Tuesday, October 6, 2015

Standing Crust Pie Eighteenth Century Cooking

I received these photos from our son-in-law, who loves old recipes. This is his standing crust meat pie. I was very impressed. They look delicious, don't they!

The sweet family
Son-in-law meat pie chef in back row

He watched the following videos for instructions. Let me know if you give it a try!

James Townsend cooking blog:  http://savoringthepast.net

Learning how to make the crust

The information actually starts at 1:10 into the video.  Of course, he sells the DVD, the utensils, and even the clothing! Our SIL thought he might have done an even better job if he'd had the costume. LOL

James Townsend, in the video, looks a lot like my cousin Terry. I haven't seen Terry since he moved to Russia, years ago. Hasn't been heard from since. I wonder if this is his new identity. He should probably keep a lower profile or go with a better disguise. Is the Cold War really over?

Learning how to make the pie

Our son-in-law said that the lard crust made all the difference. Hmmm. I've always tried to avoid a lard crust, but maybe I should try it. I have memories of lard crusts that leave a film of lard on the roof of your mouth. Eww!  Maybe lard has changed. (That was a joke.)


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Monday, October 5, 2015

Oktoberfest 2015, Dallas, Kubb Tournament

 Beautiful little Dallas Pond and bridge
I think I can get away with calling that a fence.

 The local chess tournament
in our library

The grands were out this past weekend for a short but fun Oktoberfest visit and lunch at Sand Creek Cafe. It's always great to see them and watch their antics. Three brothers, close together in age, provide lots of entertainment.

 The REAL Robin Hood

Oktoberfest was held this weekend in little Dallas, WI with an enormous crowd flooding Valkyrie Brewery, the town, and park. The guys and granddaughter started out the morning by attending the pancake breakfast held at the fire hall.

The world's longest brat, made by world-famous Louie's Finer Meats of Cumberland (they've won many, many awards!),  was grilled on the 165 foot grill you see in the collage above.

The Valkyrie Brewing Company sign, designed by the very talented, artistic owner. They were formerly known as Viking Brewing Company, until some outfit in Norway made them an offer they couldn't refuse regarding their trademark. No problem. They changed it to Valkyrie, which I think has a pretty nice ring to it.

Above, you see photos of the largest Kubb tournament in the United States, or something along those lines. I watched the players for a bit, long enough to learn that they first throw sticks at blocks, then throw blocks at sticks. It was quite fascinating.

I guess it's the kind of game that's developed in countries where it's cold and dark most of the year. This one originated in Sweden, although I would have believed that it had come from Scotland if you'd told me so.

Lovely granddaughter, listening attentively to Grandpa's words of wisdom - or possibly expounding on the meaning of Kubb.

Coyote Lady

Not to be missed were the many vendors who had booths set up in the park. This one was wearing her coyote hat - yes, a full coyote, minus innards, perched atop her head. I've seen more beautiful hats, but nothing nearly as eye catching.

Now you've been caught up on the Oktoberfest celebration in Dallas. It was fun to see our little village so crowded with outsiders, most of whom were carrying either a stein or a glass of beer. The others were throwing sticks at blocks - or vice versa.

Wish you'd been there.

Typical scene at the Sand Creek Cafe
Did you already guess that those stools spin?


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Friday, October 2, 2015

Ely Cathedral, Part One - Anglophile Friday

It was a cold and dreary day...

but we were visiting Ely Cathedral, which made all the difference.  Here are a few pics from that day in March 2015, which seems like years ago. Rather than trying to reconstruct impressions of that day, I'm giving you a link to Ely Cathedral's History and Heritage page. I hope you'll find it interesting. Next time, I'll post photos of the interior. I did want to leave you with that first interior photo, however, because it was a stunning sight to behold.

'The Benedictine monks only concern was to glorify God, and nothing less than a building on a majestic scale would do.'  It is truly an awe-inspiring church.

(for fellow map people)

Sundial, high on outer south wall
The British do have a great sense of humor.

Which came first - the chicken or the egg?

It was actually the town of Ely that grew up around the cathedral, not the other way around. Prior to the construction of the cathedral, Ely was just a small settlement.  I like to try to imagine living in that area back when the cathedral was being built. It must have been an amazing thing to watch. Can you imagine the huge number of people who would have been working on this project!

And nearby, this sign...

This post is linked to

Have a wonderful weekend, everyone!


Thursday, October 1, 2015

Roasted Butternut Squash Soup Recipe

Roasted Butternut Squash Soup

Carla from The River Flowing blog requested that I re-post this soup recipe, and I noticed that it was posted in late September of 2012, just over three years ago. It's that time of year - frosty nights and cool days!


One must be armed with a few good soup recipes for these chilly autumn evenings. This Roasted Butternut Squash Soup is one of the best. We love it, ever since I first made it a few years ago. We'd enjoyed something similar to this at Michaelhouse in Cambridge, England. Of course, my kitchen doesn't offer quite the same ambience as Michaelhouse, but it's not bad - and getting to my kitchen is much less expensive and much more convenient.

Roasted Butternut Squash Soup - Recipe:
Delicious and Gluten Free

1 (very) large butternut squash, halved and seeded

4 T. butter
1 large onion, chopt
1 large clove garlic, minced
1 T. minced fresh ginger root
1-2 t. hot curry powder from Penzey's
2-3 McIntosh apples, cored and finely chopt
   (I used a couple cups of my own McIntosh canned applesauce)
1/3 c. port
1 quart Pacific (gluten-free, organic, free-range) chicken broth
(You can add another cup of chicken broth or even a cup of beef broth, as long as the majority of it is chicken broth.)
Cayenne (to taste)

Spray cut sides of squash with cooking oil and place cut side down on large baking sheet. Bake at 400 degrees until flesh is soft, about 1 1/4 hours. Let cool, then scoop flesh out into large bowl.

In large stockpot, melt butter and saute onion until tender. Turn burner to low setting.  Stir in garlic, ginger, and curry powder. Cook a minute longer. Add apples and port. Simmer for 10 minutes or until apples are soft.

Pour broth into stockpot mixture. Add salt, pepper, and cayenne.

Now here's the best part:  In times past, I would take a couple cups of this mixture at a time and puree them in my blender, then add them back to the stockpot. What a nuisance! Then, I bought a new stick blender (which some of you call an immersion blender) and instead of that long process with my blender, I puree everything right in the stockpot with my stick blender. SO EASY!!

As you heat this, make sure it's on a very low setting.

Serve with fresh-from-the-oven hearty brown bread or use my good gluten-free bread recipe and soft butter. No kidding, you will thank me! ;-)


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