Polish Recipes at http://www.polishrecipebook.com An event promoting Polish regional foods was held within the dark cold confines of Warsaw's 19th century Fort Legionow. Regardless of the subzero temperatures, people flocked to the exhibition. Deep inside the fort the organization Warsaw Slow Food held a family event and taught people how to make pierogi. There was a 10 zloty admission fee. For that you could make all the pierogi that you wanted, get all the instruction that you wanted, and have whatever you made cooked for you to eat there or to take home. Portable heaters plus ever busy cook stoves in the corner kept this part of the fort warm enough for people to work. It was great fun for all. People young and old had the opportunity to make as many pierogi as they wanted and were helped and taught by women who were pierogi Masters. These masters of the art of making Poland's most popular food made pierogi and uszka in all sizes and shapes. What they were able to do with the small dumplings was amazing. They crimped, they braided, they pinched, and they taught. They were some of the most helpful and pleasant people I have met in Poland. It was a great family event and everyone went out of their way to make it a great time for the many children that lined the tables. And these wonderful women, the masters of the art of pierogi, grandmothers, mothers, and single women, worked incessantly to help and teach the children. It was amazing to watch the looks on the faces and the determination in the little ones. Once they had a rolling pin in their hand, sometimes it was difficult to remove it. This little guy with the rolling pin probably worked harder than anyone else at the tables. He was into it. Warsaw Slow Food members boiled people's pierogi creations and served them covered with melted butter in take-out trays. Many people found a place in the corner and enjoy the results of their efforts. Others took them home. And the children took home with them a memory and an experience that is just irreplaceable. Here is a well done and heartfelt thank you to the people of the Warsaw Slow Food organization who put on this event.