The weekend seemed to be busy, and went by awfully fast.  Major accomplishments were taxes, and laundry, oh...and finishing of the green wool kirtle!  Woot, on all scores, I'd say. 

Last weekend, the dear the_thread_lady  helped me pin up the hem.  We had a lovely visit, and she offered us tea and yummy home-baked cookes.  Sadly, our evening was cut short by the arrival of some sad news for hrollaug .  Our hearts go out to him.

Ellen did a superb job of pinning up, so managed to get the hem all done yesterday, while watching untold hours of Ghost Hunters.  A lot of reruns, but still some new that I have not seen.  Nothing like mindless telly when you're hand-sewing!  

Stoopid me!  I should have flat-lined the damned skirt...but I didn't so consequently had to hem both the skirt and the lining.  Bah!  However, it looks great, and moves beautifully.  Tried it on last night, with the sleeves laced in for the first time, and I am not happy with them.  Bah!  They would do, but I think I may remake them.  Just...Meh!!  The new green lacing cord I ordered from Renaissance Fabris is very nice.  I thought it was too thin at first, but it works wonderfully with the little brass cones I that I used to tip it with, so am more contented now.

Next up will be a little linen apron, and adding the hooks and eyes I ordered from Tudor Tailor.  The centerfront opening below the lacing needs a little help, and these nifty handmade ones will be very nice, I think. 

Also received my new leather pouch and belt!  Woot!!  I have wanted one like this for a long time, and am very pleased with it!  I'll post piccies from my home computer later, with a link to Karl's website.  He has pretty stuff, and super good customer service.  FAST!  It was shipped on Monday and arrived the following Friday.  Dang!  Love that.

Also am nearly done reworking my pearl girdle.  I snagged it on a chair, and broke it, so had to repair it anyway.  I opted to make it a 3-strand instead of two, and I really like it loads better.  Also meant that I had a chance to lengthen it a little, and change the clasp.  This, of course necessitated a trip to Tacoma to the bead shop.  Whee!  Had loads of fun, and lunch at Wild Orchid.  Super-delish Thai, which even La Mama seemed to enjoy.  It made us teh sad not to be able to pop into krazykat 's sweet little shop anymore.  Sure hope all goes well with her new arrangements.

trulinor and her very sweet hubby picked up the pavilion the weekend before.  We sadly had a couple of snafus in logistics, but finally connected.  I think, and hope they were happy with it.  They seemed to be.  I have picked out my new one, and will probably order it in a couple of weeks.  Hopefully in time for May Crown, which I would like to attend if possible.  More on that anon...

Still thinking about pies and pasties, and my next attempt will feature some pork and fruit.  Sof is skeptical, but I think they'll be tasty.  More on that note too.

That's about all from this end...  Not much in the mood for work this week.  The uber dude is in Australia for a week, so that's a bit of a blessing.  Always nice when the boss is away...neh?  Have got some things that do need to happen, so spose I need to get on those. 

Hope everyone's happly and healthy.  Sending good juju and healing thoughts to ayeshadream for the speedy recovery of her dad!  Please send prayers and well-wishes her way. 

Hugs all about...  More anon.

PS one more thought...For Saturday's movie night, we watched "Outsourced"...verra cute.  But, the winner in hilarity was one of the very few Mae West movies that I had not ever seen before!  From the 1935 Mae West movie "Goin to Town" from Samson and Delilah ""My Heart at Thy Sweet Voice".  Mae West sings opera!  Harrrr...truly unlike any Delilah you have ever seen before!  

http://www.youtube.com/watch?v=e7b60dvnSSM

The whole movie is unbelievably over the top!!  Hahahahaha!  What a hoot!!!  Enjoy....  I gotta see that one again!

LOOK joysdaughter !  Just look what I did!   



I pretty much followed your recipe, and my general knowledge along with a little help from YouTube and Madge Lorwin.  I spent several nights watching all the pasty-making demos I could find on YouTube.  I can't say that my pasties are the prettiest...and heaven knows my crimping skills leave a great deal to be desired...  But DANG!!  They are DEE-LISH-ous!!  Even La Mama loved 'em, and she's a tad difficult to please at times, with new foods. 

For my initial venture into this, I used potato, onion, and Swede (rutabaga).  However, I couldn't find any skirt or blade, and I was afraid chuck might be a little chewy...  So I bought a nice T-bone, which was wonderful!  Hardly an extravagance, when a 1 pound T-bone made 4 enormous pasties.  That's dinner for about $3 a head, total. 

The pastry I used was from the recipe for Making Chewits of Veal from "Dining With William Shakespeare" by Madge Lorwin, page 150.

THE PASTRY:

2 cups sifted unbleached flour
1 teaspon salt
3/4 cup cold butter
* I substituted 1/2 cup cold butter (1 stick), and 1/4 cup cold lard, which I think makes a superior crust
1/4 cup cold (iced) water.  
1 egg separated
*The yolk in the Veal Chewits recipe is added to the meat and the white used for the glaze.  As we were not doing that particular recipe, the whole egg, beaten with a tablespoon of water, was used for the egg glaze, instead.

