![\"\"](\"https:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2025\/10\/P-pie-1.jpg\")
\nVegetarian fake chicken pie. Click here for high-resolution version<\/a><\/em>.<\/p>\n
To those of us born into a Northern European culture, there is no food more magical than a pie. Pies have ancestors in the ancient Mediterranean, but I suspect that it was in medieval England where the magical pies of fairy tales (and now, pubs!) came into existence.<\/p>\n
Regular readers know how much I like the British and Irish pubs, and how deprived I feel because America does not have a proper pub culture. And, in pubs, it’s not just about the drink. It’s also about the food. I’m recently home from Scotland, and fall weather has arrived. So I can’t stop thinking about savory pies.<\/p>\n
I kick myself for neglecting to photograph the seafood pie that Ken and I had in a pub in Peebles, near the John Buchan museum. Every pub is different, of course. Many pubs don’t have savory pies with a complete top and bottom crust — a lazy compromise. Instead, the filling is poured into a baking vessel, and a round piece of crust is laid on top. The pie is still good, but the magic isn’t very effective. The best pies, really, come from high street bakeries.<\/p>\n
And then there’s bread and soup. Somewhere in Scotland there must be pubs that can beat me at bread and soup. I haven’t yet found those pubs, though.<\/p>\n The photo is from my morning ATV ride. An old oak up on the ridge had died. Neighbors sawed it up and split it for firewood. I wish I had the option of heating with wood. But I don’t have a chimney. <\/p>\n","protected":false},"excerpt":{"rendered":" Vegetarian fake chicken pie. Click here for high-resolution version. To those of us born into a Northern European culture, there is no food more magical than a pie. Pies have ancestors in the ancient Mediterranean, but I suspect that it was in medieval England where the magical pies of fairy tales (and now, pubs!) came … Continue reading “Getting by in a pub-deprived culture”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,4],"tags":[],"class_list":["post-32201","post","type-post","status-publish","format-standard","hentry","category-culture","category-food"],"_links":{"self":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/32201","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=32201"}],"version-history":[{"count":17,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/32201\/revisions"}],"predecessor-version":[{"id":32226,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/32201\/revisions\/32226"}],"wp:attachment":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=32201"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=32201"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=32201"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2025\/10\/pie-1-1.jpg\")
\n\u2b06\ufe0e Click here for high-resolution version<\/a><\/em>.<\/p>\n
\n
\nCream of mushroom soup and whole wheat bread. Click here for high-resolution version<\/a>.<\/em><\/p>\n\u2b06\ufe0e Bread and soup<\/h5>\n
\n<\/p>\n\u2b06\ufe0e Wood for winter<\/h5>\n