Lately, I've made perogies in my air fryer, makes them crispy but usually, I'll boil and melt butter on them with salt and pepper and just eat that way.Hi Everyone!I thought I'd let you know how I like the new frozen foods I mentioned to you that I got at Grocery Outlet a month ago. I got that big bag of frozen Potato and Cheese Perogies. I've mainly boiled them, and then tried them with different sauces. I like them in a Chicken Broth Soup with Pot Stickers and the Perogies, and a dipping sauce on the side.View attachment 525914
We don't have pierogis during the summer but love them during the fall and winter. We like them sauteed in a little butter and olive oil, seasoned with salt, pepper, and paprika. Serve with sour cream. Yum!
Cold pierogies can be quite good! I like them with a side of cottage cheese and cucumber/tomato.
I believe you are correct: plants, shrubs and fruit (like cherries), bloomed earlier this year. I was surprised to get fresh cherries in mid to end of May. My hubby and I love cantaloupe, but for the life of me, we have a terrible time finding sweet cantaloupe. In the past couple months we found a couple of sweet ones, then the last couple we actually threw away: It is just hit and miss no matter where we purchase cantaloupe. Love cantaloupe with whipped cream! Fall is nice but I don't like to see the leaves falling off the trees: the change of color of course is lovely, but then the leaves fall off the trees and naked trees are not very attractive LOL. Hoping to get back to Florida this winter, after not going there for the past two years!
I use garlic powder on mine when I fry them. Sometimes other seasonings, it just depends. The perogi dough is not the same as a ravioli or dumpling so that's probably why you might find them a bit tough.
3 cool days here but word is that summer is coming back and fall will be hot so keep your fingers near the AC on switch I think and do not put away your light clothing yet
Here in Michigan I think we have learned to expect anything--- It will be nice to have summer back for a short time anyway-- we are lucky here in Michigan though, we had a really nice summer- unlike so many states around the country where there was extreme weather.
Mother Nature did her share with ample rain, so we didn't have to run sprinklers as often as usual
We call this “faux fall” in New England. “Second summer”, coming right up !
Here in Michigan, we call the warm period after cooler temps "Indian Summer", although technically, Indian Summer generally follows the first frost. We're not anywhere near that just yet. In fact, we're in for a coming week of very warm temps with high humidity. Yuck!
You are right! yesterday was definitely the hottest day of summer: we had the air conditioning on all day!! The storms were fierce, but we are fortunate- we did not lose power- believe it or not we baked chicken parm and had the oven on for 40 minutes!!! That Reuben and corn beef sound yummy!!!!
The Reuben sounds so good!
Should be a fun weekend with football and yummy food- shish kabobs sound like a great idea- we get ours from Busch's Supermarket- it is marinated in parmasean cheese, garlic and a delicious vinaigrette dressing!
Succotash! Wonderful! Ours is made with lima beans, corn and tomatoes. Is yours the same? Is that a stoopid question?
My mom made succotash with frozen lima beans, fresh corn, green peppers, and tomatoes from my dad's garden. She cooked the veggies in bacon drippings, so there was bacon in the succotash, as well. I'm making succotash today to go with slow-roasted baby back ribs with homemade barbecue sauce. I will render a few slices of thick-sliced bacon then cook lima beans, corn, red onion, and grape tomatoes in the drippings. I have half a bag of baby spinach that I'll add, and I toss the succotash with fresh basil before serving.
