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As the month of March 1998 slipped past, the pages of the Pasty Cam were beginning to become populated with scenes of U.P. life, and popular among folks in lower Michigan. This was mainly because of a story done by the Food Editor of the Detroit Free Press, Kate Gorman, who had sent photographer Al Kamuda to shoot a variety of scenes at Still Waters.

That brings to mind something I haven't thought of in years. If you've been reading these reminiscences this month, you may get the impression that Jonathan and I started the Pasty Cam entirely by accident, after posting shots of newborn Alex Voelker on February 28. The fact is, Mr. Kamuda had just wrapped up his photo-shoot in February, and we were expecting the Free Press article to appear sometime in March. In our discussion during those beginning days, it weighed heavily in our thinking that we were about to receive a whole new wave of website visitors and, frankly, we needed to give them a reason the come back to Pasty Central. So many sites in those days (and now, for that matter) were just static brochures, like one big infomercial. Why not give the folks some entertainment every day? some glimpses of life in the U.P.? a trail to hike, a Copper Country muffin to nibble... (you get the picture).

The day the Free Press article hit, Edie and I were driving downstate. Leaving my office at Still Waters in Calumet, I noticed we had actually received 2 pasty orders in the early morning - a rare occurrance for Pasty Central at that time. By the time we got to Marquette, we stopped at the WHWL studios in Harvey to check email and found 35 more orders! By the time we made it to the Mackinaw Bridge we had to take down the order form, and schedule double shifts for the kitchen to fullfill requests for hundreds of pasties. In those days we were making them at Still Waters - a non-inspected facility - (but that's another story).

more tomorrow

Morning everybody! Have a great Thursday!

Morning!

Lots of conversation late last night (and this morning) on yesterday's pastycam. Wouldn't you know it was mostly about food!

Greetings from utopian person!

This link come from afar;

http://mikaidt.dk/keytoafrica/index.html

What a great story!! And this "grew" from there! We are all
waiting for the snow and cold to go!! So what else to talk about
but food! Me, I'm waiting for the Lake Michigan beach! YEAH!
Oh, and to get this cast off my arm, next week!!!

You do not annex a hobby, the hobby annexes you. To prescribe a hobby would be dangerously akin to prescribing a wife_
with about the same probability of a happy outcome.
Charlie, this site must be a lot of work, but it must be almost as much fun for you as the rest of us out here (we hope!)...THANKS

Deb, Considering last nights post about sour cream, you should have some of Precious's beef stroganof, will change anyones mind about sour cream. I use it when I make tuna cassarole also. Does anyone remember Lake Valley Dairy in Hubbell? My dad was associated with it.

Marsha, Yep the guys keep me pretty entertained late at night. They're a nice break from all this paperwork. I think we should dub Mikie our resident chef...and Marc our resident food critic :)
Mikie, I can't remember the last time I had beef stroganof...I bet Precious's stroganof is delish. Tonight, I am making meat loaf, (but of course, I am grinding my own hamburger for it)...any suggestions from you and Precious on what all I should throw into it?
Loulou, great to hear that you are getting your cast off your arm next week. Suggestion: take a disposable razor with you, and a bottle of lotion...you'll see why, when they take that cast off ;)

Sur5er...Thank You!! I know all about when they "saw" this cast
off!! YUCK!! This is my 3rd. one in 6 mos.! Meatloaf has to have
ketchup baked on top! Mashed potatoes and corn too!! Geez,
I'm suddenly hungry!!

SUR5ER,Here is an idea for your meatloaf.Anne found that it would cook better if you shaped it in a loaf pan and then turned it out on a sheet pan with parchment paper.The excess fat and grease roll right off instead of sitting in the loaf pan. It seems to hold togther better this way.

Thanks John and Anne...I will definately have to try that. Usually, I put bacon inside the loaf and a few slabs of bacon on the top of the loaf...but since I am trying to cook a little healthier, the bacon is now out. And of course, your idea for cooking grease free, definately fits into the plan of things ;)
Loulou, Yep...got the Heinz 57 sauce ready to pour over the top of the meatloaf.

Sur5er -

I usually cook my meatloaf on a broiler pan - you know, with the two pieces - one slotted, the other a drip pan? I line the drip pan with foil so it's an easy clean-up, and just toss my loaf-lump on the slotted portion. All the grease drops away, and once it cools in the foil, it's easy to lift out and throw out.

As for recipie... I typically make mine with a combination of ground beef and some spicy pork sausage. Gives it a bit of kick. (Vollwerth's Rebel Hot sausage was perfect for this - not being in the UP anymore, I've had to substitute other 'hot' sausages instead - none of them even come close.)

