Pierogi are personal for Chelsea Pickard. Once, she made a spinach-potato-parm pierogi with sun-dried tomato, peas, and Alabama white barbecue sauce, inspired by the Geraldine Fibbers song “Lilybelle.” “It reminded me of being on the road in Nashville: long drives with the windows rolled down, smoking. It was for sure hillbilly grunge.” Recently, she did […] The post Deep Cut Pierogi gets weird at the next Monday Night Foodball appeared first on Chicago Reader.