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Last weekend, I made a huge batch of perogies with my mom (who, incidentally, is of French-Canadian background; the Ukrainian heritage comes from my Dad’s side of the family.  This has not, however, stopped her from becoming really, really good at making perogies).

Making perogiesThe dough was so easy.  It only has two ingredients:  flour and sour cream.  We dumped a 500ml container of sour cream and added 6 cups of flour. That’s it.  You just knead it and work it until it’s no longer sticky.  If it’s sticky, add some more flour.  Let it rest for 20 minutes.  Then roll it out as thin as possible.

(If you’re confused why I use both metric and imperial measurements, it’s because I was part of the first generation of Canadians who were taught metric in school.  However, our parents and grandparents still used the imperial system.  So my generation is really messed up when it comes to measurements.  I measure speed and distance in kilometres, but height in feet and inches, and weight in pounds.  A kilogram means nothing to me; neither does a metre, a pint, a quart or an ounce.  Liquids are measured in litres and milliletres, but dry measurement in cups and teaspoons/tablespoons.  So screwy, right?  Anyway, back to perogies . . . )

We made the perogies for supper that night, and none of them burst while cooking – perogy success!

My perogies!(And I only burst into tears once because it made me miss my Baba).

Have a great weekend, everyone! 

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