Archive for November, 2010

Thanksgiving, good and not so good

November 29, 2010

We were just up in Maine for a couple of days for Thanksgiving. We had the big dinner on Saturday this year to accommodate everyone’s schedule, and I’m glad we were all able to be there. E. and I drove up on Friday, stopping in to visit Theo on the way. We made it up to Raymond in time for dinner. Kris and Dan came along a little while later, having driven up from visiting with Dan’s family.

We had a lovely dinner all together on Saturday, with all the traditional dishes (for our family). My grandmother was with us for dinner and an old college friend of Kris’s came to visit in the evening. We had a good time together, but over the course of the evening I started to have an allergic reaction to something. I don’t know what it was I was reacting to, but it got so bad by late Saturday night that E. and I just had to leave and drive straight home to Georgetown rather than stay for another day as we had intended. I often get a small reaction from going to Raymond, probably just my body responding to change in the ambient pollen and suchlike, but it’s been a long time since I reacted as strongly as this. The medicines I’ve been on for the past year seem to have done a good job of controlling my seasonal allergies, so I’m thinking I should go back to the doctor and get him to take a closer look.

It was sad to have to leave early. I don’t get many chances to get together with Mom and Dad and Kris and Dan all at once and I wasn’t happy about missing out, but my body was clearly telling me to get away from something. The next day at home I was tired and slow all day as my body was getting over the stress. Christmas is coming up and I don’t want to repeat this experience.

Daylight losings

November 7, 2010

The time has come again when we all go through the collective fraud of daylight savings time. While I don’t mind getting one extra hour of sleep one night out of the year, the only thing that comes of it is that it is now light for an extra hour in the early morning while I’m still sleeping and it gets dark sooner at night. Today was a gray, cloudy November day, which didn’t improve things. It was depressing to see E. set off to work in darkness. I’m sure we’ll get used to it, as always, and we’ll enjoy a special treat in the springtime when we get our evening light back, but for today daylight savings time strikes me as an especially useless idea.

Turkey pie

November 4, 2010

Recently I was feeling a hankering for turkey, probably bought on by the turn of the month into Thanksgivingvember. That day also found me going down to the freezer in the basement to look for something to work with for dinner where I discovered a box of picked turkey from a while back. I knew I was onto something and got the idea to make a turkey pie. Here’s what I did:

Crust

2 cups (~5 dl) flour
2/3 cup (~ 1 – ½ dl) butter
1 teaspoon salt
4 tablespoons cold water

Mix the flour, butter and salt together in a food processor until it makes coarse crumbs. Add the water and mix until it comes together into a ball.

Cut the ball into tow portions, one a little less than half and one a little more. Dust the larger one with flour and roll it out between two pieces of wax paper and lay it in a pie dish. Break off any excess to patch holes.

Dust the smaller portion with flour and roll it for a top.

Filling

1 small onion
2 carrots
1 potato
~ 2 cups (5 dl) cooked picked turkey
2 cups (5 dl) chicken stock or bouillon
1-2 tablespoons flour
butter for frying

Chop the onion fine and saute it in butter in a large skillet until translucent.

Peel the potato and carrot and chop each into thin, bite-sized pieces. Add to skillet and fry briefly with the onion. Add half the stock and let simmer.

Stir the flour into the remaining stock, stirring well to remove lumps. Add the thickened stock to the pan and stir in well.

Pour the filling into the bottom crust. Cover with the top crust and seal the edges.

Bake at 425 F (220 C) for about twenty minutes or until the crust is browned. Then lower oven temperature to 350 F (175 C) and bake for another 30 minutes.

It comes out looking like this, and tasting yummy.

Tukey pie