We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
What are you doing today? Heavy rain here, so the Mrs. and I eschewed our usual Saturday morning horse fun and are making enough mincemeat for 8-12 pies, using Grandma Myers' recipe but doubling it and backing off on the sugar a bit: I do not care for an overly-sweet pie of any sort. I am adding dried cranberries and dried currants, and I am using Canada Goose and beef because I have no venison this year: it's been too warm to hang one, so it makes no sense to shoot one. I will age the mixture until close to Thanksgiving. I used rum in it last year, brandy this year. Also, to sip a little for a bracing brunch while cooking and chopping meat, suet, and apples.
I am, at the same time, making my special beef bourguignon for dinner, so the kitchen smells of spices, molasses, raisins, vinegar, apples, wine, brandy, bacon, and cooking meat. The smell is a hearty meal in itself.
I'll be right over. In fact, I'm fixin' to make my Cold Turkey Cookbook Corny Cornbread into muffins and top them with a fresh batch of Buttercream Frosting (right off the Domino Confectioner's Sugar box) I made this very morning. Will finish them off with Candy Corn and candles to celebrate a cluster of October/November family birthdays. Since you asked. :-)
Of all the recipes for mincemeat that showed up on the last site, this is the one I will choose also. However, I will have some venison. Best nephew in the world is a grrreat bow hunter, and is the only person allowed on our place to hunt. Had 20 white tail in the front yard yesterday morning--
Like you I will choose a brandy for the mincemeat. Will you pack in bottles immediately, or in a stone crock and age first?
One kid is making sushi for us for dinner, rest of us are trying to persuade Francophile other kid to turn her sissy tarte aux pommes into something more closely approximating American Apple Pie (we want mountains of apples, with lashings of butter, cinnamon, nutmeg, allspice, brown sugar, vanilla, and a crust on top). But she is stubbornly, an aesthete with healthier instincts than us lumberjacks, arranging a thin layer of applesauce and a pretty pattern of thin apple slices with no sugar over the bottom crust....
Oh, Retriever, you might want to let it be. When young daughter's in town she makes 5 course meals full of color and texture and with incredible desserts that sate the eyes and taste buds on par with the most decadent great sex, and with next to no calories. I never eat much and especially desserts except when she kindly, stubbornly foists such fare upon her family.
you're probably right...just that on a chilly, grey fall day I was hankering for pie like my grandmother used to make with me...kid's one looks yummy, just not what fond memories associate with cutting up one's own apples, etc
Encourage your francophile to use more delicate fruits for her tart: pears, lemon, etc. Save the apples for the old fashioned pie. I use a deep dish 9 inch takes 10 large apples. A little lard in the crust never hurt anyone.