How do you cook your pierogis? Boil? Looks good!
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I was out chopping wood all Friday night, saturday and Sunday morning. My back hates me so much but I’m good for a while now.
Congrats on the motivation to serve yourself something.
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Yes I boil them! I have a teeny little pot that boils fast and doesn’t fit more than 5-6…which is good because if I make more I have no self control and they will all disappear. Especially in the summer when I have fresh chives to eat with them! 
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Fresh kale, washed and ready for the microwave…
Bon appetit everyone
All the food looks awesome!
@Deelzebub Get well to the chickens!
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oh my goodness. Might have to try this one.
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Oh my Goodness 
I can hear this picture crunching 
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What herbs did you add? And what’s the dipping sauce? I’m intrigued!
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I kept it quite simple and used finely chopped spring onion and coriander leaf with an egg and about a tablespoon of Thai red curry paste. I then added about a tablespoon of panko until it was a mouldable consistency and I used my rice ball maker (which I’ve yet to use with rice) to form the balls. Dipping sauce is soy and rice vinegar.
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Thank you! Sounds delightful.
So many carnitas eeeeeeeeeh! Nachos tonight with onions upon onions upon onions on top. That’s my name for it. I love these quick picked red onions and I finished them off.
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I love pickled red onions!
My favourite.
Make large batches and jar then up… The perfect accompaniment or snacker.
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I can’t tell you how much I love them. Glad you appreciate.
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Eating straight out of the pan tonight. Miso ramen with all the additions. Mushrooms, carrots, red cabbage, onions, edamame, ginger, kelp, lemongrass, sesame seeds, tvp, lots of sambal chilli paste…I think that’s everything. I might’ve forgotten to list something in there.
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I’m so making that.
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Oh my goodness! @AyBee you can really do some baking! You take the best of the best, the baklava and add it with the other best of the best, cheesecake, and wow!!! I think I am in love! That is amazing!
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