Surser, Last meatloaf that I made I form is in a loaf pan as sugested and then bake it on a glass pie pan I have this little wire thingie that keeps the meat above the pan so all the grease is below it. I use one cup bread crumbs, 1/2 can small tomatoe sause, one tablespoon worchester sause, 1/4 cup onion, as much garlic as you can stand , 1 1/4 cup milk,one egg well beaten1/4 teaspoon each pepper salt and sage to your taste, one pound ground beef,1/4pound ground pork, 1/4 pound of veal bake 350 for 1 1/2 hours. I have buried a small loaf of velveeta in the center of the loaf for a change it really looks better then it taste, but my grandkids like it that way.

Found on the internet for all older readers to enjoy

DON'T LOSE YOUR HEAD
TO GAIN A MINUTE
YOU NEED YOUR HEAD
YOUR BRAINS ARE IN IT
Burma Shave


DROVE TOO LONG
DRIVER SNOOZING
WHAT HAPPENED
NEXT IS NOT AMUSING
Burma Shave


BROTHER SPEEDER
LET'S REHEARSE
ALL TOGETHER
GOOD MORNING, NURSE
Burma Shave

CAUTIOUS RIDER
TO HER RECKLESS DEAR
LET'S HAVE LESS BULL
AND MORE STEER
Burma Shave

SPEED WAS HIGH
WEATHER WAS NOT
TIRES WERE THIN
X MARKS THE SPOT
Burma Shave

THE MIDNIGHT RIDE
OF PAUL FOR BEER
LED TO A WARMER
HEMISPHERE
Burma Shave

AROUND THE CURVE
LICKETY-SPLIT
BEAUTIFUL CAR
WASN'T IT?
Burma Shave

NO MATTER THE PRICE
NO MATTER HOW NEW
THE BEST SAFETY DEVICE
IN THE CAR IS YOU
Burma Shave

A GUY WHO DRIVES
A CAR WIDE OPEN
IS NOT THINKIN'
HE'S JUST HOPIN'
Burma Shave

AT INTERSECTIONS
LOOK EACH WAY
A HARP SOUNDS NICE
BUT IT'S HARD TO PLAY
Burma Shave

BOTH HANDS ON THE WHEEL
EYES ON THE ROAD
THAT'S THE SKILLFUL
DRIVER'S CODE
Burma Shave

THE ONE WHO DRIVES
WHEN HE'S BEEN DRINKING
DEPENDS ON YOU
TO DO HIS THINKING
Burma Shave

CAR IN DITCH
DRIVER IN TREE
THE MOON WAS FULL
AND SO WAS HE.
Burma Shave

Me a food critic? My wife would love that. Being a food critic at home immediately transformes me into the cook, according to my wife's rules.

Nonetheless, I am totally against meatloaf. I hated it when I was a kid and now the only meatloaf I can endure is a meatloaf sandwich from the Bella Vista in Pequaming and that's probably because they were the only place to close to the hatchery where I used to work. Mels idea sounds interesting, though...

Bacon on meatloaf? Sounds great, bacon is kind of like butter, goes with just about everything.

Marc, Your wife sounds like mine, that is the reason I do the cooking now, I shot off my big mouth. Don't ever say your mothers was better, I learned from experience.

Thanks folks for all the great ideas for the meatloaf :) Ok, looks as though I am definately going with John and Anne's upside down version..with Mel's idea of a drip pan...mixed with Mikie's ingredients..and slathering the creation with Loulou's idea of ketchup...but using Heinz 57 steak sauce instead.

Mikie, I sometimes put grated cheese in the middle of my loaf...will have to try putting a chuck of velvetta in it, one of these times.
Usedtobeayooper, aha...another butter addict, eh. Is there anything that butter doesn't belong on...of course not ;) Did you know that when you grill steaks, that putting a pat of butter on each side of the steaks, as they grill, will act as a tenderizer :)
Marc and Mikie, Gee I wish I could get my hubby to cook. At one point, my hubby did train as a chef, so it's not a matter of him not knowing how to cook...just a matter of getting him to cook.
Funny, but when we were dating, he cooked all the time...but the minute he said 'I do', he don't.

SurSer, In our house it has more to do with who is the smarter,and who can take orders. Precious is the breadwinner now that I am retired and she has always been smarter than me. I could run a shop but couldn't figure out anything around the house. Then one day after I retired I said my mothers was better then this. I knew as the words were coming out of my mouth I should not have said that. Too late, been doing everything around the house since. Just a word of warning to the younger and inexperienced men amongst us. Really think before you compare your wife with your mother, old girl friend, buddies wife, or sister. Believe me you will pay for this indescresion.

No doubt about about, you will pay. I guess I'm lucky, my wife doesn't compare to anyone-she's tops in my book.
Well having said that, her mother might be able to cook better seeing as she used to own a catering business, but I can get away with saying that and stay out of trouble. Mom makes a great hungarian chicken thing with tons of paprika that's dynamite.

