ronjhall
Super Star Member
RNG, be very careful.
The Davis weather station here reported 51 MPH wind when I was watching the porch cover bounce up and down at about 3AM. At 3:45AM we had about five minutes of 53 MPH wind, and that's what sent the cover flying. Made a heck of a noise!How windy was it that it lifted the cover and knocked over the chimney??
It’ll all be away before February.Between 13 and 24 months?
We don’t get each other presents any more, but I did put extra candy in her stocking.
might get her that dyson cordless vac next time it goes on sale.
We do the potato / cheese, but with real fatback and onion. The cheese is cream cheese. Sautéed sauerkraut and sautéed fatback/ onion mix on the side. Some of the family also top with sour cream.What pierogi do you make? We do potato&cheddar (“Canadian-Style”) pierogi and sauteed sauer kraut pierogi.
We caramelize onions in butter, and then drain the butter thoroughly. Then, we squeexe the kraut and chop it finely, and dry sautéed it with white pepper, and once it gets nicely aromatic we add in the onions and mix over medium heat until well-combined. If there is too much fat in the mix, it makes it difficutl to get a reliable seal on the dough — and since the kapusta pierogi are far more difficult to make than potato, we only make about 4 dozen, compared to 200+ potato cheese. Our pierogi are small - we cut 2” circles of dough and stretch it almost paper thin over the filling.We do the potato / cheese, but with real fatback and onion. The cheese is cream cheese. Sautéed sauerkraut and sautéed fatback/ onion mix on the side. Some of the family also top with sour cream.
Yep.... same menu here.....Our family traditions are:
-Thanksgiving is for Turkey
-Christmas and Easter are for ham
-New Years Day is Prime Rib
bit we will do Turkey a couple more times during the year. Smoked or roasted on the charcoal grill during the summer, oven in house on a chilly Spring of Autumn day. Possibly a midwinter one or two just because.
Feel Better!