This year, Christmas, more than any other recent Christmas, has been very bittersweet for me. Although it truly has been a blessed year with the birth of my newest grandson, Mason, this Christmas seems to be a struggle for me.

As you all know, Christmas when I was growing up in Duquesne was all about family. The entire time between Christmas and New Years was a social whirlwind. My mom and dad and brother visited every aunt, uncle and cousin during those seven days. The season was joyous and happy beyond belief. By New Year’s Day, we were all ready for the traditional pork and sauerkraut meal after a week of ham, stuffed cabbage and poppyseed rolls! I would love to be able to spend a Christmas, just one more time, back home.

I leave tomorrow, Tuesday, to visit my daughter, son-in-law, and two grandsons in Philadelphia, and I am super anxious. Unfortunately, my wife and I will be driving back home on Christmas Day, so our excitement will be short-lived, but such is life.

I am reminded of Bing Crosby’s hit, I’ll Be Home For Christmas, right now. I found out this year that it was one of my mom’s favorite Christmas songs, and I understand why. On a happier note, I am reposting a few previous articles that I wrote previously to conjure up some very special memories of Christmas in Duquesne. I hope you enjoy them.

Merry Christmas Everyone!!!

I’ll be home for Christmas,
You can plan on me
Please have snow and mistletoe
And presents on the tree 

Christmas Eve will find me,
Where the love light gleams.
I’ll be home for Christmas
If only in my dreams. 

There is a wonderful story that relates to this song and it occurred the very same Christmas this holiday classic was first released. While I’ll Be Home for Christmas was not written about this account, it very well could have been.

The story is about the crew of the Battleship North Carolina, and it will now forever be cemented in my mind when I hear I’ll Be Home for Christmas around this time of year.

The story goes that around Christmas in 1943 the chaplain on the Battleship North Carolina knew that the crew was feeling homesick as they were expected to still be overseas during the holiday season. He had an idea and collected $5 from every crew member that had children back home.

The chaplain made a list of all that gave him money for their children at home and he sent that money along with the addresses of the sailor’s home to Macy’s department store. The request was made for Macy’s to buy gifts using the money provided for the crew’s family and have the gift mailed to their homes in time for Christmas.

As Christmas approached, the service men on the ship gathered for the annual Christmas show that involved songs, skits and entertainment for the troops aboard the Battleship North Carolina. When the entertainment had ended, the chaplain had a surprise to reveal.

When Macy’s had received the money from the chaplain along with the list of the addresses, they thought that in addition to just giving gifts to these military families at home, they should give a one of a kind gift to the soldiers as well. Since they had the addresses for all the sailors’ homes, they reached out to each family and asked if they wanted to come to the Macy’s store and send a special message to their loved one who would not be able to be home for Christmas.

The mean aboard the Battleship North Carolina sat there and saw their wives, children and loved ones appear before them on the screen as Macy’s had videoed each of their families sending them a Christmas message. These rugged sailors watched, wept and rejoiced. They weren’t home for Christmas, but what made their homes special was the Christmas gift they received on that December 25th in 1943.

Now that you know this story you can see how that sentiment is also found in the song, I’ll Be Home for Christmas. I know that I can’t hear that song without thinking of the brave men and women serving overseas to protect the freedoms we all enjoy.

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Perhaps some of my fondest memories growing up in Duquesne are those associated with the Christmas season. Being part of a HUGE hunky family, Christmas always meant LOTS of celebrating, visiting and fun.

Each day leading up to Christmas brought more and more excitement. Christmas activities and preparations never really began until well after Thanksgiving, quite different than the present day “overkill” that exists. In our house, timing always seemed to be centered around “how long will it be before the tree drops its needles?”

The concept of an artificial was not even in the vocabulary of people in those days. The irony is that my dad, in his own way, created an artificial tree of sorts. You see, he was never satisfied with the shape that the good Lord had bestowed on any Christmas tree he decided to purchase. Instead, he spent at least two days, tucked away in our freezing cold garage sculpting the “perfect tree.” In addition to any “Charlie Brown” tree that he had drug home, he also brought piles of extra greenery. He would spend hours and hours drilling into the tree truck and inserting the extra branches until the tree took on the “perfect” shape! I remember being in the garage with him, coaxing him to hurry, and all the while enjoying the crisp, clean smell of fresh pine needles and pine sap.

