The Monument by DH -Least we forget-PG Rating

 
11 November 1908: North of Manaus, Amazonas del Sur“Passing through?”, the homesteader asked, his rifle resting in his arms.”Yes”, the traveller replied, his rifle dangling off his right shoulder on a strap. “I was told there was a veteran building a monument around these parts. I thought I’d go see it.”

“You’d be talking about Oscar”, the homesteader confirmed, his stance relaxing somewhat.

“I don’t know his name – just that he’s around here somewhere. I’d appreciate directions if you can provide them”, the traveller replied.

“I can do that”, the homesteader replied, kicking an uprooted sapling towards a brushpile. “You a vet?”

“Yes. You?”

“Yeah”, the homesteader confirmed. “Oscar’s about three miles that way. You can’t miss his dogs.”

“Everybody’s got dogs”, the traveller observed.

“Everybody’s dogs aren’t the same as Oscar’s dogs”, the homesteader replied. “Just keep in mind that Oscar’s still in the jungle.”

The traveller nodded. He’d heard the expression a fair bit in the past two weeks. Vets scarred or broken by the experience of fighting skilled fanatics amidst the humid heat of the towering, predatory rain forest were still in the jungle, even if the trees around them had been felled by settlers carving out fields for crops or grazing. “I appreciate the advice. Have yourself a good day.”

The homesteader nodded back. “Safe travels.”

The traveller continued on his way, rifle dangling, revolver in unclipped holster, knife in unclipped sheath. The Anahuac had been vanquished, but not wholly exterminated, after their defeat three years earlier. Every few months, it seemed, a pack of them erupted out of the greenery to slaughter whomever they could find before the local militia tracked them down. Any traveller with a hint of common sense went armed, if only to assure himself the quick, painless death that the Anahuac would deny him.

The trail was two yards wide, nothing more than flattened grasses and saplings broken by the wheels of carts and the hooves of horses and oxen. The traveller assumed, correctly, that it was one of the old trails broken by the army in order to move supplies up to the frontlines. Nowadays, settlers and homesteaders used it as a highway of sorts. He’d already passed several fortified villages along the way, and knew of two or three more further on, and had indeed passed a few wary locals along the way.

Perhaps two hours passed before Oscar’s dogs revealed themselves. The traveller had assumed from the homesteader’s remarks that Oscar’s dogs were larger and more formidable than most. They were, in fact, six or seven tiny moppets that raised an irritating, high-pitched racket as soon as they heard his footfalls. “Okay, yes, I see him”, a man’s voice called out from a stand of brush. The yipping continued. “Yes, I see him. Thank you. That’s good.” The mongrels, perhaps half the size of a house cat, continued their assault on the ears. “God in Heaven, enough!

In the ensuing silence, their owner appeared, wiping his forehead with a filthy rag. “Hello. Can I help you?”

“I hope so. I’m looking for Oscar”, the traveller replied.

“That’s me”, Oscar confirmed. “What can I do for you?” He was, like so many in these parts, polite and respectful, but wary – logical behaviour given that virtually everybody carried at least one gun on them at all times.

“I heard you’re building a monument. I was hoping I could visit it.”

“Well, it’s not really a monument”, Oscar replied, as the tiny dogs pranced around his feet. “But you’re welcome to have a look. Don’t mind these little buggers. They’ll jump all over your knees, but they’re all bark and no bite.”

“I believe it”, the traveller stated with a slight smile.

“Come on, it’s back there”, Oscar said, beckoning past a log shack and adjacent shed. “You must be a vet. Civvies don’t come out here to see me.”

“I was based in Manaus during the war”, the traveller replied, falling into stride beside his host. “Didn’t get out of it often.”

“I’ll try not to hold that against you”, Oscar replied humorlessly. “I marched through it once and never saw it again.”

“Never?”

“No interest.”

“How about San Sylvestre?”, the traveller asked.

