Salve,
a friend, Polish-American, asked me to explain the old proverb
Old Polish saying ''słowo się rzekło, kobyłka u płotu'' or ''The word has been said, the mare at the fence/gate''. I decided to follow up with this story you can read bellow and a sketch. As for the saying well, it is thought to have originated during the Polish-Lithuanian Commonwealth, during the second half of XVII century. ...
One fine day during the reign of our good king John III Sobieski, 1674-96 AD, a poor but well mustachioed nobleman or ''szaraczek'' from Podlasie, for some reason known in English as Podlachia, was riding his thin grey mare to see the king, known amongst the poorer szlachta and lower classes of Masovia and Podlasie as ''Sobek,'' in his hunting castle at Marymont, now a 'barrio' in Warsaw. He had been traveling already for 3 days and was rather tired.He left his poor home with an idea that he was going to ask our king for a vacated position of ''wójt'' (vogt) that his deceased brother Melchior once had held.
Our szaraczek named Jakub Zaleski was dressed in his grey homespun ''kontusz'' with 'wyloty' ( a ridding coat - old attire of warriors on the Eurasian steppe) underneath wore a red ''żupan,'' with the sign of his nobility or an old saber at side ( hung from his rather faded cloth belt by old and narrow leather thongs) he rode on and thought about his speech to the king. Unlike rich and well-to-do, he wore black leather boots, ( rich gentry wore yellow and magnates red leather boots), while his fur kolpak (hat) was already long past its finest days. Underneath his hat he had shaved head but for some hair on top - a true Sarmatian hairstyle he sported.
Zaleski was all around a typical example of our szlachta, who thought nothing improper about seeing the king in person, for he was of those who elected the king at Wola election and as a Polish nobleman felt himself equal any magnate.
When he was coming ever so closer to the Marymont hunting castle, he saw a man walking towards the castle dressed like himself in nobleman clothes, of rather large but graceful body, but with a noble warrior face, adorned with a fine mustache, wearing similar clothes to himself but of a much better quality, and red boots with golden spurs, at his belt hung a hunting sword and a Turkish hunting carbine was suspended from his shoulder, the gun was richly gilded in gold and with precious stones inserted. He called out and graciously this man stood waiting for him.
Zaleski took off his kolpak and asked politely about the king calling the king Sobek instead of Sobieski. King's courtier, described his position his new friend, said that the king Sobek was not at the castle. Then proceeded to inquire about the nature of szaraczek's visit. Zaleski told him that he was of a rather poor nobility, but a good man with two sons in kings' cavalry, and that he wanted to get from the king the appointment as wójt after his deceased brother. Asked by the courtier what would have happened if his good king Sobek refused, Zaleski said that the king would have to kiss his own mare's tail (in some versions behind). Smilingly courtier gave Zaleski a ring and told me to show it to the castle guards so they would allow him inside to see the king, but to wait for an hour before proceeding. So they parted and hungry but much more relaxed Zaleski went into his provisions, where in his saddle bags he fished out and ate dried ''kiełbasy'' (sausages) and bread. When time came, he could see the castle clock on one of the castle's towers tolling the hour, so he mounted his mare and rode on to the castle.
As he was approaching the castle he took a good look at the ring, where in a blood red stone there was engraved a coat or arms in a form of empty shield. He did not know but this was Janina , coat of arms of the Sobieski family.
Zaleski entered king's castle and being led inside the castle to the courtyard saw that 'his' courtier , who stood dressed as he was outside even with his hat on, was in the mist of many nobles and grandees surrounding him with their heads naked bowing and showing utmost respect. Zaleski now realized that he had spoken to his king Sobek, that this was his king, John III Sobieski.
King John, who had a great sense of humor and appreciated the brave and daring souls amongst his subjects, asked surprised Zaleski whether he remembered their discussion in the forest and what about his promise to have his king Sobek kiss his horse's behind /tail if his king Sobek refuses to give him the wojt appointment - and Zaleski, already on his knees and showing respect to his sovereign by having touched his king's boots answered quickly and without confusion that his own mare was waiting at the fence ... Amused king, smiling, awarded the wojt position to Zaleski.. and the new proverb was born.
Nothing is know about the fate of his grey mare after his appointment :)
This is the version told by K.W Wojcicki in Biblioteka Warszawska, volume IV, Warszawa 1876, pages 499-504
***
Equestrian Polish, Eurasian and the Americas history and horsemanship - from Bronze Age to circa1939AD. Historical equestrian art, my own artwork; reconstructions, and some traditional art media and digital artwork-related topics. All rights reserved unless permitted by 'Dariusz caballeros' aka DarioTW, copyleft or fair use.
