perogies

Today is Fat Tuesday. The day before Lent begins. So Saturday evening Don & I joined some friends to watch Jerry make perogies. This is the time of year that he makes them. He stuffs them with a mixture of mashed potatoes, sauerkraut & onions. Then he freezes the extras & eats them during Lent on Ash Wednesday & Fridays.



Jerry had help from Mary, who made the dough:
3-4 cups flour
3 eggs
1 tsp salt
3 tsp vegetable oil
water, about one cup
Mix together ingredients, adding enough water to make a soft dough.
















Jerry sealed the dough over the filling by either pinching the dough with his hands or by using a fork.



















Watching someone cook is not complete without some good beer. We drank Blue Blood beer compliments of Jerry & Vicki's son, Brian, who recently opened his own brewery.



Then the perogies needed to be cooked in salted boiling water. They are done cooking when they start to rise from the bottom of the pot.







To finish cooking them they are fried with some chopped onions & butter until brown.





Since Lent had not yet begun, we enjoyed our perogies with Stoysich sausage David brought from Omaha. Mary fixed sauerkraut (sauteed with bacon & apples) to garnish our sausage & perogies. A wonderful dinner with friends. Jerry was nice enough to send us home with our own perogies too. I couldn't resist taking this shot of Mary's napkins lined up on the table with the evening sun casting shadows.