Once Dad had completed that transformation of our Christmas tree, he would then begin the next step of the transformation. For the next couple of hours, the garage became an indoor blizzard of sorts as my dad began spraying each and every branch of the tree with artificial snow. Within a short amount of time, a perfectly shaped white Christmas tree stood ready for its entrance into the house. Transformation completed, the last step was to let the tree stand overnight in a bucket of water that had been laced with aspirins. The aspirins apparently had some mystical power to extend the life of the tree. Hey, it works for humans with heart issues, why not trees??

Our white flocked tree was always decorated with blue lights. There was always that special smell the lights had when they were first lit up for the year. The scent may have just been my excited imagination that sensed the smell, or it could have been the hot lights next to the fake snow or the crusty old frayed wires heating up that caused the smell. Fortunately, the magic aspirin always did its job and prevented any smoky result!

The introduction of the tree into the house and then the lights to the tree always seemed to produce the discovery that at least a dozen of the blue lights were burnt out. Of course for some reason, my dad and mom would never anticipate this dilemma, and Dad and I would soon be out and about to buy a few packages. The trip always took us to one of my favorite haunts, a virtual  wonderland in Duquesne, Schink’s Hardware Store on Grant Avenue. As we drove down Grant Ave. on the way to Schink’s, the traditional street decorations shined brightly as we drove under each one. Although they were simple in design by today’s standards, to me they are legendary! Simple straight wires with multicolored standard incandescent light bulbs provided the magic. In the center of the span was a circle of the bulbs that I suppose symbolized a wreath. These light strings were alternated with similar lines of lights which held three oversized illuminated bells. Each bell in the set of three would blink independently in order  to try to created a special effect of sorts. Hey, I was a kid, it worked for me!!

Schink’s always had their Christmas items gathered into one area of the store. Since energy conservation was not a thought in anyone’s head in the 50’s, the lighting area glowed with Christmas lights. There were no mini-lights that are used today virtually everywhere. There were basically light sets in two sizes, small bulbs for indoors and larger bulbs for outdoors. Of course, there were one type of lights that we unfortunately were unable to afford, bubble lights!

After our excursion to Schink’s, Dad and I made our way back home to finish the tree.  The ornaments were the same from year to year. No theme, just tradition. There were drummer boys, angels, Santas and snowmen that were all made of wax, As fragile as they were, somehow my mother always was able to keep them intact from year to year. There were silver colored filigree bells and shiny bright silver balls as well. Our tree top was an angel of course, and when the tree was lit, the blue, silver and white looked magical.

The tree seemed to kick off our holiday season and the holiday preparations! Things seemed to shift into high gear at that point and didn’t stop until well after Christmas Day. Check back later and see what I mean!

Merry Christmas!

Veselé Vianoce

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My mother was Croatian, my father was Slovak. As a result, I was immersed in two different Eastern European cultures, each with their own set of traditions. It seems that these traditions came to the forefront during the holiday season.

As a Slovak, I was fortunate to be able experience one of the most beloved Christmas traditions, the Vilija (pronounced vă – lē´ -yă.) Vilija is the traditional Christmas eve gathering and dinner that is rich with traditional foods, religious symbolism and family.

The vilija continues to this day in my family, and although the venue may have changed, the traditions and symbolism remains intact. What an incredible testimony and homage to the parents, grandparents and hunky culture that helped to set our moral compass.

As part of this posting, I have included a 2005 article from the Pittsburgh Tribune-Review by Karin Welzel. The author does an outstanding job of explaining the tradition, the content and the meaning behind the celebration. Rather than be redundant, allow me to give you my impressions and memories of the event as I experienced it in the 50’s.

The vilija always took place at my Uncle Gary and Aunt Helen’s home in West Mifflin. Just like a scene from “A Big Fat Greek Wedding,” I remember entering their house and immediately getting drawn into the crowd of family that were already preparing the feast.

Their home was always decked out with Christmas decorations galore and every light in the house seemed to be burning. Usually, by Christmas eve in Western Pennsylvania, the weather had usually taken a definite turn and it was normally either snowing or on the verge of doing so. For that reason, whenever I entered their home, it felt so toasty warm compared to the outdoors. Their windows were usually steamed up from all of the cooking that was occurring and from the cranked-up thermostat (Grandma was always cold you know). And then there were the smells! The freshly cut Christmas tree scent hit me as soon as I entered the house. (It must have been the magic aspirins!) Combined with the smell of fresh pine was the amazing aroma emanating from the kitchen and dining room.

