Why You Should Proofread

[Jena Grace]

LOL, fer real.

[leslee]

Fer reol. Im nevr profredin agan.

[Jena Grace]

Mmmmmmmm...perogies...mmmmmmmmm.

That's soul food for Ukes like me (and all other Slavic folk).

Jena, take the extra time and carmelize those onions once in a while. And if you're feeling ultra-decadent, try frying some salted pork fat, cut into fingernail-size chunks. Toss 'em straight into a frying pan. No need for oiling or buttering. (I prefer cast iron but any decent fry pan will do.) Reserve when browned and shrunken. Dump most of the grease and replace with butter or your favourite margarine* and brown those perogies. Re-add the browned pork fat (called "sqvadkey" in Ukrainian - sorta) when the perogs are nearly done.

You'll thank me. Mebbe your heart won't. Mebbe your weigh scales will glare at me. But when you're chewing, eyes closed because they're too glazed to focus on anything anyway, you'll thank me.

Oh, yes.




*Reluctantly converted to non-hydrogenated margarine** instead of butter after my Stupid Heart Attack.

**Except on my birthday. And Christmas. And other people's birthdays.

Thanks for the suggestion! Something tells me I'm having perogies with my Thanksgiving turkey this year (seriously, much less labor intensive than masked 'taters).

[leslee]

much less labor intensive than masked 'taters

Well, yeah, if you're taking the time to put masks on 'taters, that is way more work.

[Jena Grace]

HAHAHAHA! That one got right past me. So much fro prufredinh.

[leslee]

F prufredinh. I put masks on taters frum naw en.

[Jena Grace]

Longs ya don' poot pannyhose on yer toikey.

[leslee]

Naw she tels me. Hey, Dobin . . . take them pannyhose offa de toikey!

Shoot, gurl.

[Smiling Curmudgeon]

Ah bleeve I war the goldern pioneer of dialect on this here board.

You ol' girls is in need of serial lessons. Whut ah'm sayin'.



Cur

[Jena Grace]

Fahn bah me, long's dere KoKo Poofs or Chuck Alarms.