The Versatile Blogger Award
is an award that just keeps on giving. I’m so honored to have received the award from the lovely
Kathleen Patel a peace loving fiction writer, whose
books are fun to read, but always educate and contain a message.
makes this award so unique is interaction involved in accepting the award and
ultimately passing it along to well deserving nominees.
Before I make the
announcement for the future award winners, I would like to take this opportunity
to thank the multi-talented Kathleen. Thank you so much for following my blog and being supportive. We are twitter pals now, and I’ll be your faithful follower and retweeter!
for the lucky recipients of “The Versatile Blogger
and link back to them in your blog. Thanks again Kathleen!
nickname is Mimi because, as a baby, my sister couldn’t say Marion.
a wonderful husband who makes me laugh, a grown son who makes me happy I’m a
Mom, and a niece who’s so beautiful, she makes me envious.
Anything my husband cooks is my favourite
I admit I like my homemade perogies and homemade bread
the best – naturally, both full of carbs….sigh!! (see below for recipes)
writing ‘funny stuff’ and if the words crack me up – I know I’m onta something good!
3. Pass this along to fifteen blogs that you enjoy.
And so in closing, I
just want to say thank you again and to congratulate the new winners!
water and let them sit for a minute to release the steam. (Important or you’ll
have a mushy mess.)
the potatoes – while the potatoes are still hot, mash in the cheese with a bit
of butter and salt and pepper. Use lots of cheese and do the old taste test. If
it’s flavourful – it’s ready.
you don’t, you’ll be sorry when you go to fill the perogies. (Trust me they’ll
flour. Add salt.
milk. Stir – just a little – to see
how the consistency is. Preferably, the dough should be sticky. Keep adding
more liquids (as much milk as water) so that when you stir the mixture, it’s
quite wet. (this is the secret to a good
dough…you should have it sticky when you put it on a floured counter and little
by little you’ll add more flour until it feels like you know the dough should
separately. Use lots of flour. I
will emphasize…USE LOTS OF FLOUR and your dough will roll out really thin, (you
want nice thin dough so don’t be afraid to roll it as much as necessary as it tends to shrink back.
them quite full. Fold one side to the other and pinch, making sure they’re
sealed. Then place the perogies on a floured cookie sheet and make layers using
top of a pot of boiling, salted water. Only cook them another minute. 2 minutes total. Don’t overcook!
(When they’re frozen, they do take a bit longer.
salted soda crackers and add the crumbs to the butter and stir. Use this to
coat the boiled perogies.
instant yeast ( I buy the 3 packet type of Quick-rise yeast) and stir it into the flour. Add to mixture.
is hard to stir. Spoon it onto a floured counter and keep adding flour and
kneading it in until the dough forms a ball and the stickiness is pretty well
gone. It should be smooth and well kneaded. Takes anywhere from 7-10 minutes.
and then warm the large bowl (with hot water) where the bread will rise. Grease
the bowl with some of the left-over shortening and also grease the top of the bread so no
hard crusts form on the outside of the dough.
dough has doubled in size.
cut it into 4 parts. Cover and let sit for 15 minutes.
and put into the greased waiting pans. Cover and put in warm oven again to let rise for another
soften crust. Let sit on rack to cool and then enjoy!