“El Dorado, you mean. It’ll always be El Dorado. No way am I going back there again.”

“Fair enough”, the traveller replied. “Can’t say I really want to either.”

A cross came into sight: two rusty wagon axles, chained at right angles. “Didn’t have any trees around after we burned the bush”, Oscar commented. “We had to improvise.”Noting a small glass jar filled with metal tags at the base of the cross, the traveller asked, “How many are here?””Seventy-three of my mates. Out of a hundred and six that started out.” The traveller swore quietly. Oscar grunted in response. “Yeah, it was a rough week. Word came down from Brigade that the savages had established a strong point on a small rock ridge out here – which is funny, if you think about it, there’s not a lot of rock around here. Just red clay. Anyway, the Eye was using it to run raids on our supply train, and it was really cocking things up. So the old man told our captain to clear the place out.

“We tried to burn them out. Set fires when the wind was right. It worked, at first – they bugged out when things got too hot around the ridge. Soon as we had a route that weren’t burning, we went over and took the ridge. About two hours later, they started dropping arty on us. Guess they’d zeroed in the ridge as a precaution. There was no cover, and we couldn’t dig in at all, so we pulled out.”

The traveller noted that, by the standards of the Amazon, the trees were relatively small around here, not more than three or four years old.

“We went back the next day, but the bastards were back on the ridge already, with a machine gun. Waited until we were out in a skirmish line in the burn before they opened up. Those of us weren’t cut down by the rounds just dropped where we were – which didn’t help so much considering we’d burnt most of the cover the previous day. I spent the whole damn day curled up behind a stump, making sure my head and my ass weren’t sticking out.” Oscar pointed out a streak of white hair along his left temple. “Didn’t quite manage that. Still, I scampered back to our start line come nightfall, which was damned lucky, as they went out and caught two of our boys that had stayed put too long. Had ’em screaming all night and into the next morning.”

The traveller winced knowingly. It had been established very early in the war that it was better to die fighting than to be captured, considering what would come afterward. The traveller had issued the order himself more than once.

“We worked through the brush to the north two days later; they had an ambush waiting for us. We fought through it, but it cost us the day and the captain.”

Oscar’s little pack of toy dogs scampered past them, heading down the trail at what was, for them, break-neck speed. “Not your typical Amazon dogs”, the traveller ventured.

“I found the bitch and the stud while we were going house-to-house in El Dorado. I reckon a French ex-pat must’ve brought them in. Can’t imagine how they managed not to get eaten”, Oscar replied. “They’ve had two litters since; four pups have made it.

“So, I was saying, we regrouped that day while senior platoon commander took over the the company, trading fire here and there with any Anahuac that would show themselves. We’d lost a lot of guys, and the CO was concerned about the company routing. He collapsed us down to two platoons, since there was just one other lieutenant left, and we pushed on. It was like basic training all over again – advance a few feet, take cover, provide cover for your mate while he did the same.

“The Anahuac figured out that we were split in two, and raided the other platoon that night. We joined in on the melee soon as we could. Total pandemonium. Spearpoint to bayonet in total darkness – stabbing at smells, sounds, movements of air. I jabbed somebody, somebody else nicked me. Eventually, our CO just shouted for us all to stay still, shut the hell up, and kill anything that moved.”

They’d arrived at the ridge, Oscar and the traveller. About eighty feet long, twelve or so feet high, it was a pitted grey, covered in fungus. “Come dawn, we found that there were still thirty or so us left. We were over there, to the north, about one hundred feet away. We didn’t see anybody over here, and there were enough of them lying around to believe we’d gotten them all, but I think we were all too damned scared to confirm it. Wasn’t until mid-afternoon that Corporal Rodriguez got impatient and made his way over. He found one wounded Anahuac, shot him dead, poked around a while, and called the rest of us over.”

“So you took the ridge”, the traveller said.

