Sunday, November 29, 2009
Had I been more on top of things and not in a turkey-induced daze, I would have photographed the 100 pierogi that Liz and I made out of our copious mashed potato leftovers. Western Pennsylvania is a hotbed of pierogi madness, and Pittsburgh in particular has a bevy of pierogi-makers—everyone from Polish grandmothers from the Orthodox Church to the famous McKees Rocks-based business, Pierogies Plus. It comes as no surpirse then that I've be a life-long lover of this Eastern European delight and have always intended on trying my hand at a homemade batch. There's nothing like a bountiful bowl of buttery potatoes to turn dreams into reality. We made roughly 75 potato/cheese/onion and 25 braised red cabbage pierogi. Some were given to friends, but the rest will be cooked up with sauerkraut, greens, and sausage over the coming weeks. Yum!