-=> Quoting Bill Swisher to Jim Weller <=-

 BS> The Mallards at the lake are doing training flights...got the
 BS> kids in formation doing highspeed flybys.  Later the Bald Eagle
 BS> did his, no duckies in sight for some reason.

Smart ducks.

My niece and her family live right on the bank of the Hay river about 5
miles outside of the town of Hay River and have a pair of nesting
eagles right in their back yard.

We had some nice country food this weekend. When Charlee was here
she spent a day with her birth mom and family. She came back with
two large whitefish that her aunt gave her which ended up in our
freezer as Charlee doesn't like fish nay more than you do but was
too polite to turn down a present. After they thawed I dropped them
in a roasting bag along with salt, pepper, some fresh herbs and the
juice of half a lemon. I used the sealed roasting bag to keep the
odours in as I was roasting a caribou blade roast at the same time.
The blade roast got an oil rub and some of my all purpose meat spice
seasoning. I covered the roasting pan with foil and gave it 2 hours
at 250 F, then 40 minutes at 350 while I did the fish and then 3
more hours at 195. It was nicely roasted, steamed in its own juices
and very tender at the end. so we now have cooked meat and fish for
several fast meals throughout the week.  

Cheers

Jim

... Cook until meat is really tender, which, for blade, could be days.

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