We had a bee! They came (to my house)! They saw (the piles of stuff and fingerprints on the walls)! They made peroghies!
(Aside: I’ve been fighting with my computer all night. Working on it is much like wading through tar -yes, I’ve done it before; another story for another time- with various programs deciding to quit on me or not work at all at the most inopportune moments. And so while I have it up I’m going to type fast, and let the pictures do the talking. Each one is worth a thousand words, right?)
My attempt at a mini bouquet – the only branch of apple blossoms I could reach, and a sprig of Italian parsley, in a jar. I did not inherit my mom’s flower arranging skills.
I made strawberry-white chocolate scones. This wasn’t planned, but I happened to have strawberries and white chocolate in the house. See what happens when you McGyver your way to breakfast?
(Also? Barb brought blueberry crumb muffins, but they went so fast I found myself eating the crumbs from the bottom of the bowl before I managed to grab my camera.)
We used the dough recipe from Cheryl’s baba – and yes, from about a hundred thousand other babas – it’s lumpy and ugly, then soft and smooth -and oh-so-satisfying to knead and roll with its residual warmth from the steaming water.
We had little helpers. Love the dough rolling stance. Good leverage.
We had lots of fillings: potato-cheddar, caramelized onion-potato-smoked Gouda, dry cottage cheese and fresh dill, last summer’s frozen plums tossed with sugar.
Many hands make light work… and cramped fingers? I was on dough duty – we counted 7 batches. (That’s 35 cups of flour. Thirty-five!)
Our final tally? 350+ peroghies in six flavours. Those crimped edges there? Made by hands that had never made a peroghy before. For real. See what a crash course in peroghy making will do?
So awesome. Thanks for coming, everyone! And those who couldn’t: next time!
Cheryl’s Baba’s Pyrohy Dough
from her Baba’s kitchen, and Backseat Gourmet
5 cups all-purpose flour
1 tsp. salt
1/2 cup canola oil
1 large egg
2 cups recently boiled (very hot) water
In a large bowl mix together the flour and salt.
Whisk the oil and egg together in a measuring cup; add to the flour and stir until you have a coarse meal, like biscuit dough before you add the liquid.
Add the water all at once and immediately stir – it will look lumpy and ugly and as if there isn’t enough moisture to go around. Keep at it – I recommend getting in there with your hands – and the dough will come together. Let it sit for 15 minutes, or preferably 30. (We did not always do this, as we kept running out of dough!) Makes lots of peroghies.