The Art of the Pierog

Here's a rather odd statement: I like Kielce. I may be rather biased, since my good friend resides there...and she has twice invited me to assist her in corrupting her students with drama (ie. The Odd Couple and Arsenic and Old Lace).

This past week, I made my second trip to Leanne's Cold War Corner (of course, the trains didn't quite work out as planned, and I arrived about two hours later than originally anticipated). Her Fulbright shepard-by-default Włodzimierz and his wife Dorota invited us for a peirogi (basically the equivalent of Polish ravioli) making lesson on Monday night.

Leanne is the master of the frozen Tesco peirogi--meaning that she can boil this pre-made Polish dinner staple like nobody's business. However, when it comes to making the real thing from scratch, neither of us knew where to start. We could buy flour and potatoes...and that's about it...

Enter the expert: Dorota and her mad pierogi making skills.

Apparently, you can teach Fulbright ETAs new tricks.