Ask, and you shall receive. We implored CNN Political Producer Shawna Shepherd to suss out the secrets of vice presidential candidate and avid hunter Paul Ryan's much-vaunted homemade venison sausage, and goodness, did she deliver.
According to Sunday's pool report, the secret to Ryan's venison sausage is spices from Tenuta's Deli ("A Kenosha Tradition Since 1950!") where he spoke with reporters while purchasing supplies for this year's haul.
Drake takes drink orders, greets regular customers with a warm handshake and sets the tables for the next wave of the lunch crowd. It’s a stark change from the sheepish man who patrons first encountered when Harvest Café opened its doors in the beginning of 2011.
“My goodness, it’s like night and day. You’d see the change in him week by week,” says Jean Ringhoff, a regular at the café who works at a nearby bank. “At first, he barely made eye contact.”
Drake, like the restaurant itself, now commands a second look.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Pierogies are Eastern Europe’s equivalent of ravioli or tortellini - essentially filled dumplings. This peasant dish originated in Poland in the 13th century, and hasn’t changed much since.
Let’s start with the name, just to clear things up. You’ll probably see it spelled pierogi, pirohgi, pierogie or any combination thereof. Merriam-Webster spells it pierogi, which is also the internationally accepted standard spelling. Pierogi is actually the plural of pierog, so saying pierogies is a little redundant but socially accepted.
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