Will we ever be done with pierogi? Saturday, Sunday, and Monday — three days of pierogi and uszki work. The upshot — we have an entire freezer of Polish dumplings.

Our last batch was a distinctly non-Polish varietal: we had left-over turkey (not from Thanksgiving!) that we ground and mixed with mushrooms. They’re good, just not very Polish. When we have them, I like to fry them just long enough to get a crispy finish and then make the lovely sauce you get with Chinese dumplings (soy sauce, rice vinegar, sesame oil) and pretend we ordered out Chinese.

We closed the evening with a little math help. K does the math work with him; I do the English work.