Does the weather we've been having lately mean winter is here to stay a while? I think so, don't you? I'm assuming some of us have friends who are in warmer climates this time of year, and when they contact you, they tell you the temperature. Do you want to say, “Let's change the subject?” I do. I have to say though that they do invite me to visit them. So far I've had two invitations to Florida and one to California. Florida sounds more inviting with the crazy weather California is having, but unfortunately, a vacation at this time is not on my list of things to do.

I was reading the article about the Merry-Go-Round Playhouse auditions. Theater has always been in our family's life. My sister Adriana was always performing in shows for years and is now directing shows in Washington and Virginia. I try to get to see one at least once a year. Especially if it's a musical.

Adriana has taught voice for many years, and she finds great talents to do her shows. Her daughter, Robyn, is also a choreographer. She lives in New Mexico but arranges to come to Adriana's to do the choreography when needed.

The combination of the two great talents makes for excellent shows.

I think having the Merry-Go-Round Playhouse in Auburn is wonderful. I volunteered to usher a couple of shows last year, and I loved it. Its schedule of shows for its summer, sounds like I better volunteer again this year.

I read the article about the sleepover for the fourth-grade students at A. A. Gates Elementary School in Port Byron. That sounds like so much fun. What a great memory they'll have. Teachers and parents working together make it happen. Maybe some other schools will decide to do it too.

There are several Valentine's Day events scheduled. Hope you get to celebrate this nice day.

The other thing I read about in our paper was very special. It was done by SS. Peter and Paul Catholic School. They served a Polish and Ukrainian meal to the residents of the Finger Lakes Center for Living.

One of the residents, Stephanie Kusaj, made repeated requests for ethnic Polish and Ukrainian foods to be served at the center.

That was so nice of them to do it. When people are used to their ethnic foods, it means a lot. My friend Nora Chindamo supervised the cooking and made a few of the entrees herself.

My ethnic recipe for this week is Ukrainian. My other recipe is for barbecue pork stew. It's from Montana.

Today's blooper

My blooper for today is about a friend of mine who was preparing gravy. She was having friends over for dinner. She started the gravy, put in the ingredients then got interrupted by a phone call.

She came back to the gravy preparation, forgot she had already put in the amount of flour called for and added the same amount.

She ended up with gravy the thickness of wallpaper paste and couldn't spoon it out.

Don't things like that only happen when you are expecting company?

Diana Sobus, of Auburn, specializes in making ethnic foods

Barbecue Pork Stew

2 pounds pork shoulder, cut in 2-inch pieces

Oil

1 large green pepper, seeded and cut in 2-inch pieces

1 tablespoon chili powder

2 cloves crushed garlic

1 pound canned tomatoes

3 tablespoons tomato paste

1 tablespoon Worcester sauce

1/2 cup water or beef stock

2 tablespoons cider vinegar

1 bay leaf

1/2 teaspoon dried oregano

Salt and a few drops Tobasco sauce

Heat 2 tablespoons oil in large frying pan. When hot, add pork chops in two batches. Brown over high heat about 5 minutes per batch. Remove to a plate.

Add more oil if necessary, and cook onions and peppers to soften slightly. Add chili powder and garlic, cook 1 minute more.

Add tomatoes, their juice and the tomato paste. Stir in Worcester sauce, water or stock and vinegar, breaking up tomatoes slightly. Add bay leaf, oregano and salt. Transfer to flameproof casserole dish.

Bring mixture to boil; then cook slowly for 1 1/2 hours, covered. When meat is completely tender skim any fat from surface of sauce. Remove bay leaf and add a few drops of Tobasco sauce to taste. Adjust salt and serve.

Borscht (beet soup)

1 raw beet, peeled and shredded

1/3 cup water

1 pound lean beef cubed

3 cups beef stock

2 cups water

1 1/2 cups salt

1/2 cup coarsely grated carrot

1/2 cup coarsely grated turnip

1 small onion, chopped

2 tablespoons vinegar

1 tablesoon tomato paste

1 tablespoon butter

1/2 teaspoon sugar

1 16-ounce can sliced or shredded beets (drained) some juice

1 cup shredded cabbage

1 bay leaf

Fresh ground pepper

Sour cream and dill sprigs for garnish

Combine raw beet and 1/3 cup water and let stand for several hours. Combine beef, stock, 2 cups water and salt in large saucepan and simmer, skimming surface frequently until meat is tender, about 1 1/2 to 2 hours.

While meat is cooking, combine carrots, turnips, onion, vinegar, tomato paste, butter and sugar in small saucepan. Cover and simmer 15 minutes, checking occasionally to be sure mixture is not too dry. Add canned beet juice and cabbage and cook 10 minutes.

When meat is tender, add vegetable mixture, canned beets and a few grindings of pepper and cook until heated through. Add undrained raw beet, salt, pepper and vinegar to taste. Ladle into bowls and garnish with sour cream and dill.