THE VILLAGE VOICE

'The future belongs to those who believe in the beauty of their dreams." ~ Eleanor Roosevelt CHEERS! _________________ Auld Lang Syne by Robert Burns Should auld acquaintance be forgot, and never brought to mind? Should auld acquaintance be forgot and days of auld lang syne? For auld lang syne, my dear, for auld lang syne, We'll take a cup o' kindness yet For auld lang syne . __________ "Auld Lang Syne" is a Scottish poem written by Robert Burns in 1788 and set to the tune of a traditional folk song ( Roud # 6294). It is well-known in many English-speaking countries, and it is often sung to celebrate the start of the new year at the stroke of midnight on New Year's Day . The song's ( Scots ) title may be translated into English literally as "old long since", or more idiomatically, "long long ago" [1] or "days gone by". The phrase "Auld Lang Syne" is also used in similar poems by Robert Ayton (1570–1638...

" May all your troubles last as long as your New Year's resolutions." ~ Joey Adams ~ Cheers! _________ TOURTIERE ~ Traditional French Canadian meat pie __________ TRADITIONAL PASTRY FOR TWO LARGE PIES 3 cups unbleached flour 1 cup vegetable shortening like Crisco (lard for the purest) 1 scant tsp. salt 1 large beaten egg 1 Tbsp. vinegar ice water Place flour, salt, and shortening in food processor or large bowl. Process with machine or pastry blender until mixture resembles course corn meal. In large glass measuring cup, beat the egg. Add vinegar and enough ice water to equal 1/2 cup. Pour over flour mixture. Blend only until dough holds together in a ball. Shape dough into thick, flat rounds. Cover with plastic wrap and refrigerate until easy to handle (about 1 hour). Note: Skip the ABOVE and head for the refrigerated section at the market. Purchase Pillsbury Pie Crusts ... unroll (dust with 1 Tbsp. flour), spread into pie pan, flute, fill and bake. Not as good as above ...

TOURTIERE (French~Canadian Meat Pie) Originally ‘ tourtieres ’ were made with large birds, called ‘ tourtes ’ until these became extinct. According to some authorities, some tourtiere recipes obtained their name from the deep baking dish ( tourtiere ) in which they were baked. Since the disappearance of tourtes , fresh pork or a mixture of different kinds of meat is used in this food specialty. --Yvon Paul In France the tourtiere pie-dish was a kitchen utensil f or cooking pigeon and other birds. The contents of the dish were known as ‘piece tourtiere ’ and during the first years in New France these distinctive words were used. Over the years the word ‘ tourtiere ’ came to mean a pate of fowl or game cooked and seasoned according to a special household recipe in the family stew pan, for into it went not merely turtle-doves but every kind of edible bird. Every housewife possessed her own secret recipe, jealously preserved from generation to generation . It was in this way that some v...