Just another Day on the Farm

I was able to find a nice little package of Smoked Herring on my last outing, wow, it should have said, Salted/Smoked Herring.. and it turned out that my little package had 12 halfs , much more then I was expecting, so I eat some fresh, froze some and am now making a wonderful fish chowder

• 3 Onions-Chopped
• 2 Cloves Garlic -Diced
• 1 Large Zuccini-Diced
• 2 Large Carrots-Peeled an Diced
• 6 Large Potato’s -Peeled and Diced
• 1 Med Turnip -Peeled and Diced
• 1/2 of Purple Cabbage
• 6 Large Stocks of Celery -Diced, green tops left on
• 6 half Sides of Salted/Smoked Herring
• 2 Large Brick Top Mushrooms (Wild local Picked)
• 12 cups fish stock

As they say, Eat your colors.. So then simmer on the stove for 40 min to an hour till all cooked and flavors blended, then I will make my rue and thicken it up, and add my whole milk to finish the chowder off, have yet to decide I will make baking powder or dumpings to go with.. we will see..

And went Dumplings.. hmmm, Fluffy wonderful dumplings..

I love Sushi, I blame it on a dear friend of mine who took me to my first sushi house in Calgary, the flavors were amazing, the different textures.. and o my god, the eel, raw, smoked, I like eel anyway its prepared.. Then I moved North, No sushi in the north, so it became a only when I go home treat.. then we moved East and the local stores all have prepared Sushi, only two real problems,  One being they only serve three types, unlike the place in Calgary where they had a hundred plus.. and two, even for eight or twelve peices of those plain sushi, they charge between eight to fourteen dollars which is CRAZY.. but at least once a month or so, I find myself breaking down and buying it because I love it, well, I decided a couple months ago.. No more spending that kind of money on basic Sushi, but I have been craving it, so I started making my own..

So ten sheets of seaweed, 4 dollars, One package of fake crab, split into four portions, one avocado which was enough for alot more rolls then I was making, I would guess about ten each avacodo. I didn’t buy special rice, I used some of the rice I buy in twenty pd bags for ten bucks for the hounds, it makes a nice med sticky rice all on its own.

I mixed up one portion of my fake crab with a tsp of homemade mayo, and half a tsp of homegrown processed horseradish, and then its very much like making Cinnmon buns, put your seaweed down, cover with cooked cooled rice, then at the top put a row of avacodo (if I was making this in spring/summer/fall, I would switch to homegrown cucumbers) and roll up and slice..  As you can see above perhaps not quite as perfect yet as the stores but so tasty and alot less in cost. It cost me maybe a dollar to per roll which cuts up to eight large peices or ten med peices.