William Penn Life, 2013 (48. évfolyam, 1-12. szám)
2013-09-01 / 9. szám
fái isisnél rv &&n&tÁe>rvG& Full of surprises by Loretta Nemeth During the camp, students learned to dance the csárdás (left) and make tradtional Hungarian crafts (right and above). Photos by Loretta Nemeth (right) and John E. Lovász (left and above.) ROCKWOOD, PA — Just what does one do with a loaf (or two) of bread bigger than a gorilla's head? This was a question that ran through my mind at the end of the Hungarian Heritage Experience, Aug. 4 to 10 at Scenic View. The bread was delivered to the Experience participants who ordered loaves from the Darlington Inn Transylvanian-Hungarian cuisine buffet restaurant in Ligonier. As part of our Hungarian Experience, we were treated to a meal at the inn and enjoyed the delicious bread, baked on site in an outdoor oven. The WPA staff graciously offered to let us order loaves and to pick them up and bring them to Scenic View for us on the last night of our stay. But, they forgot to tell us the gigantic size of the loaves, so I naively ordered two. Anyone want to make some bread pudding? As a first-timer at the Hungarian Heritage Experience, I found it to be a delight to mind, heart and stomach. My daughter, Jenifer, who accompanied me, felt the same way. Instructors Emery Marcus (for us beginners) and Tamás Markovits (for the advanced students) patiently and humorously taught not only the Hungarian language but also some of the country's history and culture. Emery said he first came to the camp 13 years ago to fill in for an instructor who was sick, and he has returned every year since then to teach. His grandfather told him that whenever a Hungarian needs help, he should help him. "I remember that," he said, and one way he keeps his promise to his grandfather is by helping us learn the Hungarian language. One of our classmates, Jack Kirik, has been in the beginner class for about eight years. "I don't want to grow up," he joked. But, he was serious about returning each year to build his vocabulary and meet new people. Other first-timers—sisters Janet Hetrick of Elyria, Ohio, and Nancy Kurianowicz of North Ridgeville, Őhio-said now that their parents are deceased, they wanted to learn the language and be able to converse with relatives when visiting Hungary. "It's been on my bucket list," Nancy said. "It was excellent, fun," Janet said. She said that the attending the Experience was like spending time "with aunts, uncles, cousins." The week consisted not only of Hungarian language lessons, but also some cooking lessons. Participants tried their hand at roasting szalonna over a wood fire and dripping that "liquid gold" (sounds better than "bacon fat") over good rye bread and an assortment of tomatoes, onions, and hot and mild peppers. The Italians have nothing on us; this was Hungarian bruschetta! Another night, we made our own palacsinta, thanks to the portable propane hot plates provided by student David Valentine. We filled our Magyar crepes with apricot or rose hip jam. William Penn Life 0 September 2013 0 9
