Wednesday, November 19, 2003
Supper last night consisted of cornish pasties, steak and kidney pie, hand held chicken pies, beef pies, turkey pies, tuna pies, and several vegetarian blends: root pie, sky pie, and vine pies.
Sounds like a lot, but we only made one or two of each to test them and argue over adjustments.
I think the chicken pies need a dash of cumin in them to bring out the warmth. Manager prefers using something stronger, like habaneros.
Practically any of our hot soups can be quickly and easily converted to a pie. Even some of the cold soups would make good pie bases.
Christmas (or Valentine's) Soup for example - chilled tart cherry cranberry soup flavored with tarragon and vanilla and served with extra vanilla flavored whipped cream, topped with a sprig of rosemary. If we added whole fruits to this soup and baked it in the crust, it would make a marvelous pie.
The vegetarian pies were equally simple. Root pie, of course, is made with root vegetables: potatoes, carrots, rutabagas, turnips, onions, parsnips, garlic, and such. Sky pie, of course, is made of vegetables which grow in the air, but not on vines: corn, peppers, tomatoes, spinach, and the like. And vine pies, of course, are made from veggies on a vine: peas, lentils, beans, all kinds of squashes, grapes, and such. An earth and sky pie would have a mix.
We'll take the weekend to work on word choices for the business proposal.
But tomorrow night will be Soup Night.
We've got to finalize our main, daily soup recipe.
I think the whole neighborhood will get involved in this, just like the Cinnamon War we had earlier. Manager and I have definite ideas of what to put in the soups, and they don't match up.