Had a guest for Friday nights supper who had requested caribou meat cakes.
Along with those I did some souvlaki made with pork loin.
Some vegetables, spicy rice and a salad with white wine to wash it all down, followed by a blue berry cobbler was all to much for the guest who left for home with a sizable doggy bag.

I thought I would try something different with the meat cakes as they tend to dry out if cooked too long. I finished them off in about a cup of caribou bullion, hence the steam in the right photograph.

Nice bit of snow yesterday, just a couple of inches but it has not blown away or melted, should help a little in getting around on ski doo.