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Polish recipes served up with tidbits of folklore, customs, and history

Search Results for: pierogi

Apron Giveaway – Pierogi Making in Progress

by 16 Comments

We have a winner – Melia T. from Nevada!

The two aprons in my kitchen both sport the name of my first food blog, “Food is my Love Language.” Both were gifts from lovely people who are talented with a needle.

Apron Memories

One, a going away gift as I moved to Poland, from a friend who had just opened a custom embroidery business. The other hand-embroidered by our niece, who is more patient and precise than anyone I know when it comes to needlework projects.

This post contains affilate links and purchases help offset the cost of operating this website. 

I recently read a post on apronmemories.com. L. Palewski shared memories of the Polish traditions incorporated in her wedding and reception in 1960. Such as when it was time for all the guests to encircle the couple and sing to them as the bride and groom danced.

After the dance, the Maid of Honor brought out an apron made of satin and lace with tiny little plastic babies tied to it signify the wish for a large family. I’ll let readers who really live in Poland let us know if this is a real Polish tradition, or maybe a Polish-American tradition, like the wedding cookie table and dancing the polka.

Aprons are more than just protection for our clothes. They can make a statement, add a bit of fun, and bring up memories. The one I have for one lucky reader is on the fun side. If you want to be sure you have this apron for your favorite pierogi maker or yourself, you can order here.

pierogi making in progress apron

Polyester twill, one size fits most, 29.5″ x 32″

The Polish Shirt Store will send their popular Pierogi Making in Progress apron to the winner of this giveaway. Deadline : December 3, 2018

How to enter the giveaway

  • If you have signed up for my monthly newsletter, you’re already registered
  • If you’re not receiving my newsletter which includes some behind the scenes news and a yet to published on the blog recipe, you can do so at the top of this page in the box that asks you to enter your first name and your email address. I promise you that I’ll never share your information with anyone else.
  • Deadline: Monday, December 3, 2018 at 11:59 PM MST.
  • A name will be selected by a random number generator. I’ll contact the winner by email, and they’ll have 72 hours to reply with their mailing address. If I haven’t heard from them in that time, I’ll select another name randomly, and we’ll repeat the process.

Pozdrawiam,

Lois

How to Make Pierogi Ruskie

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pierogi ruski

A Polish friend recently hosted a day of pierogi making.  She invited all the foreigners in our International Book Club. We made this ruskie filing, as well as a sweet filling, and a cold beet soup.

This was the first time I’ve made the pierogi ruskie  with potatoes, onion and cheese. Many assume that ruskie means this is a Russian filling, but that’s not the case. The dish orginates from an area of Ukraine that at one time was part of Poland. It translates to Ruthenian pierogi.

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It would be really difficult to choose, but this may be my favorite.  You can’t beat the combination of flavors, and the filling has enough body that it’s easier to work with.  You can make a plump little dumpling and stretch the dough around the potato mixture without it oozing out.

pierogi ruskie making

A Swede, two Americans, and our Polish teacher

I’ve compared making pierogi to make tamales back in Arizona.  It’s labor intensive, and makes more sense when you’ve got a large group of people to work on it – making the dish perfect for extended family gatherings and holiday meals.

pierogi ruskie with bacon in polish pottery bowl

For the most authentic pierogi, try making your own Twarog, Polish farmer’s cheese. It’s really easy! I hope you and yours have fun making pierogi!

Smacznego!

Lois

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Pierogi Ruskie

★★★★ 3.8 from 5 reviews
  • Author: Polish Housewife
  • Category: Side or Main Dish
  • Cuisine: Polish
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Description

The most popular pierogi ever, potato with cheese and onion!

Ingredients

for filling:

  • 6 small potatoes, boiled, peeled, and riced
  • 2 tablespoons butter
  • 3/4 cup diced onion
  • 1 1/4 cups ricotta cheese (this is the closest stateside substitute for Polish farmers cheese)
  • 2 teaspoons soy sauce
  • salt and pepper, to taste
  • smoked bacon, diced, for garnish

for dough:

  • 3 cups flour
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup boiling water

Instructions

for filling:

  1. Place riced potatoes into a large bowl
  2. Sautee onions in butter until light brown
  3. Lightly toss potatoes, with onion, cheese, soy sauce, and seasonings until combined

for dough:

  1. Place the flour on a clean work surface
  2. Add the salt
  3. Make a well in the top of the flour and add the egg.
  4. Work the egg into the flour
  5. Slowly add the water to the flour mixture, mixing it in as you go
  6. Knead dough until smooth

to assemble:

