Announcement: I will be reading from Mother Lode and signing books this Sunday at Unity Church, 600 Palm Drive in Hamilton Center, Novato. Come join us.
Well, we’re back in California, after a great adventure in Copperdom. I couldn’t be happier. OK, I didn’t have enough books, but better that than schlepping a lot of them home! I’ve already had reorders, and remember comments like “If you have any left, bring them here; I’ll take them all!” I’ll savor these words for a long time. I sent an ad to the Michigan magazine for retired educators, Vanguard, and they replied that they wanted to feature me in their next issue! Yea!
My friends in Ann Arbor, where I lived most of my adult life, gave me a book signing and reading party when I got there. So good to see dear old friends again, some of whom I hadn’t seen in years. Of course everyone got a book. Pictures coming soon.
Pasties are meat pies. They were brought over here by the Cornish miners. Wrapped in several layers of newspapers, they were kept warm for a noon day meal in the mine. I guess I have to explain the “Swedes” in the recipe I mentioned before.
The Cornish Pasty Association. www.cornishpastyassociation.co.uk
The Traditional Cornish Pasty
Ingredients for filling:
450 gms good quality beef eg. skirt
450 gms potato
250 gms Swede
200 gms onion
Salt & pepper to taste( 2/1 ratio)
Clotted cream or butter (optional)
And she goes on to explain how to make it. Well, I wrote to the lady in charge of this association, and she replied that swedes were turnips. I knew they had to be either that or rutabegas, common in most recipes.
Below is the recipe given to me at Tony’s in Laurium. I promised him a good word in this blog. The pasties were indeed delicious. Subsequent ones bought in Hancock were very inferior. OK, so here’s Tony’s r:ecipe:
Dough: 3 C flour, 1tsp salt, 1C Crissco, 3T cold water. Mix dough as for pie crust. Chill 1 hour before rolling. (Or use your favorite pie crust.)
Filling:1/2 lb. good quality beef, cut in chunks, 2 and 3/4 C sliced or diced potatoes, 1/2 lb. rutebega, cut in small pieces, 1/2 lb. chopped onions, 1 T salt. Pepper to taste.
Roll dough in 8″ circles. Put 1 and 1/2 C filling on half of dough. Fold over the top and seal the edges. Brush with milk or butter. Make a slit on top. Bake on cookie sheet at 375 degrees for 1 hour.
I haven’t tried it yet, but if it’s half as good as the ones in the restaurant I’ll be happy.