Text 6448, 98 rader
Skriven 2006-10-12 21:36:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Life Skills
===================
 -=> Quoting Michael Loo to Jim Weller <=-

 ML> It sounds as though Roslind made
 ML> more of an effect in the community than the average person,
 ML> and her students owe her a great deal.
 
She tries.

 JW> younger students who had lost their culture, like skinning a caribou.

 ML> Was there a demonstration day?
 
Yep. She badgered a government drone into approving a $900 grant and
then paid some unemployed guys (benefit #1) to go out and shoot 9
caribou. (She also found stores and restaurants which donated 3 old but
working deep freezers for the classroom (and take a tax write-off and
earn the goodwill of a large group of consumers for bonus #2), so the
students, mostly on welfare, could eat better for a semester and the
animals wouldn't go to waste - benefits #3 and #4). Then she had the
oldest students in the class demonstrate to the younger ones, which was
good for their self-esteem (benny #5). The hides and antlers were given
to a Native crafts teacher (#6). My stepson Ray took a day off work and
demonstrated how to use a smoker, a meat grinder and a sausage maker. (I
got samples. Good thing #7).

Neekha was on campus that day (she was 2) and she crawled inside a
carcass with a plastic Mcdonald's knife and then crawled out again all
bloody, with "wheah' de liver?" (She had watched her father butcher a
beast the week before.) The hunters had kept the organs as a "tip" which
pissed Roslind off no end.

She managed to get more good out of that $900 than most government
workers could with 100 times that budget. She hates government; she's
back teaching again in a pilot program after a year away from it.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: BFT Highland Game Soup
Categories: British, Soups, Wild, Game
  Servings: 6

     25 g  Butter (1 oz)
      2    Rashers Lean bacon, chopped
    900 g  Game bones, approximately (2
           lb)
      1 lg Onion, chopped
      2    3 Carrots, sliced
      2    Sticks Celery, chopped
      2    Leeks, chopped
      1 sm Parsnip, chopped
    2.4 l  Game or chicken stock (4
           pints)
           Bouquet of fresh herbs
           Salt
     12    Black peppercorns
      4    Cloves
    450 g  Left-over meat, shredded (1
           lb)
        ds Port

Game from Scotland is among the best in the world; this rich soup is
made with left-over trimmings and carcasses of wild fowl such as grouse,
pheasant or partridge, or, if available, with left-over rabbit, hare or
venison.

Melt the butter in a large saucepan and fry the bacon. Add the bones and
fry gently.

Add the onion, carrots, celery, leeks and parsnip and stir and shake the
pot until the vegetables and bones are well browned.

Pour on the stock and add the herbs and seasonings. Bring to the boil
and simmer for 2 hours. Skim whenever necessary.

Strain the soup and remove any pieces of meat from the bones. Skim off
the fat and adjust the seasoning.

Add left-over meat to the strained soup and simmer for a further 30
minutes, adding a generous dash of port in the last 5 minutes.

Serve immediately.

From: The British Food Trust
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... I'm married with a wife, no kids, but have a government to support.
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