  1. Brown bacon and reserve
  2. Roll the dough out very thin, approx 1/16 inch
  3. Cut into round circles using a glass or a cookie cutter
  4. Add a spoonful of the filing to the center of each circle, compacting the filling
  5. Fold the dough around the filling, sealing the edges, creating a half circle or crescent shape
  6. When all of the the pierogi are filled, bring a large pot of salted water to a boil, cook the pierogi for use a few minutes
  7. Serve with butter and bacon

 

 

My other versions of pierogi:

Mixed Berry Pierogi Recipe

by 6 Comments

I didn’t eat fruit pierogi on my first visit to Poland, but an acquaintance, a Polish pilot named Jacek, recommends them highly, so we’re including this berry pierogi with our Christmas meal even though they are more of a summer treat. The texture and taste remind me of pancakes with Boysenberry syrup.  This made about 40 pierogi, and I had some filling left over.

Mixed berry pierogi - delicious!!!

Pierogi can be made in advance.  Freeze them after boiling; thaw and steam or saute when ready to use them.  We’re making these to share with family on Christmas day, so they’re going in the freezer.   After all this work, I’ve slipped parchment paper in between the layers of dumplings, just in case.

Smazcnego!

Lois

 

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Mixed Berry Pierogi Recipe

  • Yield: 40 pierogi
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Description

A fruit filed dumpling

Ingredients

  • for dough
  • 3 c. flour
  • 1 c. water
  • 1/2 t. salt
  • 1 egg

for filling

  • 3 cups berries, I used blackberries, blueberries, and raspberries
  • 3/4 cup water
  • 1/3 cup sugar.
  • 1/2 teaspoon cinnamon
  • 1 teaspoon lemon juice
  • 5 – 6 tablespoons bread crumbs
  • sour cream & brown sugar

Instructions

for dough

  1. Combine all ingredients
  2. Knead dough, until smooth and less sticky, or if using a Kitchen Aide with a dough hook, just continue to mix, incorporating another 1/2 – 3/4 c. flour
  3. Wrap in plastic wrap until ready to use

for berry filling

  1. Combine berries, water, sugar, cinnamon, and lemon juice; bring to a boil and simmer approximately 20 minutes
  2. Berries will break-down; add bread crumbs and continue to simmer until thickened
  3. Refrigerate until chilled and more firm

to assemble and cook

  1. Roll out dough to 1/8 inch thickness
  2. Cut into large circles, about 3.5 inches
  3. Lightly moisten, just around the edge, on half of the circle
  4. Fill with one teaspoon of berry mixture
  5. Fold in half, sealing edge, and crimping with a fork.
  6. Bring a large pot of water to a boil, add about 10 pierogi, stir occasionally, cooking just until they float to the top
  7. Remove pierogi with a slotted spoon and drain
  8. Some people will eat the pierogi, as is, at this point
  9. We prefer to saute them in butter and serve with a dipping sauce of sour cream mixed with brown sugar

World’s Best Spinach Pierogi

by 14 Comments

My husband has decided spinach is his favorite pierogi filling.  This was our effort to duplicate the best spinach pierogi that he’s had in Poland.  This made about 4 dozen pierogi, and we had a cup of filling left over, but that was alright because it’s very tasty on its own.

Smacznego!

Lois

 

 

I was so worried about them popping open when they were boiled that I was meticulous about the crimping -both sides! But I had no problem with the filling leaking out. (More recently, I’ve purchased the little pierogi molds featured below, and we loved them. It seemed to really speed up the process and made it easier to work the dough around a moveable filling. My genius husband suggested that we use the back side of the mold for a cutter to have a perfect fit.)

 

 

(Amazon pays me a few cents for purchases via these links)

 

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Spinach Pierogi

★★★★★ 5 from 3 reviews
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Ingredients

for dough

  • 3 c. flour
  • 1 c. water
  • 1/2 t. salt
  • 1 egg

for filling

  • 1 T. butter
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 16 oz. frozen spinach, cooked & drained
  • 6 oz. cream cheese
  • 1/2 c. grated Parmesan cheese
  • 1 slice Havarti cheese
  • salt
  • pepper
  • nutmeg