All of my aunts were buzzing around a rather cramped kitchen preparing all of the traditional foods. Somehow, all of the foods which were part of our every day lives growing up as a hunky smelled so much better on Christmas Eve!  Stuffed cabbages, pirogies, kielbasa and poppy seed rolls smelled like food for the gods! I was a very picky eater in those days, but somehow, a became a modern day foodie during the vilija.

My uncles had the responsibility of creating a dining surface large enough to accommodate our ever growing family. Since my dad was one of 8 children, the number of people attending was quite large. There was no such thing as a “kids table” in those days, so the eating surface had to accommodate approximately 25 people PLUS the feast itself. The table was usually assembled using two tables which supported large sheets of plywood. It was at least 16 feet long, extended from the dining room into the living room and was always covered with crisp white linens. There were never any decorations on the table, only food, lots and lots of food! The chairs that surrounded the table were a potpourri of chairs from around the house, the out-of-town neighbors and often times from St. Michael’s Church hall. Your seat may not have matched with the neighboring chair, but every family member had their place.

The timing of the dinner was very strategic. It was essential that we ate and were finished with dinner by 6 p.m. In those days, it was important that we allowed for the correct about of time before receiving communion at midnight mass. The Roman Catholic Church has very specific rules governing communion.

Grandpa would always begin the vilija with a blessing. This would be followed by the passing of oplatky (non-blessed communion bread). We would pass a large square piece of oplatky and each person would break a small piece off to be consumed in unison at the end of Grandpa’s blessing. I remember tha the oplatky would always come to the table in an envelop that was decorated with a colorful representation of the birth of Christ.

Once we had taken our oplatky, the feast began. With amazing speed and dexterity, plates and bowls of food were passed around the table and plates were loaded up to the max. Jokes, teasing, memories, and plans for the holidays were just some of the discussions that occurred during the meal. My dad would always be yelled at by my mom and my Aunt Helen for something he might have said to instigate some trouble, but that was expected, and welcome. After the main courses were completed, out came platters and platters of goodies. Poppyseed, apricots and walnuts seemed to be part of every creation. Each would probably be capable of clogging any artery in the room, but somehow, it either didn’t happen or didn’t matter in those days. Naivety was bliss in those days.

Once the dinner was over, my aunts would begin clean-up. Sexist or not, that was the way it was in those days. The men would gather and have some celebratory “shots” and beers, the kids would share their wish lists with each other and the ladies would clean-up the remnants of the feast. There seemed to be an unspoken exception to the communion rule in our family that shots and beers didn’t count when it came to abstaining before communion. Go figure.

After everything was in order, each family departed to get ready for midnight mass at their own parish church. Fully stuffed and raring to go, the remainder of the Christmas Eve activities still laid ahead.

More later………

Celebrate Slovak Style

By Karin Welzel
TRIBUNE-REVIEW
Sunday, December 11, 2005

From the straw scattered under the dining table to the honey that is spread onto thin oplatky to share among diners, the Slovak Christmas Eve meal — called the Vilija table — abounds with religious symbolism.

Christmas Eve is the most awaited day of the Christmas holiday season, according to Albina and Joseph Senko of Mt. Lebanon, members of Western Pennsylvania’s Slovak community.

“The big day is Christmas Eve rather than Christmas Day,” says Albina Senko, a native of Spis in Slovakia. She is a director of the Western Pennsylvania Slovak Cultural Association, founded by her husband in 1997.

A certified public accountant with McKeever Varga & Senko and a certified financial planner, Joseph Senko also is honorary consul to the Slovak Republic.

The Senkos continue to observe the customs and traditions of their ancestry — Joseph Senko was born in Pittsburgh to Slovakian immigrants — and have made it a personal mission to educate Slovak-Americans and the general public about their culture. They are Roman Catholic, as are most of the inhabitants, but they say Byzantine and Orthodox Rite worshipers might follow similar traditions. Slovakia features a wide variety of dialects and customs, varying from region to region, village to village, family to family.

Albina Senko has her home decorated Slovak-style, including a table-size tree festooned with edible ornaments, such as whole walnuts and wrapped candy. There are intricate ornaments made from straw. On larger trees many years ago, family members used apples, paper roses and candles for decorations, too. The top of the tree often was a star made from straw.

Slovak cooks are busy on Christmas Eve, Albina Senko says. Sauerkraut-mushroom or pea soup, bobalky (sweet dough dumplings) and a variety of fish are a must, as well as meatless pirohy, to maintain the fast observed by the faithful during Advent, which begins the fourth Sunday before Christmas.

