I just wanted to update you wonderful people who lent such support last year during my injury.
I just finished my very first aqua step class. I made it thru all 60 minutes and the other ladies in the pool with me were moaning about how they couldn't do it. And they all quit before the 3/4 point of the class. I'm happy to say I made it to the end (and 1/3 of the way thru another class). At about that time the common sense kicked in, LOL. She's BAAAAAAAAACK!
Now tomorrow I'm sure she'll be stiff, but tonight she'll sleep well.
Great to hear Jeanne! Just be careful to not overdo it!...
...OK Don can obviously tell I've been out of the poetry scene for too long...been yikes 9 years since I wrote or read any poetry either at slams or open mikes...
...Christian are you getting April-like weather too?...
...Ernie, getting around to finally watching the dvd you sent...then I can stop shooting on chicken mode!
Don't have anything in competition right now though am entered for Abandoned and Rivers, so guess I'll go vote...then go ride a horse who hasn't been ridden for 2 weeks so she could be a leetle energetic...then go home and make a tourtiere cause my new bf coming over tomorrow night...woohoo!!!!!!!! ;-)
The recipe varies quite a bit due to regional differences but at its most basic it's a meat pie made with ground pork and ground beef (I sometime substitute ground venison or ground turkey for the beef), cooked up together with onion, sage, celery, cloves (just a tiny bit)...then either put between two pastry shells and baked.
Or, if you're fancy like me :-p you also make up mashed potatoes, drain off the fat etc from the meat mixture, smash everything all in together, THEN put it in the pastry shells and bake...oh yummy yummy yummy...
I don't know exactly where tourtiere originated but I think the Quebecois, who had their work cut out for them surviving in La Belle Province, invented it a few hundred years ago. Seasonal favourite. Very filling.
Edit: LOLling at Peter's take on tourtiere...that was a torturous stretch!
And new bf is French Canadian and no slouch in the kitchen either, he once apprenticed to a baker for several years so he knows how to make all kinds of divine desserts...ooh la la! ;-)
Yes, mincemeat in Britain is a sort of preserved dried fruit dried fruit that is used to make mince pies for Christmas. Mince on the other hand is raw meat that has been pressed through a 'mincing' machine - mince beef is a staple of the British diet and is used for recipes such as Cottage Pie, lasagne, chilli con carne, spag bol, etc.
Great to hear Jeanne! Just be careful to not overdo it!...
...OK Don can obviously tell I've been out of the poetry scene for too long...been yikes 9 years since I wrote or read any poetry either at slams or open mikes...
...Christian are you getting April-like weather too?...
...Ernie, getting around to finally watching the dvd you sent...then I can stop shooting on chicken mode!
Don't have anything in competition right now though am entered for Abandoned and Rivers, so guess I'll go vote...then go ride a horse who hasn't been ridden for 2 weeks so she could be a leetle energetic...then go home and make a tourtiere cause my new bf coming over tomorrow night...woohoo!!!!!!!! ;-)
Did I miss the announcement about a new BF? Wooo hooo, you go girl!
It's sorta like Pasties. (that's what we call em in Michigan).
And I always thought Pasties were the tassle things that talented women could make one rotate one way and the other the opposite way at the same time...
