Pork Pie Quotes

He could wear hats. He could wear an assortment of hats of different shapes and styles. Boater hats, cowboy hats, bowler hats. The list went on. Pork-pie hats, bucket hats, trillbies and panamas. Top hats, straw hats, trapper hats. Wide brim narrow brim, stingy brim. He could wear a fez. Fezzes were cool. Hadn't someone once said that fezzes were cool? He was pretty aur ether had. And they were. They were cool.

Suddenly, in the space of a moment, I realized what it was that I loved about Britain - which is to say, all of it. Every last bit of it, good and bad - Marmite, village fetes, country lanes, people saying 'mustn't grumble' and 'I'm terribly sorry but', people apologizing to me when I conk them with a nameless elbow, milk in bottles, beans on toast, haymaking in June, stinging nettles, seaside piers, Ordnance Survey maps, crumpets, hot-water bottles as a necessity, drizzly Sundays - every bit of it. What a wondrous place this was - crazy as fuck, of course, but adorable to the tiniest degree. What other country, after all, could possibly have come up with place names like Tooting Bec and Farleigh Wallop, or a game like cricket that goes on for three days and never seems to start? Who else would think it not the least odd to make their judges wear little mops on their heads, compel the Speaker of the House of Commons to sit on something called the Woolsack, or take pride in a military hero whose dying wish was to be kissed by a fellow named Hardy? ('Please Hardy, full on the lips, with just a bit of tongue.') What other nation in the world could possibly have given us William Shakespeare, pork pies, Christopher Wren, Windsor Great Park, the Open University, Gardners' Question Time and the chocolate digestive biscuit? None, of course. How easily we lose sight of all this. What an enigma Britain will seem to historians when they look back on the second half of the twentieth century. Here is a country that fought and won a noble war, dismantled a mighty empire in a generally benign and enlightened way, created a far-seeing welfare state - in short, did nearly everything right - and then spent the rest of the century looking on itself as a chronic failure. The fact is that this is still the best place in the world for most things - to post a letter, go for a walk, watch television, buy a book, venture out for a drink, go to a museum, use the bank, get lost, seek help, or stand on a hillside and take in a view. All of this came to me in the space of a lingering moment. I've said it before and I'll say it again. I like it here. I like it more than I can tell you.

A boy with Somebody-else's pork pie! Stop him!

He was gobbling mincemeat, meatbone, bread, cheese, and pork pie, all at once: staring distrustfully while he did so at the mist all round us, and often stopping—even stopping his jaws—to listen. Some real or fancied sound, some clink upon the river or breathing of beast upon the marsh, now gave him a start, and he said, suddenly,—

A PICNIC IS NOT AN ADVENTURE! Excuse me, but at thirty-eight and over six foot, trying to sit cross-legged on the ground to eat a meal is a total adventure. Have you ever attempted to eat with a plastic knife and fork, off a paper plate, while balancing the plate on your knee? And in company? That's an adventure. I tried to cut into my pork pie and the knife broke, then my Scotch egg rolled off the plate and into some mud. What does one do in that situation? Wipe off the mud, and eat it anyway? Risky. I peeled off the meaty outside and ate the boiled egg. Result. And, once, on the beach, I sat down with fish and chips (not strictly a picnic, but still hardcore al fresco eating) and a seagull swooped down and took the whole fish from my box! It was terrifying. So don't you go telling me that picnics aren't an adventure, thanking you muchly.

Terence's idea of roughing it consisted of pork pie, veal pie, cold roast beef, a ham, pickles, pickled eggs, pickled beets, cheese, bread and butter, ginger beer and a bottle of port. It was possibly the best meal I had ever had in my life.

The Death of Rats nibbled a bit of the pork pie because when you are the personification of the death of small rodents you have to behave in certain ways. He also piddled on one of the turnips for the same reason, although only metaphorically, because when you are a small skeleton in a black robe there are also some things you technically cannot do.

