Nothing new to report from the kitchen this week. We ate out on vacation, of course, and also a couple of meals once we got back. I made a few favorites during the week, but nothing new. And on Sunday I made:

~6 dozen sauerkraut pierogies, again with the new recipe for dough that I tried a while back. The only thing new about that would be the amount of stuffing per pierogi. For about half of the batch, I put in the usual 1 generous teaspoon of sauerkraut and onion. For the other half, I upped it to about 1 and a half generous teaspoons. They were slightly harder to close up, but I think it’s going to be worth it to have more filling. After all, we eat them for the sauerkraut inside, not for the dough.