would you be willing to grace us with more doodles of the little creature you made to represent yourself por favor
Kfjfnfjjdncn oh my god yes yes sure so
I have these, fairly recent ones
And also a bunch of reaction pics hehe
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Husband is away for job so we got a cat just like him as replacement, the cat somehow got cat versions of us and now they won't leave him alone so we are still missing husband
Aka the summary according to dear nyan frnd @kaviolli , and thanku for ur genius brain jess <<3
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German* food poll but we have meatless options
A while ago everyone did those regional food polls and i wanted to do one back then but forgot... anyway. If you don't eat meat the options can be very limited in (traditional) restaurants around here. I wanted to do one with dishes that don't typically contain meat or can at least be easily adapted. Also yes this is kind of based on both my personal tastes and experiences so it's biased towards southern food, lmao. If you're vegan please just pretend it's a vegan version it's almost impossible to find options otherwise
*yes some of these are technically considered to be from Austria or France but they're still incredibly common in the regions near the border.
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Hey! I have to ask because you seem like a good resource, I have never had a PIEROGI before, and want to know if you have any good recipes for them?
PIEROGI RECIPE from my babcia
ingredients:
10 medium sized potatoes
250g curd cheese, or a mix of ricotta and cream cheese
1 large onion
salt and pepper
sour cream, butter, & bacon to serve
and, for the dough:
4 cups white plain flour
approx 1 cup of water
tablespoon of olive oil
(or you can buy round dumpling sheets from asian supermarket if lazy)
TO MAKE
peel, cut and boil potates until cooked
chop your onion finely and caramelise it in a bit of oil.. don't let em burn or they'll taste bitter
mash your potates and cheese. add the onion, salt and pepper, and mix very well. cover with glad wrap and set aside
in a mixing bowl add your flour and salt to taste. start adding the water or oil until you have a dough you can roll out very thinly
put a large pot full of water to boil, add one tsp of salt & a glug of cooking oil to stop the sticking
knead your dough a few times til it becomes elastic and easy to work with
lightly flour your work surface and, with a rolling pin, roll the dough as thin as possible, like 1-2mm. the thinner you can do this the yummier the final result, but work within your comfort zone, as you don't want the pierogi to split when boiling
use a glass to cut circles out of the dough
placing the circle of dough in the palm of your hand, stretch slightly and add a heaped teaspoon or more of the potato/cheese mixture. yummy!
stretch the dough around the mixture to seal into a dumpling, and place them on a floured plate
when you're ready, boil your pierogi about 5 or 6 at a time, making sure they don't stick to each other or the pan. boil til they float to the surface.
pull them out with a slotted spoon and lay them on a draining board to cool
congrats! you have make delicious pierogi ruskie. you can eat them straight away, but i loooove to fry them all crispy in oil and butter... i hope this brings you so much love and dumpling
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