared from the hemd seeds (siemieniotka is prepared only for Christmas just as horseradish soup (zupa chrzanowa) is eaten only during Easter in Silesia.