Tourtières, Unpacking.

Periodically, some of you may remember, I make Tourtières (a French name for meat pies to take it to the very basics). I make four at once and keep them in the freezer where they do very well I'm pleased to say as they are a fair amount of work for me these days. Lots of chopping to be done with onions, carrots and fennel in the mix. What I have done is to make the filling and maybe today I will turn it into pies. I only have two boxes of  pastry for the moment and need another two. Double ones that is to provide a lid. In fact our freezer is looking pretty bare at the moment. Mostly it seems to be full of asparagus soup. Need to get some of that eaten up before the season starts again. In case you want the recipe and haven't saved it, I will post it again tomorrow.

After lunch, when I was already aching from cooking, Matt decided we should start putting our home

back together. I think he is jumping the gun a bit. I don't think I have been bitten lately but I have a number of bite areas which itch a lot and which I cannot swear I received before last Friday. Well I know I was bitten Saturday night but stripping the bed and steaming the mattress seems to have fixed that, I hope. Anyway, we had around 6 or 7 large garbage bags of clothing and linens in the computer room, all of which had gone through the laundry process, so that is now all back in place. All of Matt's shirts and jackets, etc. have been put back in the bedroom closets plus we have laundered two bags of stuff which has been on the balcony for the last several weeks, I don't remember how many now. There are still a good few black bags full of stuff to be dealt with. I am missing some china ornaments too, can't believe I packed it in the garbage bags, but that's what seems to have happened. Most such things ended up in bubble wrap in storage boxes. The black bags idea came from the pest control people. Maybe bed bugs can't get out of them, I don't know. I was hoping that the stuff I put on the balcony would get frozen, but it wasn't cold enough long enough.

Matt has just gone down to the nearest gas station to fill up and wash the car. Their wash station has

been broken for a while and Matt doesn't like to have a dirty car, nor a salty one at this time of the year. Meanwhile I am relaxing a bit. Tonight I am going to try another pasta recipe I picked up today. I don't normally like canned tuna, but it is OK in a recipe Matt makes and I think I might like it in this recipe. Ve shall see. I also spent a fair amount of time today getting my blog pages ready for the A to Z. Not, not writing them, just making sure I have the letters ready for each date. I have quite a few written but nothing like as many as I would like. I hope I can catch up with myself.

Gas, by the way, is 84 ¢ a litre.

I love mushrooms and this looks a goodie. It came from Mushrooms Canada in their regular email. Now where's my wonton wrappers?

Pepperoni Mushroom Pizza Wonton Cups
Prep Time: 10 minutes | Cook Time: 12 minutes

Ingredients
24 wonton wrappers
Canola oil cooking spray
1 cup dry mini pepperoni slices
1 cup shredded mozzarella cheese
8-10 white button mushrooms, chopped, plus 2-3 more for slicing
1 small jar of your favourite pizza sauce
chopped cilantro or fresh parsley for garnish (optional)

Method
1. Preheat your oven to 350 degrees Fahrenheit.
2. Spray a 12-cup muffin tin with some canola oil cooking spray and line each muffin cup with 2 wonton wrappers, offsetting them to create a “flower petal” effect.
3. Layer some of the shredded cheese, the pepperoni slices, and the chopped mushrooms into each of the cups and spoon a tablespoon or so of the pizza sauce over top.
4. Add another small sprinkling of cheese and a few more pepperoni slices on top of the sauce, and add one mushroom slice on the very top.
5. Bake the wonton cups for 10-12 minutes or until the cheese bubbles and the mushrooms brown, and serve immediately.

Have a great day