In anticipation of the celebration, hay or straw is placed under the tablecloth or under the table — or both places — to symbolize the poverty of Christ in a humble manger. Some families place straw in the center of the Advent candle wreath, Albina Senko says, and a figure of the baby Jesus is placed on top.

The table is covered with a white cloth as a symbol of the swaddling clothes of the Christ child. Another tradition is to set an extra place setting to receive a stranger or in honor of a deceased loved one.

The dinner starts at the sighting of the first star of the evening.

“You tell the youngest child to look for it — it may be that it’s just to keep them occupied, because there is a lot of expectation,” says Albina, adding that there is just as much merriment at her house for Christmas Eve now as when her six children were small. She has grandchildren who are excited about the lights, the dinner and gifts.

After the house and table are blessed using a pine bough and holy water, a mulled red wine steeped with cinnamon sticks or herbs and honey is served to diners. Albina Senko sweetens her wine with cranberry juice, cinnamon-sugar and a dash of nutmeg.

The ceremony then focuses on a waferlike “bread” called oplatky (altar bread) that is broken, dipped in honey and distributed to each family member, starting with the husband to his wife. The head of the household dips his thumb in honey and makes the sign of the cross on the foreheads of each member of the household so they will be reminded to keep Christ foremost in their thoughts and praying that harmony will sweeten their lives.

Part of this ceremony focuses on daughters who are eligible for marriage.

Says Albina Senko: “The mother takes honey on her finger, makes a cross on their heads and says, ‘May you be sweet and find a husband soon!’ I did it with my own daughters.”

The next course usually is a tart soup — sauerkraut and mushroom is a popular choice — to represent the bitter destiny of Christ and his suffering for humanity. The family then loads up their plates with bobalky, sweet dough balls baked and mixed with sauerkraut or poppy seeds, symbolic of a plentiful crop. Joseph Senko likes a topping of cottage cheese on them, too.

Platters display a variety of fish that has been floured and quickly sauteed in oil. Because Slovakia is land-locked, carp and trout are common, but Albina Senko likes white fish such as tilapia to grace her table.

Also served are pirohy stuffed with fillings ranging from sauerkraut to cheese and potato; and English peas, which represent a bountiful growing season. Albina Senko folds peas into a mayonnaise-rich potato salad; other families fold peas into hot mashed potatoes. Holubky are cabbage rolls stuffed with ground mushrooms and rice.

The Vilija ends on a sweet note, with nut and poppy seed rolls. Walnuts in the shell and apples also are placed on the table.

None of the foods contain meat, still keeping with the Advent fast.

To wrap up the meal sweetly, Slovaks traditionally serve kolaci, pastry rolls made with sweet dough filled with poppy seeds, dried fruit or nuts.

In recognition of the empty seat at the table, none of the food is removed from the table after the diners are finished. “It’s for the people who couldn’t be there,” Albina Senko says. Before midnight in Slovakia, the animals in the barns are given remnants of the meal — the food from the table is supposed to make them healthy and productive for the coming year.

The Senkos host tours regularly to Slovakia to acquaint Americans with their culture. Albina Senko is a retired travel tour operator, as well as a frequent translator for Slovakian visitors and officials who visit Pittsburgh. It is their wish to improve the lives of their countrymen across the sea and bring Slovakian culture into the homes of the general public.

These traditional dishes of a Slovak Christmas Eve table feature simple, earthy ingredients — plus a bevy of sweets.

Slovak Christmas Eve Soup
(Sauerkraut Soup)

This recipe is adapted from one by Albina Senko, a native Slovakian who lives in Mt. Lebanon. Senko is from Spis in the northeast region of the Carpathian Mountains. Although Slovakia is only about the size of West Virginia , with 5.5 million people, Senko says, there is a lot of variety in customs among the towns and villages.

• 2 tablespoons vegetable oil
• 1 medium-size yellow onion, chopped
• 1 cup sliced mushrooms
• 1 can (16 ounces) sauerkraut, drained but rinsed only lightly
• Water
• Paprika, to taste
• Salt and ground black pepper, to taste
• 1 vegetable bouillon cube, optional
• 1 carrot, sliced
• 1 potato, peeled and diced

Heat the oil in a soup pot. Add the onions and mushrooms and saute until translucent. Add the drained sauerkraut, water to cover the sauerkraut, paprika, salt, black pepper and the bouillon cube, if desired. Let simmer — do not boil — adding more water so you still have broth.