Instructions

for dough

  1. Combine all ingredients, knead dough, until smooth and less sticky, or if using a Kitchen Aide with a dough hook, just continue to mix, incorporating another 1/2 – 3/4 c. flour
  2. Wrap in plastic wrap until ready to use

for spinach filling

  1. Saute shallot and garlic in butter until translucent
  2. Combine with all remaining ingredients
  3. Heat until cheeses are melted and well combined, (other than the cream cheese, use any combination of cheeses, the Parmesan and Havarti were just what we had on hand and like)
  4. Season to taste with salt, pepper, and nutmeg, allow filling to cool

to assemble and cook

  1. Roll out dough to 1/8 inch thickness
  2. Cut into large circles, about 3.5 inches
  3. Lightly moisten, just around the edge, on half of the circle
  4. Fill with one teaspoon of spinach mixture, fold in half, sealing edge, and crimping with a fork
  5. Bring a large pot of salted water to a boil, add about 10 pierogi, stir occasionally, cooking just until they float to the top
  6. Remove pierogi with a slotted spoon and drain
  7. Some people will eat the pierogi, as is, at this point, we prefer to saute them in butter with onions

Notes

Pierogi can be made in advance. Freeze them after boiling; thaw and steam or saute when ready to use them. We’re making these to share with family on Christmas day, so they’re going in the freezer. After all this work, I’ve slipped parchment paper in between the layers of dumplings, just in case.

Since I orginally wrote this post a bag of frozen spinach has gone from 16 ounces to 12 ounces. I used a 12 ounce bag and the only adjustment I made was to cut the cream cheese to 4 ounces instead of 6. Fortunatley, the amount of filing in this case was a perfect fit or the amount of dough.

Gift guide for Polish foodies

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Hi everyone! Let’s get ready for Cyber Monday or any other gift giving occasion for the Polish cook or baker in your life. From cookbooks, old and new, to Polish folk art decals for your stand mixer, enjoy this gift guide for Polish foodies with ideas at every price point, many at or under $25!

Some links are affiliate, which means if you make a purchase, they send me a few cents. 

Pierogi Press – $6.99 for set of 3 I love that you get three because you should have helpers when making pierogi! We’ve used these to cut circles out of the dough and to crimp our pierogi, makes for speedy assembly. Priced to be a popular stocking stuffer.

 

a wooden rolling pin embossed with floral folk art

Folk Art Embossed Rolling Pin – $16.80 If like me, you’ve been disappointed that you didn’t buy one of these when you were in that great souvenir shop in Poland, not to worry, Amazon has us covered. Turn simple butter cookies or pierniczki into works of art.

 

Folk Art Mixer Decals – $13.99 You won’t want to put a cover over your mixer when it looks so good. Easily add a colorful touch of folk art to your kitchen. The vinyl decals are lightly adhesive and clean up nicely for those times when things explode out of your mixer bowl.

 

polish cookbook

 

Classic Polish Cookbook – $19.95 This cookbook is the 25th edition of a classic originally published in 1948; it was the first complete collection of Polish cookery in English.

 

Pierogi Apron – $21.95 Polyester Twill Apron, one size fits most, 29.5″ x 32″.  For those special cooking occasions! Sold by Polish Shirt Store.

a polish pottery christmas ornament on a tree and gift guide text

 

modern polish cookbook

 

Modern Polish Cookbook –  $25.00 The modern, light twist on Polish recipes, by Ren Behan, is currently on sale, marked down from $30.00. A very popular collection of fabulous recipes and breathtaking color photography.

 

decorative teaspoons

 

Decorative measuring spoons – $21.95 Add a special touch and bit of fun to your cooking with this set of decorative measuring spoons, the usual 1/4, 1/2, 1 teaspoon, and 1 tablespoon with sayings such as “dash of joy” or “heap of love.”

 

polish pottery travel mug

Polish pottery travel mug – $52.50 Make that morning cup special and portable with a Polish pottery travel mug. Like most Polish pottery this mug is dishwasher, microwave, oven, and freezer safe and comes with a travel top and griper.

paper napkins with polish folk art design

Polish Folk Art Paper Napkins – $12.00 Add a Polish touch to any meal with colorful paper napkins sporting this popular rooster motif.

 

Polish Classic Desserts Cookbook – $19.95 Sweet endings for any Polish feast, from rustic to elegant. Sold by My Polish Heritage.

 

Happy shopping!

Lois

 

 

 

Cookbook Giveaway – Wild Honey & Rye

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We have a winner, Patricia K. from Nebraska, congratulations!

My latest Polish cookbook purchase is Wild Honey & Rye by Ren Behan, and I’m happy to say that I have a complimentary copy from the publisher, so that means a cookbook giveaway!