“Yeah. And a few days later, the Anahuac pulled back to another line of defence anyway. We went back to the rear and got merged with another company that had been cut up. Kept fighting.”

“Afterward?”

“I took up the cantonment offer soon as I heard of it”, Oscar said. The army had come up with the initiative to encourage settlement – self-defending settlement – of the central Amazon post-war; several thousand veterans had accepted it. “Wandered a bit, and found myself back here. Cleaned around the grave, repaired the cross, and decided to built this.”

Before them, at the foot of the ridge, was a small pile of rocks, perhaps two feet high.”I’ve got a little book in a tin can in the foot of the pile. Any time a vet stops by, I invite him to sign it. Would you like to?”, Oscar asked.”I would”, the traveller replied. Oscar dropped to his knees, popped the lid off a rusty biscuit tin, and pulled out a small notepad and pencil. He reached up to hand them to the traveller, who flipped the notepad open. Sixteen names were listed on the first page. The traveller grunted, put pencil to paper, and wrote:

Geolog, Santos Soublette; Commanding Officer; Army of the Amazon

He closed the notepad and handed it and the pencil back to Oscar, who secured them in the tin. “Thanks.”

“Thank you”, Geolog, the traveller, responded.

Oscar shrugged, got back to his feet. “I know it’s not much yet”, he explained, “But I’m adding to it everytime I find another rock on the property. I’ve got lots of time, and I’m not going anywhere. Join me for some eggs?”

“I’d be honored”, Geolog said.

Two hours later, Geolog spied the homesteader, leaning on a shovel while the brushpile smouldered and streamed white smoke into the thick jungle air. He waved; the homesteader nodded back. “Back so soon?”, he called out.

“Yes. You were right about the dogs.”

“Like I said, no missing them”, the homesteader remarked. “How was the monument?”

“I’ve never seen anything like it.”

“Really? It was just a little pile of rocks when I was there.”

In his mind, Geolog could see Oscar tending to his friends’ grave and cross, could hear him telling a perfect stranger about the most horrifying week of his life. After a moment, he replied, “My friend, if you just saw the rock pile, you didn’t see the monument.”

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Food Storage Friday-Eat out of your Pantry -Week 6

This has been a great week of eat out of your pantry, all my proteins for the week was 0 mile, we had pressure canned chicken, from the freezer lamb, and lots of fresh duck in different ways served up, add in fresh eggs and we eat like very well indeed.

I was in the mood for different this week when it came to side dishes, some were just fall veggie stirfry’s, some where rice pilifs, some were oven baked winter sqaush’s, and on one meal it was dumplings, I didn’t bake this week (much to hubby’s saddness) but I did have lots of canned and dried fruits available, plus I made tapico lemon pudding.

I have been craving sweet and sour combo’s, pickles are my go to snack at the moment with pickled cabbage or pickled turnip mix not far behind, that burst of complex flavours is wonderful this time of year.

I am thinking that my food storage friday’s might evolve a little into including what I think is my best recipe that used something from my home canned goods or from the freezer etc, its great to put up all spring/summer/fall but its also good to get idea’s and thoughts on how to put them into use in meal making, or baking.

Dark Day’s challange is coming, and I am greatly looking forward to it, I planned and put up things for this challange, so now I get to have some fun figuring out how to use these things in the meals themselves.

So what did you eat out of your puttin up pantry this week?

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Fowl or Gallino Rennet -Part 1

By now you have most likely figured out that I like to try things in book and see if they work, I also am huge on finding and learning ways to use everything that the farm produces and to reduce my need to go off-farm and buy to do so. Rennet at the moment is something that I do buy and I would like to find ways to get around this if I needed to..

So in a book I have on simple living skills, it has this advice..

“Take a giblet from a fowl next time you butcher, slit it around, remove the bits of gravel and grain, peel the skin off of it, Wash the skin well, rub with salt and rinse and hang up to dry and use the same as calf rennet.

