This charming town has a grocery/liquor store, homemade fudge, Ice cream parlor, Lou’s Restaurant with great food that serves beer, wine and liquor.
My first trip to the store
I was pleasantly surprised by the selection of Pierogi and pickled vegetables.
This is my favorite way to have Pierogi.
Pierogi for one.
I have a 6″ enamel coated cast iron frying pan that is perfect of this kind of meal.
1/2 medium onion, sliced.
1 tbsp Butter
4 frozen Pierogi
1/4 water or broth
1/2 cup of frozen peas
Sour Cream and/or grated cheese to taste.
Saute the onion in the butter till it just begins to soften place the pierogi on the onion and add 1/4 water or broth. Cover and simmer on low for 5 mins. Add the peas and cover and simmer for another five to seven mins until the pierogi are tender.
I like a little grated cheddar and a dollop of sour cream. If you are using a pierogi with a thick dough just adjust your first cooking time.
This method works well with frozen Chinese Dumplings. Just a little water and a low flame and a lid.
I have learned over the last 35 years of RVing how easy it is to prepare my favorite recipes with less water and less pans. At some point in the future I will publish a list of my essential cooking tools and pans.
Another highlight of Blanca is it’s Art Gallery. Forest Tango Art Works owned by Joyce and Terry Henrie go take a look at their amazing work.
Joyce has many talents but her fiber art is where my heart is and she put me on to Sprang finger-weaving. Now I have another outlet for my mass amounts of yarn.
I have one more picture to share, this is what I found on one of my wanderings around town.
A fence of snow Skis.