Monday, May 30, 2011

Colleen

Three day weekend and we went to Austin for a bachelor's party. Met a bum outside the hotel who was looking for a "brain trust". Trust me, I've got a brain. He says, "do you know the song Cah-ha-lean, Cah-ha-lean!"? "It's by a British band," he says. My friends think he's high out of his mind. He is. They think he wants to hit us up for money. It's 2:30 in the morning and I think so too, but he doesn't. I keep him singing, because I want to know the answer. My friend says "do you mean Eileen?" and he says "yes!" and then I start singing "I come on on Eileen..." and say "Dexy's Midnight Runners!" He's thrilled and I feel like a champ. That said, we were drunk on the river and hung over before dinner. I got back yesterday, but today was when I felt alive again, so I'm making a Turkey Pot Pie to keep myself healthy and in the zone.

Turkey Pot Pie

Crust:
2/3 c. Mantequilla (Lard)
2 c. Flour
Pinch of Salt
1/2 c. Skim Milk

Mix together by hand and chill.



Filling:
4 Diced Carrots
4 Diced Celery Stalks
1 Onion Cut Up Like a Nerd at a Frat Party (Metaphor!!!)
1 package Frozen Peas
3 Small White Potatoes Cubed
Small Chunk Butter
Turkey Breast Cubed Small-Like
1 Can Chicken Broth
Small Pinches Flour
Pinches of the following spices: Thyme, Basil, Cajun Seasoning, Oregano, Pepper, Salt



Saute Onion in Butter. Mix in Carrots, Celery, Peas, and Turkey and cook a little. Pour in Chicken Broth and Spices and Flour to thicken.



Divide Crust in two and spread one section in cast iron pan. Then fill pan with filling. Then flatten other half of Crust and set on top. Make 4 slits in top of Crust and bake at 425 for 20 minutes and then at 350 until golden on top and done.

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