In 1963 we moved from the farm to
the “suburbs” where my father built a home in a new development called “Belle
Harbor” just north of the town of Belleville, Michigan. Our new neighbors, Ernie
and Pat Ryback and their three sons, moved there from the outskirts of Detroit.
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| Pat Ryback: My Second Mother |
The Ryback boys were my friends. From an isolated childhood on
the farm, I now had three boys as friends. The Rybacks had a pool. It was great
fun, although I was deathly afraid as I could not swim. I never really learned.
We had great times: putting on shows for neighborhood kids, playing endless
board games in the summer, chasing each other in the pool.
The summer of 1972 was a wild one for me. I graduated from Eastern Michigan University
in May. I worked for a congressman during the day and as an auditor at a Howard
Johnson’s Motel at night. In between, I applied for teaching positions across
the state of Michigan. I ran from one interview to another. I don’t remember
sleeping.
In September, I realized I was lost. I no longer worked for
the congressman. Howard Johnson’s changed management and I quit—the new
management did not want to pay me for the hours I had worked. The opportunity
of working as a graduate assistant was gone. No one wanted me as a teacher
because I couldn’t coach football, basketball, or cross country. It was the
Vietnam era when history and political majors like me were a dime a dozen.
On Saturday night of Thanksgiving weekend, I sat in Pat
Ryback’s family room drinking German white wine and grilling Turkish shish
kebabs in the fireplace, listening to an Italian opera on the stereo. These
were portents of adventures to come (I would come to live in Germany, Turkey,
and visit Italy several times). It was getting late, maybe 10 o’clock. Pat gave
me grief for not following her advice and minoring in library science at
university.
Pat asked me what I wanted to do with my life, and I told
her I had no clue. She said, “I think you should go to library school!” She plugged in her phone and called the Dean of the University of Michigan Library
School, waking him up. “I have an outstanding person for library school,” she
said. “OK,” said the groggy Dean. “I’ll meet him on Tuesday. Have him bring his
transcripts.” When Pat talked, people listened.
On Tuesday, I met with the Dean of the Library School at the
University of Michigan. He looked over my transcripts. “The University of
Michigan requires a foreign language for a Master’s Degree program. You don’t
have it?” It was waived. “The University of Michigan graduate program requires
a 3.5 academic level. You don’t have it?” It was waived. “The University of
Michigan school library program, however, needs men. You’re in! If Pat Ryback
recommends a student we accept them!”
In January of 1973, I entered library school at the Masters
Degree level at the prestigious University of Michigan—a school my counselors
at Belleville High School, just four years earlier, would never have considered
a possibility for me.
Obtaining the degree in Library Science would end up
defining my life, opening doors of opportunity across the world.
Thank you, Pat, my second mother. You saw something in me
that others did not and it has made all the difference.
Happy Mother’s Day!
Dumplings and homemade noodles of all types were found in Polish American houses in the Detroit area. From big, fat, filled pierogi, to delicate egg noodles served in chicken soup.
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| Homemade Chicken Soup with Chicken Liver Dumplings (Wątrobiane kluski do rosołu) |
I learned how to make these dumplings at Pat’s house when I was about 13 years old. They have been a favorite ever since! Don’t let the fact that they are made from liver deter you from trying these dumplings. The taste is very mild, but very rich.
Pat Ryback’s Chicken Liver Dumplings
1 cup chicken livers, finely chopped
1 cup flour
2 tablespoons Italian parsley finely chopped
1 tablespoon grated onion
1/2 teaspoon salt
1/2 teaspoon pepper
Combine ingredients and stir well.
Bring a large pan of water to a boil. Add 1 teaspoon salt.
Spoon teaspoonfuls of dumpling batter into boiling water. Do
in batches. Do not crowd dumplings.
Stir occasionally until noodles come to the top, about 5
minutes.
Remove noodles to a colander and gently rinse with cold water.
These are delicious served with homemade chicken soup.
