2005 in review

Greetings all...

During the past few days I've found a few nutrition/food year in review articles...yes, I'm being lazy by not compiling my own but, well, turkey-induced lethargy still has a hold on me...the usual caveats re: subscriptions apply:

28 Dec 05: The Globe and Mail - Revelations kept coming in 2005
28 Dec 05: Toronto Star - 2005 Golden Whisk Awards (mmmm...banoffee)
Slashfood: Look for articles called "Top food stories of 2005"

And, of course The Scotsman's Oddblog (you may need to register but (I think) if you are outside of Scotland or the UK you may not have to pay for it...I don't).

Anyway, that's it for me in 2005. Hope your New Year's hooplas are sparkly and safe. Thanks so much for visiting me this year and I hope you come back in 2006.

photocredit: morguefile

cheers!
jasmine

Virgina, let's chat

If you ever wondered what happened to the biscuits you left out on Christmas Eve:

http://www.livejournal.com/users/theweaselking/1336632.html

Thanks to the exbf for telling me about this...must go re-examine my entire view of Christmas and seriously think of leaving out carrots next year.

cheers!
jasmine

And now the fun begins

Thank goodness for leftovers...and generous parents :)

Spent part of yesterday making turkey pot pies from the uneaten bits of Christmas Dinner. I declared 2005 "The Year of the Tart" and I was bound and determined to make a decent pastry. Well...I'm better than I was a year ago, but I still need more practise--don't have a food processor, so its all done by hand--I simply have to keep in mind that I'm not making bread dough (grin).

The pastry is a basic short crust--for eight "medium" meat pie tins: 600g pastry flour, 200g shortening, 100g butter and iced water. The filling was a combination of turkey, veg, gravy and a spoon of cranberry sauce in each pie. Brush the tops with beaten egg and bake at 350 until done.

I still have more turkey meat around...should get back at it...

cheers!
jasmine

tags: Savoury tarts Turkey