For when we need to stop worrying and get cooking.
this weekend, both huge projects. She's inspired me to take on the pierogi project now too . It's rooted in some recent nostalgia. This summer, we went to a liquor store in the middle of Michigan that sold frozen pierogies made by the store's owner, a sweet old Polish lady, and I'll never forget boiling them in our cabin's shabby kitchen. A delicious, silky, simple dish made with love. Also: freezable.
“I am not a vegetarian, but this cauliflower bolognese is incredibly comforting. It doesn't take a ton of time to make, which is great because I am a little fatigued of cooking right now, but it does force you to really slow down with each ingredient. Slowly caramelizing tomato paste to reach its full, sweet, potential, pulsing cauliflower and mushrooms in a food processor, and then taking the
apart to gently clean each piece. Simmering salty water for your pasta to cook in, and then fishing each and every noodle out of the pot into your bolognese. It's all very methodical, which quiets my mind right now.
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