Perogi Recipe (or if you're Jewish, Verenicas)

Dough:

1-Cup Flour
1 Egg
1/4 Teaspoon of Salt
About 4 Tablespoons of Water

You may use the processor. Mix the flour, egg, and salt with enough water to make medium soft dough. Knead well. Let rest for an hour or so in the fridge wrapped in plastic wrap.

Filling:

We use potato and fried onions. Leftover mashed potatoes are just fine. We like it oniony, very oniony. The recipe is to combine leftover mashed potatoes and fried onions and mix well. You can use fresh mashed but let them cool well. Taste the filling for salt and pepper.

My youngest likes potato and cheddar cheese, while Ryan (her boyfriend) adds bacon.

Roll the dough out until thin. You may cut into squares or use a nice sized glass or a cookie cutter. Place 1 teaspoon of filling in center of each dough piece. Pinch the edges really well to keep filling from escaping. If the edges don't stick, dab on a drop of water.

Cook in boiling salted water. They are done when they float to the top.

I like mine just boiled (hot or cold). Scoot prefers his fried (after boiling) - in butter, but you may use oil if you prefer. Arlene likes to add sautéed onions and crumble crisply cooked bacon on top.

Serve with sour cream. Yum yum yummy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Meg

Feh!

It being Friday night, we all went to St. Louis Wings and Ribs on Northfield. It was awful - bloody awful as Arlene would say. As Scootor said it was barely OK. The four of us had the special of 6 wings and 3 ribs plus fries and little onion schnibbles. The fries were OK and so were the onion bits. I asked for honey garlic wings and plain ribs. When the plate arrived I grabbed my "succulent" ribs ready to jump into their wonderfulness anf found them stone cold and as far from yummy as they could be. I called the server over and very apologetically she took my plate away saying she'd bring me a new plate. What showed up 15 minutes later was my old plate and still no ribs. Another 20 minutes later when the ribs finally arrived they were warm, but I was full. The wings were small and dry and if there was any of the honey garlic sauce on them it was news to me. They dimmed the lights before we had ordered and it seemed like no one knew what" Inside Voices" were. All said this was not gastronomies finest hour, and I'd advise against a visit.

Meg

We Saw God!!!!! at Verses

May the 13th was my 60th birthday. My dearest Papa died the day before his 60th, so the 12th of May was fraught with concern. Our Friday dinner friends, Tracy and Al, went with us to celebrate to VERSES, my favourite restaurant. It is located on Victoria Street between Margaret and St. Leger streets. Transformed from an old church, it has a real cathedral feeling to it. The staff are both friendly and prompt. The kitchen is VERY user friendly. They respect everyone's food issues and will alter dishes whenever possible. This is so rare in restaurants. Our meals were almost perfection itself. Tracy and I decided to have just apps. You get more choice that way.

Tracy started with a lovely spinach salad. I had Kobe Beef 3 ways, and it was so delicious. It came with a little shooter of light green nectar - To die for. Next came the fois gras and the God part with apan-seared piece of Fois that defies all explanation. We both saw God! Even better were the 3 little shortbreads made with the fois fat. We swooned!!!!!!!!!! Sadly we were not to swoon again. The four seared scallops were sadly overcooked. The time it takes to go from cooked to latex is a few short seconds. The chef sadly miscounted. We told the boss this on the way out, and she would have liked to have been told earlier.

I just love this place. So if you want to have WONDERFUL food and a friendly good time go to VERSES. It's a little on the pricey side, but well worth every dollar. Just think how many bad expensive dinners you've had under the guise of "fine dining", and you put all that wasted money together, you'd be able to eat at VERSES every night! Check it out!

Meg