The author, a former attorney, grew up in England, the daughter of Polish parents. She writes beautifully about her love of good food and pride in her Polish heritage. Ren has taken Polish classics and put her own modern twist on them.

pierogi in a skillet with some on a plate Photo from Wild Honey & Rye, used with permission

I don’t mean modern as in foams and molecular gastronomy. I mean the recipes, which are definitely Polish, reflect a modern, cosmopolitan nation with an interest in light, healthy eating with the freshest, seasonal produce and best proteins and grains. The color photos, which are my favorite part of any cookbook, are breathtaking!

If you want to be sure you have a copy, you can purchase via one of my affiliate links on this page (which means that Amazon sends me a small commission). If you’re the winner and end up with two copies, think of it as a head start on your Christmas shopping! 🙂

How to enter the giveaway

  • If you have signed up for my monthly newsletter, you’re already registered
  • If you’re not receiving my newsletter which includes some behind the scenes news and a yet to published on the blog recipe, you can do so at the top of this page in the box that asks you to enter your first name and your email address. I promise you that I’ll never share your information with anyone else.
  • Deadline: Wednesday, November 21st at 11:59 PM MST.
  • A name will be selected by a random number generator. I’ll contact the winner by email, and they’ll have 72 hours to reply with their mailing address. If I haven’t heard from them in that time, I’ll select another name randomly, and we’ll repeat the process.

Just to tempt you, we have a pierogi recipe from the book below!

Smacznego!

Lois

dough rolled out on marble slab, bowl of strawberries, and pierogi in the making Photo from Wild Honey & Rye, used with permission

Recipe from Wild Honey & Rye: Modern Polish Recipes © 2018 Ren Behan

PIEROGI WITH STRAWBERRIES, HONEY, AND PISTACHIOS

Makes about 20 pierogi

2¾ cups/12 oz/350 g all-purpose flour or “00” pasta flour, plus extra for dusting

1 whole egg, plus 1 egg yolk

1 tbsp confectioners’ sugar

½ cup/125 ml lukewarm water

1 tbsp vegetable oil

For the filling and topping

2½ cups/12 oz/350 g fresh strawberries, hulled, quartered if large, or halved, if small, or blueberries

2 tbsp unsalted butter

Scant ½ cup/100 ml clear honey

¾ cup/1 ¾ oz/50 g pistachios, finely chopped

In a large bowl, mix the flour, whole egg and yolk, confectioners’ sugar, warm water, and oil together.

Tip the dough out onto a lightly floured work surface and knead for about 5 minutes until the dough is no longer sticky and feels smooth. Put the dough back into the bowl, cover with a damp dish towel or plastic wrap, and leave to rest for 30 minutes.

To fill: Divide the dough in half and keep one half covered with a damp dish towel to prevent it from drying out. Sprinkle your work surface with flour, then roll out the dough until it is about¼ in/3 mm thick.

Have a floured tray or board on hand. Using a pastry cutter or an inverted glass, cut out 3 in/8 cm circles of dough. Depending on the size of the strawberries, place a couple or a few pieces in the center of each circle. (If using blueberries, 2-3 blueberries will fit.) Fold the dough over to enclose the fruit. Using your thumb and finger, pinch the dough along the edge so that the pierogi is well sealed. Place each dumpling on the floured tray and cover with a damp dish towel while you make the rest.

To cook the pierogi: Bring a large pan of water to a boil. Carefully drop the dumplings in, a few at a time. They will sink at first, but will float up to the top when cooked-this will only take a minute or so.

Lift them out using a slotted spoon and place on a plate to cool. If you have sealed them well, none of the filling should have escaped!

Heat the butter in a large frying pan and gently fry the pierogi on both sides until slightly golden. To serve, drizzle with honey and sprinkle with chopped pistachio nuts.

CINNAMON WHIPPED CREAM

Serve this with blueberry-filled pierogi.

1 cup/250 ml heavy cream

1 tbsp confectioners’ sugar

1 tsp ground cinnamon

sugar or vanilla sugar, to sprinkle

Whisk the cream with the confectioners’ sugar and cinnamon until thickened.

Serve the warm pierogi with a sprinkling of sugar or vanilla sugar and a spoonful (or two) of the cinnamon whipped cream.

Recommendations

Many items on this page are affiliate links, which means they send me a small commission on your purchases; you pay no more but help support this site. I’ve used and sincerely recommend everything listed below. 

l’d be lost without an instant read thermometer. It’s so handy to check the oil temperature before you start frying placki ziemnieczane or to check meat for doneness. This model is perfect because it’s also water proof. I’m sorry to say I’ve lost more than one instant thermometer because I accidentally dropped it into liquid.

