Yesterday was foggy, a bit cool, and a bit rainy -- an absolutely perfect day to build a fire
lie low, and hang out at Paula's home, watching Lucy Neatby DVDs (right, this has nothing at all to do with being Acadian)
Sandy had purchased a couple of cookbooks earlier in the week.
We pored over them and decided on a menu, then went shopping for the essential ingredients, like:
And the Acadians traditionally did not eat many vegetables. It says so in all the books.
So no green stuff.
This was our menu:
Pork & Chicken Rappie Pie. Being thrifty like the Acadians, we used our leftover pork chops from the night before, supplemented with a couple of chicken legs. This was, as near as we can tell, about four times the meat that ACTUALLY should be in a Rappie Pie. (recipe: "Put [no quantity given] meat or chicken in the pot with 30 cups water.") Get that? 30 cups water, quantity given. Meat? Well, however much you have or don't have.
Pretty much like stone soup, as near as we can tell.
In the Rappie Pie that we tasted at a restaurant a few days ago, we found one tiny sliver of chicken in a sea of grated potato.
San was in charge of the Rappie Pie. If I do say so, it turned out pretty photogenic, next to the fire.
The rest of the meal:
Corn on the cob
So after food shopping, with a few side trips to some amazing art galleries, we chopped and mixed and sauteed and baked.
I was in charge of the buttermilk pie. This, my friends, is my first-ever lard pie crust. And I'm chagrined to say that I am SOLD on lard pie crust. This pie was awesome, if I do say so.
First rule against modern cuisine: Do not cook a monochromatic meal. (This meal was brought to you by the color YELLOW.) Oh, and do not put lard in EV-ERY-THING; minor detail. But the Acadians lived long lives, so this kind of eating apparently served them well enough.
A true conversation:
Norma: Sandy, do you want butter for your corn?
Sandy: No. No butter.
Norma: Lard, then?
And last evening, three out of three knitters polled decided that it was ABSOLUTELY DELICIOUS.