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      When I was growing up it was a Christmas Tradition each year for my mother to make Tourtiere.    My father is French Canadian and the Tourtiere was a tradition in his family.  Tourtiere is a type of a meat pie which is served in French Canada during the Christmas Holidays, normally on Christmas Eve during their Reveillon celebrations, which last pretty much all night.  My father is from the Saugenay Lac St Jean region of Quebec. My mother was English however and staying up all night was not an option in our home.   Neither was meat pie on Christmas Day, and so we always had it on Boxing Day.  Truth be known  it was a very important part of our Christmas holiday celebrations no matter when we ate it and it was something all of us looked forward to each year. I do believe that there are as many recipes for Tourtiere as there are families that eat it.  Some opt to use finely chopped meat . . . pork, or veal . . . and o...

  The Toddster and I had a pretty in depth conversation the other night about pumpkin.  He thought pumpkin was a very bland recipe.   I had made a delicious pumpkin pie for dessert when we had the missionary elders over and we were talking about pumpkin. He hadn't realized that the pumpkins which are normally used for pumpkin pies are the smaller sugar pumpkin variety.  I know some people use the larger ones and that's ok . . . but if you want a really great pumpkin pie you want to use a sugar pumpkin.  They are lovely and sweet, and I don't think you could call them bland at all! I have always found the larger pumpkins to be lacking in flavour in comparison and their texture is not quite the same.  I do like them roasted though . . . as with any of the autumn vegetables, roasting brings out a lot of the natural sweetness.  I just roast them with a bit of olive oil, salt, pepper and garlic. Anyhoo . . . this pie I am showing you here today went do...