My sister made these beautiful colored eggs. She peeled the paper skins off a mesh bag of yellow onions, down to the onion part. Boiled the eggs and skins together slowly for a long time. The eggshells became a rich reddish color. After the dinner on Monday we played the egg game, trying to crack the other person’s egg with yours. Fredi suggested using the smaller tip like a torpedo. His coaching worked for me and my egg was the winner, although the other guests might have felt it fixed, with the hostess’s sister winning! You win if your egg remains uncracked at the end of the game. Mary said it had Armenian and Greek roots (the egg game.) A competitive group!
Meatless Fridays in Pittsburgh. It’s Lent. Last week in the Post-Gazette there was a list of fish fries all over the city and outskirts but let’s talk Pierogies. You drive by churches with signs out front (pierógi, pyrogy or perogi ) or you can buy them at Pierogies Plus or at the Polish Deli in the Strip. When I first moved here I had never eaten one. I watched Marianne’s mother, Olga make them from scratch. The boys loved eating them. And in time I started eating them, too. Then I wanted to try to make them. Marianne told me how to get the right potatoes and a certain cheese. I made them once for a Polish Christmas party at someone’s home. Last fall I saw Arleen make them at Christmas, by hand, parboil them and freeze them for the holiday.(see below) The whole concept of noodle/pasta dough filled with potatoes did not appeal to me but I was uninitiated. They can be filled with sauerkraut and other fillings but potato and cheese are the most popular. I am not sure how many I could eat in a sitting but the butter and onions really satisfy that urge for hearty meals with fat. One time I shipped a couple of dozen to Florida when the family lived there. Something my mother never cooked when I was growing up. At the baseball games they have Pierogi Races. No kidding. See below.