But since anagram-related clues are now inadmissible as evidence, we sent the pork pie off for DNA analysis and managed to pinpoint the pie shop where it was purchased.

either they’re trying to upsell you a fifty-quid-a-head artisanal pork pie (serving this week: Peppa Pig’s Uncle Bertie’s left haunch, marinaded in a drizzle of preschoolers’ tears) or

It struck me that his innate elegance, the product of his character & bearing much more than of the handsome suit and the suede shoes, had been paid for by the surviving of a thousand unimaginable difficulties, each painful to a varying degree. Then I realized that what I meant by elegance was really dignity, that for the first time I had recognized actual dignity in another human being, and that dignity was nothing like the self-congratulatory superiority people usually mistook for it.

It [the charcuterie] was almost on the corner of the Rue Pirouette and was a joy to behold. It was bright and inviting, with touches of brilliant colour standing out amidst white marble. The signboard, on which the name QUENU-GRADELLE glittered in fat gilt letter encircled by leaves and branches painted on a soft-hued background, was protected by a sheet of glass. On the two side panels of the shop front, similarly painted and under glass, were chubby little Cupids playing in the midst of boars' heads, pork chops, and strings of sausages; and these still lifes, adorned with scrolls and rosettes, had been designed in so pretty and tender a style that the raw meat lying there assumed the reddish tint of raspberry jam. Within this delightful frame, the window display was arranged. It was set out on a bed of fine shavings of blue paper; a few cleverly positioned fern leaves transformed some of the plates into bouquets of flowers fringed with foliage. There were vast quantities of rich, succulent things, things that melted in the mouth. Down below, quite close to the window, jars of rillettes were interspersed with pots of mustard. Above these were some boned hams, nicely rounded, golden with breadcrumbs, and adorned at the knuckles with green rosettes. Then came the larger dishes--stuffed Strasbourg tongues, with their red, varnished look, the colour of blood next to the pallor of the sausages and pigs' trotters; strings of black pudding coiled like harmless snakes; andouilles piled up in twos and bursting with health; saucissons in little silver copes that made them look like choristers; pies, hot from the oven, with little banner-like tickets stuck in them; big hams, and great cuts of veal and pork, whose jelly was as limpid as crystallized sugar. Towards the back were large tureens in which the meats and minces lay asleep in lakes of solidified fat. Strewn between the various plates and sishes, on the bed of blue shavings, were bottles of relish, sauce, and preserved truffles, pots of foie gras, and tins of sardines and tuna fish. A box of creamy cheeses and one full of snails stuffed with butter and parsley had been dropped in each corner. Finally, at the very top of the display, falling from a bar with sharp prongs, strings of sausages and saveloys hung down symmetrically like the cords and tassels of some opulent tapestry, while behind, threads of caul were stretched out like white lacework. There, on the highest tier of this temple of gluttony, amid the caul and between two bunches of purple gladioli, the alter display was crowned by a small, square fish tank with a little ornamental rockery, in which two goldfish swam in endless circles.

Tonight she'd share her idea with Chris over a rare family meal. In preparation, she was making scrambled eggs, bacon, and toast, one of the few meals she could cook without setting off the fire alarms. She hated having to come up with meals day after day after day. Chris was the one who could cook- her talent was eating. But it didn't make sense for him to work full time and then cook dinner every night, so she did her best, mastering a few simple dishes like tacos and barbecue pork sandwiches. If it involved more than one pot, forget it. Too many ingredients? No way. Scrambled eggs with cheese and herbs was her specialty. The family called them "Katie eggs" because when Kate was four, it was all she could eat for six months, ergo MJ's mastery of them.

How was Houston?" I asked as he set me down. Dad's warm brown eyes crinkled with his smile. "Hot. But the food was great, and I've got a lot to write about." 'What was your favorite bite?" I asked. "Savory or sweet?" he asked, grinning. "Savory first, then sweet," I said, grinning back. "Well, I had an incredible pork shoulder in a brown sugar-tamarind barbecue sauce. It was the perfect combination of sweet and sour." Dad has an amazing palate; he can tell whether the nutmeg in a soup has been freshly grated or not. "That sounds delicious. And the best dessert?" "Hands down, a piece of pecan pie. It made me think of you. I took notes- it was flavored with vanilla bean and cinnamon rum. But I bet we could make one even better." "Ooh," I said. "Maybe with five-spice powder? I think that would go really well with the sweet pecans." "That's my girl, the master of combining unusual flavors.

