Colt Case Ingersoll Garden Tractors

My wife is of Ukrainian background and my background is Romanian, old world thick tradition is alive with us, so for Christmas and Easter are major events. There is quite a lot of cooking traditional foods in the days before Easter day and Christmas day. On the 24th of December it is recommended to eat little, and simple foods. This evening we had home made pierogis, as it was the traditional Christmas eve dish in my wife's family. Water and flour is mixed to a consistency a little softer then bread dough and stretched on a table or board, to a thickness of about 3/16". I used a glass to cut disks about 3" diameter. The filling is chopped sauerkraut slightly sautéed in a little oil. Each pocket is closed to form the pierogi. Then thrown in boiling water for 7-10 minutes. In the meanwhile a large onion is sautéed in oil and sprinkled paprika. As the pierogis are taken out of the boiling water, they get mixed with the sautéed onion. You can see it's a simple food, and no meat, dairy, eggs; but that's the point.


And chestnuts of course.




Looking forward to tomorrow: clear soup, cabbage rolls (@Spike188 saving some for you), salade de boeuf, various types of charcuterie, various cakes, all home made.

We love pierogis . I am not qualified to make such things and my is too busy working , so I cheat . The local little farm store has them frozen made by Pollish ladies from Grey Bruce area . Not as good as homemade but way better than store bought .

Dave