Showing posts with label Old Polish food. Show all posts
Showing posts with label Old Polish food. Show all posts
Friday, June 17, 2011
Friday, January 21, 2011
! Vivat Kielbasa !
Salve,
'The Saveur' www.saveur.com/article/kitchen/The-SAVEUR-100-Chefs-Edition?cmpid=teaser magazine en.wikipedia.org/wiki/Saveur announced that 'kielbasa' en.wikipedia.org/wiki/Kielbasa is the most delicious of 100 foods selected and thus NUMERO UNO- vivat kielbasa!
My friend Waldi made us some fine Polish kielbasas and other smoked meats* this season -see the delicious traditional foods :)
on the plate:
and freshly from the smoke house:
*
made from the best organic Canadian (Quebecoise ) pork - :), with organic casing etc.
ps
would like to welcome new followers :)
...and an little quick sketch oil-like digital painting in MyPaint (thanks to all these MyPaint developers, especially Ramon Miranda ramonmirandavisualart.blogspot.com/http://ramonmirandavisualart.blogspot.com/, tanda http://blog.lodetanda.com.ar/, and David Revoy fine blog and website ) http://www.davidrevoy.com/blog.php
and give links to some fine equine (horse) photography blogs:
equinepainterschallenge.blogspot.com/
lechevalthehorse.blogspot.com/
'The Saveur' www.saveur.com/article/kitchen/The-SAVEUR-100-Chefs-Edition?cmpid=teaser magazine en.wikipedia.org/wiki/Saveur announced that 'kielbasa' en.wikipedia.org/wiki/Kielbasa is the most delicious of 100 foods selected and thus NUMERO UNO- vivat kielbasa!
My friend Waldi made us some fine Polish kielbasas and other smoked meats* this season -see the delicious traditional foods :)
on the plate:
and freshly from the smoke house:
*
made from the best organic Canadian (Quebecoise ) pork - :), with organic casing etc.
ps
would like to welcome new followers :)
...and an little quick sketch oil-like digital painting in MyPaint (thanks to all these MyPaint developers, especially Ramon Miranda ramonmirandavisualart.blogspot.com/http://ramonmirandavisualart.blogspot.com/, tanda http://blog.lodetanda.com.ar/, and David Revoy fine blog and website ) http://www.davidrevoy.com/blog.php
and give links to some fine equine (horse) photography blogs:
equinepainterschallenge.blogspot.com/
lechevalthehorse.blogspot.com/
Labels:
digital painting,
Old Polish food,
sketches
Sunday, October 24, 2010
One does not live by sword and horseriding alone :)
Salve,
Our ancestors loved to eat and drink, and only the coming of the Soviet Poland known as PRL (from 1945-90) almost destroyed our national culinary arts. Alas they have been coming back and old recipes have been brought back, and especially Polish meat smoking and fermented sausage making has been having a 'Renaissance' of sorts in Poland and... in the United States and Canada - in the North American there is a bunch of Polish meat making afficionados who collaborated on 3 books already, eg available on Amazon Stanley-Marianski
Note that it is not easy to obtain some good organic pork these days around New York City (as oppose to Montreal, Canada) nor good organic natural (cleaned tripes) casing is readily available.
...this past September my friendWaldi (Waldemar Kozik who also is a friend and collaborator of Mr Marianski ) went to the Catskills (mountains in New York about 2 hours drive from NYC). The purpose of the trip was to ... smoke some Polish sausages he had made based on Old Poland recipes. Valdi gets most of his meats from this one great Greek butcher shop (albeit some Puertoricans and Dominicans work there too, it is the Big Apple after all) in Astoria, Queens. We go there to get some good Kalamata lives, oil and other great Greek goods - in XVII century our ancestors had Armenian and Turkish merchants bring saffron, cinnamon, cumin, wine from Hungary and further south, Greek raisins, Persian raisins and dates, and other Eastern delicacies so their food was very spice-ed up, but not 'hot' or picante/caliente in Thai or Mexican style. I am not a specialist on the food history so let us leave the food history and get back to our story.
Valdi came back after a week, looking very 'mountain man' :) and only his faithful Tibetan Lhasa Apso 'Zack' saved his skin and brought him back to civilization, while his coolers were full of wonderfully smoked sausages and meats.
