Thursday, October 30, 2014

Kitchen Notes

pierogis fried in butter, with cream :: refrigerator pickles :: creamed spinach
We've been eating some pretty good food, though none of it very glamorous or refined. First off, that's the first time I've served pierogis. I say served because "make" seems too strong a word for frying something from the frozen section in a pan and adding cream and pepper. Its one of those things I didn't really know people ate until we moved north-ish. It may become a habit.
This is my first ever attempt at refrigerator pickles and let me tell you, I nailed it. I used this recipe and used half the sugar, like she indicates, but also added some pickle crisp granules. Julian actually ate some AND said they were tasty, though I think he would have preferred them with the full sugar.
Last but not least, we had creamed spinach on crackers for dinner this week. I've got no shame. I loosely followed this recipe, more cream, no artichokes. It was delicious.
What's been happening in your kitchen? Show and tell with Heather @ Beauty That Moves.  


  1. We have a big bag of creamed spinach in the freezer. You have inspired me.

  2. Oh, I think your recipes do look glamorous! and so delicious!