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Some other links of recent interest to Pasty Cam watchers:
• Ancestors 2006  • New Arrivals 2006
• The Hut Inn Re-opens
Eight years ago on the Pasty Cam: 11/04/98^{Printed on Recycled Internet}

Eight years ago, Lisa Parisot, one of our pasty chefs, shared this photo of her children, James and Maria. Of course, one of our main jobs as parents is to embarrass our kids (and, as they get older, we can do that just by breathing). These two are eight years older now, so wouldn't you like to be Lisa today?

Happy Saturday everyone!

Morning!

To slow again!!! Morning!

Morning!

Ms. Katie,

We're seeing your posts. We need to talk to you.

Regards from SUOMI and one link photos;

http://www.photofriday.com/

What cute kids, I bet Lisa is getting some static over this posting!!! Does the boy still root for Green Bay? Cheese heads in the UP?

You can tell by the intellegent look James has that he's not a Lion's fan.........;)

Hey, not to change the subject, I just ordered 4 pasties and the special sauce. Sorry to say but we've been up there so many times and never had one. Every morning we would eat breakfast at Syl's in Ontonagon and were too stuffed to even think about taking some pasties "to go". I can't wait, my mouth is watering!!! Now I feel like a true YOOPER!!!

Joanie, can't believe you've never tasted a pasty. Once you do, you'll be changed for ever, kinda like an innoculation to love the UP even more with a special point of view. Never lived there myself but my yooper mother gave us that connection. I've always made pasties for my kids. And most of them do too for their kids. ..........For Deb, Liz phoned me last week and gave me the news about the Friendship gifts. I've one more source to try for 'puter repair next week. Maybe I'll try to call you when the opportunity presents itself here, maybe! Miss you all.

Ms. Katie, I know I should be ashamed of myself, even have a recipe from one of my Yooper friends. I just felt I had to try the real thing so I know what they are supposed to taste like!!! Can't wait, I'm overdue for a change!

Been doing a little pasty homework:

When the Cornish came to the copper mines of the Upper Peninsula, they brought with them a lot of mining knowledge which the other ethnic groups did not have. The other ethnic groups looked up to the Cornish and wanted to emulate their mining successes. Many Cornish practices were then copied by the other ethnic groups, including the pasty as the standard lunch for miners. The pasty became popular with these other ethnic groups because it was small, portable, was very filling, and could stay warm for 8-10 hours. Pasty rivalry occurred between the Finns, Swedes, Irish, Poles, Germans, Scots, Italians and French with each group contributing something in the way of seasoning and other ingredients. All groups agree that pasties must contain two things, potatoes and onions. The portability of the pasty not only made it easy to carry, but if it should get cold it would be relatively easy to heat up. This was done by putting the pasty on a shovel and holding it over a head-lamp candle. Miners never ate a pasty with a fork, they ate it end to end, and held it upright to keep the juices in. Since entire Cornish families worked in mines and each member of the family wanted different ingredients in the pasty, the Cornish wife would stamp the bottom corner of each pasty with an initial. According to the Cornish Recipes Ancient and Modern, "The true Cornish way to eat a pasty is to hold it in the hand, and begin to bite it from the opposite end to the initial, so that, should any of it be uneaten, it may be consumed later by its rightful owner. And woe betide anyone who take's another person's corner!" There was a superstition among the Cornish miner's that the initial corner should not be eaten, instead it was dropped on the ground for the mining gremlins to eat. These "gremlins" caused mischief in mines, causing accidents and mine collapses, feeding them supposedly kept them out of trouble. There is

some truth to this rumor, because the early Cornish tin mines had large amounts of arsenic, by not eating the corner which the miners held, they kept themselves from consuming large amounts of arsenic.

As the days get shorter, I know I will be looking for good stuff to
read. Maybe others will, too, and I have a good mystery I am
working on now to share. It is a 2006 mystery by William Kent
Krueger called Copper River. Krueger's hero, Sheriff
CorkO'Connor, is situated in northern Minnesota, but that is
close enough to the U.P. for me to enjoy Krueger's books a lot.
In Copper River our poor hero has been shot by a Mafia guy in
Kenosha, and he can't go home because of the threat to his
family from Mafia hitmen. Luckily, he has a cousin who is a vet
in what sounds like Big Bay, and he manages to get there
bleeding wound and all. There he is soon engulfed in Big Big-
Huron Mountain Mountain Club-Marquette murders (three so
far), and I fear for our hero considerably. If the Mafia guys or
local bad guys don't get our wounded hero, there is a cougar
lurking behind the cabins in the woods who might. Remember
that title, Copper River, it's a good book for gray days and long
nights ahead.

