It started off as a bit of a joke. That Ania @aniainspain and I would pick a day to make pierogi at home and have a little online “competition”. And despite my Winnipeg roots, Ania definitely had the upper hand by being Polish and – as I found out later – in possession of a little contraption that cuts, folds and seals the dumplings resulting in pierogi perfection. Meh.
But I had heart and determination on my side and, even though I hadn’t made pierogi since I lived in Canada more than 40 years ago, and I had lost my favourite pierogi dough recipe, I was keen to do my best.
I was actually looking for one of these simple squeeze bottles, like the (totally life-changing) one I bought for washing up liquid. Seriously, if you are not using one of these babies for your dish soap instead of a big clunky value-sized bottle of Fairy liquid, you do not know what you’re missing. It almost makes washing up a pleasure. Top tip: cut off the attached cap – not necessary.
Been making lots of vegetable slaw lately, using my spiralizer instead of a grater, so I decided to put up a recipe for it on Azahar’s Kitchen. I mean, it’s pretty basic, but what the heck. Since temps are unseasonably warm lately it’s a nice dish to have on hand (good for at least 3 meals).