COOKBOOK FOR THE MODERN HOUSEWIFE The cover was red with a subtle crosshatch pattern and distressed, the book's title stamped in black ink- all of it faded with age. Bordering the cookbook's cover were hints of what could be found inside. Alice tilted her head as she read across, down, across, and up the cover's edges. Rolls. Pies. Luncheon. Drinks. Jams. Jellies. Poultry. Soup. Pickles. 725 Tested Recipes. Resting the spine on her bent knees, the cookbook dense yet fragile in her hands, Alice opened it carefully. There was an inscription on the inside cover. Elsie Swann, 1940. Going through the first few, age-yellowed pages, Alice glanced at charts for what constituted a balanced diet in those days: milk products, citrus fruits, green and yellow vegetables, breads and cereals, meat and eggs, the addition of a fish liver oil, particularly for children. Across from it, a page of tips for housewives to avoid being overwhelmed and advice for hosting successful dinner parties. Opening to a page near the back, Alice found another chart, this one titled Standard Retail Beef Cutting Chart, a picture of a cow divided by type of meat, mini drawings of everything from a porterhouse-steak cut to the disgusting-sounding "rolled neck." Through the middle were recipes for Pork Pie, Jellied Tongue, Meat Loaf with Oatmeal, and something called Porcupines- ground beef and rice balls, simmered for an hour in tomato soup and definitely something Alice never wanted to try- and plenty of notes written in faded cursive beside some of the recipes. Comments like Eleanor's 13th birthday-delicious! and Good for digestion and Add extra butter. Whoever this Elsie Swann was, she had clearly used the cookbook regularly. The pages were polka-dotted in brown splatters and drips, evidence it had not sat forgotten on a shelf the way cookbooks would in Alice's kitchen.

I was always crazy about any Chinese takeout since everything on those long menus is so tempting, but when the craving really hit, the folks at Panda Delight over on Richmond almost knew without asking to pack me up an order of wings, a couple of egg rolls, shrimp dumplings, pork fried rice, and the best General Tso's chicken this side of Hong Kong. When my friend at the shelter, Eileen Silvers, got married at Temple Beth Yeshurum, I had a field day over the roast turkey and lamb and rice and baked salmon and jelly cakes on the reception buffet, and when me and Lyman would go out to Pancho's Cantina for Mexican, nothing would do but to follow up margaritas and a bowl of chunky guacamole and a platter of beef fajitas with a full order of pork carnitas and a few green chile sausages. And don't even ask about the barbecue and links and jalapeño cheese bread and pecan pie at Tinhorn BBQ. Just the thought still makes me drool.

The jamaat was an almost silly mish-mash of people: Rude Dawud’s pork-pie hat poking up here, a jalab-and-turban there, Jehangir’s big Mohawk rising from a sea of kufis, Amazing Ayyub still with no shirt, girls scattered throughout – some in hejab, some not and Rabeya in punk-patched burqa doing her thing. But in its randomness it was gorgeous, reflecting an Islam I felt could not happen anywhere else ... If Islam was to be saved, it would be saved by the crazy ones: Jehangir and Rabeya and Fasiq and Dawud and Ayyub and even Umar.

I was settin’ at this restaurant When the waiter came up and said, “What do you want?” I looked at the menu—it looked so nice Till he said, “Let me give you a little advice.” He said, “Spaghetti and potatoes got too much starch, Pork chops and sausage are bad for your heart. There's hormones in chicken and beef and veal, Bowl of ravioli is a dead man’s meal. Bread's got preservatives, there's nitrites in ham, Artificial coloring in jellies and jam. Stay away from doughnuts, run away from pie, Pepperoni pizza is a sure way to die. Sugar’s gonna rot your teeth and make you put on weight, Artificial sweetener’s got cyclamates. Eggs are high cholesterol, too much fat in cheese, Coffee ruins your kidneys and so do teas. Fish got too much mercury, red meat is poison, Salt's gonna send your blood pressure risin’. Hot dogs and bologna got deadly red dyes, Vegetables and fruits are sprayed with pesticides.” So I said, “What can I eat that's gonna make me last?” He said, “A small drink of water in a sterilized glass.” And then he stopped and he thought for a minute, And said, “Never mind the water—there’s carcinogens in it.” So I got up from the table and walked out in the street, Realizin’ there was absolutely nothing I could eat. So I haven't eaten for a month and I don't feel too fine, But I know that I'll be healthy for a long, long time.

