Dave - DD has learned to make pierogis and makes them for Christmas Eve dinner. Yum. She doesn't make sauerkraut ones though. Yes - I make the classic sugar and water hummingbird nectar. 4 parts water (usually "nuked" until just boiling) and then add 1 part sugar. Sometimes I "nuke" for a minute afterward if the sugar isn't dissolving quickly. I only use white sugar while I use raw sugar for personal use. Anyway, I let the nectar sit out on the counter until it cools down to almost ambient temp.
