Photographer's Note

The older I am, the more crazy I become. I have been collaborating with professor from Torun for more than 15 years. Although I exchanged with him hundreds of mails I have never seen him in person. This collaboration is for me very important as it gives me some means for travelling. So I thought, why shouldn't I go to Torun and finally see the guy? And I went. It was very nice meeting , he and the former Rector of the Copernicus University showed me the University campus and even invited for dinner.
Yesterday i walked around Old Town in Toruń, making a lot of photos. The weather was just gorgeous, after so many rainy days. In the Old market I went to eat something, I chose pierogi.
The dedication is quite obvious. Lisa is interested in cooking and even had pierogi in Sydney, and Craig was in Torun last year so maybe it would be a joy for him to see the City Hall.

Pierogi (See WS)
Traditionally considered peasant food, they eventually gained popularity and spread throughout all social classes including nobles. Pierogi are the Polish form of a handmade dumpling, made of unleavened dough, usually shaped into a semi-circle. The seams are pressed together to seal the pierogi so that the filling will remain inside when it is cooked. The most common filling is potato which is peeled and then ground or mashed into the consistency of mashed potatoes. There are several variations of fillings depending on where you have pierogi, but some may include: potato and cheese, mushrooms, sauerkraut, meat, potato and sour cream, fruits such as blueberry, or even spinach. Polish pierogi are often filled with fresh white cheese (curd, pot cheese), boiled and minced potatoes, and fried onions, which is the most popular variety in North America. This type is called in Polish pierogi ruskie, which literally means "Ruthenian pierogi" (not "Russian).


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Additional Photos by Malgorzata Kopczynska (emka) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 13580 W: 141 N: 35197] (158680)
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