Snow. And Pasties.

Boston is getting walloped, but in one place, some seem to enjoy living on the ice planet Hoth.  10981846_10153543618303238_7696841358794869293_nAhh, the UP.  Nice to visit, but not in mid February.  Fishing in June, Hunting in November, great memories there.  The snow is pretty, but I think it would likely make me crazy.

GAC_TheShining-870x485Yeah, kinda like that.

If you don’t mind the cold, can stock up on truckloads of fuel oil and propane for heat, and have a snowmobile, enjoy the scenery.

skegemog-petey-8
Credit: Adventures in Michigan’s Up North on WordPress.com
grand-island-ice-cave1
Credit: Grand Island ice cave, Winter 2012/13, photo by Ash W Photography
1488270_639757962748290_1512000213_n
Credit: https://www.facebook.com/pages/UP-Michigan
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https://www.facebook.com/pages/UP-Michigan

B9nEtJ0CEAAVaLt.jpg large Anyway, true Yoopers know pasties are something you eat, not wear.

Recipe – my grandmother’s recipe is somewhere around here, but you’re gonna have to make do with this, from Lawry’s Pastie Shop in Marquette:

cooked-pastiesCrust

2 cups flour

2/3 cup shortening

1/2 cup water

Dash salt

Preheat oven to 400 degrees.

Cut shortening into flour and salt, add water and knead until well blended. Form into four balls and chill. Coat with plenty of flour and roll into circles.

Filling

3/4 pound ground chuck or cubed steak

3 cups diced potatoes

1/2 cup each of diced onion and rutabaga

2 tablespoons dried parsley

Salt and pepper to taste

Mix all ingredients in a large bowl. Divide into four equal portions and place in center of each crust. Fold over and seal edges. Bake at 400 degrees for 50 to 60 minutes.

Notes:  Use lard, not shortening.  Rutabaga is also a must.  Try using 3-parts of chuck, pork and veal, or even venison, in place of just chuck.

You can also use the lard spread liberally all over your body to keep warm.

 

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