Due to popular demand, I am posting this recent column that I wrote for The Chronicle Herald.

What is tourtière? That is a question that was asked to me before the holidays by a group of lovely ladies at “Our Thyme Cafe” in Dartmouth. I had the pleasure of spending the afternoon with these ladies, cooking and talking and showing them how to make my “famous” tourtière. Many of the women had never heard of such a thing. A pie made of meat? With spices? One woman in particular almost fell over in shock when she saw me add my mix of ultra-secret spices. Her disdain was quite apparent, and she kept repeating over and over again how crazy my recipe sounded. Guess what? In the end, she was the first to try it, and the one who took most of the tourtière home.

After a busy morning at the farmers' market today, I sat down and had a snack of Boulangerie la Vendéenne bread and some liverwurst from Roselane Farm. It was so damn good that I had to immediately write a post about it.

My love of liverwurst started many moons ago on a trip to London, England, where I sat down in a pub and had a pint of cider and a liverwurst and onion sandwich. Odd combination? Hardly!

These days, my love of the 'wurst comes in the form of the smooth and unctuous liverwurst from Roselane Farm (aka Bavarian Meat Shop). This is by no means mind blowing information, but the product itself certainly is.

Like clockwork, every Friday morning I pack the kids into the car for our weekly lunch trip to the Seaport Farmers' Market. First stop - Roselane Farm where Zoe, my ever knowing 2 year old, dictates to the vendor that she must have, without a doubt, some liverwurst. We then make a stop at Boulangerie la Vendéenne for a loaf of bread, and the kids and I snag a corner seat to start feasting on our meat products. Torn bread slathered with the liverwurst is the perfect way to start my weekend.

Praise be to the liverwurst.

The Famous Lavallée Tourtière

For the Love of Liverwurst

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