Still making pasties even tho it's in Tennessee.Taught my daughter the art and even my
daughter-in-laws have attempted them to please my
sons, who could eat them every day if available. Love them!!!

This has probably been asked before, but I would like a good recipe for a UP pasty. All this pasty talk has made me hungry.

I am slow to hit the hustings today. So here is a recipe for
pasties which comes from an old Cornish family from
Ontonagon. I suspect the recipe has been enriched some, but,
boy, is it good! This recipe makes 4 pasties. Dough: 3 c. flour.
l c. lard. l tsp salt. 6 to 7 tbls water. Mix as for any pie dough.
Divide into 4 portions. Roll into size of dinner plate. Filling: l lb
sirloin steak. 1/2 lb lean pork steak. 4 medium potatoes. 2
onions. 2 c. rutabagas. Cut meat into cubes (not too small).
Dice vegetables. Mix all together, season with salt and pepper.
Put 1/4 portion on each round of dough. Dot with butter, seal.
Bake 375 for l hr.

Couldn't have said it better myself Joanie, although the Germans and Irish were also very good miners as well.

Charlesinesky: sounds like an excellent pasty recipe! I encourage anyone trying to not be afraid to use lard for the crust--lately it has been said to not be that bad for you, and it really does make a better crust.

And do not skip the rutabaga!

Don't forget the carrots!

I don't think carrots belong in a pasty!

Just for a little color

Charles, thanks for the recipe. I will save it and give it a try. I will use the lard, Maija. But I will add some carrots. Hopefully I can find some rutabagas down here.

Oh yes, pasties need a little carrot in them. It adds to the blend of the other vegetables.

Ms Katie, miss you. Hope you get that "puter" fixed soon. I am progressing well from my surgery. Fran

I did finally get out to knock on doors for the party. I see some
have written in about that pasty recipe I posted. One who did
not post in but who had a lot to say when she saw what I had
done was my wife. She's the cook in the family; I am the lucky
recipient. Anyway, she said she has never used lard tho that is
in the recipe. She says she uses Crisco, and it works fine. I will
attest to that; her pasties are terrific! As far as using carrots for
color goes, I think the rutabaga provides a little color too. I am
not sure getting out to knock on doors was such a good idea.
My Michigan team must have needed me to judge from that
final score. And I still don't know how Esky did downstate
against Cadillac in playoff football.

here is a mighty interesting website/article about pasties in SW Wisconsin, where the Cornish miners, lead mines, made and ate them. Very similar story as up above.
http://arts.state.wi.us/STATIC/folkdir/hodgson2.htm
I will say that I have eaten the SW Wisconsin pasties, and even though the ingredients are pretty much the same as the CC variety, they don't taste anything the same...in fact , I didn't like it, as far as how I remember a pasty to taste...and they are expensive $7 or so compared to $3 up in the CC

some pasty recipes
http://www.hu.mtu.edu/vup/pasty/recipes.htm

and a great site about pasties
http://www.hu.mtu.edu/vup/pasty/pastymain.html

Thanks David, I have saved the links and will check them out.

I just returned from visiting the relatives in the LP. My husband,
our dog and I had a wonderful afternoon walk in Maybury Park. We
were delighted to notice a buck (with lots of points on its antlers)
standing a short way away from us. He bounded away with his
white tail flying high. He looked to be moving in slow motion.

My dad greeted us with a gift--four pasties freshly made that
morning at his church. We transported them back to Toronto and
will enjoy eating them tonight.

Kosh, How's your son doing and when will he be home?

Deb: We talked to him on his birthday (Nov. 1st) and he was fine.
We just sent off another Care Package while we were in the LP
visiting relatives. He wanted a Uof M flag to fly on Nov. 18th when
the Wolverines and Buckeyes play. One of his sargeants is an Ohio
State fan. We sent the flag and some face paint in case he has a
chance to get carried away...

Kosk: Smart boy, being a U of M fan. Sounds like he'll have fun that day. Hope they win and glad to hear he's okay.

Deb--

Thanks!

Fellow Pasy Eaters: I have to weigh in on the controversy. My
husband and I had pasties made by Bethlehem Lutheran Church in
Farmington, and I have to say that they were really excellent.
Perfect crust, nicely chopped vegetables (I should hope so, my dad
was on the potato detail), and not only rutabagas but carrots.
I agree with White Water--a rutabaga is like a herb in a pastie.