Seattle and the Shop

Tomorrow I’m flying with our DIL and our two grandbabes to Seattle.

I’ll be giving my full 90 on Sunday at the Major League Soccer Cup game between our team, the Seattle Sounders FC, and Toronto FC. I found this old ticket from 2012 when we played Toronto for our opening game of that season. Seattle is all a buzz with the excitement of hosting this game on our home turf.

I’ll be seeing all our kids this weekend. This is an early anniversary gift our kids had made for us. The photo was taken in Seattle on September 8th. Brought me to tears when I opened it. The best of gifts for sure.

I’m not taking my computer with me because I’ll have a 2 year old in tow and I need both hands without an extra carry-on. I’ll be scarce until next Wednesday.

Dear will be staying home and continuing work on the shop roof.

He’s a hard working guy! Our son chain sawed out the notches on the top of the posts. That was a huge help to Dear.

We’re still hoping the roof will be on by the first big snow. Time will tell.

Hope you all have a great weekend. I’ll check in with y’all next Wednesday or Thursday.

Piroshky Recipe

Piroshky are a Russian version of small hand held savory pies. They can also be filled with sweet fillings. Thank you to our sister Vera for watching our mom make these and writing down her recipe and then sharing it with all of us. Enjoy this Bagdanov Family Recipe.

Dough:

  • 1 cup warm water
  • 2 packages dry yeast
  • 1 tablespoon sugar
  • 2-1/2 cups buttermilk at room temperature
  • 3 eggs
  • 1/3 cup melted butter
  • 1-1/2 teaspoons salt
  • 1 cup sugar
  • 10 cups flour (approximately)

Method:

  1. Dissolve yeast in the warm water and add the tablespoon of sugar, mixing well.
  2. Beat buttermilk, eggs, butter, salt, and 1 cup sugar in an extra large mixing bowl.
  3. Add yeast mixture that has proofed to the liquids and incorporate.
  4. Add flour a little at a time beating constantly until dough forms a ball and comes away from the bowl.
  5. Turn out dough onto a floured surface and knead well adding flour as needed until dough is smooth and not sticky, this can take 10 minutes.
  6. Form the dough into a dome and spread vegetable oil lightly on the surface of the dough and set the dough in a large bowl.
  7. Cover the bowl with a dishcloth and let it rise in a warm oven or warm spot away from drafts until it doubles in size.
  8. While dough is rising start preparing your fillings, filling ingredients are listed below.
  9. When the dough doubles in size punch down the dough and then let it rise again to about twice it’s size.
  10. Preheat oven to 350 degrees.
  11. Pull off small portions of the dough and on a floured surface roll the dough out to about 1/4 inch thickness.
  12. Cut 3 inch diameter circles of the dough, we used a large drinking glass with a 3 inch diameter as our dough cutter.
  13. Fill each circle of dough with about 1 tablespoon of filling in the center of the circle.
  14. Fold the circle over the filling and pinch the whole edge securely and firmly so the dough does not separate in the baking process.
  15. Place each filled portion sealed side down on a prepared baking sheet (prepared with cooking spray).
  16. Brush the tops evenly with a mixture of 1 beaten egg and 1 tablespoon of water.
  17. Let the filled Piroshky rise on the baking sheets another time for about 20 minutes before putting them in the oven.
  18. Bake at 350 degrees until golden brown (approximately 30-40 minutes).

Yield: Approximately 60-64 Piroshky

Fillings:

Ground Beef Filling:

  • 2 pounds ground beef 15% to 20% fat content
  • 1/2 onion diced
  • 1 medium potato grated
  • 1/2 package dry onion soup mix  or substitute Montreal Steak Seasoning to taste
  • 2 tablespoons fresh dill chopped
  • salt and pepper to taste
  1. Saute onion and potato in vegetable oil until onion is translucent.
  2. Add remaining ingredients and cook until beef is fully cooked.
  3. Set aside until ready to fill dough circles.

Potato Filling:

  • 2-4 russet potatoes, peeled and quartered
  • Salt
  • 1/2 onion grated
  • 1 tablespoon vegetable oil
  • 1 teaspoon onion salt
  1. Cook potatoes in salted water until soft.
  2. Saute onion in oil.
  3. Mash the potatoes with the onion salt.
  4. Add the sauteed onion to the potatoes and mix well.
  5. Set Aside.

