December 10th...a catch up post.

 

Time is ticking along at a very fast pace here in The Humble Bungalow.

Between the domestic jobs, baking and cooking I have been absent from my blog.

I continue to post daily on Instagram...

it is so much faster!

I use the tourtiere recipe found online though our local Yam Magazine.

In case you are not familiar with Tourtieres, 

they are a French Canadian tradition to serve during the holidays.

Basically they are a pork pie.

I like to serve ours with a good chutney or a grainy mustard.

They can be part of a dinner buffet or serve them with a simple tossed green salad.

Chester, the smaller of our two cats, finds the coziest spots to nap.

He actually folded the extra pillow downward to make a plump bed.

It looks a bit like a throne...

We have our "cat proof" tree up.

Chester can climb it but there are no fragile antique ornaments to break.

We learned the hard way...one year the tree toppled over and many delicate glass baubles were smashed.

We keep the "fairy lights" on the upper beams up all year.

Have you decorated your home for the festive season?

We are minimalists when it comes to seasonal decor... do you like to go all out?

I started knitting The Sophie Scarf.

Using wool from my Stash...two skeins of Rowan's Felted Tweed Yarn.

This is the yarn that I used in my latest Miriam sweater.

I had to go to You Tube to watch the I-cord pattern set up.
It seems that with each new project I discover and learn new skills!

The sweater turned out lovely and the wool is so soft and cozy.

Our weather has been rainy, foggy, and we had high gusty winds.

Sweater weather has definitely arrived!

Reading Mrs. England right now...

a friend gave this to me.

I picked it up early this morning and am already on page 80

I really like a book that gets and holds my attention within the first few pages.

I've decided that my Christmas baking will be greatly reduced this year.

Last year we ate far too many sweets...

I plan to make shortbread and butter tarts that's about it.

I put together a gift hamper for my cousins every year.

I vary the contents from year to year keeping a very British theme.

They receive a tourtiere, sweets, treats, pickles, tea, and a few other baked goods.

I cannot remember when I started this habit but it has become a fun tradition.

What traditions do you have at Christmas?

Our traditional wreath...

made for my Mother in Law by a friend 

consisting of baubles, pine cones and rhinestone brooches.

Mini lights and the Ojibwa tamarack ducks.

Wrapping is a very simple affair...

I use Kraft paper, twine, dried oranges and tags.

All are recyclable.

Are you feeling festive?

Will you be hosting a large or small dinner this year?

Perhaps you'll be a guest!

There are a lot of opportunities for giving at this time of year...

giving time and giving donations.

We need to think of others...

there are so many people in need out there.

Every little bit helps.

Drop off a bag of food at the local Food Bank or drop a donation in the Salvation Army Kettle.

Well I must close for now...

~ Be Well and Be Kind ~

French Canadian Tourtiere Recipe

 

Tourtiere

 French Canadian tradition

for

 Christmas

This recipe makes 3 double crust savoury meat pies.

I use the pastry recipe off of the box of Tenderflake Lard.

Make the pastry ahead of the filling as the dough needs to be in the fridge for an hour before rolling out.

Filling 

2 tsp olive oil

2 cups finely diced onions

3 cloves of garlic

1 cup of finely minced celery

2 pounds ground pork

1 pounds lean ground beef 

1 tsp ground sage spice

1/4 tsp each ground cloves and ground cinnamon spices

1 tsp salt 

1/2 tsp ground pepper

1 cup water

3 cups mashed potatoes

1/2 cup fresh chopped parsley

In a large pot heat the oil and saute onions, celery and garlic until soft.

Add the ground meat and cook until no longer pink.

Drain any fat from the pot.

Add the sage, cloves, cinnamon, salt, pepper and water

Add a lid to the pot and simmer for 30 minutes.

Remove from the heat and add the mashed potatoes and parsley stir well to mix.

Cool on counter.

Roll out the pastry dough thinly and line 3 pie plates 

make sure to save enough dough to top each pie.

Fill each pie with the filling.

Roll out the pastry tops and seal edges.

Cut in some vents in the tops for steam to escape.

(You can use a very small star cookie cutter to make these vents attractive)

Brush pies with egg yolk and milk

bake for 35 - 40 minutes in a 375 degree oven.

If you make these ahead you can freeze the uncooked pies.

remove from freezer, thaw then in a fridge then bake them.

Allow pies to sit on the counter after baking for about 20 minutes before slicing them.

Serve with the condiment of your choice...

HP sauce 

piccallilli

Branston pickle

sweet mustard pickles

Hope you have fun making these tourtiere pies.

They are usually served on Christmas Eve or Christmas Day.

Merry Christmas!

~ Be Well and Be Kind ~