Naturally as friend do, we then had a 'potlatch' ( in a Polish tradition) and some sausages were brought forth: Lisiecka (favorite of our beloved pope John Paul II), Krakowska Dry (still drying :) ), Hunter (Mysliwska), dark venison sausage (made out of whitetail deer meat) and Wiejska (Country natural) along with some 'nalewka' and other stronger spirits from Poland (eg Debowa - oak vodka).
You can see the sausages on these two pictures:
here are sliced Hunter, thick Krakowska in slices and one piece, and Country natural also sliced.
and here is the venison one with the other three sliced and in a pieces.
Valdi is a master of his art (and also a fine photographer) , and in order to try his delicious sausages even some of the New York rich and famous ask him to share his artfully made sausages, smoked salmon and other meats.
Anyway, food was good, especially eaten with rye bread (made our Slavic way which is the best) and after the party ended, I took Lisiecka home and we have been enjoying it a little bit at a time, along with the other 3 sausages.
There is nothing like good food, smooth drink, and fine company when leaves turn golden and red and evenings grow longer and longer. We can only aspire to the feast carried by our Eastern European nobility, be it in Poland, Ukraine, Belarus, Slovakia, Hungary, Russia, Lithuania, Latvia and Romania.
until the next time
Monday, April 5, 2010
Wielkanoc alias Easter ... for caballeros and ladies alike
Salve,
one does not live by making pictures and reading books alone, so today a bit about food. We, Polish people, celebrate the most important Christian holiday of Easter with much feasting, proceeded with eggs 'writing' - Pisanki- to fulfill our more ancient and still alive pagan rituals of the beginning of life's new cycle. Pisanki as seen here http://en.wikipedia.org/wiki/Pisanka_%28Polish%29 are similar with Pysanka of Ukraine, Croatian Pisanice etc, i.e., basically a very Slavic pagan ancient custom.
Ad rem, food, and not just any food but holiday food, is important during Easter. This year my friend Valdi aka Waldemar asked me if i wanted to make some sausages with him. He had already cured and smoked a beautiful, village style or country style, 3 pound ham for us, so I readily accepted his generous offer. We made, well actually I just helped with filling the natural intestine casing, some 15 pounds of good Polish 'white' (uncured) kielbasa (sausage). After cooking this sausage I made zur, a delicious sour soup that goes so well with sausage and vodka :) .Then I went to my other friend Ewcia who had made pork-liver-beef Pâté, by the tradition of the XVII century the most common Polish holiday food, always present on the nobility tables. I made some cheese out of kefir and adding 'kiszone ogórki' http://en.wikipedia.org/wiki/Pickled_cucumber , organic carrots and organic white cabbage, and plenty of organic boiled eggs I achieved more traditional set of foodstuffs than ever before, closer to the tables of winged hussars and all 'szlachta.' Thanks to Waldi and Ewcia, and my wife and son of course.
one does not live by making pictures and reading books alone, so today a bit about food. We, Polish people, celebrate the most important Christian holiday of Easter with much feasting, proceeded with eggs 'writing' - Pisanki- to fulfill our more ancient and still alive pagan rituals of the beginning of life's new cycle. Pisanki as seen here http://en.wikipedia.org/wiki/Pisanka_%28Polish%29 are similar with Pysanka of Ukraine, Croatian Pisanice etc, i.e., basically a very Slavic pagan ancient custom.
Ad rem, food, and not just any food but holiday food, is important during Easter. This year my friend Valdi aka Waldemar asked me if i wanted to make some sausages with him. He had already cured and smoked a beautiful, village style or country style, 3 pound ham for us, so I readily accepted his generous offer. We made, well actually I just helped with filling the natural intestine casing, some 15 pounds of good Polish 'white' (uncured) kielbasa (sausage). After cooking this sausage I made zur, a delicious sour soup that goes so well with sausage and vodka :) .Then I went to my other friend Ewcia who had made pork-liver-beef Pâté, by the tradition of the XVII century the most common Polish holiday food, always present on the nobility tables. I made some cheese out of kefir and adding 'kiszone ogórki' http://en.wikipedia.org/wiki/Pickled_cucumber , organic carrots and organic white cabbage, and plenty of organic boiled eggs I achieved more traditional set of foodstuffs than ever before, closer to the tables of winged hussars and all 'szlachta.' Thanks to Waldi and Ewcia, and my wife and son of course.
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