make tourtiere filling

this is one of the things I want to cook up and freeze before I leave town. Can check this one off, w00t!

And it is a good thing, since I’m serving it tomorrow night. I can’t help noticing that this goal got no cheers at all-probably because no one had any idea what I was talking about. Hey you French Canadiens-where is your culinary pride?

Because I have people coming over for dinner Sunday, and that’s what I’m planning on feeding them!

This is an excellent butcher shop; I asked them to grind me pork loin fresh and they didn’t bat an eye—just went back and did it. A lot less fatty than the ground pork in the grocery store.