Just to get this out of the way, I’m pretty sure pierogi is already plural, so saying pierogies is like saying…um, okay, well, I can’t come up with anything off the top of my head, but anyway. Gourmet calls this Pierogies, but I think it should have been Pierogi (update: Wikipedia backs me up on this one). Aaaanywaay. Now that I’ve outed myself as a bit of a word nerd, let’s move along.
When I looked through my spreadsheet (okay, so maybe I’m not *just* a grammar nerd…) of Gourmet recipes in search of an April project, this particular recipe jumped out at me. I already had everything on hand; the forecast for Sunday was rain and more rain (the perfect kind of weather for a day in the kitchen); and varenyky (the Ukrainian version of pierogi) and borscht were the two lasting food cravings I developed after spending time in Western Ukraine while in jr. high. Perfect! A project with elements of sentimental connection, frugality, and enough complexity to occupy a rainy Sunday. What more could I ask for?