Browsing among the stalls, the sisters feasted on hand-sized pork pies, leek pasties, apples and pears, and to the girls’ delight, “gingerbread husbands.” The gingerbread had been pressed into wooden man-shaped molds, baked and gilded. The baker at the stall assured them that every unmarried maiden must eat a gingerbread husband for luck, if she wanted to catch the real thing someday. A laughing mock argument sprang up between Amelia and the baker as she flatly refused one for herself, saying she had no wish to marry. “But of course you do!” the baker declared with a sly grin. “It’s what every woman hopes for.” Amelia smiled and passed the gingerbread men to her sisters. “How much for three, sir?” “A farthing each.” He attempted to hand her a fourth. “And this for no charge. It would be a sad waste for a lovely blue-eyed lady to go without a husband.” “Oh, I couldn’t,” Amelia protested. “Thank you, but I don’t—” A new voice came from behind her. “She’ll take it.” Discomfiture and pleasure seethed low in her body, and Amelia saw a dark masculine hand reaching out, dropping a silver piece into the baker’s upturned palm. Hearing her sisters’ giggling exclamations, Amelia turned and looked up into a pair of bright hazel eyes. “You need the luck,” Cam Rohan said, pushing the gingerbread husband into her reluctant hands. “Have some.” She obeyed, deliberately biting off the head, and he laughed.

For days wagons had been arriving from all directions, loaded with sacks, crocks and crates, tubs of pickled fish; racks dangling with sausages, hams and bacon; barrels of oil, wine, cider and ale; baskets laden with onions, turnips, cabbages, leeks; also parcels of ramp, parsley, sweet herbs and cress. Day and night the kitchens were active, with the stoves never allowed to go cold. In the service yard four ovens, constructed for the occasion, produced crusty loaves, saffron buns, fruit tarts; also sweet-cakes flavoured with currants, anise, honey and nuts, or even cinnamon, nutmeg and cloves. One of the ovens produced only pies and pasties, stuffed with beef and leeks, or spiced hare seethed in wine, or pork and onions, or pike with fennel, or carp in a swelter of dill, butter and mushrooms, or mutton with barley and thyme.

It was necessary to sidle since precariously arranged books impinged more and more every day on the passageway from the street. Inside, it was clear that the books owned the shop rather than the other way about. Everywhere they had run wild and taken possession of their habitat, breeding and multiplying and clearly lacking any strong hand to keep them down. The distance between bookshelves was so narrow that you could only get along with great difficulty. There were piles of books perched on every shelf or table. On a stool in a corner, hemmed in by books, was an old man in a pork-pie hat with a large flat face like a stuffed fish.

At some point, you simply cannot eat any more, and the idea of consuming two more pork chops is sickening. That feeling is your satiety hormones telling you that you’ve had enough. But what if you were offered a small slice of cake or apple pie? Doesn’t seem so hard to eat now, does it? As kids, we used to call this the second-stomach phenomenon: after the first stomach for regular food was full, we imagined that there was a second one for desserts. Somehow, despite being full, we still have room for highly refined carbohydrates like cake and pie—but not proteins or fats. Highly refined and processed foods somehow do not trigger the release of satiety hormones, and we go ahead and eat that cake.

Second, while we understand the benefits of eating “whole” foods, we do not apply this knowledge to meat. We eat only the muscle meats rather than the entire animal, thereby risking overconsumption of the muscle meats. We generally discard most of the organ meats, cartilage and bones—which is analogous to drinking the juice of a fruit but discarding the pulp. Yet bone broth, liver, kidney and blood are all parts of the traditional human diets. Traditional staples like steak-and-kidney pie, blood sausage and liver have disappeared. Ethnic foods such as tripe, pork bung, congealed pig’s blood, oxtail and beef tongue still survive. The organ meats tend to be the fattiest parts of the animal. By focusing almost exclusively on the muscles of animals for food, we are preferentially eating protein rather than fat.