I’d tried other pierogi makers, and this is by far my favorite. I love that you get three, because you should have people helping you make pierogi, many hands make light work, and they give you beautiful, uniformly shaped pierogi everytime!

Not exactly Polish, but we’re having a blast with this pizza oven! I’ve wanted to get my husband a pizza oven for years, but they’re so expensive, especially when pizza making may be a passing fancy. This is the most affordable, functional one I’ve found. It uses wood pellets, and gets super hot, 700 degrees seems to be ideal. It makes small, individual sized pizzas in about two minutes. There’s even a Uuni facebook groups to share ideas, dough recipes, and pizza glamor shots. We’ve been playing with this for six months and are still having delicious artisian pizza a couple of nights a week.

It seems that our family has a thing for thermometers, but this is so helpful if you have the Uuni pizza oven. It’s so easy to check the temp of your pizza stone, a big help in managing the fire. Once you have it you’ll find other uses like checking the temp of the swimming pool water from across the yard. 😉

This silicone mat is so handy for rolling out dough. The measurement guides help you keep it round or rectangular, whatever you’re going for and the right size. It gives you a clean surface for rolling and makes for quick and easy clean up.

You have to be a big fan to want to order this much chai concentrate, but my daughter and I love a spicy chai and this is by far the best we’ve found on the market.

 

After seeing the Black Madonna in person, this bracelet was on my Christmas list.

 

 

Pieczone Marchewki – Roasted Carrots

by 7 Comments

Have you ever cooked a meal that was just too beige? You know what I mean. There are so many wonderful things that are delicous, but not necessarily visually striking, the meal we had over the weekend for example: turkey, mashed potatoes, stuffing, gravy. It sounds a lot like a Thanksgiving dinner, but it’s the wrong time of year. We don’t cook a turkey at Thanksgiving becaue we go to my parents’ home, but I do buy a turkey or two when they’re on sale. We pop them in the freezer for roasting later/now. Fortuanatley, this monochromatic meal was saved by Pieczone Marchewki – Roasted Carrots.

I found bundles of beautiful, small, carrots at Sprouts (a supermarket in our part of the country, inspired by farmers markets) in a vareity of colors. They supplied much needed color and lovely flavor. They are simple to prepare, and the limited work involved can be done in advance. The only thing needed at the last minute is popping them on a plate for serving, making them ideal for a meal with guests.

As I mentioned, you can do all of the prep in advance and let them sit until it’s time to put them in the oven. If the children in your home can use a vegetable peeler, this a a dish they can fix themselves, and aren’t we all more likely to eat something we’ve prepared?

Smacznego!

Lois

PS- this is the second recipe I’ve made lately that has come from Polska Foods, a now defunct maker of organic pierogi.

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Pieczone Marchewki – Roasted Carrots

★★★★★ 5 from 1 reviews
  • Author: Polish Housewife
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 minutes
  • Yield: 6 serings
  • Cuisine: Polish
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Description

Healthy and delicous, roasted carrots

Ingredients

2 batches of small carrots

2-3 tablespoons olive oil

1 tablespoon honey

1 teaspoon salt

1 teaspoon black pepper

Fresh dill for garnish

Instructions

Preheat oven to 400 F

If your carrots have the greens attached, trim off all but an inch or so for decoration

Peel the carrots (or just give them a good scrubbing), rinse

Place on a foil lined baking sheet pan

Drizzle olive oil and honey over carrots, sprinkle with salt and pepper

Gently toss the carrots to coat, leaving them in a single layer on the pan (this is your stopping point if you’re preparing in advance)

Bake for about 25 minutes

Sprinkle with chopped or snipped fresh dill, I usually use scissors rather than a knife

Salatka z Pora i Jablka – Polish Leek and Apple Salad

by 3 Comments

Sweet vs. Savory

Americans tend to keep their sweet and savory separate. Fruit in a recipe? That must be a dessert. Savory vegetables? That must be for supper of maybe lunch, certainly not breakfast.

For breakfast, we want something sweet. Even when we have a heartier breakfast that might include meats, think of what they are traditionally. Sugar-cured ham, sugar-cured bacon. Toast? Let’s put some jam on that.

Admittedly, my knowledge of a Polish breakfast comes from Polish hotel breakfast buffets and a month of eating Polish hospital food. The hotel breakfast buffet, which is, I suspect, much more of a meal that a Polish family would typically eat in the morning (more than anyone typically eats in a morning), often includes salads.

