Given my previous posts many fellow bloggers might think I eat only kale and parsley. Now look what I baked today.
Russian pies (pierogi) with the recipe I’ve inherited from my great-grandma. Of course, I don’t eat them (kale and parsley is not a proper filling for the pies) but at the very least I can bake it.
How it all began. I had an overwhelming urge to make something fascinating and beautiful. Yes, I know, my posts entirely fit this description but I decided to rest from blogging labours and use the contents of my fridge (at last!) So I rolled up my sleeves and made the dough. Yes, I literally rolled up the sleeves because our Russian thermometers hardly hit 10 degrees Celsius lately, in the mornings, and our central heating usually doesn’t work in summer.
And suddenly a thought came to my mind! Russian pierogi have much in common with posts. Yes, I know, I can’t rest from blogging even for a minute. Here are the common traits of blog posts and pierogi I’ve found:
- They are interesting as long as they are hot.
- The more you make, the more people like you.
- If you don’t add some salt to it, it becomes tasteless.
- Too much sugar? Don’t do it. It seems like my great-grandma was dexterous in blogging.
- You would want to make them on a daily basis. But you simply can’t.
- Picture does matter.
- When asked the question, “What do you do for a living?” you answer, “I’m a blogger”, people look at you suspiciously. If you answer, “I’m a pierogi baker” people look at you the same way.
- If one doesn’t like this pierog/post, they will not return the next time (your mother doesn’t count).
- If you make them the same every single day, people are likely to get bored with what you cook. Different fillings is a good solution.
- And now, last but not least, feedback. While listening to others, constantly improve your recipes.
P.S. Dear bakers bloggers, hope you find this interesting, and if it’s so you might enjoy this one (High calorie blogging) too.