Potatoes in a doughy shell--doesn't get much better. Though I have had the mushroom and sauerkraut-filled ones, too. Even his mom doesn't make them much from scratch, but I'd love to give it a try some day when I have a few days to work on it, haha.
Yes, I think we just get it beat into our heads here the salt issue because how much the general population eats out or chooses high-sodium convenience foods and snacks. Especially this time of year running outside...or really doing anything outside, I sweat enough some days I could eat a whole jar of pickles and still break even, haha. I actually saw while doing a little reading on fermentation that vegans can usually handle more salt because we tend to eat more potassium rich foods. The body needs a balance, right?
I totally agree on the hands on learning, as well. Certain things I don't mind learning from a book, but this type of knowledge you just can't pass down on paper. 💚
oH YES yum --- mushie and sauerkraut pierogi sound GOOD. My son and his girl made gyoza the other day, then tortellini - i reckon pierogi would fit in that theme!
The body DOES need balance - we just have to listen when it's out - not eat the entire family bag of salt and vinegar crisps!!!
I must share the recipe for garlic salt I made last week - sooo good.