By summer's end, the crepe myrtles and magnolias were all overgrown, and their petals littered the sidewalks like when meat is so tender it falls right off the bones. I remember at Grandpa Falcon's barbecues, he'd do barbecue pork chops and beef ribs and chicken legs. And I remember how, when you picked up a drumstick, hunks of juicy meat would slide right off the leg bone. For me, it's all about the cooking down here. Yam-pecan pies, Brussels sprouts and egg whites, chicken and waffles.

You might expect such a grand hamper to be filled with smoked salmon, a cocktail of olives---ciabatta bread, perhaps. But no. Marcus knows that my taste in food runs to the far side of the Philistine. Instead, the hamper is packed with pork pies, hot pizza wrapped in foil, Walkers crisps, Pringles, my very favorite muffins from Chocolate Heaven and, in its own little cooler, a tub of Ben & Jerry's Chocolate Chip Cookie Dough Ice Cream.

Was the Hogfather a god? Why not? thought Susan. There were sacrifices, after all. All that sherry and pork pie. And he made commandments and rewarded the good and he knew what you were doing. If you believed, nice things happened to you. Sometimes you found him in a grotto, and sometimes he was up there in the sky . . .

Everything was local, sustainable, and ethically sourced. There were only a dozen or so dishes on the menu, but each was mouthwatering. Sussex cider pork belly served with homemade applesauce, roasted parsnips, and caramelized onions. A salmon eggs Benedict with house-made English muffins and fresh local free-range eggs. Several vegetarian and vegan options with a South Asian flair. It all sounded delicious.

Has nobody not told you, Brian, that you've got this kind of gleeful preoccupation with the future? I wouldn't even mind, but you don't even have a fuckin' future, I don't have a future. Nobody has a future. The party's over. Take a look around you man, it's all breaking up. Are you not familiar with the book of Revelations of St. John, the final book of the Bible prophesying the apocalypse?... He forced everyone to receive a mark on his right hand or on his forehead so that no one shall be able to buy or sell unless he has the mark, which is the name of the beast, or the number of his name, and the number of the beast is 6-6-6... What can such a specific prophecy mean? What is the mark? Well the mark, Brian, is the barcode, the ubiquitous barcode that you'll find on every bog roll and packet of johnnies and every poxy pork pie, and every fuckin' barcode is divided into two parts by three markers, and those three markers are always represented by the number 6. 6-6-6! Now what does it say? No one shall be able to buy or sell without that mark. And now what they're planning to do in order to eradicate all credit card fraud and in order to precipitate a totally cashless society, what they're planning to do, what they've already tested on the American troops, they're going to subcutaneously laser tattoo that mark onto your right hand, or onto your forehead. They're going to replace plastic with flesh. Fact! In the same book of Revelations when the seven seals are broken open on the day of judgment and the seven angels blow the trumpets, when the third angel blows her bugle, wormwood will fall from the sky, wormwood will poison a third part of all the waters and a third part of all the land and many many many people will die! Now do you know what the Russian translation for wormwood is?... Chernobyl! Fact. On August the 18th, 1999, the planets of our solar system are gonna line up into the shape of a cross... They're gonna line up in the signs of Aquarius, Leo, Taurus, and Scorpio, which just happen to correspond to the four beasts of the apocalypse, as mentioned in the book of Daniel, another fuckin' fact! Do you want me to go on? The end of the world is nigh, Brian, the game is up!

Table of Contents Free Gift! Abbreviations Conversions Cranberry Sauce Make-Ahead Turkey Gravy Roasted Asparagus Roasted Vegetables Honey Glazed Carrots Double Cornbread Squash Casserole Crawfish Dressing Chicken Pot Pie Soup Chicken Stuffing Casserole Sweet Potato Casserole Corn Casserole Squash Dressing Bacon Cornbread Dressing Cornbread Stuffing Chicken and Dumplings Lemon Garlic Turkey Breast Turkey and Gravy Cajun Dressing Chicken Pot Pie Cornish Hens Meatloaf Marinated Chicken Roast Turkey Breast Apple Stuffed Pork Chops More Simple and Easy Recipes

Cooking with Momma's spices helped Marvina process. Never mind she didn't have enough people in the house to eat everything she laid out for preparation. Several pies, pork chops, chicken, greens, macaroni and cheese, hot-water corn bread. She was just cookin' to be cookin'.

