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February 14, 2006


hi gemma, the pierogi looks awesome! i can only imagine how heartily wonderful it must have tasted


It's been such a long time since we've talked!

your pierogies look awesome
Try a dough that is 1 part flour to 1 part sourcream. It is really delicate and fries up beautifully in the saute pan. just knead it until soft. it should be sticky, but use lots of flour when rolling out.

Glad to hear that you and John made it home safely.

I am going to Singapore and Korea at the end of April for that competition I've been practicing for. It's going well, just last minute glitches that need to be worked on.

See you later
I will update my blog more after the competition

Thanks J, I anticipate trying them again soon!

Hi Sera, it is great to hear from you. Your suggestions sound intriguing, I will definitely try them. Congratulations on the competition! That sounds very exciting. I hope you will tell us all about it. Have a safe trip and best of luck!

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