"Those who forget the pasta are condemned to reheat it." ~Unknown

Sunday, February 28, 2010


It's Cy's week to make dinner, and he has decided to make pirogi. They were such a hit when I made them on Super Bowl Sunday that he decided to make them again so we could blog about it. For those of you who grew up or have lived in the mid-west or eastern Europe you know what I'm talking about. For those of you who don't, pirogi (plural is the same as the singular) are traditional Polish dumplings, they are stuffed with a cheese/potato mixture and are served in golden-brown onions (fried in butter! yum!) with kielbasa, (keel-baasa) a Polish sausage. So, after a wonderful day of middle-earth style capture the flag (Cy is always Legolas) we came inside and Cyrus began making pirogi dough and filling. As I write this, Dad is dumping the onions in the butter to fry and Cyrus is stuffing the pirogi dough with the pirogi filling. Cy will add the kielbasa to the sauerkraut soon not to mention our pirogi water (like pasta water) is almost at a boil. It'll be good eatin' tonight!

The food is ready and we are about to sit down with our Grandma, eat and watch Apollo 13. The pirogi look very good! Tucker out.

Robin here. Dinner was fantastic and we made it half way through the movie but now it's time for the kids to be heading for bed. Our whole meal was pirogi, kielbasa with sauerkraut and a lovely salad with blue cheese dressing.

Ben received a whole wheel of Rogue River Creamery's Crater Lake Blue cheese from a grower he does business with. It's an embarrassment of riches, but I'm not complaining. Our dressing recipe is adapted from the Gourmet cookbook.

1/4 cup mayonnaise
1/4 cup sour cream
1 Tablespoon of lemon juice
1 cup blue cheese
and a splash of milk to thin to your desired consistency

Mix it up and it's totally insanely delicious. Keeps well in the fridge too.

Another successful Sunday meal, thank you to Cyrus!

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