And raspberry jam and apple-tart,” said Bifur. “And mince-pies and cheese,” said Bofur. “And pork-pie and salad,” said Bombur. “And more cakes—and ale—and coffee, if you don’t mind,” called the other dwarves through the door. “Put on a few eggs, there’s a good fellow!” Gandalf called after him, as the hobbit stumped off to the pantries. “And just bring out the cold chicken and pickles!

Making dinner for Wayne is either the easiest thing or the hardest thing on the planet, depending on how you look at it. After all, Wayne's famous Eleven are neither difficult to procure nor annoying to prepare. They are just. So. Boring. Roasted chicken Plain hamburgers Steak cooked medium Pork chops Eggs scrambled dry Potatoes, preferably fries, chips, baked, or mashed, and not with anything fancy mixed in Chili, preferably Hormel canned Green beans Carrots Corn Iceberg lettuce with ranch dressing That's it. The sum total of what Wayne will put into his maw. He doesn't even eat fricking PIZZA for chrissakes. Not including condiments, limited to ketchup and yellow mustard and Miracle Whip, and any and all forms of baked goods... when it comes to breads and pastries and desserts he has the palate of a gourmand, no loaf goes untouched, no sweet unexplored. It saves him, only slightly, from being a complete food wasteland. And he has no idea that it is strange to everyone that he will eat apple pie and apple cake and apple charlotte and apple brown Betty and apple dumplings and fritters and muffins and doughnuts and crisp and crumble and buckle, but will not eat AN APPLE.

Every month she opened the alleys for a fete. Beer and beef, oysters, pints of ice cream, brandy, a cake riddled with cherries, pies of all sorts (pork, treacle, kidney), more beer. Each fete lasted the entire day, was serially every kind of gathering: in the morning, a party for children, then a ladies' lunch, then a tea, cocktails, then (as the day began to unravel) a light supper, a frolic, a soiree, a carousal, a blowout, a dance, and as people began to drink themselves sober, a conversation, an optimistic repentance, a vow for greatness, love.

bright blue patterned jumper – accessorized by his pink straw pork pie hat for holidays. With his passion for cars, Charlie spent hours helping out at the local garage. Our father saw this as a harmless aberration, certainly not as a potential career path for an essentially practical boy, one devoid of academic interest and, unknown to teachers or parents, heavily hampered by a then unrecognised condition – serious dyslexia. All things being unequal, Eton was his destiny. As for the rest, my brother has

Everyone else I knew—my dad, John Kite, me—laid out the entire buffet of their personality straightaway; as if we had pork pies and cakes stapled to our chests. Zee, it seems, only brought it out if someone actually said they were hungry.

the standing crown roast of pork was done and the pies were ready to bake. Mashed potatoes were whipped into thick ribbons of creamy silk. The casserole of sausage dressing was steaming, the cranberry mold jiggled, peas and carrots were mixed together

The importance of livestock was critical. All thrived, pigs especially. One of the earliest exports was barrels of pork. Flocks of sheep were soon common in Massachusetts and Rhode Island. The colonists raised hardy horses and exported them to the West Indies. They brought in seed for turnips, carrots, buckwheat, peas, parsnips, wheat, barley, and oats—all raised with success. New England apples were soon doing particularly well. One commentator, writing in 1642, said they now ‘had apples, pears and quince tarts, instead of their former Pumpkin Pies.’ Apples were ‘reckoned as profitable as any other part of the Plantation.

Tears blurred my vision and I had to wipe my eyes with my left hand, while holding the hose with my right. For all my efforts, the fire curled tight and fierce up into the darkened sky. And still, the barking continued like a hammer striking raw metal at my back. As I pulled the hose one more time to stretch it to the limit, I sensed movement off to my left. Fletcher Enloe, my neighbor and tireless commentator that city folks, like me, don’t belong in the mountains, emerged from the pine thicket separating our houses. A canvas, pork-pie fishing hat squeezed low over his thick gray hair, and his wiry body listed from the weight of a dark roll slung over his shoulder.

