Have a Pierogi Party!
Trudy W. Schuett
When I lived in Detroit, every so often we'd join forces with our Polish neighbors next door and make a zillion pierogies. We would eat, and freeze pierogies, and put down many Labatt's Blue beers in the meantime. (Judy was Canadian.) Two kitchens going full blast is the best fun ever!
One time we even lost both of our kids. That's how focused Judy and I were on those pierogies. (Turned out, they were at Pat's house, three doors down.) Of course, once our husbands came home, we shaped up and SERVED! ;>)
In those days we'd use Grandma Skazalski's recipe, which I've since lost, so I'm itching to try Rosemary's, once the Xmas baking abates. ;>)
Judy and I also had pasty parties, which have nothing whatsoever to do with exotic dancing. Read: meat turnover product, with roots in Cornwall (England) mining culture. Imagine stew with a crust. Hot Pockets before they went commercial. Big deal in Northern Michigan.
Oh, gosh. There is something so lovely about cooking with friends. Thanks, Rosemary!
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- Have a Pierogi Party!
- World's Greatest Pierogi Recipe
It wasn't until about 25 years later that I re-discovered this dish, meat (pork and sometimes beef) wrapped in spiced pickled cabbage leaves. Except that the Croats (Serbs and Slovenes too) know it as sarma.
As I recall, the Poles serve it with some sort of tomato sauce. The south slavs don't use tomato paste as much as some other Europeans.
Now I'm old enough to eat this stuff with good polish-american beer from Stevens Point, Wisconsin. Point Special, they call it.
Hot damn! I get hungry just thinking of it.
Arnold Harris
Mount Horeb WI
Of course we all lose our tempers now and then. Dean freely admits to being imperfect in this regard, which is why regulars to this establishment will generally be cut more slack than people who we don't know very well.
Still: behave like an adult, or go find somewhere else to play. Thanks.