Beautiful! (hate it that I can't come up there this year!)

Thank you for a reminder that God is good and give us good things.

Hopefully there will be at least some colour next week when I arrive for a few days.

This is one of the most beautiful spots in the Keweenaw!

alas,,,a great pic of Bete Gris....a wonderful place, many fond memories.

This message is for Rebecca Middlebrook of FL who won Sept. contest. Congratulations on your win. I'm sorry you can't be up here and farther north this time of year. Send me an e-mail since, I don't know how to reach you now down in the south. I have a lot to fill you in about!!

Beautiful shot! Was this taken recently, or last year at this time?

Oh I can't wait! I'll be up in the U.P. in about 12 hours! Hee!

Olivia Bartlett has several recent shots in her guest album, and this one was apparently taken in the last couple of weeks. Back in the Pasty Cam Archives we have one shot from 1956.

nlm, brighton, mi.....the photo today is beautiful! Paul Harvey mentioned the Keweenaw colors yesterday on his radio show!
Also, thanks to "Troll in Eagle Harbor" for his suggestion of Pepper Corn Ranch dressing on pasties. Will try! And agree w/ "Wishing I was Back in the Yoop" re LOTS Of butter w/ pasties...but have to watch the calories!
Also, wonder if anyone else "cheats" & makes "meat pie"...same ingredients & same aroma when no time to make pasties?

nlm,
One of my coworkers here had "meat pie" for lunch a couple days this week and he told me the same thing. His mother-in-law had made him some "meat pie" and he said it was a good substitute for a Pasty. He knows of pasties because his grand-mother used to make them for him but he hadn't had a real one in quite some time. After smelling his lunch for 2 days and all the talk about Pasties here this week, I've been going out of my mind craving one. I don't think I can take much more. I'm sure I will be placing an order with Mr. Hopper and the folks at Still Waters before too long.

Ahhhhhhhhhh. Thank you so much for the glimpses of color in our beloved U.P.

That gal in Kazoo is such a sneak. See you tonight in Esky honey. Drive safe and go thru the automatic toll booth on the way up (its fun, just like going thru Chicago but less traffic!)
And does anyone know if this shot was taken this year or not? Thanks!

I'll be up for peak color in a week! Hopefully we can still get frozen Stillwaters pasties at the Hilltop in L'anse. I brought my cooler up in July and bought some to take downstate. Then I have to go to the Jampot and see what's left, and EconoFoods for Eino and Toivo's Pasty Sauce, and one of the grocery stores in L'anse for Trenary Toast. Except for the Jampot, I've learned about all of these on Pasty Cam!

What a great picture of Bete Grise!!! Home truly is where the heart is!!!

Pasty.com is a terrific site.I look forward to clicking it on every A.M. before I start my workday.

Michigan's Copper Country is truly the most beatiful place on Earth!!! I only wish I could visit more often.

I'm with Mike B in Pittburgh, all this pasty talk this week has got me really hankerin for a pasty now. With butter, warm out of the oven, and ketchup/catsup. Meat and rutabagas please. Guess I should order some too. Or make them myself. I do love to cook/bake. I can't remember my foolproof crust recipe though. I think it was one cup flour, one cup boiling water, (let cool OFF OF THE STOVE,I remember this part as critical, to add the one cup of shortening to the water) Does anyone out there in pastyland have an easy solution to a good pasty crust??

Dan in CA: Here's my pasty crust recipe: In a bowl, combine 4 cups all purpose flour with 2 teaspoons salt; cut in 1 1/3 cups vegetable shortening (I use butter-flavored Crisco) until pea-sized crumbs form. Using 1 1/4 to 1 1/2 cups of cold water, sprinkle water, a little at a time, over flour-shortening mixture until dough is moist enought to work with and blend well. Let sit for about 10 minutes. Divide dough into 4 or 5 pieces. Roll out into 9-inch discs. Then fill. I add a pat of butter or margarine and 1/2 tsp. of water sprinkled over the top of the filling before closing up the pasty.

Your whole album is beautiful, Olivia. For some reason I especially love "Artsy"!

Enjoying the color in Arizona. This is the
season that I miss most. It's still around 100
degrees in Phoenix.

Thanks for the Pictures......

Thank you to Patricia. I'll give it a try. I have been wanting to make pasties for a while now. The weather has cooled off quite nicely in the Central Valley of Ca,(70's now) so it is perfect weather for baking. (I am just down the road from Kevin in Lodi, so I'm sure he's also enjoying the perfect weather we are having)
This is one of the BEST websites I have seen, and It connects me to home. Thanks goes out to you Charlie, and Toivo as well. Wish I was there for the Fall colors too, and to see some awesome storms coming in off 'Da Big Lake'. Toivola is my home....California is where I live. Factoid of the day from my sons 4th grade newspaper... 1 of 8 people in the U.S. live in California. I believe that perhaps 7 of 10 of those, commute with ME each day?? (tongue planted in cheek) Regards to all in pastyland.

Now you are talking about the secret to excellent pasty. THE CRUST! This is the most difficult thing about making pasty. My mother was the best, followed by a close second, Oscar Nyman, Dollar Bay.

To the people who have to have low fat diets and still want a good pasty. You can make a vegtable oil crust. It's not as good as shorting, but serves the purpose. 2cups flour, 1/2 cup oil, and 1/2cup water. Makes 4 pasties. The crust is a little more brittle and takes a little time to get use to, but I like it a lot better than shorting crust.

