Nov 8th 1982
I had the big seat to myself but I didn’t sleep, didn’t want to. I thank you very much for the big dinner, I still feel guilty that you had to pay so much, thank you for all the pizzas and everything else, I had a lovely time.
When I got home Dad was sanding a chair he was fixing, all the dust on the floor, he didn’t sweep the floor so I did today. Dad put the chair together today, tomorrow he will varnish it.
I am going to bake a fish for supper.
It didn’t snow here as much. I miss the baby, her many sayings, hope she didn’t get the cold.
Diana phoned last night, she was making apple stadenow and wanted some advice. I forgot to ask her if they for sure will come for Christmas.
I still didn’t get together to crochet the rug, perhaps tonight as last night I was watching “Kramer versus Kramer”. And went to bed at 10 o’clock.
Tomorrow we will go to town to cash my cheque and put an ad about my plants.
I will close for now wishing you all the best.
Nicole bought a huge $35.00 bag of dried Porcini mushrooms from Indiana so that I could make perogies. Here’s the recipe I worked out:
Eleanor's MUSHROOM PEROGIES
2 ounces dried porcini mushrooms (or ¾ ounce)
8 ounces fresh mushrooms (button or mixed varieties)
1 medium onion : 8 ounces
2 tbsp butter
½ tsp dried dill
1 large garlic clove
¼ tsp pepper
1 tsp salt
1 large onion for sautéed garnish on cooked perogies
· Cover dried mushrooms with 2 cups boiling water. Let stand 10 to 20 minutes until softened. Drain and check for grit; if necessary, rinse the mushrooms well. Chop the mushrooms finely.
(The mushroom water may be reserved for making soup, etc.)
· Chop onion finely in food processor.
· Chop garlic finely.
· Chop fresh mushrooms finely in food processor.
· Heat butter in large skillet over medium heat. Add onion and garlic and cook about 4 minutes until transparent.
· Add finely chopped dried and fresh mushrooms. Cook for about 8 minutes until tender and liquid has evaporated. (If desired, add some mushroom liquid to increase cooking time, but cook until it evaporates.)
· Stir in dill, salt, and pepper. Taste. Add more seasonings if desired.
For Mary Stadnyk’s dough and instructions on how to stuff and cook perogies/vareniki see:
*Serve hot, boiled vareniki with sautéed onions and sour cream.
Daniela’s carved, footed wooden dish from Ukraine