I woke up cranky.. very very cranky.  I’m a last minute tax person, and it’s tax time.  When you add that (and the fact we always owe) to the unemployment, well it makes for one very cranky me.  I didn’t get much sleep last night either due to a combination of stress and someone’s snoring (I won’t say who, but I’m sure you can guess), so I should be a ball o’ fun today to deal with.

Today my son’s mattress for his new room should be delivered to the store, and I’m going to save money by picking it up myself.  THIS should be an experience.  I’ll either be strapping it to the top of my SUV, or trying to shove it in the back.  I’m excited to have it (since converting his bed to a big-boy bed is his birthday gift from us), but I have a feeling I’ll be using all kinds of colorful words by the time I get it home.

I am full of mixed emotions, however, since I’m spending the week taking down all of the baby stuff we spent so much time putting up in anticipation for his arrival.  Now, he’s been here almost 3 years and I find myself on a step ladder, tearfully pulling down the safari decals in order to put spider man up in their place.  Fun for the boy, not so easy on the Mom.

Dinner tonight is going to be leftover bows & ham (posted the other day).  However, for lunch I’m going to serve my son some Perogis that I have in the freezer from my parents.  When my son was still a baby, I went to visit them for a few days and had Mom teach me how to make her homemade Perogis.  It’s a recipe that has been passed down from family.  The original recipe was also in my Grandmother’s church cookbook.  My husband and I like to boil them, brown in a pan, and serve with sauteed onions, crumbled turkey bacon, and light sour cream.

Pirohi
(also spelled as Perogi)

4 cups flour
4 eggs
1 teaspoon salt
8 medium potatoes
1 pound Velveeta cheese,  or more as needed
milk

Peel, chop, and boil potatoes. Drain. Mash with a little bit of milk. Over low heat, add about 6 cubes of Velveeta at a time and mix with a hand mixer until enough cheese is used for the desired taste.

Mix flour, egg, and salt. Add enough water to make a medium soft dough (we used a little less than 1 cup). Knead until blisters appear. Dough should be soft. Dived into 4 portions. Roll out one portion thin. Cut into 4″ by 4″ squares.

Place on each about a tablespoon or so of filling. Brush edges with warm water. Fold in half to form a triangle (or use cutter – follow those directions).

To freeze, place on wax paper on cookie sheets and place in freezer. Once frozen, move to plastic freezer bags.
To cook, drop in boiling water until pirohi float to the top. Brown butter in skillet and pour over pirohi. Toss or mix well.

~M