To date the spring has seen us spared the snow/blowing snow of other areas, not this morning. Snow is going all which way out there with -23 wind chills.
On the food front our freezer has plenty of caribou, partridge, and fish.
We have been eating caribou all which way, roasted, soup, ground in spaghetti sauce, meat cakes [rissoles] and Fran’s favorite for fresh deer meat; sautéed with onions in salt pork served up with sanamajuk [pan fried bread dough].
The country food fest was broken up one night by a good meal of potato/leek/yam soup served up with a crepe filled with leek, mushroom, garlic and sour cream.
Yesterday BigLand had all there perishable vegetables discounted. Some were almost passed it but a lot was good enough to use. This is the sensible way to try to empty the shelves after the goods have been sitting there a week, it just seems stupid letting the stuff sit there until new stock comes in then dump the old.
Yesterday BigLand had all there perishable vegetables discounted. Some were almost passed it but a lot was good enough to use. This is the sensible way to try to empty the shelves after the goods have been sitting there a week, it just seems stupid letting the stuff sit there until new stock comes in then dump the old.
3 comments:
i noticed in an earlier post you had picked the feathers from your partridge. i never had the patience to do that with mine. i always skinned them.
suppose to warm up a bit here starting tomorrow. hopefully you'll get the same in nain.
Any news on the folks missing from Hopedale? Snow's almost gone here in Maine. Time to get the ship ready.
Feels like skinning mine at times TM.
Just what one gets used too I guess. Some people here skin them, others take pride in the way their birds are dressed. I have seen some fit for a gourmet store in the south.
Me I have bits of feathers hanging off, but the taste is the bottom line, so whatever.
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