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Last night's dinner. Peirogies, that is, mashed potato inside pasta. From this recipe, served with sauerkraut* and CSA collards, which I braised in leftover corned beef cooking liquid. Just right for yesterday's gray skies.
*We have rather a lot of 'kraut kicking around from the fermentation class I taught last week. I sent plenty home with students but I find myself with nearly half a gallon of the stuff. As it is not hot dog season, I'm at a bit of a loss as to what to do with it all. Suggestions? Soup recipes? Help me out, friends.
Yum! How about Reuben Bread?
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I saw your title on someone else’s sidebar and had to follow my internet nose over here. The recipe looks easy, this may be my cheat food this weekend! Thanks!
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