Yesterday was a fairly productive day. We went down to the H1N1 clinic at the high school to get our shots.When the clinic was first announced,it was for kids and those who had underlying health problems,so we were going to bring Zach. Then Friday they announced that in NH the shots were now open to the general public.So Rick and I decided to get the shots as well. We figured,since Zach was in school and he tends to bring home the flu every year,it couldn't hurt. We are not worried,just taking precaution.
The clinic opened at 9:00 AM,and we figured we would get there early in case it was busy. We were pleasantly surprised that we only had 6 people ahead of us. There was no line at the nasal immunization,so Zach got that and Rick and I had the shot. The gentleman who gave me the shot did a great job-I barely felt anything at all,and I complimented him on his expertise!
After we left the school,we filled the car up with gas (it was running low,and since the roads were getting slippery,I wanted the tank full to give the back more weight),then stopped at Cumberland Farms to grab some eggs. We then went home so I could start making my pork pies.
I grew up having pork pies each Christmas Eve. That was the only time of year we had them. My mother says that when she was young,her family went to Midnight Mass,and because you were not suppose to eat before Communion,they would eat their pork pies after church-at about 2:00 AM. Growing up,that was not a tradtion my mother passed on. We always went to 4:00 or 5:30 mass,and had our pork pies after.No Midnight mass for us.
Pork pies are a French tradition-and we are quite French. Both my father's and my mother's grandparents are from Canada,so I am a third generation American. ( I am also part Scottish,Irish,and Abenaki). If there is any mistake,my father's last name was Lessard,and my mother's was Charrette. Can't get more French than that.
This year I made three pork pies to give as gifts-one to our neighbors down the road,one to my father in law Dick and brother in law Spencer,and the third to my brother in law Dale and his practically like a brother roommate,Scottie. Last year Dale and Scottie stopped by on Christmas Eve,and preceeded to eat all my pork pie leftovers,so I figured this year I would make them a pie. My father in law has tried them and liked them,so he too, is getting one.
Pork pies are very easy to make. You need:
1 3/4 lbs ground pork
1/3 cup of onion
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2-3 small- medium potatoes,mashed
salt and pepper to taste
double pie crust
Heat the oven to 350. Peel,then cube the potatoes and put them in boiling water until cooked.Mash and set aside ( DO NOT use milk or butter).Add salt.
Chop onion and cook in a small amount of butter until translucent.Add the pork,and when the pork is just about cooked,add the cinnamon and cloves. I don't measure any more, because I never use the amount in the recipe. It's all to taste. Add salt and pepper. Drain any fat,and add the meat mixture to the potoatoes. You might need to add more salt. Put the bottom crust into a 9 inch pie pan,and fill with pork pie mixture. Place the top crust on the meat mixture,then make slits in the top crust. Bake for about 30-40 minutes,until crust is cooked. You can make these ahead and freeze them as well.
We always serve our pies with peas,cranberry sauce,mixed pickles,and celery stuffed with cream cheese and olives. I have never deviated from this menu,and probably never will.
After I made the pork pies,I also made Dick a pecan pie (his favorite). Christmas Eve I will make our pork pies. Rick and Brian have gone down south ( North Hampton and Rochester) to deliver the pies and presents. I am staying here to start cleaning for holiday. I also need to wrap Zach's presents. Busy,busy busy!!!!!!