Add the carrot and potato and simmer until tender, for about 15 to 20 minutes, adding more water as needed to keep a souplike consistency.

Bobalky

These bite-sized dumplings can be made from frozen and thawed sweet bread dough to save time. Form portions of the dough into 1-inch rolls, then cut small pieces and bake. The National Slovak Society offers this recipe.

• 1 package active dry yeast
• 1/2 cup lukewarm water
• 1 teaspoon salt
• 2 tablespoons granulated sugar, divided
• 6 cups all-purpose flour, more for dusting board
• 1/4 cup vegetable oil, more for greasing baking sheet
• About 2 cups tap water
• Boiling water

Dissolve the yeast in the lukewarm water. Add the salt and 1 tablespoon sugar. Let set to proof, for about 10 minutes.

Sift together the flour and remaining 1 tablespoon sugar. Add the yeast mixture, 1/4 cup oil and enough of the 2 cups tap water to make a workable dough. Knead well. Let the dough rise until doubled.

Meanwhile, grease a cookie sheet with oil.

Punch down the dough. Cut off portions of the dough about the size of an egg. Roll each out on a floured board by hand to make rolls about 1 inch in diameter. Cut into 1-inch pieces. Place the pieces on the prepared cookie sheet and let rise for about 20 minutes.

Heat the oven to 350 degrees.

Bake the dumplings for about 10 minutes, or until lightly browned. Let cool, then separate. Place in a colander and pour boiling water over them. Drain quickly to prevent sogginess.

Combine these mixtures with half of the bobalky.

Sauerkraut: Saute 1 small onion, chopped, in 2 tablespoons vegetable oil. Add 1 pound drained sauerkraut. Cook for about 15 minutes. Add to half of the bobalky.

Poppy seeds: Combine 1 cup ground poppy seeds, 2 tablespoons honey and 1/4 cup water. Add to the remaining bobalky.

Oplatky

Commercially prepared Oplatky — the thin wafers coated with honey and then broken at dinner on Christmas Eve and shared among diners — is available from specialty food markets, Slovak and Polish churches and can be purchased through the Internet. Or, you can make your own, using a hot iron form or mold. This recipe is from the National Slovak Society.

• 5 cups all-purpose flour
• 1/4 cup granulated sugar
• 5 teaspoons butter, melted
• 2 cups cold milk
• 3 3/4 cups cold water

Combine all ingredients in a large bowl until the mixture has a “pancake” batter texture — smooth and thin. Pour small portions — about a heaping tablespoon — onto a very hot iron form or mold.

Makes 98 oplatky, about 5 inches in size.

The Slovak Christmas Eve dinner does not contain dairy or animal products because the day before the Feast of the Nativity is one of strict fast and spiritual preparation. Here are some foods likely to be served. Their appearance depends upon whether the family is Roman Catholic, Byzantine or Orthodox.

Bandurky — Potatoes, usually boiled, to which onions sauteed in oil have been added. Many families prepare potatoes that are mashed and mixed with peas or prunes.

Bobalky — Small balls of dough prepared with honey and poppy seeds or sauerkraut

Borscht — Beet soup sometimes prepared with cabbage

Fasolji — Prepared brown bean paste spread onto bread

Garlic — Eaten raw on the Christmas bread dipped in honey, intended to keep away the evil spirits

Holuby — Cabbage rolls stuffed with ground mushrooms and rice

Hribi — Mushrooms sauteed with onions in oil

Kapusta i bandurky — Sauerkraut mixed with grated potatoes

Kasa — Rice, sometimes served as a separate dish with zapraska or macanka over it as a gravy

Kvasna Kapusta — Sauerkraut

Loksa (Loksha) — Unraised biscuits

Med — Honey, symbolic of the sweetness of being with the Lord.

Mezanec — An unleavened Christmas bread usually dipped in honey and eaten with a slice of raw garlic

Orehi — Nuts

Pagac — Two layers of dough between which cabbage or potatoes have been spread, then baked

Pirohy (often spelled pierogies) — Dough packets filled with sauerkraut, potatoes, sweet cabbage or prunes

Riba — Fish, usually a white fish baked or smoked, which is symbolic of the Christian faith because Christ was the fisher of men

Sol — Salt

Suseni slivki — Stewed prunes

Zapraska — A thick brown sauce used to prepare various soups and gravies. Among the soups prepared with Zapraska base:

Macanka (Machanka)— A thick mushroom soup

Sauerkraut Soup, with sauerkraut juice added. Usually single ingredients such as green beans, peas, lima beans, mushrooms or butter beans can be added.