Cabbage Filling:

  • I head of cabbage, shredded
  • 1 onion diced
  • Vegetable Oil (approx 1 tablespoon)
  • 1 teaspoon salt
  • Tomato Paste (approximately 6 oz)
  • 1 bay leaf
  • Salt and Pepper to taste
  1. Saute onion until translucent in vegetable oil.
  2. Add cabbage, salt, pepper and bay leaf.
  3. Add enough tomato paste to get a good orange color to the mixture.
  4. Saute until the cabbage is cooked to a soft state.
  5. Taste and add seasonings if needed.
  6. Set aside until ready to fill dough circles.

Promise made and promise kept.

To see all the photos from our baking day click here.

Some of our family prefer the meat filled pies and the portion for the meat filling could fill 30 Piroshky. Because we used 3 fillings for this dough recipe we had enough of the hamburger filling left over to make easy noodle Stroganoff.

Tuesdays With Moisi ~ Rose Hills

Last week our youngest brother traveled to Southern California to surprise our brother Steve and his wife Kelly at a 60th birthday celebration for them. While he was there our older sisters and he decided to go to Rose Hills to see our parents’ headstones. It took a while for our Pop’s to be done right.

On the bottom of the stones, our Mom’s says “The Lord is My Shepherd…” and our Pop’s says …”I Shall Not Want”

Pop’s wasn’t supposed to be larger but that’s the way it turned out and we are just letting it be.

Always happily side by side.

Our mom was famous for her cooking and she would be pleased at how our Piroshky turned out that we made on Saturday. Here’s a sneak peek of part of the process with Moisi’s great niece and his great granddaughter.

More photos and recipe coming soon.

Trail, British Columbia

The weather on Friday November 1st looked promising albeit cold and we decided it was a good day to drive to Trail B.C. to enjoy some Persian food. Since we’ve been in Colville it has been difficult for us to find good Persian food. Kootenay Kabab in Trail looked promising and it is only a 50 mile drive for us from our Country Bungalow. We asked Vera to pack her passport so we were all ready with passports in hand and headed north at 10am. The border crossing was simple and we reached our destination by 11:30. We found out that parking would be a problem for us since we did not have any Canadian coinage. Oops. No credit card parking kiosks in Trail.

We found a place to park by the Columbia River Skywalk and enjoyed the walk across and back building up our appetite.

This was the first time we’ve ever been able to walk across the Columbia River!

Lots of reminders of the country we were visiting.

After our brisk walk we stopped in a bank parking lot and I went inside to see about getting some coinage. With coins in hand we found a spot close to Kootenay Kabab and fed the meter.

Kootenay Kabab in Trail B.C. was worth the trip across the border. Dear and my sister Vera had the Koobideh Kabab and I enjoyed the Lamb Shank. We had the Shirazi salad, too. They are the first Persian restaurant in the Kootenays and the closest Persian restaurant to us. We enjoyed the food and will return next year after the winter snows have melted. This part of the Kootenays is known for their winter sports which means lots of snow. Our border crossing back into the USA was easy including a pleasant conversation with the Border Agent.

Home again along the Columbia River from Canada to the USA. “Roll On Columbia roll on”

Our piroshky baking day was a success but I did not get all the photos I was planning on. Baking is different when you have 2 little grands helping. I’ll share the photos I did get plus the recipe soon.

Praise, My Soul, the King of Heaven ~ Hymn

Praise, My Soul, the King of Heaven

Praise, my soul, the King of Heaven;
To His feet thy tribute bring!
Ransomed, healed, restored, forgiven,
Who like me His praise should sing?
Praise Him! praise Him!
Praise the everlasting King!

Praise Him for His grace and favor
To our fathers in distress!
Praise Him still the same for ever,
Slow to chide, and swift to bless!
Praise Him! praise Him!
Glorious in His faithfulness.

Fatherlike He tends and spares us;
Well our feeble frame He knows.
In His hands He gently bears us,
Rescues us from all our foes.
Praise Him! praise Him!
Widely as His mercy flows!

Frail as summer’s flower we flourish;
Blows the wind, and it is gone;
But while mortals rise and perish,
God endures unchanging on,
Praise Him, praise Him!
Praise the high eternal One!

Angels, help us to adore Him;
Ye behold Him face to face:
Sun and moon, bow down before Him,
Dwellers all in time and space.
Alleluia! Alleluia!
Praise with us the God of grace!

Words: Henry F. Lyte, 1834.