Take a peice of the rennet, pour some boiling water over it and leave it for at least six hours, then use the water to turn the milk, it will take about two or three hours to curd up”

Another books says to pound or grind up the dried giblet before adding the boiling water..

Traditionally the linings, of whatever type, were salted and dried, which allowed them to retain their effect for several months

So far I have peel and clean the Giblet or depending on where you live, Gizzard lining, dried it, ground it, and will soon be trying to see if it will indeed work with the milk.

Do you see the issue? No where does it say how much to use with how much milk.. its a guessing game and when you are taking the time to make cheese, you don’t want to have it go wrong, and if you use to much rennet, you can ruin the cheese just as easily as if you don’t use enough..

Google is an amazing thing, but you have to have the right key’s words, I was able to find the same basic’s as above a couple times but no details, then I found it, in a 1852 cookbook , they gave a part on using rennet for cheesemaking and said in a nut shell,  “gallino” means Fowl Rennet cheese in Italy.. JACKPOT.

I have recipe, its basic, but its 2 dried gizzards to 3 pints of fresh warm milk.. Take your clean dried salted gizzard membrenes(not the meat part, just the dried lining), pour hot water on it, let sit (they seem to flex between four to eight hours) and then heat milk, add and follow all other normal cheese making, says it give a wonderful soft curd compared to calf or lamb rennet.

Now to see if it will indeed work, watch for part 2 coming soon.

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Weight Goals- Nov 10/11

Wow, a whole week has come and gone, and I dreaded getting on the scale, I feel all ahh and bloated this morning (and I am pretty sure I know why), sure enough I got on the scale and was up .6 pds over my last weigh in..  so that puts me at 2.6 pd loss of my goal of 50 pds..

Now I would like to tell you that I feel really bad about this an I do a little but not really, I had good week and I think it will be reflected at some point on the weigh in, I did well on my food choices overall,  but where I really rocked it was on my workouts.

I like my wii, and my workout programs but I found the wii workout camera on sale and snapped it up, so now I get to see myself on the tv while I work out, this means that you can see just how high that arm is, just how fast you are in fact moving, and it means that the computer does so as well, and you get scored by what you do.. I can honestly say that I can see why its a great idea to be able to see yourself do the excerises with the model showing you how to do it and then correcting you if you need help and telling when you do it right, thankfully my Dh does not mind if I turn the air blue snarling back at the TV at times, I like to trash talk my way though my workouts LOL

I faithfully did five workouts on the wii, three walks long walks in the woods with some hounds, and my daily hand weights 3 times this past week and 4 stretch band upper body workouts. now do you see why I am ehhh about what the scale has to say..

When you KNOW you have worked out at that level, and you know that you have eaten well, you feel great!  Ok, sometimes I have been sore and tired but that’s what stretches and going to bed early is for..

Goals for the coming week.

  • 5 wii workouts
  • 3 walks
  • Tummy crunches daily till you feel the burn!
  • Daily fall cleaning chores on the farm for a extra cleaning workout.
  • Track my water drinking more and make sure I get my full daily amount
  • Add in daily dose of apple cider vinager each day to help flush my system

Now lets see how I did on my goals from last week..

Eat breakfast within the first hour I am up.-yup, even if its just a apple
No seconds on anything-yes other then salad
Only three desserts for the week-No desserts
Eat a little more protein and a little less carbs on the dinner meals.- 5 out of 7 meals
One extra cleaning project per day for extra workout-yes
One small upper weight workout per day-yes- see report above on details.

Not bad, Not bad at all.. Now I want to see both a better weight loss next week on the scale but for me at least, I want to keep the ball rolling on my workouts, and time spent out walking with the hounds. 

So ladies how was your week? Did you get out and enjoy some times outside? Did you get any formal workouts done this week? Do you spring and fall clean?