I often wondered if they were leftover from a salad bar the evening before or made especially for breakfast. It wouldn’t surprise me to see Salatka z Pora i Jablka – Polish Leek and Apple Salad on a breakfast buffet.

Salatka z Pora i Jablka - Polish Leek and Apple Salad

Sweet and Savory Together

This simple salad of leek and apple does something I see so often in Polish cooking, mixing sweet and savory together. Polish recipes for bigos (a hunters stew) or liver often include prunes and or apple. A cabbage salad will include grated apple. Here we have leek and apple in a simple dressing. The flavors and textures go together beautifully, surprisingly so for my American palate.

In the interet of full disclosure, I earn a small commission if you shop via the Amazon links below.

Ed loved this salad and suggested that I make when his golfing buddy and his wife come to dinner in a couple of weeks. Even though this is posting during Lent, I think the simple ingredients will still be part of everyone’s meal plan. Unless you’ve given up delicous during this time of fasting and reflection.

If you wanted to jazz this up a bit, you could add a spoon of mayo, sour cream, or plain yogurt, or any combination of the three, but I like it as is. I discovered this salad on the website of Polska Foods, the now defunct maker of organic pierogi.

Smacznego!

Lois

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Salatka z Pora i Jablka – Polish Leek and Apple Salad

★ 1 from 1 reviews
  • Author: Polish Housewife
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Description

A light salad with the subtle warmth of leek and sweet crisp apple

Ingredients

2 leeks

2 tart apples

2 tablespoons lemon juice

1 tablespoon honey

1 tablespoon vegetable oil

salt and pepper, to taste

Instructions

  • Trim the root end of the leeks, quarter lengthwise from the white end into the light green area, wash out any dirt between the layers, slice the white and light green parts as thin as possible
  • Peel, quarter, and core the apples, again slice as thin as possible
  • Combine the lemon juice, honey, and oil in a bowl, add the sliced leek and apple, toss
  • Season with salt and pepper
  • Chill for a few hours to let the flavors meld

Your input is important

by 13 Comments

Thanks to all of you who took the survey below (it’s now closed). If you’re curious, this is what I learned:

  • Over 50% of you found Polish Housewife via facebook (it’s important more me to stay active there and try to navigate the latest algorithim changes.)
  • 44% of you find out about new content via social media (ditto my FB comment above, when you like, comment share, it helps!)
  • 47% of the responses were from readers 65+ (FB tells me readers are equally distributed between 35 and 65+, but I can see how someone 65+ has more time to take a survey)
  • 83% have no dietary restrictions in the household
  • The biggest frustrations in the kitchen are lack of time (24%) and organizing/planning meals (34%) (I can relate! I often cook for blog post on the weekend, and we’ll eat those recipes during the week.)
  • Whether or not you make a dish you see online has to do with prep time/complexity (37%) and the ingredients (37%)
  • 76% of you usually shop at a traditional supermarket.

Thank you for your kind words about what you like, or don’t like. (The most precise and valid point came from a technical writer who finds my use of commas instead of dashes, understandably annoying or distracting. If you let me know where I’ve errored, I’ll correct it. My former colleague in the communications office had a thing about dashes being overly used, so I may be gun-shy. As a CPA, I feel the same way when people use financial terms or concepts incorrectly, or when people use the word pierogies. Pierogi is plural, friends.)

As for what you’d like me to post about more often:

  • beside traditional Polish recipes, the most frequent comment was SIMPLE recipes
  • a desire for more use of buckwheat, cabbage, beets, fermented foods, nutritional info
  • ideas and recipes from other readers (this is going to lead to a new feature on the Polish Housewife facebook page. On Sunday mornings, I’ll make a zapraszamy post. Feel invited to share your what’s on your mind in the comments of that post. How have you simplied your favorite Polish recipe? Tell us about your last trip to Poland? What family traditions do you have for upcoming holidays? We’ll try it and see how it goes. I look forward to hearing from you!

 

 

Your enjoyment of what’s written here matters! To help us connect meaningfully, will you be so kind as to take a quick survey by answering 10 questions by clicking on this link? It really will take just a few minutes.

The main focus of my questions has to do with cooking and recipes, but you should feel free to respond on other topics in the open-ended questions. Your responses will be valuable input as I prepare the editorial calendar for Polish Housewife.

This isn’t a one time invitation, reach out anytime via social media, email, or a comment on a post. Your questions and suggestions have inspired some of my most popular posts, and I’m always happy to hear from you!

Pozdrawiam,

Lois