I've made pasty pies when in a hurry. They're not quite
the same and I admit I cheat and use the pre-made pie
crusts. Please don't hurl any ketchup bottles at me for
not being a purist:)
I just found a story on the 'net about a pasty shop in
Cornwall that got a visit from a NY writer-he may have
been a food critic, but am unsure. After eating a pasty
for the first time in his life, he then wrote a scathing
criticism of it in his home newspaper, saying it was
'bland' and other such nasties. The nerve of him! The
owner of the pasty shop back in Cornwall that had so
lovingly made and had sold him the pasty was
outraged and burned an American flag in front of her
shop. Maybe we pasty fans should charter a flight and
go show her what true appreciation is!

Love the picture, so colorful. That's fall in the UP!
All this talk of Pasties and how they're made has me craving them, too.
My mom used to throw together what she called a "Lazy Pasty" (the name may have been her invention). She'd put all the ingredients into a 9x12 cake pan and then put a crust on top. Well, us kids ate it but weren't ever too happy about it! We sure loved the crust. So much that once I married and made my own I always leave the "skirt" all around the pie and when I close it up roll it into a nice fat edge. I notice my hubby always leaves it till last to savor! Always bakes up nice and brown and flaky. When my daughters went vegetarian several years ago, I made veggie pies. They were really yummy in their own way. Now, as adults they want me to use Ground Turkey, and why not! Us Yoopers are resourceful, right! Rise to the challenge.
We're all making ouselves so hungry for dem pasties!

Beautiful photo;AWESOME CREATOR!! Lord willing, I'll be seeing it in person in less than 24 hours with my most wonderful sweetheart and the world's best husband (and yooper wannabe) Love you Dave!

nice will be up to up in novembeer to hunt with the almli boys from baraga hoping for snow not much here in tampa

What a beautiful sight after an ever so hectic Friday and week for that matter! Thanks! Sure makes me miss it even more though!

Dan in CA: The pasty crust recipe you were referring to is this: 1 cup boiling water, 1 cup Crisco, 1 tsp salt - stir until Crisco is mostly melted; add in 3 cups flour. Cover with wax paper and stick in fridge while doing all the slicing, dicing and julienning. When done with all the therapy, the dough is just perfect to work with and rolls out really nice and thin. This make crust for 8 good size pasties. I've never had it fail. Just remember - 1 measure of 3 ingredients and 3 measures of one ingredient. And you gotta have beggies to make a good pasty.

The "meat pie" referred to above was known as pie pasty or pasty pie.
Recipe from "Burnt Offerings, Vol.2" Ladies Auxiliary, Lac La Belle Volunteer Fire Department for pasty crust: 11/2 c Crisco shortening,11/2 c boiling water, 41/2 c flour, 1 1/2 tsp. salt. Pour boiling water over Crisco; add flour and salt. Mix well. Will be consistency of cookie dough. Chill in refrigerator at least one hour before using. Will make 6 pasties.

Thanks Greta...I do believe that is it. My Mom gave me that recipe years ago. She has since passed on, and I have lost the recipe. and have had absolute success with it. (I am also going to try Patricias recipe) I usually make about 12 to 15 pasties when I do take the time to cut all those veggies up. Enjoy the weekend everyone....

Thank you all..........I spent the last few days firing commercial boilers for apartment buildings in Detroit because of the sudden cold spell. I get home exhausted, grab one beer, turn on the puter to see what is what, and without even blinking go straight to Pastycam to see what thinking people are thinking. This is my "fix" .
I know this beach well, and miss it. We spent the 4th of July on this beach. Thanks again everybody. This is the best site I have ever visited. Da Tech 69

Happy, Happy, Will enjoy pasties from the VFW in
South Range next week.Mom`s getting up in age and
does`nt make them anymore-they were the best,as
I`m sure,all of your Mom`s were also. Still like
chow-chow the best on them. Mom still makes a mean meat pie though. Nice pic as usual.

Steve, I love the phrase "To see what thinking people are thinking". Thank You, I think it fits us well:)

Wow - what a shot!!!! What lake is this? I love it!!!

Dina: What lake is this?????????? Lake Superior or course......

Thanks Greta! I too have been looking for that crust recipe as I could never remember the measurements.. One minor change for me though EVEN if the doctors, nutritionists and others say NO.. I use lard instead of Crisco.. Just can't beat the taste. In the past when I am real daring I will throw in a small amount of ground suet too. Even if it is not good for the arteries it sure tastes great!

Great pic's as usual..Had planned on coming up to God's country to visit my son @ Tech next weekend but instead he is coming downstate to visit his girlfriend. DARN! FOILED again LOL

Here is the best ever pastie crust. 3 1/2 cups flour, 3/4 cups lard, 1/2 cup suet, 1 teaspoon salt and enough ice water to form dough. This recipe was passed on to me from my mother-in-law, a Yooper. This crust is flaky and rice, although not heart healthy.

I love pasties, but have never made them. With all the talk of the crust, what about the filling?? I have found some recipes, but none of them sound right. Can anyone help?

To Sarah stuck in OH--I've got this as my wallpaper too! Maybe we should just take off next weekend and go!

We are donating an old hockey photo in the Houghton/Hancock area on the 24th of this month and would like to try a pasty! Where is the closest place to get some near the Super8 Motel in Houghton? Those are the most beautiful pictures I ever seen of Autumn

Go to the Soumi Cafe. It's within easy walking distance of the Super 8. It's a nice place to be at lunchtime! Enjoy!

wow!

Very nice.