-=> Quoting Michael Loo to Jim Weller <=-

 JW> upgraded the standard red sauce by using cherries

At the beginning of this thread you mentioned the colour red being
an auspicious colour. I just recalled a Chinese restaurant in Cold
Lake Alberta called the China Moon having a house drink called the
China Moon Special which was essentially a Cosmopolitan except that
they were making it in the 1970s before Cosmos were a thing. And it
wasn't considered a girly drink back then, manly men from CFB Cold
Lake guzzled them all the time.

 ML> I thought field peas were cow peas - black-eyed peas and such.
 ML> Anyhow, that's what I think I've been fed down south.

Cow peas do get called field peas in some places.

Since you've mentioned wildly varying weather fairly often lately
we've had two extremes here recently. In early Dec we had temps
above freezing, setting records, but today it was -43 C, which felt
like -51 with the wind chill.

A tourtiere-like dish:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Reveillon Cipaille
 Categories: Heirloom, Canadian, French, Meats, Pies
      Yield: 12 Servings
 
      4 lb Chicken
      1 c  Thinly sliced carrots
      2 lb Boned pork shoulder
      2 lb Boneless stewing veal
      2 c  Diced potatoes
      1 lb Boneless stewing beef
      2 ts Salt
      2 c  Chopped onion
    1/2 ts Pepper
  1 1/2 c  Diced celery
    1/2 ts Savory
           PASTRY:
      2 c  Flour
    2/3 c  Lard
      1 ts Salt
    1/2 c  Cream or milk
      1 ts Baking powder
 
  Bone chicken, remove skin and cut meat in 3/4-inch cubes. Prepare
  a well-flavored stock with chicken bones. Remove fat from pork,
  dice fine and fry until crisp. Cut pork, veal and beef in 3/4-inch
  cubes and mix with chicken. Mix vegetables and seasonings. Scatter
  fried pork fat over bottom of large heavy casserole (18 cup) or
  Dutch oven. Fill dish with alternate layers of meat and vegetable
  mixtures.
  
  To make pastry: Mix flour, salt and baking powder. Cut in lard
  until mixture resembles coarse bread crumbs. Add enough cream to
  make a firm dough that can be easily rolled. Roll out to fill top
  of casserole. Seal pastry firmly to edges of dish and cut several
  steam vents. Refrigerate overnight to blend flavors.
  
  Next day, pour in enough chicken stock through steam vents to fill
  pie. Cover and bake at 300 F until meat is tender (4 1/2 to 5 1/2
  hours). After 2 hours cooking, if pie seems dry add a little more
  stock. Uncover for last 20 minutes to brown pastry.
  
  From: Roots.Ancestry.Com
 
MMMMM


Cheers

Jim


... Grapefruit does not live up to its name either.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5