REMEMBERING THAT FOX AND A RECIPE FOR MEAT PIE

In mid July, we were treated to the sight of a playful fox in bright daylight. I was unable to load the video until we had a strong enough signal. It takes two minutes to view it if you click on the link below.

http://www.youtube.com/watch?v=05_Ldnp45R0

Today is moving day. We are headed for Mystic, Connecticut for a few days.
Last night, we said our goodbyes to Donna and Bob where they treated us to thin crust Italian Pizza at Ricardos. When we returned to Dartmouth, Donna presented Jim with a french meat pie she made especially for him, her first effort at meat pie.

The recipe is:
l lb. ground pork shoulder
1 lb. ground beef
2 stalks of celery and
1 onion  chopped fine.
2-3 med. potatoes mashed
2 Tblspns Bells Poultry Seasoning
Ground Clove and salt and pepper to taste.

Saute meat & drain off  fat.
Add chopped vegetables and saute until tender.
Add mashed potatoes and seasonings and mix thoroughly.
Prepare your favorite pie crust for a 10″ pie plate. Load in meat mixture. Add top crust and place foil on the crimped edges to prevent burning. Pierce top crust with fork. Bake at 425* 30 to 35 minutes.

Enjoy.

MOVING SOUTH, HOOKING UP WITH THE PARKERS

Moving South about a hundred miles to hook up with Bob and Donna Parker, Jim’s (Jaillet) cousins where we’ll stay for the next week. The weather changed to rain but didn’t cool much. It was 75* when we got up at 5:30. Even the gulls were absent from the parking lot. One lone fellow kept trying to dig something out of a pickup truck, maybe an ice chest tempted him. Previous mornings flocks of them were raucously sounding in what could be considered the equivalent of a rooster crowing the coming morn.

We stopped in Berkeley, MA to have the Motor Home refrigerator serviced at USRV, where Jim’s (Bacon) cousin, Mike De Paola, works. We stocked up on some bacteria additive for the black water holding tank and a new set of blades for the wipers, etc. The company also has a dump station and a place to take on water, all needed chores required for smooth wheeling on the road. We’ll meet with Mike and his wife Saturday afternoon for cocktails. We arrived at Donna and Bob’s where personality and hospitality reign supreme. Donna baked a French Meat Pie for Jim, her first time effort.  I told Donna she was a spoiler and its absolutely true. She would make everyone’s dream come true if it were in her power. The meat pie was excellent, so much better than anything you can purchase. KUDOS! The plan is to attend the festivities at the Portuguese Festival in New Bedford,  something we’ve been looking forward to for a month. I especially enjoyed the Fado, when I was in Portugal, a sort of seaman’s lament about being away from home, the loneliness, contemplating missing comrades, missing his sweetheart, wife,  children and all things dear. Its an emotional, pleading kind of performance and they perform the Fado here at the Festa. New Bedford became an adopted home for Portuguese sailors who emigrated here in the late 1700’s and brought their traditions with them to stay.