What's the matter with her?" he asked, worriedly. "She's hungry." He stiffened. "Oh." Perry, riding just ahead, turned and lifted an amused brow. Sir Hugh grinned. Charlotte's wails grew piercing. Lord Gareth cleared his throat. "I, uh ... suppose you'd better attend to things, then. We can stop here, and maybe you can take her off behind a tree or something..." Sir Hugh was downright snickering now. "I think I can manage right here, Lord Gareth," said Juliet. "Here?" "Why, yes."  She pulled the loose folds of her cloak up and around Charlotte, tugged down her bodice, and, behind the discreet veil, put the baby to her breast. Immediately, Charlotte quieted. No one could see, but nevertheless the Den of Debauchery members urged their horses into a trot and all but fled ahead. "I ... er ... don't know about this," Lord Gareth mumbled, deeply embarrassed. "You'll have to get used to it if you wish to be a father, my lord." "Yes, but ... I mean —  that is...." "She can't just sit down to a pork pie and a mug of ale," Juliet chided gently. She twisted around to look up at him. His handsome face was as pink as the dawn, and it went downright crimson as Charlotte began making very loud sucking noises. "God help me," Lord Gareth muttered, looking away. God

There ought to have been layer cakes, and cookies, and squiggles of boiled sugar candy, Caroline thought as she sat vigil by the bake oven. Swedish crackers, vinegar pie, dried apple pie. The cabin should be heady with brown sugar and clove, and the rich velvety scent of beans and salt pork lazily bubbling in molasses. At the very least, a dried blackberry pie.

The loin of Cinta Senese had been sitting in the cold room, begging to be cooked. I'd shown it to Filippo- This is our supper, I'd said, and he'd replied that supper was too far away, and didn't the painters deserve the best, serving God as they did? So I'd grabbed it, along with some garlic, thyme, rosemary, peppercorns and nutmeg. Surely they'd have salt at the studio... Filippo had bought some onions, a flask of milk and a hunk of prosciutto on the way. I hunted around in the small, chaotic niche where the artists kept their food and discovered a dusty flask of olive oil. Sniffing it dubiously, I found it was quite fresh: the dark green oil from the hills behind Arezzo. In Florence we almost always cooked in lard, oil would do in a pinch. The kiln was lit but not being used for anything, and the fire was dying down. I threw some pieces of oak onto it, chopped the onions and the ham with a borrowed knife, cut the loin away from the ribs. The artists had a trivet and some old pans which they used to cook with every now and again, though mostly they lived on pies from the cook-shop up the street. There was an earthenware pot with a cracked lid, which seemed clean enough. I put it on the trivet, poured in a good stream of the green oil, browned the meat in its wrapping of fatty rind. Sandro gave up a cup of white wine, unwillingly, which I threw over the pork. When it had cooked off, I crushed two big cloves of garlic and added them along with the rosemary I had brought, and a handful of thyme. The milk had just foamed, and I poured it over the meat. The air filled with a rich, creamy, meaty waft.

Reese’s Corn Bread Chili Pie For a weekday dinner with family, you need something that will please both kids and adults and that isn’t too complicated to make. My favorite thing is chili pie. This is an easy one-dish dinner if you are using a cast-iron or other oven-safe skillet. If using a baking dish or casserole, cook the filling on the stove top in a skillet or sauté pan and transfer to the baking dish before adding the corn bread batter topping. 2 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 pound ground beef 1 pound ground pork 2 (1.75 oz.) packets chili seasoning 1 (14 oz.) can diced tomatoes 2 tablespoons tomato paste 2 cups chicken broth 2 (8.5 oz.) boxes Jiffy Corn Muffin Mix 2 eggs

When was the last time you saw on a menu a chewet (a small, round pie of finely chopped meat or fish, with spices and fruit, 'made taller than a marrow pie'), a dowlet (a small pie of particularly dainty little tidbits), a herbelade or hebolace (a pie with pork mince and herb mixture), a talemouse (a sort of cheesecake, sometimes triangular in shape) or a vaunt (a type of a fruit pie)? these words (and more) were once everyday words in a baker's vocabulary. The only conclusion it is possible to draw is that the loss of so many pie-words reflects the loss of the pies themselves.

The crowds feasted on pasties and pies, strawberries and hot sheep’s feet and flampets—a flampet was pork and figs that had been boiled in ale and then baked in cheese and then encased in pastry, and it was the first food item Bedivere had ever encountered that he couldn’t actually finish.