Mom and I made pasties for Curmudgeon's and my wedding feast 21 years ago -- from Mom's old Yooper recipe. (I was born in Stambaugh, MI)

Washed down with Narragansett Porter and to the tune of bagpipes and banjos. (Oh, and we cut our wedding cake with a 16th century main gauche.)

Nothing upscale about rutabagas at all -- at least not in my youth. And they were usually referred to as "beggies." I think I was in my twenties before I realized that there were other varieties of turnips than the big (waxed) "beggies" with the yellow flesh that inhabited our boiled dinners and pasties.

Dinner well in hand. (Pasties, not the boiled dinner.)

Linn