Contact Me

Hello my hungry friends,
I am looking forward to hearing from you. Please feel free to get in touch via the form below, I will get back to you as soon as possible.

With love,

Anna

ps. due to a large volume of messages, before asking: “Do you have a recipe for…”, please kindly review my RECIPE INDEX at the top of the page or search via the SEARCH BAR located above my photo. Who knows, maybe you’ll even find a recipe that you forgot you knew. ­čą░

30 Comments

  1. You are the first and only “blogger” that I follow. I chanced upon your site looking for a Polish potato salad recipe. I love your fun and engaging writing style, the recipes, and the precious memories of your Babcia. You are also one of the first/few Polish people who knows about “Pickle Soup” – perhaps we’re from the same part of Poland. Keep writing and I’ll keep testing your recipes.

    1. Where are you located ? I am in Alberta ,Canada.
      If you are in Poland , I donÔÇÖt think I could order anything there.
      I am a Ukrainian girl, the foods are the same.
      We live on the farm in Northern Alberta.
      We donÔÇÖt ha courier service there, can you send it in the mail.
      I would be interested in getting the apron Perogy. Marker, for my daughter and myself.
      Thank you.
      Patricia

  2. Hello Anna, I sent an email bec I didn’t see this comment area. This is my first time at your site. I copied the blueberry pierogi recipe and asked you if you would be so kind to tell me what you added to the saurkraut pierogi. I want to attempt my first pierogi! Thank you! – Jacqueline

  3. Thank you so much for this website. I feel like everytime I ask my mom for a recipe she says i dont have one i will show you how to make it and she never does… i think its to keep me coming home for her cooking LOL!! I am so grateful I can have these recipes so I can feed my children with the wholesome stick to your ribs food that was such a huge part of my childhood!!!

  4. Oh my god! Thank you for doing what you do! I found you while looking for a kopytka recipe and I;; figure out how to follow your blog in a moment. You’ll be the first for me. I’m so looking forward to using many of your recipes. It’s going to be smelling like my gramma’s kitchen in this house this winter!

  5. Hi,
    Do you recommend making my own buttermilk when I am Making my own Farmer’s Cheese? All I can get is the low-fat buttermilk….. I assume using milk and lemon juice??

    Thanks
    Jan

  6. I made your Lazanki z kapusta recipe, veganized for my vegan wife. I didn’t roll the dough out evenly so some of the noodles were a bit too chewy. But she loved it — very like the country cooking her Appalachian mother used to make.

    1. Hi!
      I live in northern Alberta Canada.
      Was wondering if you would every be taking a trip to Ukraine as I am Ukrainian.
      I donÔÇÖt travel so I enjoy your videos to see other countries

  7. Hi!
    I live in northern Alberta Canada.
    Was wondering if you would every be taking a trip to Ukraine as I am Ukrainian.
    I donÔÇÖt travel so I enjoy your videos to see other countries

  8. Did you send candy from Poland? Because you’re the only person I can think of that would! Thank you, sweetheart, I appreciate it. Just to let you (and Mark) know, I have what’s called a pheochromocytoma. It’s a benign tumor of the adrenal gland that causes secondary problems that are pretty bad – mimicked a heart attack for me. Mine is particularly small but mighty (my PCP called me a medical mystery, lol). Its about 3.4 cm, but is causing symptoms they usually don’t see until the mass is over 6 cm. I always have been an over-acheiver, lol. But I have a well-known and respected surgeon consulting, and although surgery is never good, we found it by accident before it got worse, and it’s very treatable.

    Anyway, I just wanted to thank you for the gift, and let you know that I’m gonna be fine, and I still plan on making my way there to see my family’s homeland – and to meet two of the coolest people I’ve stumbled across on the “innerwebs!”

    Still want to live there, too, btw.

    1. My favorite candy is Vienna bon bons. They are hard fruit candies filled with a soft fruit jelly center. I understand the factory closed during Covid and now at a lose. My aunt sent me home from Poland with these so I miss them and my memmories. Not sure if there is a similar one in Poland but so far came up empty handed.

  9. Do you have a recipe for spinach & cheese perogies with cheese sauce?
    I had them in Poland and have not stopped thinking about them ever since and would love to remake them at home!
    Thank you for everything you do!!

