Friday, March 5, 2010

13 hour week

I was watching the movie Juile/Julia and got to the scene where Julia Childs is talking about how many hours a week her and her partners put into the book Mastering the Art of French Cooking.
It got me thinking. I grabbed my cell phone and called my mom.
My mom knows half of the situation around the wrestling blog, and was not surprised at all when I did the math.
I put 13 hours a week into it.

13 hours a week on a blog.

You learn something every day.

But speaking of cooking, I have to spend some time next week on my cooking blog. Oh and here is a copy of the post I did on my cooking blog last week.

Originally posted on Feb 27th 2010 Mock Seal Flipper Pie

I have been saying for two months one goal was to take a seal flipper pie recipe and make a vegetarian version.

Well today I did... sort of.

I didn't realize it was so hard to find. After no luck for either me or mom hunting through the cook books, I ended up having to go online for a copy of the recipe.
So, off to the grocery I went for ingredients. And after 2 hours... it didn't really turn out. Well, not true, it turned out...dry.
It tasted alright, as I used the Mexican flavoured Yves Ground Round (soy meat replacement)
I did not get a photo however as I made it at mom's and forgot my camera at home.

Original Seal Flipper Pie

3 seal flippers
salt pork
3 potatoes
2 carrots
3 parsnip
1/2 turnip
1 onion
1 cup beef stock

Pastry topping

Remove all the fat from the flippers, reduce salt pork, fry flippers in the salt pork,
In casserole dish add stock, flipper meat, vegetables, salt and pepper cook for 2 hours at 375
add pastry topping and cook uncovered for another half hour.

Well, since I was doing a veggie version, I forgot to replace the stock. So it ended up really dry.

Mock Seal Flipper Pie

1 large carrot
1 large onion
2 large potatoes
2 parsnip
1/2 turnip
1 package Mexican Yves Ground Round
4 sheets Philo Dough

Chop turnip and carrots, boil for twenty minutes. Drain. Chop onion, add mix well. Chop potatoes and parsnip boil for twenty five minutes. Drain. Add to bowl, mix well. Add Yves Ground Round, mix well.
Layer 2 of the Philo Dough on the bottom of dish, add the mixture then layer the other 2 sheets of Philo Dough. Cook for 15 minutes on 375.

Now, as I said, it tasted okay, just abit on the dry side. I know, I had forgotten that the meat replacement does not have any fat in it at all.
I am considering this a first try. I plan on trying to make a mock seal flipper pie again soon. Next time, I will remember to add some vegetable stock and switch out the philo dough for a doughboy mix.

1 comment:

  1. I certainly understand how one can get carried away from blogging. I did a blog for my BIL last about time-consuming! Thanks for the recipes. SITS sent me by, and I'm glad they did!

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