As the Autumn days are getting shorter and shorter, my flower garden is getting skimpier and skimpier. Actually as I am writing this post, some of the flowers displayed here already have fallen victim to the frost we had couple of days ago. I covered up the Canna Lily, so I still can enjoy their gorgeous blooms for a while, and the Hardy Mums will last until a real deep frost, so hopefully that will not happen until mid December.
Below is my selection of Hardy Mums I planted this year, since last year’s plants were not hardy enough to survive the winter, with the exception of the Yellow and Buttercream Mums.
One of the most popular dishes in Eastern European cooking is Filled Dumplings, known as: Varenyky or Pyrohy in Ukrainian, and Pierogi in Polish. They are made from homemade pasta dough and filled with varieties of fillings, but potato and cheese filling being the most popular.
It is definitely “labor of love” for those who make them from scratch, as it requires several hours of preparation time, but it is so well worth it.
Every time I see a ready assembled vegetable platter at a grocery store, just to pick up and go to a party, I cringe at its cost. I think it mostly reflects the price of labor, rather than the value of the veggies.
It doesn’t take a culinary genius to cut up raw vegetables, and to arrange them on a platter.
I have 3 different sizes of slow cookers, so one would think that I would use them often, but it’s just the opposite. I hardly ever use them, so when Maureen Locos Hewett shared this recipe for ribs with kraut prepared in a slow cooker, I decided to test it. It came out great! The meat was so tender…falling off the bones…and the kraut was very flavorful. The only thing I changed was that I used less broth, and more veggies…I added shredded carrots and chopped celery, plus some caraway seeds. I love caraway seeds in sauerkraut.