Every time my wife and I travel out of the U.P., it renews our appreciation for those websites which cover current conditions back home. This morning first thing I tuned in to John Dee's Journal to have an update on the snowfall (and to read about his hikes with the hounds). Guess the Keweenaw is in the middle of quite a wintry blast.

We are on a whirlwind trip which finds us in northern Alabama, where we attended a family reunion yesterday. (And it's a treat to enjoy some of my mom's biscuits this morning). Thanks to all of the folks from the Toledo area who emailed us when I mentioned our location last Friday. It actually was not Toledo or Detroit where we had the roughest going... it was in the U.P., along US-2. In a sudden blinding snow storm, we just missed being hit by another car which ended upside down on the side of the road, not far from Naubinway.

Now we're headed north again, hoping the snow clears by the time we're back in Michigan. By the way, if you are going to be in the Copper Country next week, on Tuesday, October 29, at the Little Gem Theatre in Lake Linden I'll be giving an update on the Pasty Central story. Hope you can join us.

I live right off I-65 in Tenn., Charlie....should have stopped to say 'hi'...:) Have a cup of coffee, or maybe one of the pasties in my freezer!

We've gotten our first snow in St. Paul yesterday and this morning. So far it is only sticking in the trees and on the rooftops. I dusted off my snowshoes and moved the ice scraper from the trunk to the front seat. Although I'm anxious to use the snow shoes, I'm dreading using the ice scraper. How can I do one without the other?

ARRIVED IN CALUMET ON MON. OCT.14th. AGATE HUNTING ON THE BEACH. SCENERY JUST GORGEOUS!!!! TUES. TOOK THE ROUND TRIP, HWY. 26 TO EAGLE RIVER, EAGLE HARBOR, COPPER HARBOR, BROCKWAY MT., BETE GRISE, LAC LA BELLE, GAY, TRAVERSE BAY, LAKE LINDEN, CALMUET. FABULOUS COLOR!!! DINNER AT THE OLD HOTEL IN CALUMET. WED. MET WITH MY COUSIN IN THE MORNING, LUNCH AT MING GARDENS IN HOUGHTON THEN STOPPED AT THE MICH. TECH. LIBRARY TO DO SOME RESERCH OF MY GRANDFATHER. FOUND A LOT OF INFO. PEOPLE VERY HELPFUL. HAVING STUFFED OURSELFS WITH PASTES, CRUSTY BREAD AND SAFFRON BUNS, WE LEFT FOR HOME ON THUR. NOON.. SUCH GORGEOUS COUNTRY AND COLOR.

Reading the above letter reminded me that I received a gift of saffron and would like to make saffron buns. Has anyone a recipe they would share? I have no idea how much of this expensive spice to use as I have only worked with it many years ago. bfellion@dreamscp.com
This is my favorite computer site. Sometimes turn it on at least twice a day. Even enjoyed the cow puns of a coulpe days ago.

wow that snow in the upper highway made it really hard to drive in this morning, had to go nice and slow. we must have about 4 inches of snow that came down in a matter of a half hour!!! it was just crazy this morning.
how does everyone like the new wet snow?

Would someone please be so kind as to mail me a box of snow?

Thanks!

Alex

would like to send you all the rest from here on thru the entire rest of the winter, Alex! Can't stand the stuff. But, none-the-less still a lifelong Yooper. I just think I am misplaced from Novermber to May ;)

Bring on the snow! How do you expect a guy to use skis and a snowmobile without the "white gold?" So the sooner, the better. You need to find something to pass the winter, otherwise, you too, shall be miserable. ENJOY!!

I love this photo. The veins on the leaf. The snow, the sun, the shadows, the blades of grass. It would make a great jigsaw puzzle.

I was in the Keewenaw a week ago and suffered through the snow on Sunday. Actually was glad to be a troll when below the bridge it was no longer snowing. (grin) Then my son came home from Tech this weekend to see his girlfriend for Sweetest Day. He & his buddies left Livingston County at 6:30 pm last night and did not arrive back in Houghton until 5:00am this morning. He said the entire UP was black ice and they had to go real slow. So be careful one & all.

A note to Alex,we are sending you a semi-trailer full of snow. Could you tell us where to dump it.HA-HA !!

Granny: To make saffron buns--use a nisu recipe. Soak the saffron in hot water overnite. Then add this saffron liquid to the milk, egg, butter mixture part of your recipe. You only use the saffron water, not the "stringy" part for your dough. I am assuming you have a nisu recipe since you have worked with saffron before? If not, I can email you one.

JS, MI- I have not worked with saffron before, but one of my friends brought me some from a trip she took to the Spice Islands. I also do not know how to use it. How much saffron and how much hot water...I am assuming you are making a kind of "tea" and then using the tea in the recipe. I know how to make nisu, but how much liquid saffron should you add and do you replace the milk with the tea? If you want to email me, I would appreciate it as well.

Thanks!

hey charlie, if you get over to atlanta, feel free to stop in for a visit. shoot me an e-mail to get ahold of me.

RIGHT ON MY FRONT LAWN!!!!!!!! (Man! Would *I* be the talk of the town!)

Alex

Alex, Included in the semi-trailer full of snow will be a shovel, pair of mittens, and a chook. Also included is the official yooper snowman making guide.

The Z-man

To The Pasty Kings of the Net,
With all that snow is there going to be an update on the snow thermometer for the 2002-2003 season?

I've been making saffron bread since I was 15. It is a Cornish recipe. Both my Grandmothers used the saffron threads as a sign that you used real saffron (not anatol oil). What's nisu? Is that a good, rich Finnish sweet bread? As JS says, milk, eggs and butter are a must.
For non-bakers, skip the rest. Here's my recipe. Make a tea with 1/2 teaspoon saffron threads and 1/3 cup boiling water. Set aside to cool. Proof 1 package active dry yeast in 1/2 cup warm water with 2 tbsp sugar. When yeast has proofed, mix up as for most yeast breads the tea and proofed yeast, 1 scant cup evaporate milk (NOT sweetened condensed), 2 eggs, 2 tbsp butter melted, 1/2 cup sugar, 1 teaspoon salt, 4-5 cups flour. As an option, add up to one cup candied fruit peel or currents, raisins, citron or mix of your favorite of the above. Let rise until double. Shape into 2 loafs for 8X4 loaf pans or 12 rolls. Let rise again and bake 400F until brown on top and thumps hollow.

The Keweenaw Snow Thermometer has now started for the 2002-2003 season. Click here

Thanks, Z-Man! They don't sell mittens and snow shovels here, so now I'm all set and awaiting delivery! :) :) :)

Alex

Your right Karen, I too have been making saffron buns for years and always use the threads as a sign of real saffron & never through them away, they are much too expensive and add to the flavor. I do crush them a little before adding the boilng water. Like you said, real butter along with the milk & eggs is a must. Most Nissu recipies I've seen call for cardomon, never use that in real saffron buns. My little old English Aunties always used currants & added the candied fruit for the holidays.