I have no idea why!
I guess it just tastes ‘wicked’ good.
I do know that it took me years to perfect this recipe to get it to taste like I remembered when I lived back in New England.
Traditionally, tourtière is made on Christmas Eve. I think I am about a week behind with that tradition.
I have noted that I do use the same plates every years on New Year’s Eve when I serve tourtiere. That must count for something! Shouldn’t it?
Just the same, it came out good and the family enjoyed it very much.
Happy New Year! I hope 2013 will be a lucky year for all.