I made a pie
It is officially Winter, and that means time for warm food and being a general pie eater stuffing our pie holes with food. I do this throughout all of the other seasons as well, and this is me pretending to only over-eat in cold months. Is it working?
It’s started to get a bit colder here, and that’s exciting. I love the colder weather, and everything just feels more exhilarating. If you don’t live in Australia; cold weather here tends to be clear blue skies, with a freezing bite in the air. You can do the usual things, but needs a thick coat. And a scarf, gloves. It really should rain here more, so that I can wear gumboots!
There is a slight sadness to my month – by the end of financial year, it is highly likely that I once again face unemployment. The risk with working in community centres is that the funding is unreliable. We were originally facing a 30% funding cut, but the government has caved in and agreed to re-fund. But as of June, we are still unsure where the money will be going. It could be coming to us, and maybe I will get a new job or have my contract renewed/extended. I’m dreading being unemployed again!
So this is a pie I made.
The original recipe was for a giant pie, but I like to serve mine individually, because I will otherwise keep slicing out slithers until the whole thing has mysteriously disappeared. Making mini pies is also super-cute.
The recipe calls for Wild Rice, which is a long-grain, slow cooking rice. It is nutty flavoured and very dense, which means that when you chew on it, it has that feeling of chewing red meat. While that may seem bizarre and a gross comparison; my partner says he often craves that feeling of gnawing at meat, and the wild rice does the job. Obviously, Wild Rice is different from Black Rice. Black rice is a short grain and very meaty.
By combining Wild Rice with mushrooms, this pie is filling and delicious. Then we add some ale. The flavour of ale is very strong, and lasts through cooking. I had assumed it was a bit of a gimmick and would melt back into the background on serving, but I’m glad I added it in the end.