I have two Dumon bars (you could look it up) and well, almost
two Bianca supermarket bars (needed a snack one day). Maybe
more to come.
Implied chocolate? Sounds promising.
Perhaps. We'll see what France has to offer.
Who has the craziest or most workable ideas? (G)
I'm more interested in craziest most of the time. Most
workable maybe in case of a defined problem, otherwise
why bother.
Sometimes most workable and craziest are combined into one. (G)
Seldom if ever, in the history of this world. One thing
I've observed is genius is a little crazy sometimes,
but crazy is basically never genius. Many people don't
seem to be able to tell the difference.
Irritating little creatures. By the way, my blood type
is "be positive." I don't always obey that.
Mine is B+ so the mosquitoes tend to leave me alone and attack
Steve.
We must be related, though the critters love me.
Probably something else in your body chemistry makes you more attractive
to them.
Presumably blood type isn't dispositive.
I could probably still write a program to do that, so
a professional with knowledge beyond that of an intro
to coding written in the 1980s should be able to do it
without breathing hard.
Something I never got into.
Last time I was anywhere near NYC was flying out of JFK in 1989, on
our > way back to Berlin.
It's an interesting city, but I can understand not
having any massive desire to go there.
Short visits may be OK, for specific reasons, but living there long term would not be enjoyable. OTOH, I lived in reunited Berlin; at the time it
had a population of about 3.5 million. That was an easier to live in
city.
Being a fairly urbanized person, I've had little
issue with coping with either of them. The Berliners
seem to be that same kind of gruff but reasonable as
the Parisians and the New Yorkers.
Some may disagree with you, others, not so.
You can say that about about anything. Some people
even like zucchini.
It's good, in some things.
What never? No, never!
No, not again.
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Pierogi
Categories: Polish, Pasta
Servings: 6
2 Eggs
1/2 c Water
2 c Flour
1/2 ts Salt
Mound flour on kneading board and make hole in center. Drop eggs into
hole
and cut into flour with a knife. Add salt and water and knead until firm.
Let rest for 10 minutes covered with a warm bowl. Divide dough in halves
and roll thin. Cut circles with a large biscuit cutter. Place a small
mound
of filling a little to one side on each round of dough. Moisten edge with
a
little water, fold over and press edges firmly together. Be sure they are
well sealed to prevent the filling from running out. Drop the pierogi
into
salted boiling water. Cook gently for for 3 to 5 minutes. Lift out of
water
carefully with a perforated spoon.
The dough has a tendency to dry while you are working. A dry dough will
not
seal completely. We suggest rolling out a large circle of dough, placing
small mounds of filling far enough apart to allow for cutting, and
folding
the dough over the mounds of filling. Then cut with a small biscuit
cutter
and seal firmly.
Never crowd or pile pierogi. The uncooked will stick and the cooked will
lose shape and lightness.
Note: Pierogi can be frozen after boiling and they keep well. I prefer
all
my pierogi fried in butter and onions and seasoned with salt and pepper.
They should be fried on a medium low heat till golden brown.
VARIETIES OF FILLING
Cheese
1 cup cottage cheese 1 tsp. melted butter 1 egg beaten 3 tbsp sugar 3
tbsp
currants 1/4 tsp cinnamon
cream cheese with melted butter. Add other ingredients and mix well. Fill
pierogi. Serve with melted butter and sour cream.
Cheese
1 cup dry cottage cheese 1 dash of salt 1 tsp. lemon 1 tbsp sugar 1 egg 1
egg yolk
Mix ingredients thoroughly. Fill pierogi.
Cabbage and Mushrooms
1 small head cabbage 2 cups mushrooms 2 tbsp sour cream 1 small onion,
chopped fine butter salt and pepper
Quarter cabbage and cook in salted water for 15 minutes. Drain, cool and
chop fine. Saute onion in butter, add chopped mushrooms and fry 5
minutes.
Add chopped cabbage and continue to fry until flavors blend. Add sour
cream
and cool. Fill pierogi.
Sauerkraut
Two cups sauerkraut may be substituted for the cabbage. Rinse and chop
sauerkraut. Proceed as above.
Mushrooms
1 cup chopped mushrooms 1 onion chopped fine salt and pepper 2 egg yolks
butter
Saute onion in butter. Add mushrooms. Season. Remove from fire, add egg
yolks and stir well. Cool and fill pierogi. Serve with chopped onion
browned in butter.
Mushrooms and meat
1/2 cup cooked beef 1/2 cup chopped mushrooms 1 onion chopped fine butter
salt and pepper 2 tbsp sour cream
Run cooked meat through meat grinder. Fry onion in butter until
transparent, add mushrooms and meat. Season to taste. Add sour cream and
cool before using.
Prunes
1 cup cooked prunes 1 tsp lemon juice 1 tsp sugar
Soak prunes overnight. Cook with sugar and lemon juice. When cool, remove
stones and fill pierogi. Serve with bread crumbs browned in butter.
Source unrecorded
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