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The Dehydrator Bible Book Review

Well, I have been a drying fool, I have had my dehydrator going since I got it, and I now have jar after jar of amazing dried goodies, I know how to use them by adding to soups/stews, make stewed fruit, use them in baking etc.

I got in the habit of using dried veggies and fruit from when we lived in the artic, when shipping is based on weight, you learn how to bring that cost down by ordering alot of dried foods, why pay for water weight!

I”ve made Jerky for years, and since being on the farm, I have dried alot of herbs and greens for winter use, more so then ever before, Now I had not made alot of fruit leathers, which has been a good learning curve but both of us are enjoying them, the only issue is that you can eat alot of fruit in a very short time, and fruit is to be a extra or a sweet, right now Dh is back up to eating at least a pint of fruit daily at work..

So I wanted to get a book on how to use those foods in a much wider way, so I ordered the Dehydrator bible, which includes over 400 recipes, I have been reading it, the recipes look good, the choices in recipes for all the main meals plus snacks is excellent. There is even a section on how to make crafts and or dog or cat treats.. I will have to give those a try, I can see a bag of them being used as a xmas gift to a few of my critter loving friends.

20180818_135626

I do find the first couple chapters to be very much a repeat to the book that came with the dehydrator, they do have a few thing that the other one did not but overall the information is the same, that is a good thing, I like it when books agree with each other on the basics.

The only downside of the book that I can see is the amount of recipes that only make one serving, HUH? How often do you make a meal that serves one, now I think? that the idea is that this can be pre-made and then stored so that folks can just add water, cook and wham, bam, supper on..

I can see how this would be a great, I love the idea of having at least 10 days worth of meals for breakfast, lunch, or supper for days that you just run out of time and or for when I leave Dh home alone.. I’m going to do a little challange on this, and will do a post on what meals I picked, why and how it went putting them together and showing the final results. I will also try share and review recipe per month for awhile to see how good they turn out.

I am not sure it would replace my liking to be able to say to Dh’s, just go get a jar of home canned soup, stew or chili, but on the other hand, I like the idea of dumping pre-made dried soup or stew or dinner into the crock pot, add the water and go work on the farm and come in to a hot meal.

So while I certainly need to make some of these recipes to prove them out, I have to say that reading the book has been great, they cover all the area’s that I can think of on reason’s why you would want to consider making and using meals based on dried foods, it gets a solid 4 and half out of five, losing half a point for all those single serving meals that mean I will have to attach cards and write out the portions for 4 to 6 portion meals.

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5th Annual Dark Day’s Challange -Sign up has started!

Here is all the info on the coming Dark Day Challanges, this was the first challange I took on when I started to blog, and I have been making 100 mile meals all year after sourcing out foods for this challange last year. I made things and planned things this year to have more flexablity in what would be available for this challange, just like last year, I am going to work as hard as possable to have at least 50% of my meals be zero mile foods from the farm. I am thrilled that the ladies from Not Dabbling in Normal are going to be involved this year! I know them a couple different ways and am a regular reader on their site, they are just awesome!

http://urbanhennery.com/2011/11/darkdays

“I’m very pleased to announce that there will be a 5th annual Dark Days challenge. The wonderful writers at Not Dabbling in Normal have graciously volunteered to help me organize and run it this year. What does that mean to you? It means that you’ll use the form below to join by December 4th, and I’ll post announcements and help with recaps, but recaps will be done by the Not Dabbling contributers and will appear on the Not Dabbling in Normal blog. With all this fresh enthusiasm (and help!) we’re going to recruit far and wide and try to make this the biggest and best year of the challenge to date! We’re still finalizing all the details, but there are likely to be THEME WEEKS and PRIZES and a whole lot of other reasons that this will be the best challenge ever.

So what are you waiting for? Sign up! Join in! Cook the winter blahs away with fabulous local food all winter! But seriously, I hope you’ll join us in eating locally, sustainably and fantastically well this year! Dates The challenge runs from Sunday, November 27th, 2011 to Saturday, March 31st, 2012.

