William Penn Life, 2010 (45. évfolyam, 1-12. szám)
2010-01-01 / 1. szám
Happy New Year 2010! FÁRADJON BE A MAGYAR KONYHÁBA. Chefs Vilmos and Bela wish you all the best during the coming year. Not only is this the first month of the year, but it is also the beginning of another decade. It does seem like just yesterday we were bringing in the next millennium. Time does fly by when you are having fun. This month I would like to take some time and share with you what is happening with The Hungarian Kitchen. It will also give Vilmos and me a muchneeded break from the kitchen after the holidays. We all have experienced changes during this decade, and I hope most of them were good. Having no complaints, I think of a book about change. Who Moved My Cheese? is about how one can accept change, reject it, deny it, or forget about it. The point of the book is that change is not a bad thing, and, in order to keep up with the times or progress, change is necessary for survival. Sometimes change is good because it calls attention to something not necessarily noticed or to that one thing we always take for granted. In any case, if you look at change in a positive way, the transition will go much smoother. Keeping the theme of change in mind, there are some things I would like to share with you. I will try next month to have recipes and everybody's favorite, the trivia question. Just remember the needs of the many outweigh the needs of the few! This April will mark the seventh anniversary of The Hungarian Kitchen. Each year, my goal has been to make this column better than the year before. The readers of The HK are constantly learning and expanding their base of culinary knowledge. It is up to Vilmos and me to keep nourishing hungry minds with cooking information so the growing process continues. Along the way, I started a website that requires a lot more attention than I have given it. Once again, the intention was to provide more for the membership and make it easier to learn about Hungarian food. This website would also help create a food business where the profits would go to the scholarship fund. This is a plan still in the works along with a cookbook written by yours truly, Chef Bela. The changes that I mention are good ones that will benefit many people now and in the future. Over the years, letters and cards from readers shaped the direction of The Hungarian Kitchen. Each time the response was positive and well received by the readers. You have always been supportive and made this column the success it is today. It If there’s a topic you would like to see covered in The Hungarian Kitchen, or if you have any comments, questions or other suggestions for Chef Béla, then please write to the chef at: William Vasvary 190 Fern Avenue Rye, NH 03870 Visit the Chefs website: www.hungariankitchen.com 10 William Penn Life, January 2010
