The most famous icon of October
(besides the start of holiday shopping for Christmas) is the
jack-o-lantern. Various sources
attribute it to either Scottish or Irish origin. It seems that the lantern was
used by people who traveled the roads at night, the grotesque face to scare
away faeries and spirits. And who, as a child, hasn’t bobbed for apples? Is it possibly a Pagan baptism? With hands tied
behind the back and blindfolded with head immersed in water, can one see its’
origins as a Craft initiation?
Also, October signals the return
of the venerable snowbird. Every
year, thousands of Canadians take the migratory route to South Florida for 6
months of escape from their northern winter climes. One of the yachts that I
run occasionally is Canadian owned. I
always prepare something familiar to them, like Bacon Butter Rum Tarts (The
Triton 3/2018). The recipe below is my variation of a Canadian comfort food, poutine.
Simple store bought items makes for quick and easy food for game night.
INGREDIENTS:
1 chilled deli rotisserie
chicken, pulled
8 oz. frozen seasoned French
fries6 oz. snack sized Monterey Jack cheese, cut in bite sized chunks
¼ c. sliced green onion
6 oz. jar of chicken gravy
PREPARATION:
Pre-heat the oven to 450°F. Bake
fries as per package instructions on parchment. While fries are baking, shred,
by hand 2 cups of the chicken. Preheat a
large sauté pan over medium heat, pour in gravy and chicken, cooking for 3-4
minutes stirring occasionally until it starts to bubble. Lower the heat to simmer.
Once fries are finished baking, divide the fries between serving plates. Add
the cheese to warm gravy last, simmering 2-3 minutes. Serve gravy over the
fries and sprinkle green onion as a garnish. Savourer faire!! JW
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