Lima Bean Soup

Mushroom-Sauerkraut Soup

Green Split Pea Soup

Caraway Soup

Green Bean Soup

Rice and Mushroom Soup

— National Slovak Society, Canonsburg

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When I was just a wee one in Duquesne, I remember shopping at Christmas with my mom. Although it is had to imagine if you visit Duquesne today, but as I was growing up, there were a number of shops and stores where my mom enjoyed. The shopping Mecca in Duquesne, as I remember it, was primarily located on First Street between Grant Avenue and Hamilton Avenue and on Grant Avenue between First and Second Streets. There were several other shops that Mom enjoyed going to that were further up Grant Ave. such as Salkowitz’s Dress Shop, but for the most part we stayed in main shopping area.

There were no such things as malls in those days. Stores were street front and we were exposed to the elements as we shopped from store to store. The stores I remember shopping in with my mother were Sally Fashions for her clothes and Adler-Green for men’s and boy’s clothes. There were two other stores that I remember that I enjoyed visiting. One was the G. C. Murphy 5 & 10 on First Street. I think it was located right behind Alexander’s Market which was on the corner of First and Grant. Just like Perry Como’s song “Its Beginning to Look A lot Like Christmas”, at Christmas, Murphy’s was glistening with candy canes and silver lanes aglow.

And then there was Elsie’s, otherwise known as Avenue News. Just two doors up from First Street on Grant Ave., Elsie’s wasn’t really a Christmas shopping destination, but rather a meeting place for the locals. I remember being in the vicinity of Avenue News around shift stage time at the mill. 7 a.m., 3 p.m. and 11 p.m. were the crazy time at Elsie’s. The steel workers who worked from 7 a.m. till 3 p.m. called it the “Daylight Shift.”  If they worked from 11 p.m. until 7 a.m., they worked “Night Turn.” But for some reason, the 3 p.m. until 11 p.m. shift was only know as “3 to 11.” Go figure! However, I’ve digressed…..

I have stronger childhood memories of Christmas shopping in McKeesport than in Duquesne. Shopping in McKeesport was our equivalent of shopping in New York City! What a wealth of stores; Cox’s, The Famous, Jaison’s, Immel;s, Katzman’s, David Israel’s, and Kadar’s. Then there were the specialty stores like; The Golden Rule, National Record Mart and the variety stores like; G.C.Murphy and H.L.Green,

I remember going to McKeesport with my dad once when he was Christmas shopping for my mother. Dad was never the type of guy who planned too much ahead. To this day, it never surprised me that we were shopping on Christmas Eve. It seemed perfectly normal. I remember going to Katzman’s with him to buy my mom a slip. The lingerie department was on the mezzanine of the store. The saleslady pulled out several different slips from the wall of drawers that lined the wall behind the glass showcases. She pulled out dozens until Dad finally settle on the perfect color. Leopard skin!!!! It was like the 1950’s of Victoria’s Secret!

Yet another early memory about Christmas shopping was my Christmas Club check. Every year, my mom would start a Christmas Savings Club account for my brother and I at Duquesne City Bank. She would put 25¢ a week in my club account and the same in my brother’s club account. By the time November rolled around, we each received a Duquesne City Bank check what we view as an astronomically large amount………… $12.50!!!! It was amazing how I was able to make that $12.50 cover all the gifts I wanted to buy; Mom, Dad, my brother, 3 of my aunts and 2 of my cousins. Bubble bath was always a top choice for Mom, big bottle, low price, the perfect combination. My dad used to roll his own cigarettes back then, so rolling papers were always a good and thrifty choice. (Today, I would be accused of trying to buy drug paraphernalia when I bought rolling papers, times have changed!) I was always able to find some kind of sports magazine or book for my brother and my aunt and cousins always seemed to end up with lavender soaps. I really made it stretch since there was always enough left for me to buy a pound or so of sugar wafers at the cookie counter at the 5 & 10!

It was always exciting counting the days down until Christmas. I remember that  on the very last page of the McKeesport Daily News, there was always a small block that indicated the number of shopping days left til Christmas along with a reminder to by Christmas seals. Oh, those were the days……..