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As the Pasty Cam entered its third week back in '98, Jonathan was fortunate enough to capture an unfortunate occurance in downtown Calumet in the early morning hours of March 15. What was he doing up so early Sunday morning? (or so late Saturday night?) In any event, this was the first time we had the idea that the Pasty Cam could actually be a news source for the area. In the eight+ years of daily photos which followed, we scooped the local media outlets a number of times, bringing current events with a focus on the Copper Country.

Archiving our second week, we continued to refine the look and feel of the pages, slightly modifying the collage of each previous week. There were still a number of cosmetic changes to take place, but by now the basic format was locked in.

more tomorrow

Morning!

Mornign All.
Hope all of you survived the storm intact and can now go out and have some fun with it. Getting ready for the end of the week festivities. Enjoy the day everyone.

Mornin'

We had an interesting conversation last night at dinner with a couple from the UK. They lived for awhile in Cornwall and of course hearing that, I had to mention pasties and PASTY.COM! They said that the slang term for a pasty in Cornwall, is an Oggy or Oggie! Here's a link with a definition of pasty and further into the definition, click on the word Oggy and read what it says about its origin: From Wikipedia, the free encyclopedia
The folks we spoke with, also said about the origin of pasties being for the miner's lunches and that they used to be made with one side sweet and one side meat, so that the miner would have his dinner and dessert all in one! Sure is fun to talk to folks while traveling!

Mary - Thanks for the link to Wikipedia. The history is interesting, especially the variety of ingredients. My favorite pasties came from the Hancock Coop a few years back. I think Ken Steiner made them--they were veggie pasties made with broccoli and sunflower seeds.

Here is my favorite story about pasties and church organists. It was passed on to me by Mary Richards Kallman. Her dad was the church organist at Trinity Episcopal in Houghton. Mary sang as a guest soloist at Portage Lake United Church where I am organist and after the service I complained to her about two guys who were talking all during my prelude. (This is a COMMON complaint of organists.) My prelude began softly and built to a loud series of dissonant chords and then quickly dropped to a very quiet contemplative conclusion--and the talking increased in volume as the organ increased. The same thing happened at Trinity where Grant Richards was playing. But when his playing reduced from the very loud to the very soft, all over the sanctuary was heard: "And I make my with lard!"

Good morning everyone :) Charlie, I enjoy reading about the history of Pasty Cam. It helps bring us newbies up to speed ;)
JAD, I bet those were two embarrased pasty cooks, eh ;)

There is nothing like a "traditional" pasty. I love the ones from the Cozy Corner in South Range best. Just the perfect size and the crust is consistantly good, time after time. I believe you can get cabbage pasty and jalipeno pasty from the Cookie Jar in Lake Linden. They are good too! Ooops, time for lunch ;)

"... veggie pasties made with broccoli and sunflower seeds."
Hmmm, I wonder if Elvira and/or Sadie still frequent these pages?

Speaking of "Oggies" ... here's a place I discovered just yesterday in Tempe, AZ: Cornish Pasty Company. It seems they've been in business since January of 2005. (I guess I've got to get out more often!)

If you visit that site, be sure to click on the PRESS, HISTORY, PHOTOS and COMMENTS links at the top of their home page for some interesting reading, and check the MENU for rather unusual variations.

Da UP is mentioned in the history section, and from the comments, apparently quite a few Yoopers have been there as well.

I have yet to sample the merchandise, but will have to do so very soon. At first glance, their pasties seem a bit skimpy when compared to those from Pasty.com, and seem to have an extremely thick crimped edge, which wouild seem to be at least historically accurate ... (from Cornish Pasty Company's History link):

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Quote:

"Pasties were made with a thick crimped edge along one side for holding onto while eating. This was useful because oftentimes a miner's fingertips would be covered in arsenic from the mines. The crimp, or handle, so to speak, could simply be discarded when they were done."

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My Grandmother was direct from Cornwall. My Grandpa was an iron miner in Iron Mountain. Georgina’s crimp to the pasty was always in the top center. My mother did the same. (I no longer try to make pasties for the safety and sanity of all concerned!) I first saw side crimped pasties when I went to MTU. Can’t recall if I ever questioned or heard why the crimps differed. Thoughts for greater minds then mine. :->

Pasty crimps being on the top are also mentioned in the link I posted above, which I'll repeat here for you: From Wikipedia, the free encyclopedia Here's a quote from it:

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Quote:

"One edge is crimped to form a seal. A Devon pasty is a pasty whose crimp is at the top of the crust rather than the side."

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Love this site! I even got smarter today! ;->

Snow is come there much!

Here burn!

http://www.tukes.fi/kuvapankki/sammutuspeite/k-keitin-palaa.jpg

Japei,
I like the burning coffee maker. It reminds me of the taste of our coffee onboard, here :)

All this talk of pasties is making me mighty hungery!! But no worries: today a box from Pasty.com arrived thanks to George Hite and his snow depth contest! I would stay and chat...but I have eating to do!

Can you imagine how great it will be when we can stroll right into The Hut and come out with genuine pasty.com pasties!!! I wonder if anyone has a tentative date on that ?

LETS HEAR IT FOR CABAGE ROLLS.

Lets hear it for the corned beef and cabbage...
you know what we celebrate on Friday the 17th.

Dan I am all for the cabbage rolls, and downstate don, I will have corned beef and cabbidge on friday at the Berkley Legion. No one can make cabbage rolls like my sister Mary Du Temple.

No one even seems aware that tomorrow is St. Urho's Day. March 16, St. Urho's Day. Then, on the 17th is St. Patty's Day. KILPELA AND FRIENDS will be playing for a St. Urho's Day dance at the Northwoods Supper Club in Marquette tomorrow. Dinner at 5 pm, the dance from 6-10.

I love cabbage rolls.Haven't made them in a long time. Do you all like them cooked in a tomato based sauce? My mother just cooked them in a broth with onion,garlic and extra cabbage.I am not crazy for tomato based foods so I prefer the other kind.

Fran, What is your mothers recipe for the cabbage roll.

Michael/Mikie...did you ever get a copy of my tomatoe casserole awhile back? Our friend Beverly from Ca. was putting it on from the last Sept. entry I had made.If you didn't get a copy I'll send it to you personally. I, too, would like a recipe for cabbage rolls please. Didn't know they were traditional food from the UP. Mikie you must be quite the cook, hey?

Check out the Cornwall CAM for great pictures from beautiful cornwall.