Sunday morning thoughts . . .

To everything there is a season and a time for every purpose under heaven. ~Ecclesiastes 3:1

Things in life come and go . . . there are special times for different people in our lives. Some people are there for a specific reason at a specific time . . . perhaps times of trouble . . . and then they move on as the trouble passes.

Some friends are only there for a season. Whilst our children are growing, we may make special friendships with the parents of their friends . . . but as they grow the ties loosen.

Still others like family and kindred spirit friends are with us for a lifetime. They are probably the most important people of all who touch our lives. Kindred spirit friends are friends that feel like family. Family . . . aren't you glad you have one?



This is the Canadian Thanksgiving this weekend. I have a lot of wonderful memories of Happy Thanksgivings spent with close family and friends . . . times when lots of good food was shared and lots of love and smiles. On this Thanksgiving 2010, I am thankful for my family and kindred spirit friends. Times may change, people may come and go, but these special relationships stay constant. I cherish them and I just want them to know that. A very Happy Thanksgiving to my Canadian family and friends!

I'm still not very well at all. It's this darn ear. I think it is an inner ear infection actually. I cannot hear out of it at all and it has left me feeling like I am going to fall over constantly. Very disconcerting! No pain now, but feeling very odd. I can't wait to go to the Doctors tomorrow!

Here is another recipe lifted from my old Marie's Muses file. I hope you will forgive. Having said that though, there are plenty of you who haven't see it before and good things bear repeating once in a while!



*Steak and Vegetable Pie*
Serves 4-6
Printable Recipe

My mother could put anything between two pie crusts and we would scarf it up like we were starving. We were real pie people, and still are. This particular version of steak pie is delicious. I suppose you could just stew the meat and then add some frozen mixed vegetables to it at the end if you wanted to, but I love the flavour of the swede and carrots when they have been stewed along with the steak. It’s all pretty yummy!

1 ½ pounds stewing steak, diced
1 TBS olive oil
1 clove of garlic, peeled and minced
2 carrots, peeled and cut into chunks
¼ of a swede (rutabaga) peeled and cut into chunks
1 onion peeled and sliced
4 ounces button mushrooms (optional)
8 ounces short crust pastry
2 TBS flour
1 ½ cups beef stock
A pinch of thyme
Salt and pepper to taste
Beaten egg to glaze

Mix the flour with some salt and pepper to taste and coat the pieces of meat in this. Heat the olive oil in a large skillet with a lid and when it is hot add the meat and brown it on all sides. When it is nicely browned add the garlic and mushrooms (if using), and cook for a few minutes until quite fragrant, then add the onions, swede and carrots. Cook and stir over medium heat for a few minutes. Add the stock and the thyme. Bring it to the boil and then cover and reduce the heat to low. Allow to simmer for 1 ½ to two hours until the meat is quite tender. Leave to cool.

Pre-heat the oven to 220*C/425*F.

Divide the pastry into thirds and roll out two thirds of it ¼ inch thick in a measure large enough to line a 2 pint pie dish with a bit of an overhang. Strain the juices off of the meat, reserving them and then spoon the meat and vegetables into the pastry crust. Spoon a bit of the juice over all just to moisten. You don’t want it too sloppy. Save the rest to make a gravy with if desired. Roll out the remaining third of the pasty, ¼ inch thick to a size large enough to cover the top of the pie. Moisten the edges of the bottom crust and apply the top crust. Seal and trim the edges. Flute it as desired along the rim and then brush the top with the beaten egg. Make a few slits in the top to help vent the steam.

Place the pie dish on a baking tray and place it in the heated oven on the middle shelf. Bake for about 20 minutes until the pie is bubbling and the pastry is golden brown. Serve hot, cut into slices with some nice vegetables, potatoes and gravy on the side.

Note: You can make a nice gravy with the meat juices. Just shake a TBS of flour in a glass jar with some water and stir it into the reserved juices. Bring to a boil, stirring, then simmer for a few minutes stirring until it is smooth and thick. Taste for seasoning and adjust as required. Keep hot and serve along with the pie.



In The English Kitchen today, a Spicy Pumpkin Traybake!