Only Nominally a Knitting Blog. But Who Cares?

  • One L short of normal.

Stat Counter

Become a Fan

TypePad Profile

Get updates on my activity. Follow me on my Profile.

Twitter Updates

    follow me on Twitter

    Enter your email address:

    Delivered by FeedBurner

    « Just Wherever the Wind Takes Us: A Continued Travelogue | Main | Damn It, It's Over »

    Friday, July 30, 2010


    Feed You can follow this conversation by subscribing to the comment feed for this post.


    You haven't lived until you've had french fries fried in lard.


    yum yum! the husband made rappie pie one winter a couple of years ago and it was delicious! He absorbed the recipe from some acadian friends. :) I am glad you guys are having a great vacation!


    Norma, I'm so glad you're spending time in my neighbourhood (literally, within 20 km or so) and enjoying it so much. My husband is Acadian, and yes... meat and potatoes and lard, baby! He still doesn't get it when I accidentally cook a meal like pork roast, rice and cauliflower and lament the lack of colour on the plate. Have a wonderful visit. As you have discovered, this is a beautiful area with so much to offer, and so few tourists this year after the loss of our ferry. Bienvenue!

    Lori on Little Traverse Bay

    What a lovely vacation! (It must feel good to take a break from the campaign...)


    It would be interesting to learn the day to day life of the Acadians to see how they worked off all that lard. It must have been a really hard working life. It probably also insulated them from the cold winters as well!

    Margaret in Ontario

    Mmm, lard. But how bout some for Mr. J., eh? Will make his coat nice and glossy! (And da little belly some round...)


    OMG. Norma!! Send food. Your meal sounds awesome!


    Lard makes the best and flakiest pie crust.


    Canadian lard on your blog! I've always made pie with lard or a combo of lard and butter (oh la la) Leaf lard is even better.
    Glad you enjoyed your visit. Did you actually need that fire?
    You need to talk to Sandy about buttering her corn. Life's too short not to butter and salt your corn on the cob!
    (Factoid: Back in the day when pigs actually lived outside like farm animals and not factory machines, that lard contained a lot of vitamin D)


    Yesterday I'd never heard of Rappie Pie. Now I have an overwhelming urge to make one. How odd.
    Can I borrow a cookbook?

    Becky in VT

    What else goes in rappie pie? Meat, water, shredded potato, and? Either something absorbs that water, or it gets dumped out and curious minds want to know! (well I do anyway)

    Also, I'm pretty sure lard and butter are the same food group - even in nova scotia.


    Funny you should mention lard. After sitting bake from a lobster dinner here at our Maine house, my nephew's wife and I had a deep discussion on the differences in meal prep over time. Use of lard was front and center!
    Enjoy every minute!


    So you haven't met too many vegetarian Acadians, then?

    It sounds like a wonderful trip (except for the lard...)

    Mary K. in Rockport

    They probably worked it off, and had their big meal at lunchtime.

    Seanna Lea

    My vegetarian stomach cringed at the lard meal. Poor belly.

    Joannah's what's for dinner!
    Mr J, lard makes a dog's coat all nice and shiney. Thought you'd like to know.


    I grew up eating lard in pie crust and probably other things. But I don't miss it. Except for the lard-fried french fries. Don't remember exactly how they tasted, just that everyone mourned when fast food places switched to something else.


    Thirty years ago my then 85 year-old aunt gave me her secret-never-before-shared recipe for Soft Molasses Cookies, but she made me promise on my mother's heart that I would use lard. I have kept that promise and never regretted it. Best cookies, ever! (And, sometimes, what people don't know, won't hurt them..... Vegetarians, excepted)


    Sounds like you trip is going well. At least you didn't put the yellow food on a white plate... my mom does that all the time.


    It must be said that when houses were not insulated like the are today, when people did hard physical labor all day long, from plowing the field to dong the laundary, lard was energy and insulation, not to mention plentiful (from all the hog butchering, y'know). There is no pie crust like lard pie crust, but in the modern world one should eat it with caution.

    elizabeth a airhart

    great vacation
    after reading this post you may need a
    trip to a spa -you look rested

    the heat index is 115 today
    the florida summer is hotter this year!


    My grandmother's Rape' pie (put an accent over the e, please) must be similiar, her father was from Acadia - it starts this way: Grate 15lbs of potatoes. But really you could do however many you want - just - grate the potatoes. Put them in a cheesecloth bag and squeeze out the liquid. (Don't throw it away!) Mix some of the liquid back in with some chopped onion, salt, and pepper. (Don't throw the rest away!) Layer the mix over cubed pieces of meat - whatever you have: chicken, pork, beef.... Bake it in the big rape' pie pan until it's done. At which point the potatoes are pretty much gunmetal grey. Serve it with some of the leftover liquid warmed up. The crust is gonna be pretty thick and chewy...but man, so good.

    The comments to this entry are closed.


    • 319712_342932112443374_212147665521820_818930_878689603_n

    Red Scarf Project Blog

    Blog powered by Typepad
    Member since 04/2004
    Blog Widget by LinkWithin