By Charlie at Pasty Central (Chopper) on Sunday, November 27, 2011 - 07:58 am:
In my spare time on Thanksgiving I did a little Google-ing to see who is linking to Pasty Central these days. I used to do this more in the early years, as we were trying to get the word out about the website. Then somewhere along the way pasty.com took on a life of its own, and links started appearing everywhere. Weather sites, TV stations, magazines, travel and tourism, history websites, etc. But I'm seeing more "bloggers" these days reference the daily pictures, contest, Bridge Cam, Golden Pasty links and more. (Whoops... I see the Bridge Cam needs a kick start again). One blog I stumbled on bemoaned the fact that while we had pictures of everything else in Upper Michigan, there were few photos of actual pasties.
Coincidentally this week I also received this high resolution shot hot out of the oven, taken by Daryl Laitila. (The Bridge Cam happens to live in her upstairs bedroom window, by the way.) I have rarely seen a picture that actually exudes aroma, but if you stare long enough at this megapixel original, you will soon not only breathe a wave of that savory fresh-baked fragrance, but you will actually taste the rich flaky crust and mouth-watering mixture of meat, potatoes, rutabaga, onions, pepper, and carrots (unless, of course, you're of the Cornish persuasion). But you have to really look close at each pasty on the pan to experience this. Be careful that none of that hot butter drips on your keyboard.
Also coincidentally this month I received a note from one of my favorite pasty bakers, Joyce Hart (relayed by her daughter Carol Kersey). Anyone who has enjoyed a hot pasty in the Dining Hall at Gitche Gumee would agree: Joyce knows how to make a fine pasty. She also has been a perennial poet over the years, and sent along this sample:
Ode to a Pasty
A pasty - ever heard of it?
Well, I’m here to announce it.
But let me tell you there is just
One way to pronounce it
If you want to say it right, my friend
Don’t call it PASTE-ee that’s taboo!
It’s PAST-ee ending with a 'y'
Be sure that’s what you do!
When folks in Cornwall England heard
That copper was discovered
On Keweenaw Peninsula
They ventured to come over.
They brought the pasty with them
Down into the miner’s hovel.
The other miners smelled them when
They warmed them on their shovel.
The native miners told their wives,
"We’ve learned about a treat
You have to get the recipe
It’s something good to eat"
That’s the story I’ve been told
And I believe it’s true
The legend of the pasty now
Has been passed on to you.
By Joyce Rader Hart
November 2011
Thanks to Daryl, Carol, and Joyce for reminding us why we call it The Pasty Cam.
Have a good week :o)