Man, why is always food?? I gotta get out of here!!

Here's a good recipe for a weekday dinner or breakfast from the Splendid Table website; I make it a lot. Cut up a few slices thick dense bread into cubes and saute them in a little butter on low, stirring occasionally. While they are toasting, chop an onion. Butter a baking dish and pour the croutons into the bottom. Then add the onions to the fry pan, still on low. Add garlic if you want. When the onions are transparent turn the heat to medium high and add chopped mushrooms. Cook till they begin to release liquor, add some tomato paste, red wine, fresh rosemary, parsley, and stir a few minutes more. Layer this onto the croutons, crack two eggs over all, grind on a lot of pepper, and stick it uncovered in a 400 degree oven for 15 minutes. Mmmmmm!

Bacon on top of Meatloaf is the only way to make it!! I grew up with it that way and my mom use to make baked potatoes with it and use to use the drippings from the meatloaf on top of the potato. Along with corn or green beans what a great meal! I use, pieces of crumbled bread, egg, onion, ketchup, salt and pepper to taste.
Don't use the bacon slabs anymore cause someone else doesn't like it that way now, lol. Still a great recipe!

The Hungarian version (my mother-in-law"s
recipe) has pieces of bacon cut up in it and
has two to three hard boiled eggs lined up in
the center. Before baking it, it is rolled in
bread crumbs. It is tasty.

It all sounds great, wonderful meal of frozen pizza tonite. yaaaay.

What happened to yooper????

I've been wondering about that too. Hope
she's ok.

Hubby and I had the most delicious meatloaf today, thanks to everyone's recipes/cooking directions. Hubby had me add sauted onions to the top of the meatloaf, before baking.
Lahelo and Kosk, So I'm not the only one who used to use bacon in their loaf ;)

Hope Yooper didn't eat any of that killer meatloaf!

Hey Marc, Fish here tomorrow without the heads. Probably from a tuna can. With fresh sour cream. Button mushrooms but no bacon.

Sounds good. A tuna sandwich is my dinner, every night after exercising, when I'm out here. Getting a little tired of them, but its the easiest thing to do at 3 in the morning on a ship. Only 20 more tuna sandwiches and i'm outta here, anyway.

Marc, I wont bring up food any more.How is the weather?

Fine at the moment, but by tomorrow morning the seas should be on their way up to four meters. Gonna be bumpy here for the next day or two.

Otherwise, it has actually been pretty warm most days here, which is a pleasant change from the UP winter, lumpy seas or not:)

All this talk of Meatloaf sure makes me hungry. When I make a Meatloaf I caramelize my onions, and tender-crisp in olive oil celery, carrots, red and green peppers and add to 3/4 beef to 1/4 pork sausage, french breads crumbs, mixed with egg and BBQ sauce. After I put in loaf pan (with a special wire meshing to fit the bottom of pan to catch drippings)I pour on top BBQ sauce and cut bacon pieces.
Good Morning Sur5er. Busy with your case. How is it going? Going Federal must be a feather in your cap. :)

Beverly, Oooooooooooh laaaaaaaaaalaaaaaa, your recipe sounds delish too :)
Yes, I am still working on this case...and hopefully I will be finished on my end, in a few days. I am still in shock, that this has gone to the federal level, and has received their attention. Guess the Indiana governor, several state officials, and that magistrate really underestimated me, eh ;)
Michigan women...a force to be reckoned with ;)

Sur5er, Your job sounds so exciting! Never underestimate Michigan women!

Did anyone ever dare to underestimate a
Michigan woman?

Kosk in Toronto is lost in more academic
report writing--but definitely NOT on a federal
level. Hmm.. let's hope they don't add another
level of bureaucracy to the education system...

You go Sur5er!

I hear you Kosk. You guys have enough trouble with being overworked at times and underpaid. There isn't enough money for me to be in the academic field. There's enough trouble in the banking field. There are always new laws and new rules that make NO sense. Oh well, good thing there's Michigan blood in me.

Usedtobeayooper and Kosk, Thanks for your kind words. Yep, it must be something in the Michigan blood :)
Kosk, I second what Usedtobeayooper had to say about teachers. That is one profession that unfortunately doesn't receive the credit they deserve. One of my all time favorite bumper stickers: "If you can read this, thank a teacher."
Usedtobeayooper, Banking? Now that's impressive.

Usedtobeayooper and Sur5er:

Thanks for the kind words. I love my job, just
not the report writing. However, when you
work in special education, as I do, there is a
lot of documentation that goes on--some that
is valid, some that seems pointless. I'm sure
that's true for lots of jobs.

Good news...the latest batch of reports is
finished!