Sift the flour and salt together into large bowl.  Cut the butter into small dice.  Add the butter and lard to the flour, and cut in well with a pastry blender, till the mixture resembles coarse meal, but will hold together when pressed.  Add 1/4 cup water and mix in gently with pastry blender, just to bring the dough together.  If necessary, add a little more water, a few dribbles at a time, to achieve a good, soft dough.  Do not over-work after adding the water.  Gather into a ball, press flat and chill in a plastic bag for about an hour.  While the dough chills, assemble the filling.

THE FILLING:

1 large Swede (rutabaga), peeled and cut into 1/2-inch dice
2 medium yellow onions, peeled and cut into 1/2-inch dice
4 small red potatoes, or an amount roughly equally to the amount of Swede and Onion, peeled and cut into 1/2-inch dice
2 teaspoons salt, or to taste
1 teaspoon pepper, or to taste
8 tablespoons of butter
1 pound Sirloin steak (well-marbled T-bone), cut from the bone and cut into 1/2-inch dice.
*Suzi's recipe calls for chuck, and the videos called for skirt or blade steak. 

Peel the  Swedes, dice, and place in large bowl.  Peel the onions, and chop into dice.  Place in bowl with Swede.  Peel potatoes and cut into dice and add to the bowl.  Remove bone from the steak and and cut into 1/2-inch dice.  Add to the vegetable mixture in the bowl.  Mix well.  Season with salt and pepper to taste, and set aside.

ASSEMBLY:

Divide the dough into 4 equal pieces.  Working with one piece, roll out into an 8-inch circle on a lightly floured board.  Fill the center of the pastry with about 1/4th of the filling mixture.  Top with 2 tablespoons of butter.  Brush perimeter of the circle with egg wash to help dough to seal.  Bring dough edges together and press firmly to seal.  Pinch and twist in a crimp.  Poke hole for steam to escape.  Assemble all four pasties in this way.  As completed, place on large baking tray lined with parchment.  brush liberally with egg glaze.  Bake in a preheated 450 degree oven for 20 minutes.  Lower heat to 350 degrees and bake an addition 35 to 45 minutes, or until golden and crisp.

Serves 4

CONCLUSIONS:
The pastry benefits greatly from the addition of the lard, in my opinion.  It provides both flavor and texture.  This recipe yields a very tender, flaky and crisp crust, that is just delightful.  Be sure not to over-work your dough after you add the water, to prevent it from becoming heavy and tough.  As with any good pie pastry, you do not want to develop the gluten in the flour by kneading, or over-working. 

I am very happy with my choice of meat.  It was deliciously tender and moist.  I did not cut away all the fat, but left the little there was, and it helped add flavor.  I will give it a try with some chuck, when I have it, and will report on how it does.  The onions get very soft and mellow and add a wonderful sweetness and the potatoes and Swede are a great combination!  I have never really cared for rutabaga before, but in this preparation, they are delicious.  Succulent and sweet, and I think necessary.  No wonder the Cornish are so fond of this dish, and rightly famous for it.  It's going to be a keeper in our house!

I had a little more filling than I needed.  After I diced the vegetables, I set them aside and diced the meat, and then combined them in equal portions.  This meant I had a cup or so of leftover veggies.  But those would be great in the soup pot, so nothing to waste!

Here's a short little video demo that you might enjoy 

http://www.youtube.com/watch?v=yl0U3kwGBt0

And I agree with Nan Morris!  "My pasties can stand on their own two feet!"  :)

I hope you'll all give them a try.  They is nommy!

What was the #1 song the day you were born? Google the date and #1 song and then post your #1 song on your LJ - preferably with a Youtube vid if you can find one!

 For us (I'm a twin, remember)...it was Patti Page, singing "The Tennessee Waltz"

http://www.youtube.com/watch?v=_Ek3eCbfqp0

God save the Prince of Wales!

http://www.youtube.com/watch?v=n1Nfa4I-DMs&feature=sub

I certainly hope his Highness succeeds beyond his wildest expectations!

 

I hope your day, and your year is filled with everything joyful and delicious!!  Big hugs from across the country.

Colored hair braid...

http://hatsupply.com/horse_hair.htm

Thought this might be useful to you at some point. 

Something I experience far more often than I would like.  Generally, I can manage with about 5 hours sleep, but last night was one for books.  Went to bed at the usual time, about 7:30.  Slept all of two hours, whereupon I tossed and turned, wide awake.  Dropped off sometime after 2:00am.  The alarm clock startled me awake at 3:00.  Debated quite a bit, but decided in the final analysis to stay home.  I am blessed to be able to do so...but still...Meh!  And for good measure...wtf. 

Just popping in to see if there's any news or piccies from 12th Night.  Guess nobody's home, quite yet.  Probably will be something tonight or tomorrow. 

I'm taking a quick break from the loom for lunch.  Doing laundry...got a corned beef an cabbage supper in the crock pot...and I'm in the studio at my loom.  
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That's all for the moment.  Hope everyone's travelling safe home from 12th Night!!  Looking forward to news and lots o'piccies!!  Hugs all about...more anon...

Part 2
http://www.youtube.com/watch?v=-f75piUl5K4

Part 3
http://www.youtube.com/watch?v=ZvsmllFjHuI 
 

The Hexmas Spirit has been slow arriving this year, which can be pro( Tucked behind the cut... )blematic when the season itself seems to have arrived earlier than usual.  We've been making slow progress...

More, tucked behind here

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