Tag Archives: Cooking

A Brace of Pheasants

We have stopped eating out on special occasions. Instead, we buy out-of-our-usual ingredients and cook something different. For the Boy’s birthday, he and I went to a local game farm and bought two pheasants of about 2.75 lbs each. I … Continue reading

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Fall Fair 2016

The Agricultural Society’s Fall Fair has come and gone.  This year, we put entries in some sections which we had not considered previously: pies. Out of eight entries, Wife got five firsts and three thirds. One third prize was for … Continue reading

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I Was A Le Creuset Guinea Pig

Back in the 1980s, I made my first Le Creuset purchase: a 22 cm, 3-in-1 Multipan or Marmitout in Flame Orange. It was the very thing for a young bachelor living away from home. The set had an enamelled cast iron pot the lid … Continue reading

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Lamb and Vegetable Soup

For a joint Mother and Son birthday dinner last January, we splurged on an a leg of lamb. We had sliced roast lamb on the day.  We had ground leftovers in a shepherd’s pie later. And today, we had soup … Continue reading

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Fall Fair 2015

Fall Fair fell on Friday and Saturday of last week. On Friday, wife and daughter arranged displays and helped the judges in the baking section. On Saturday, I kept an eye on our Ministerial’s table for most of the day … Continue reading

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Gamekeeper’s Pie

Cottage pie is made with beef.  Shepherd’s pie is made with mutton (“Lamb’s for sellin’, no’ for eatin’.”).  This is gamekeeper’s pie and it is made with game, mixed game.  Today, I am using venison and turkey.  I should have … Continue reading

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Chuck-It Soup

Four days into March and there is still snow on the ground.  The morning groans for soup. Last week, I made beef stock (or broth) out of a meaty bone and some marrowy bones; onion, parsnip, turnip (rutabaga), leek, and … Continue reading

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