Jack fails to make it in time – again – – –
Well the latest big surprise yesterday was an email telling me that ‘Tales of the Lonesome Pine’ was voted one of the top three bookstores in SW Virginia by readers of a Virginia wide tourism magazine.
I thought to begin with that it was some kind of scam, but after exchanging a series of emails with a nice lady it became clear that it was genuine.
This immediately raised a few questions –
The bookstore closed over a year ago and the building is now a private dwelling again, and the new owners probably wouldn’t want hordes of folk knocking on the door or even just walking straight in.
There again – who voted and how did they not know we’d closed?
To be clear, we had the best time running that bookstore for fourteen years and made it into a real community hub. We made many friends along the way. The only reasons we sold up and moved was that Wendy’s job could be handled more easily from where we are now in Wytheville, it felt like time to move on and the building needed more TLC than a seventy-eight-year-old guy could contemplate.
I tried to find out whether we would have been first, second or third, but for understandable reasons we couldn’t be told. I also asked if our votes could be transferred to our good friends at Oracle Books in Wytheville but no dice there either.
Sometimes life is just weird – – –
Filed under between books, Big Stone Gap, bookstore management, home improvements, humor, Life reflections, Little Bookstore of Big Stone Gap, small town USA, Uncategorized, VA, Wendy Welch
Jack scrapes through – – –
People often ask me if I miss anything about Scotland. Well, of course. But when I go back every year the thing I really go straight for is the food.
Full Scottish breakfasts with bacon, eggs, black pudding, haggis and baked beans – great Indian curries – steak bridies (think calzone, but Scottish) – fish and chips – and Scotch pies.
I do my best over here to get close to all these. Recently I learned how to replicate Indian restaurant base curry sauce and make a big batch to freeze regularly. I can manage an occasional full Scottish breakfast. Fish and chips requires the secret batter and lard, but I can do that when the planets align.
A steak bridie would be the ultimate challenge though – imagine a savory turn-over with small chunks of steak in a delicious brown sauce, a bit of savory onion in the mix….mmmmm. The only folk I know who make them are Stephens of Dunfermline and they are rightly famous for their recipe. My next big challenge will be to try and replicate it.
What about the pies, I hear you ask?
Over here pies are usually sweet – in Scotland these would be called tarts. Over there a pie would have meat of some kind, and a ‘Scotch pie’ would have minced beef (ground beef) along with onion and a variety of (secret) herbs and spices.
Just recently my friend Trevor finished a year at St Andrews University and came home with the recipe. He made a batch while I was bunking at his place, and I was instantly back there. Of course I had to give it a try, and with some guidance from him I managed to do no’ bad.
It’s messy and time consuming, and there’s no guarantee of success, but I’ve made two lots now and they’re worth the effort.
The pastry is flour, frozen butter, ice water and egg. Freezing the butter is key. The filling is a secret. We will be having them along with haggis and other delicacies at the Burns Supper on January 25th at Oracle Books here in Wytheville.