What’s the Challenge? Cook one meal each week featuring SOLE (sustainable, organic, local, ethical) ingredients, write about it on your blog and email your happy recapper a link to your post. It’s really that simple, but at the same time, it can really be that hard. Need more details?

 See the links in the right side bar to the past Challenges. What does local mean? Traditionally, local food challenges call for a 100 mile radius. Winter time is more difficult in many climates, especially if you’re new to eating locally, so my default winter definition is 150 miles. You can choose to make your radius smaller or slightly larger as you need.

Typical exceptions to the local requirement are oils, coffee, chocolate and spices. If you’re making fewer or more exceptions, please note that on your first post. What if I can’t find every ingredient locally? That’s why this is called a challenge! If you can’t find every ingredient, or heck even most ingredients, please still write about your attempts. This is just as much about what we learn, the obstacles we find, and the decisions we make as it is about cooking with SOLE ingredients. What if I don’t have a ‘good’ camera or I’m not a great photographer? Take pictures with what you’ve got and do your best – for this challenge, taste and creativity are what counts, not looks. If you don’t have a camera, no worries, just tell us the story and we’ll use our imaginations.

What if I don’t have a blog? You are still welcome to play along, you just won’t be included in the weekly recaps. Instead, we ask that you come by each week and add your meal/experiences as a comment to one of the recap posts. Are there deadlines for posts?

When will recaps go up? We haven’t yet decided if there will be weekly or bi-weekly recaps – it depends largely on how many participants we get. But generally, you’ll need to have your posts up by Sunday evening and recaps will go up Monday or Tuesday. Full details will be emailed to participants as soon as we figure it out. How do I sign up? Use the form below to join – please do give at least a state as your location. We plan to group participants into regional groups for the recaps.

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Duck Breakfast Sausage Patties or Meatball Recipe

One duck breast is melding away in its wonderful salt bath, but this morning, I deboned out the legs/thighs for both ducks, took out the grinder, ground the meat, along with half a white onion, one clove of a garlic and about half a cup worth of dry stale old rye breadcrumbs. Duck meat is very soft, so either start with it very cold or mostly frozen or be sure to mix the meat with some dry bread crumbs to help push it though and get a better mouth feel on the finished product.

 To which I added 1 tsp of course salt, 1 tsp of ground coriander, 1 tsp of paprika , 1 tsp of ground ginger, 1/2 tsp of black pepper, 1/4 tsp of fresh grated nutmeg, well mixed in to make six lovely breakfast sausage patties, and a dozen sausage meatballs. Into the freezer they went, and went firm, I will pop them off, layer them with wax paper or put them in a small freezer container and use as wanted!

 

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Is the current news giving you a nudge?

I love my CBC, I like to keep up on the news, I still read my artic newpaper each day daily online, current events are a regular topic at our dinner table in my house, most of the time it a very polite thing between hubby and I but there are times where we both get alot more heated on certain subjects.

Dh and I do not always see eye to eye on a few things, we are both active in our own ways, we both vote, (boy do we vote differently and our reason’s for our choices are night and day), we are both active in letting the parties know what we think, DH has even taken a day off work a couple years ago to protest on the hill, it was when the goverment was on hold and his statement was simple, the peaple voted, now get to work!

So it would be safe to say that both of us have been watching the current debt issues in our own country, what has been happening with our largest trading partner just across the border, and for months now, we have been read, watching and listening in regards to what has been happening in Europe..

I am very much a glass is half full kind of gal, I perfer to live my life in the moment when it comes to allowing myself to be happy with all the small things that are excellent in my world, the simple pleasure of a good cuppa, amazing healthy fresh food, the soft silkyness of a hounds ear, the sound of a kitty purring, the glory of a sunrise, a hug from my man.

