So the last two days involved some kitchen time... I like to be prepared for the holidays well ahead of time, even for Christmas Eve supper. I baked two tourtieres for that, one yesterday and, once I was informed that we'd likely need two, another today.



Tourtiere is a French-Canadian dish, a meat pie that's traditionally served at supper after Midnight Mass on Christmas Eve, though it can be served pretty much any time. Recipes vary: mine includes ground pork and beef, onion, garlic, and a mix of spices and herbs. But what I liked best about this year's end product (so far--there'll be no tasting till Christmas Eve, of course) is that perfectly golden-brown crust. It's something I aim for and often fall short of whenever I bake pies.