Quoting Michael Loo to Jim Weller <=-

(fiddling mostly), dancers (jigging mostly) and drumming.

all got moved indoors as well due to the continuous rain all
that week. The events were held inside the unused curling arena,
twin pad hockey arena and the field house (indoor soccer field).

Useful at times to have all-season facilities

They are all available all summer for a nominal fee for all sorts of
different things. Coming up next, Queerlesque, a sassy LGBTIQ+
cabaret at the curling arena.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Pear Turnovers
Categories: Chocolate, Pies, Fruit, Alcohol
Yield: 4Servings

1 sm Bosc pear; ripe but firm
1/4 c Sugar
2 tb Frangelico liqueur
1/2 Lemon; grated, zest of
3 Savoiardi biscuits (or
-ladyfingers), crumbled
3 oz Bittersweet chocolate;
-chopped
3 tb 35% cream
1 Egg; lightly beaten
Pastry
1 c All-purpose flour
1 pn Salt
1 ts Sugar
1/3 c +1 tbsp cold butter
1/4 c Ice water

To prepare pastry: In medium bowl, combine all dry ingredients.
Finely slice butter with knife, and avoid touching with hands. Add
butter to dry ingredients and toss well to combine. Add water and
toss with wooded spoon. Do not touch with hands.

Turn mixture onto board and using a rolling pin, roll mixture out.
Fold over with pastry scraper, bringing unworked flour into
centre, as if kneading. Avoid touching with hands. Roll again and
turn over with scraper. Repeat until pastry is homogeneous and no
flour appears. Using rolling pin, form into flat rectangle. Wrap
with plastic and refrigerate at least 30 minutes.

Meanwhile, peel, core and dice pear. In medium bowl, toss together
pear, sugar, liqueur, lemon zest and biscuits. Set aside.

In double boiler, melt chocolate. Remove from heat and add cream.
Stir to combine and set aside.

Preheat oven to 375F (190C). Roll dough on lightly floured surface
into 10x10 inch (25x25cm) square. Cut into 4 squares and brush
with egg. Place 1/4 of pear mixture on each square, spreading
evenly over 1/2 to form triangle when folded. Spoon 1/4 of melted
chocolate over top of pear. Fold pastry over, forming a triangle.
Press edges down firmly, then with a fork secure seal. Cut small
slit on top of each turnover, and brush with egg.

On baking sheet lined with parchment paper, bake about 20 minutes
or until golden. Remove from oven and serve with vanilla ice
cream, if desired.

Source: Gusto! The Globe and Mail Thanksgiving, Oct 1996

MMMMM


Cheers

Jim


... I'm so old rainbows were just in black and white when I was a kid.

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