This article is funny. A few years ago the British signed a petition to make it illegal for any restaurant or pub to call a pie a casserole with a pastry lid on it. Typically this is called a Shepherd or cottage pie. https://www.telegraph.co.uk/food-and-drink/features/pie-not-pie-mary-berry-re-ignites-foods-greatest-debate/. So according to them it a real meat pie has a double crust = top and bottom. The latest challenge is how much salt to put in. Without enough the taste of the meat doesn't come out but too much and you go over your daily sodium allowance. Leaving out the broth cuts down the salt quite a bit.
Our latest creation - a bulging 1.4 kg beef pot pie made with a double crust.
Just found an article on comfort food and how we link certain happy memories with certain foods. https://science.howstuffworks.com/life/food-happiness2.htm
In grade 10, our cafeteria has these home made butter tarts. I would always eat a pair during my 5th period spare as a pick-me-up for the afternoon lull. Lemonade brings me back to plastic cups, a gingham picnic cloth and Sunnyside park. Christmas is coming and this makes me remember making a gingerbread house with my little niece. It took us hours to get all those walls straight and all those candies stuck on. She's all grown up now with her own life...
We found old fashioned preserves while from Mennonite Country which makes me think of another time, a place where people appreciated the harvest and preserved it jars for the winter.
The Lum Family
My parents were part of the legacy of Lichee Gardens. Food has always fascinated me. My dad always told me to never serve any food that you wouldn't eat yourself. I wanted to bring back the nostalgia of yesteryear, classic food that we knew as a child.