  10. Hello Anna, I wanted to know if you have any recommendations for mail order stores that supply some of the unique raw vegetable items? Specifically, I am looking for parsley root. I live in the Southern US and I haven’t been able to find this item. Did you run in to this problem when you and Mark were still in the US?
    I really enjoy your channel and the Kitchen’s Closed specials that you and Mark do.
    Thank you,
    Chip

  11. Good Morning!

    My husband and daughter love when I make sauerkraut, but I simply heat it up or slow cook it with sausage or pork. I have some Polish heritage and have become more interested in learning the Poles way of cooking. I read somewhere that Poles usually fry or braise sauerkraut when eaten as a side. Do you have a recipe for braised sauerkraut? I want to make it more special than sply.heating it up. Thanks!

  12. Hello Mrs. Mark(Anna).

    I watched the video of the eggs, scrambled, with dill pickles, well. ÔÇŽ. I made some and the eggs were not Dry and the pickles were not bad, a combination not thought of, but pretty darn tasty.

    Thank you

  13. Anna,

    Congratulations on your upcoming new cookbook! Super excited for you! Was happy to support the makings.

    Even though I was not at the rewards level to receive a free copy, I am planning on purchasing when available. Would love to have a signed copy, is that a possible option?

  14. Szanowna Pani

    Dla niewielkiego, lokalnego producenta wybornych wyrob├│w z g─Ösiny pochodz─ůcej z w┼éasnej hodowli wytw├│rcy, w r├│┼╝nych smakach, poszukuj─Ö polskiego sklepu z produktami premium, kt├│ry by┼éby zainteresowany ich sprzeda┼╝─ů. W─Ödliny te jak kabanosy (mog─ů by─ç tak┼╝e nieco grubsze kie┼ébasy) i pasztet s─ů sporz─ůdzane wed┼éug tradycyjnych receptur, nie zawieraj─ů konserwant├│w a najlepsz─ů dla nich reklam─ů jest ka┼╝dorazowa, ca┼ékowita wyprzeda┼╝ produkcji w lokalnym sklepie, a trzeba tu doda─ç, ┼╝e okoliczni mieszka┼äcy lubi─ů je┼Ť─ç tylko zdrowe i smaczne produkty. Nowoczesna w─Ödliniarnia posiada atesty HACCP, GHP i GMP.

    Ceny wyrob├│w z g─Ösiny z P.P.H.U. Osmal maj─ů wysokie ceny, ale odzwierciedlaj─ů bardzo wysok─ů jako┼Ť─ç produkt├│w. Kabanosy wykonane w 60% z g─Ösiny i 40% kurczaka maj─ů cen─Ö 80 z┼é netto za kilogram. Kabanosy lub kie┼ébasa wykonana w 100% z g─Ösiny kosztuj─ů w granicach 110 z┼é za kilogram netto. Ceny s─ů tak wysokie poniewa┼╝ do produkcji u┼╝yte jest mi─Öso 1-ej klasy – nogi i piersi. Pasztet zrobiony w 100% z mi─Ösa 2-giej klasy i podrob├│w kosztuje ok. 40 z┼é za kilogram. Termin przydatno┼Ťci 21 dni. Mimo naturalnego tuczu zwyk┼éym owsem, w─Ödliny wykonane w 100% z g─Ösiny mo┼╝na z przekonaniem nazwa─ç zdrowymi i wartymi swojej ceny. S─ů to wi─Öc w─Ödliny adresowane do zasobnych, dbaj─ůcych o swoje zdrowie, ceni─ůcych wykwintny smak konsument├│w, kt├│rzy nie licz─ů swoich wydatk├│w na ┼╝ywno┼Ť─ç ale szukaj─ů produkt├│w o pro-zdrowotnych w┼éa┼Ťciwo┼Ťciach i wyr├│┼╝niaj─ůcym smaku. Te, nie jednokrotnie dro┼╝sze od wyrob├│w z dziczyzny w─Ödliny, s─ů unikalne w skali kraju i w Europie.

    Przepraszam, ┼╝e nie mam eleganckiego zestawienia prezentacji produkt├│w w formie pdf. Na ┼╝yczenie prze┼Ťl─Ö zdj─Öcia produkt├│w. Porcjowane wagowo, zapakowane pr├│┼╝niowo w─Ödliny s─ů zaopatrzone w zwracaj─ůce uwag─Ö na rodzaj mi─Ösa etykietki, maj─ů prost─ů, podstawow─ů etykiet─Ö z opisem sk┼éadu. Nie maj─ů kodu kreskowego.

