Last night it was drizzling and I was outside finishing up some planting and suddenly heard a rushing sound
coming from the backyard and I ran back just in time to see a 150 year old tree split in half and fall to the ground.
Luckily, no one had been around and the only casualty was someone's dilapidated old shed. This massive tree must have
just given up after all these years, the light rain was too much or perhaps it had outgrown the creek bed below.
It has been raining quite a bit the last few days, so maybe the water got high enough and it eroded the last of the tree's
hold on the earth below. Being me, I can't help but find it a bit poetic, water being both a giver and taker of life in this situation.
So that is what I thought about while finishing up my planting and then returned inside to my boys and made a
favorite quick meal - sheet pan pierogies and sausage - perfect for rainy days and contemplating life's duplicities (there was beer too).
Sheet Pan Sausage and Pierogies
Easy recipe for sheet pan sausage, pierogies, cabbage and roasted garlic bulbs. By Marysmaking
Prep time: - Cook time: - Total time: Yield:4S
-1lb sausage links of choice
- 1lb pierogies
- 1/2 small - med cabbage
- 5-6 garlic bulbs
- 1/4 cup fresh parsley
- salt & pepper
- olive oil
Preheat oven to 425F and cover rimmed baking sheet with parchment paper.
Slice cabbage into about 1/4 - 1/2 inch ring sections and place on baking sheet.
Remove outer most peels of garlic skin, leaving the innermost 2, then chop off the tops and place on baking sheet - cut side up.
Drizzle olive oil over cabbage slices and pour about 2t of olive oil into the garlic bulbs.
Place sausage links on baking sheet spaced apart.
Take pierogies (frozen is fine) and scatter over baking sheet.
Then drizzle more olive oil over pierogies and sausage and then salt and pepper over all.
Tear parsley leaves and scatter generously over pan.
Bake in oven for about 30 minutes (until sausage is done).