Borscht. What is it? It’s beet soup. It’s Polish, Ukrainian, Russian, and generally eastern European in origin. As far as I know I’m missing most of the required bloodlines so please forgive me if I screw up the rest of the description. I do have most of the aforementioned regions covered through marriage, though.
Why am I going to subject you to a long treatise on the primary sustenance of Slavic peasants? Simple. We had perogies for supper tonight. I’d made—and frozen—them a couple of months ago when I wasn’t spending all my time duct-taped to the computer, composing novellas about single images from my photo library. Yes, I made the dough myself. Yes, I made the filling myself. No, Henny Penny, I did not grind the grain myself nor did anyone help me and yet still I shared the fruits of my labour. No, I have never seen perogies for sale in Japan. Nor dill, but that comes later.