For Reasons I was in a mood this evening, so although I cooked some flounder (it was fresh so it was cook or freeze)...
For Reasons I was in a mood this evening, so although I cooked some flounder (it was fresh so it was cook or freeze) with that honey-lemon-mustard sauce I used previously on salmon (it is an awesome sauce for fish - heh), I put it away and made some pierogi instead. Tasty, tasty comfort food pierogi. Potato pierogi and cheese pierogi. In butter, with onions. I feel a little better.
I made cornbread (that Kenn would hate) and ate it with butter and syrup.
ReplyDeleteAnd now I think there needs to be maple bacon pierogi. Although it should probably have something else in it - potato? cheese? not sauerkraut (I really love sauerkraut, but not with maple syrup).
ReplyDeleteCheese, probably. Though maybe you shouldn't listen to me on this; I am one of the five people in the world who think maple and bacon are two great tastes that should stay the hell away from each other.
ReplyDeleteI know, squash! I've had modern american pierogi, including pumpkin (spiced a little like the pie). I could do squash filling, only instead of brown sugar, use maple syrup, cook it in bacon fat, and serve it with crisp bacon crumbled on top.
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