Because there is no justifiable reason for hot cocoa in Texas right now. Well, maybe one reason. Today I did a couple of recipes from More Than Twigs and Berries by PPK regular, JCD. I tested for this zine last year and still hadn't done too many recipes.
Cocoa with Sweet and Sara's toasted coconut marshmallows
My favorites that I tested were definitely the sweeter version of the cocoa, sweet and sour green beans, coconut rice, super ginger version of the ginger veef and the Nanaimo squares. So today I wanted to get back and do a recipe that frightened me. Perogies. I've never had a perogi before. Dough scares me. Seriously. I feel claustrophobic when dough gets stuck to my hands. I don't like it at all.
perogies
So I halved the recipe (because it's just me) and I froze half the dough I had. I made the potato and caramelized onion version. It was a combination of yukon golds, red onion and some garlic. I did the boil method and topped it off with melted butter that had fresh thyme in it. It was beyond awesome.
perogi guts
Today is the end of cookbook week. Definite staples for me now are the Curried Split Pea Soup (VWAV), Vegetable Stew with Herbed Dumplings (DEOTS) and this perogi recipe. I know what I'm doing for Iron Chef tomorrow. It's gonna be a raw dish.
Now, if you'll excuse me, I am gonna watch season 2 of The Office. Word to ya motha.
Now, if you'll excuse me, I am gonna watch season 2 of The Office. Word to ya motha.
6 comments:
Those Pergois look so awesome...
Nice work...
that cocoa...I'd...marry me?
looks like you overcame your fear of dough!the perogies look so tasty. (And I caught up on the Office last night too!)
perogies, I love them.
As for the cocoa just pretend you are in VT, it's getting chilly here.
I want those pierogies in my mouth.
Beautiful job on the pierogies!
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