    Dodam jeszcze, ┼╝e ch├│w ekologiczny potwierdzi┼é w dokumentacji, bardziej surowy w swoich ocenach ni┼╝ niemieccy lekarze, niezale┼╝ny lekarz weterynarii. Stado by┼éo pod sta┼éym nadzorem weterynaryjnym. Brakuje tylko certyfikatu, kt├│rego pozyskanie w┼éa┼Ťciciel hodowli powa┼╝nie rozwa┼╝a.

    Dlaczego g─Ösina ?

    Mi─Öso z g─Ösi uwa┼╝ane jest za najzdrowszy rodzaj mi─Ösa pochodz─ůcego z farm. Ale g─Ö┼Ť g─Ösi nie jest r├│wna. Wyroby z firmy dla kt├│rej pracuj─Ö pochodz─ů z gospodarstwa spe┼éniaj─ůcego wszystkie, bardzo wymagaj─ůce warunki hodowli ekologicznej (wolny wybieg, bez antybiotyk├│w, bez sztucznych stymulant├│w wzrostu), a jedynym odst─Öpstwem z powod├│w ekonomicznych, jest naturalny tucz standardowym owsem. Dzi─Öki naturalnemu od┼╝ywianiu g─Ösi zdrowymi mieszankami traw, mi─Öso g─Ösie ma bardzo wiele zalet. Jest bogate w minera┼éy, ma wysokiej jako┼Ťci, ┼éatwo przyswajalne bia┼éko, ma bardzo zdrowy t┼éuszcz, kt├│ry przyczynia si─Ö do naturalnego obni┼╝ania cholesterolu.

    Wed┼éug statystyk Polacy spo┼╝ywaj─ů w ci─ůgu roku stanowczo za ma┼éo tego bardzo cennego mi─Ösa i bardzo zdrowego dla serca t┼éuszczu.

    Jakie korzy┼Ťci odniesie Pani firma ze sprzeda┼╝y w─Ödlin z g─Ösiny?

    Wielu zadowolonych klient├│w, kt├│rzy lubi─ů mie─ç szeroki wyb├│r, szukaj─ů nowych, wyszukanych smak├│w i zdrowych produkt├│w. W┼éa┼Ťnie takie wyroby, w ni┼╝szej od certyfikowanych ekologicznych produkt├│w cenie oferuje P.P.H.U. Osmal, kt├│ry pracuje nad nowymi smakami.

    W─Ödliny mog─ů by─ç pakowane w wi─Öksze zbiorcze opakowania do sprzeda┼╝y na stacjonarnym stoisku mi─Ösnym jak i w mniejszych wagowo opakowaniach typu VAC. Wysy┼éka kurierem w termoboxach z zamro┼╝onymi wk┼éadami. Taka forma transportu nie du┼╝ych ilo┼Ťci bardzo dobrze utrzymuje nisk─ů temperatur─Ö nawet latem, przy dostawie na drugi dzie┼ä.

    Zapraszam do współpracy

    Z szacunkiem
    Jacek Wo┼║niak
    Przedstawiciel handlowy
    P.P.H.U. Osmal Krzysztof Marciniec
    Osiecza Pierwsza 23
    Rzg├│w (k. Konina)
    http://www.polskie-gesi.pl (strona nie ma jeszcze uaktualnienia produkcji wyrob├│w)

    Tel. (0048) 575 304 327 (whatsupp, signal)

  15. Hi Anna!

    I’m looking for an authentic Polish recipe for grulownik. I’m not sure if you’re familiar with this carb-heavy-comfort-food, as it has taken me a few years to finally track down a proper name. I’ve been told it is a G├│rale recipe. It consists of a yeast bread base with a cheese and potato topping and is has been called Pierogi Pizza here in the states and often confused with, what seems like a Slovak cousin, pagac.

    I believe an authentic recipe uses white cheese and is sweetened with sugar and sometimes includes raisins. It is a specialty dish made for celebrations. We make it for Lent and Easter.
    Some families in the state also call it kołacz (of the Górale).
    Thank you in advance!

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