Sometimes ethinic food is better in groups

A couple of Sundays ago, March 1st to be exact, Matt and I went over to Steph and Linda's for a pierogi party. Steph's mom was in town and Doug has been dying to learn how to make them. Its one of those things, much like tamales, that is only good to make when you have a large group of people and you make a ton of them. Steph said that the last time they made them it took all day and they were ready to kill each other by the end of it. After having done it, I can imagine that. I was on rolling duty for most of the time and Matt was putting the filling in the pieces of dough that I rolled out. Doug, Steph, and Steph's mom took turns joining me rolling or filling. Linda had the unenviable job of boiling the pierogis. She said she liked it the best. Most of the ones we made were traditional mashed potatoes but there was also a small subset of saurkraut ones as well. I hadn't realized before but I love saurkraut. I guess that shouldn't have been surprising since I love just about everything that is made in brine. Steph sauteed the saurkraut with a little bit of onion and those went into the dough too. I know some of you are thinking, how could they do all that work on empty stomaches? Not too fear! I made a delicious cheddar jalepeno bread that I brought with us and they had made soft pretzels right before we arrived. The pretzels were divine. There was also this lovely dipping sauce from Southern Season that I'm going to have to get. To round it all out they had also made a key lime coconut pie.  All that food talk makes me hungry.  We left in good spirits, lots of pierogis and full tummies.  I think we made somewhere around 225 pierogies