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Message: <blockquote data-quote="Voyageur" data-source="post: 1052702" data-attributes="member: 17953">I'm a mongrel. 1/4 German, 1/4 Danish, and 1/2 French Canadian. Because of it, I like schnitzel, kringle, soupe aux pois (pea soup), and tourtière.Tourtière is almost always made for Christmas. We passed on it this year, opting to go a different route. It's fried chicken today, shrimp scampi tonight, and prime rib tomorrow. We have kringle sent from Lehman's Bakery in Racine, WI every year just before New Years, so we have two of them for that holiday, for ourselves, and friends who stop over. Pea soup is always out there on New Years Eve. I think we'll end up with tourtière on New Years Eve. It would go nice with the pea soup, and with the left overs from both, for January 2nd, no cooking for my wife! It's nice having a wife who loves to experiment in cooking and baking. She could have been a Michelin Star chef if she'd followed that path. Her career was in Human Resources. But man, can that lady cook! For Christmas, she made cookies, more cookies, and more cookies, along with haystacks and buckeyes. She sent packages over 10# to each of our kids, and grandkids. That's 10 boxes, over 100# of cookies, plus we have another 10 to 20# ourselves. Needless to say, I don't even want to know what the cost is. It's one of those things I tell her I am not on a "need to know" basis.</blockquote>

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