Poland’s National Anthem

Mazurek Dabrowskiego:
———————
Jeszcze Polska nie zginela,
Kiedy my zyjemy.
Co nam obca przemoc wziela,
Szabla odbierzemy.

CHORUS
Marsz, marsz, Dabrowski,
Z ziemi wloskiej do Polski,
Za twoim przewodem
Zlaczym sie z narodem.

Przejdziem Wisle, przejdziem Warte,
Bedziem Polakami,
Dal nam przyklad Bonaparte,
Jak zwyciezac mamy.

CHORUS

Jak Czarniecki do Poznania
Po szwedzkim zaborze,
Dla ojczyzny ratowania
Wracal sie przez morze.

CHORUS
———————
Translation:
Dabrowski’s Mazurka
———————
Poland has not yet succumbed.
As long as we remain,
What the foe by force has seized,
Sword in hand we’ll gain.

CHORUS
March! March, Dabrowski!
March from Italy to Poland!
Under your command
We shall reach our land.

Cross the Vistula and Warta
And Poles we shall be;
We’ve been shown by Bonaparte
Ways to victory.

CHORUS

As Czarniecki Poznan town regains,
Fighting with the Swede,
To free our fatherland from chains,
We shall return by sea.

CHORUS

Thanks to PAC, this is what I found on their Polka America Corporation website: “This new dedicated stream is at the request of AOL Music Director, Mary McCann, who runs world music streams.  It is both hers, and the AOL Leadership’s point of view, that AOL Radio is in need of polka music.  Polka America Corporation is coordinating this effort. ” — Great work PAC.

(Note: If you are a recording artist, go to the PAC website at http://www.polkaamericacorporation.org/AOLPolkaStream.htm to see how you can request addition to the AOL Polka Radio station.

AOL Users:  If you have AOL:  To get the stream you will need to > open up AOL Radio > Scroll down to “World/International > Click on “Polka”.  

Non-AOL Users:  Or … through Internet Explorer:  Here is the (current) direct streaming link: http://music.aol.com/radioguide/world-radio then scroll down to “Polka”

1 ½ lbs ground beef (or)
1 lb beef & ½ lb ground pork
1/2 cup rice (uncooked)
1 Tbsp. butter
1 small clove garlic, chopped fine (optional)
1 medium onion (diced fine)
2 eggs
1 medium head cabbage
1 large can crushed tomatoes/with basil
1 tsp basil (optional)
salt & pepper

How to Prepare:

Put some good polka music on first … of course !

Rinse off cabbage head and cut out core. Wrap with saran wrap and microwave for 8-10 minutes. Test after about 5 minutes, be careful not to overcook.

When leaves are limp unwrap and peel off. Rewrap and microwave for about 5 minutes. Continue nuking and peeling off leaves until they are all done. You’ll need to watch as all microwaves cook differently. As the head of cabbage gets smaller your nuke times become less.

Meanwhile cook rice according to package directions mixing in one tablespoon of butter when done. Combine beef, rice, garlic, onion, eggs and salt and pepper. Place generous amount of meat in center of each leaf. Fold large sides, one over the other and then tuck ends under. Place in dutch oven seam side down, add 1 large can crushed tomatoes with basil and then add one large can of water.

Be sure the cabbage rolls are covered with liquid. Add more water if necessary. Cover and cook over low heat for about two hours or until cabbage is tender or put in roasting pan, cover and bake for about two hours.

For a delicious cabbage soup, I add the extra leaves (cut into bite size pieces) when cooking and then cut up a stuffed cabbage or two and add to all that delicious sauce.

You could also cut up some kilbasy and heat in the soup. Serve with rye bread.

I typed in “Polka” and clicked on the “Polka Tag Radio” button.   Here’s the direct link:  http://www.last.fm/listen/globaltags/polka#pane=webRadioPlayer&station=%252Flisten%252Fglobaltags%252Fpolka

This is what I found:

1. They have a neat feature where you can skip a song if it’s not what you like.
2. Most of the songs I listened to were either from the 50′s, Mexican-Polka flavor, or had a heavy Eastern European sound to it.  There was also one “punk” song that played.  I didn’t hear any current “US” version Polkas.  I did only listen through 12 songs, however.
3. The only Polkas that I recognized were “The Polka Kiss” by Glenn Miller and the “Helena Polka” by Jimmy Dorsey & His Orchestra.
4. An account is free, and you can create your own radio station.
5. You can only listen to a song 5 times before it prompts you to pay to download the song.

Overall … the website wasn’t my cup of tea … but, again, I only listened to a handful of songs, and the songs are tagged by fellow listeners who have their own style of Polka they like.  For now, I’ll stick to my “real” radio and pop in a nice polka cassette when I’m in the car.

Here’s a sampling of what was on the Last.FM Polka Radio station:

  Jimmy Dorsey & His Orchestra

George Baker Selection

Vermillion Lies

Viljo Vesterinen

Gilbert Bécaud

If you have tried Last.FM, I’d love to hear your comments.  Please use the comment form below

A great site to visit for next year’s Dyngus Day information, the history of Dyngus Day, and some great pictures and videos is http://dyngusdaybuffalo.com/

What is Dyngus Day In Buffalo (Video)?

For a nice article on Dyngus Day, click on http://www.wivb.com/dpp/news/largest_dyngus_day_squirt_guns_20090408

For a complete report, please visit: http://www.indiancountrytoday.com/living/artsandentertainment/42260667.html

I’m happy to report that our own WTBQ now has a full-fledged wiki-page, and it is pretty comprehensive.  Among other facts, it includes:

1.      It is one of the last locally-owned radio stations left in Orange County, New York. The station airs on 1110 AM (throughout Orange County and northern New Jersey) and 99.1 FM (in the Town of Warwick and surrounding areas).

2.     The call letters came from Ed Klein’s (who brought WTBQ to air July 27, 1969) young daughter’s affection for her Teddy Bear.

For the full page of interesting facts, go to: http://en.wikipedia.org/wiki/WTBQ

3 CUPS FLOUR
2 EGGS
3/4 CUP WATER
1/2 TSP. SALT
2 TBSP SOUR CREAM
1 1/2 TBSP OIL

IN LARGE BOWL COMBINE FLOUR AND SALT.  IN ANOTHER BOWL COMBINE EGGS, WATER, SOUR CREAM AND OIL.  ADD TO
FLOUR.  KNEAD ALL TOGETHER.  DOUGH WILL BE VERY STICKY. ROLL OUT IN LOTS OF FLOUR.

CHEESE FILLING

1 1/2 LBS FARMERS CHEESE
4 OZ. SMALL CURD COTTAGE CHEESE
1 EGG

COMBINE ALL INGREDIENTS

DIVIDE DOUGH AND ROLL OUT THIN. CUT OUT CIRCLES USING A LARGE BISCUIT CUTTER.  PLACE A SMALL AMOUNT OF FILLING TO
ONE SIDE OF CIRCLE.  MOISTEN EDGES WITH WATER AND FOLD OVER AND PRESS EDGES TOGETHER WITH A FORK. DROP PIERGO

IN SALTED BOILING WATER.  COOK GENTLY UNTIL PIEROGI RISES TO TOP (2-3 MINUTES).  LIFT OUT OF WATER WITH PERFORATED SPOON
NOTE: NEVER CROWD PIEROGI AS THEY WILL STICK TO EACH OTHER. FRY UNTIL LIGHTLY GOLDEN AND SERVE WITH SAUTED ONIONS.

SMACZNY!!