Having said that, I am the one of the two of us, that is also the most proactive when it comes to preparing for possable coming bad times, I want to enjoy the good times but I was raised in a feast and famine family, my dad worked pipeline (still does) and at our house we were either flush or we were lean, I don’t really remember much middle ground really, and once I got out on my own, there was some very lean times indeed.. So I perfer to be ahead of the game in as many ways as possable, you can’t prepare for everything but you can make choices that will get you ahead of the game most of the time.

My Dh is on board in the sense of owning our own land, growing our own food, preparing for any and all the different things nature can throw your way, snow storms, ice storms. He is on board when it comes to getting ahead of the game because you just never know about a job loss etc

However he is the one in our relationship that is the postive on the world, he thinks that while we “could” have a personal crisis, and or a slow decline in our quality of life, he is not the one that see’s doom around the corner, like I can.. (example, crap honey, do you see that X Y, and Z all lost their rice crop this year.. better buy another 100 pds now before the price goes up).

So when he looked at me and said, honey, run me over where we are at right now in regards to the big picture cuz I think we are going to feel alot of ripples on what is about to happen in Europe over the next months to a few years, I did a double take..hmm, when my Dh asks me to step it up on certain fronts, I will do so..

So how about you and yours? Have you been keeping an eye on the news? Are you trying to add just a little more to your stores, or are you focused on paying off debt? Is the European Debt Crisis something that you have on your personal radar?

 

Posted in Life moves on daily | 7 Comments

Duck Heart Curry Recipe

I’m going to come right out and say it, you will either really like this recipe or you will hate it, I don’t think you can have a middle ground on this one.. so that’s my warning 🙂

  • 1/2 a onion finely diced
  • 1 stack celery with green, finely diced
  • 1 clove of garlic finely diced
  • 1 inch peice of fresh ginger -grated
  • 2 duck hearts -diced into tiny meat cubes
  • 1 small grated carrot or grated sweet Potato or winter sqaush
  • 1 cup of greek style yogurt
  • 1/2 cup of buttermilk if available -fresh or powdered made up
  • 1/2 cup of shedded coconut
  • 1/2 cup of roasted salted sunflower seeds or pumpkin seeds
  • Salt, pepper, Tia Bazil,
  • for super mild curry -1 tsbp, regular curry- 2 tbsp, want it zippy-3 tbsp of hot curry powder..

Every mouthful is different, wonderful after taste in the mouth, with lots of textures in this dish.. and I promise if they like it, no one will know or care that they are eating heart.. If its available, a tiny bit of fresh chopped garlic chives to go with the tiny bit of sunflower seeds on top are a lovely touch..

 

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Duck Liver Pate Recipe

Well, I made my Duck Liver Pate for my breakfast, YUM.. In my cast Iron Pan over med heat, I melted the first tbsp of butter, added the onion, garlic and the liver.. Cook them till the livers are just done, add your spices and your sherry, simmer them together. Take them off the heat, pour into your blender add another tbsp of butter and blend, you can blend it course, med or smooth.  I choose course today, but if you blend it to smooth, it will be almost fluffy whipped in texture, sometimes that’s nice, other times , you just want it to be a bit more meaty. Scrape out of your blender and into a bowl to set, I could not wait for it to get cold, I have my first taste while it was still warm.

  • 1 Tbsp of butter to melt to start the pan
  • 1/2 a cup of finely minced onion
  • 1 tsp of finely minced garlic
  • Half a cup of fresh duck livers chopped into small pieces
  • 1 tsp of ground dried red pepper
  • 1 tsp of  dried Basil
  • 1/4 tsp of salt
  • 1/4 tsp of pepper
  • 1/4 tsp of ginger
  • 1/2 tsp of keens hot mustard
  • 1/4 cup of good Sherry
  • 1 tbsp of butter to finish.

So as it was my breakfast, I toasted Sour Rye Break and sliced up a dill pickle, it was so flavourful and the blend of flavours is one of my favorites.

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