This was a morning crowded with a rising amount of hysteria. Iran was back in the headlines, with renewed threats and speculation about another round of strikes. There was talk of negotiations over Ukraine, while Britain was encouraging households to keep emergency supplies. Reports from Iran showed their determination to resist by showing old videos of an army that no longer exists.

The Conference Table considered the possibilities, fortified by Black Rifle Coffee, fritters and fresh scones from Great Harvest Bread Co over in Vienna, VA.

Israeli voters were headed to the polls, and our own congressional elections are a week away. What either result would mean for Mr. Trump’s next move was enough to keep the morning chart crowded.

You can see why Deirdre looked from Splash, holding another of his chicken recipes, to Holly, who had four big links of kielbasa in the refrigerator and a practical reason to use some of them.

We also had a sewing project underway, getting decorations ready for the cascade of holidays over the next couple of months. Fabric occupied space normally reserved for briefing papers. Someone still had to make dinner.

Holly had a solution.

“This is one of my cheat’n recipes,” she said. “I can direct it by phone to whoever is hanging around the Conference Room and happens to be closest to the Galley hatch.”

That declaration settled it. Frozen pierogi, smoked sausage, a bag of shredded cabbage and carrots, and an onion would get us through shift change without requiring anyone to abandon the decorations for long.

Between the bulk buys here and in the Shenandoah Valley, plus a trip to Whole Foods across the street, most of the work had already been done. The pierogi supplied the potato-and-onion comfort, the kielbasa brought the smoke, and the vegetables made it a proper skillet supper.

Dinner would be ready in about half an hour. The world could remain complicated while Holly made the afternoon a little easier.

SAUSAGE AND PIEROGI SKILLET

Recipe credit: Adapted from “Sausage Pierogi Skillet,” contributed by Susan Held, Cooksville, Maryland, to Taste of Home. Original Galley narrative and commentary by Vic Socotra.
Makes: 5 servings, depending on appetites
Prep: 5 minutes
Cook: About 25 minutes
Ingredients
1 package (16.9 ounces) frozen potato-and-onion pierogi
2 tablespoons butter, divided
2 tablespoons canola oil, divided
14 ounces fully cooked smoked kielbasa or smoked turkey sausage, halved lengthwise and cut into ½-inch pieces
1 package (14 ounces) coleslaw mix
1 medium onion, thinly sliced
1 bay leaf
½ teaspoon garlic powder
¼ teaspoon celery salt
¼ teaspoon black pepper

Directions
Prepare the pierogi as directed on their package. Drain thoroughly.
While they cook, warm 1 tablespoon each of butter and oil in a large skillet over medium heat. Brown the sausage for about 3 minutes.

Stir in the onion, coleslaw mix, bay leaf and seasonings. Cook, stirring occasionally, until the onion is tender and the cabbage has softened, about 5–8 minutes. Set aside and keep warm.

Heat the remaining butter and oil in a second large skillet. Arrange the drained pierogi in a single layer and brown for about 3–5 minutes, turning gently. Work in batches if necessary.

Combine the vegetables and sausage with the browned pierogi. Remove the bay leaf and serve hot.
For the watch: One batch feeds the usual three or four comfortably, with the fifth serving dependent on enthusiasm.
For shift change or meetings: Double or triple the ingredients. Brown the pierogi in batches so they have room to develop a crust, then combine everything in a large serving pan.

Holly’s note: Four big links are an inventory report, not a measurement. Use about 14 ounces for each batch and save the rest for the next operation.

Original narrative and commentary © 2026 Vic Socotra
www.vicsocotra.com