Five Things Make a Post

[rolanni]

1. It’s snowing. I’ve just done the first round of shoveling, and regretting the lack of the deck roof. Though it is very nice to be able to shovel the snow off the deck without feeling the need to mutter, “Goddess, please let it not fall down…”

2. My cookbooks are…in a pile somewhere. So! Who has a good recipe for mincemeat tarts (I like mincemeat, even the weird mutant mincemeat that they offer up in jars nowadays. Steve won’t touch the stuff, so mincemeat pie is right out.)

3. Yesterday was mostly consumed with paying bills and recoding Master Walk for Smashthing, where it is now! available! for! sale! Go me. Today? Is all about Dragon Ship. In between shoveling, of course.

4. Lulu is having a sale! Yes! This means you can go here and purchase the new paper editions of Barnburner and Gunshy, the Jen Pierce Wimsy, Maine mysteries, for 25% off! Just use this coupon code: BUYMYBOOK305
Small print: Coupon expires December 14, 2011/$50 Max Savings

5. Speaking of books, and sales, and the upcoming gift-giving season, remember that Steve and I will be at the Portland Library on Friday, November 25, from noon to three with a lot of other super Maine writers. So, come on by! Here’s the official poster:

Originally published at Sharon Lee, Writer. You can comment here or there.

Comments

Mincemeat fit for Capt. Aubrey

[jessie-c.livejournal.com]

From Lobscouse and Spotted Dog (http://www.chapters.indigo.ca/books/Lobscouse-Spotted-Dog-Which-Its-Chotzinoff-Anne-Grossman/9780393320947-item.html?ikwid=%22lobscouse+and+spotted+dog%22&ikwsec=Home).

3 lb shin of beef
1lb suet, finely grated
1 3/4 C dried currants
3/4 C raisins
3/4 C sultanas
1/2 C candied orange peel, coarsely chopped
1/2 C candied citron, coarsely chopped
1lb tart apples, peeled, cored and coarsely chopped
juice and coarsely chopped zest of one lemon
juice and coarsely chopped zest of one Seville orange
2 Tbsp grated ginger
2C sugar
1 tsp mace
1 tsp ground cloves
2 tsp ground nutmeg
1 Tbsp ground cinnamon
1 tsp salt
1/2C cider
1/2C brandy
1/2C red wine

Put beef in a pot with water to cover, boil 2 hours or until meat will fall off the bone;
Remove meat from water (Save the stock for soup if desired);
Allow to cool and remove and discard the bones, grsitle and fat, shred or coarsely chop meat;
Mix thoroughly with all other ingredients;
Put mincemeat in a sealed container and set it to ripen in a cool dark place. It will be ready for use in about 2 weeks.
May be refirgerated and kept for several months.

cookies

[(Anonymous)]

My mother used to make mincemeat cookies with plain sugar cookie dough and her donut cutter. She'd cut half plain circles and half the circles with the donut hole in the middle. Drop a spoon full of mincemeat on the plain circle then cover it with the one with the hole in it and crimp. These are also good with jelly centers. I remember that they tended to spit a bit when they were cooking so she'd line the cookie pan with foil. Funny, I hadn't thought of those cookies in years but just yesterday Mom received some fig jam and said she was going to make those cookies with fig filling for Christmas. Melodie