Heading SOUTH . . . and Ukrainian Buckwheat Varenyky

Bye, Vesper.  Stay warm, sweetie.  

Good-bye, Snow.    

Along the way, we'll be reading some history . . . recommended by Nestor. . .

and more history . . .

and this . . . recommended by Kathy. . . 

and some 19th century English lit . . .

and, at the end of a long day of driving, for sheer comic relief, this . . . 

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 Now,  FOOD REFLECTIONS . . . 

BUCKWHEAT VARENIKI are traditional so I tried making them this year

     based on:  

This dough has 2 cups of buckwheat flour and 1 cup of white.   

Another recipe called for just buckwheat flour in the dough.   I'm glad I tried it, but I have to say I prefer regular pyrohi.

Helen says, however, that her mother often

made buckwheat perogies.