Tuesday, December 21, 2010

O Tannenbaum

We had our annual Wigillia dinner this weekend, complete with home-made pierogies made by me and my parents. This year we used the recipes we learned in Poland last Christmas and they were much easier to make. The key is that the filling has to have a cookie dough-like consistency so you can roll it up in a ball and it won't ooze out while you're boiling them. Here's the original recipe post, just adjust it to incorporate this new tip.

I also went with my parents to pick out their Christmas tree, at an actual Christmas tree farm that my dad found a few towns away from theirs in suburban New Jersey. We were all kind of shocked to find it and to see the acres and acres of trees that we never knew were there!

I'm also busy busy busy with other preparations, mostly secretive at this point. But some gifts have already been wrapped, which strangely is one of my favorite parts of Christmas. I just love to plop down in front of the TV with my newspaper or paper shopping bags, scissors, tape, and ribbon and just go to town.

Four days to go!!


Carlene said...

Your pierogies kill me every year. I might have to actually make some this year.

Nicole said...

ooh, the pierogies are looking really good this year! Yum!