>  ML> be served with a bannock or anything like that?
> Yeah, bannock goes with everything.

And bannock goes better with Blue Bonnet on it.

>  ML> No vegetables are okay with me; the multiple starches not so.
>  That speaks to the high cost and/or complete unavailability of fresh
>  fruit and vegetables in the high arctic compared to relatively
>  economical non-perishable starchy things like flour, pasta and rice
>  arriving in bulk once a summer by ship. One does what one must.

One does indeed, and any course of action that
deemphasizes perishable green vegetables is my
kind of action.

>  > We have two treats on the go right now ... a five pound chub of
>  > muskox ground meat (and) char ... about 8 pounds
> So we are eating like Inuks these days.

The thing about living in civilization is that
you don't have to if you don't want to.

>  ML> That strikes me a little hasty - some hanging
>  ML> is more than beneficial, almost necessary.
> It happens during cold weather when the beast has to gutted, skinned
> and quartered outdoors very quickly before it freezes solid. And
> northerners aren't particularly squeamish about blood.

Ah, of course, hasty but understandable.

> But yes, hanging and aging is almost always beneficial.

Fresh fresh meat has its charm, especially if
you still have your teeth.

>  ML> And what did you do with the CoW-blood mixture? 
> It ended up in the meatloaf along with some bread crumbs cause I
> usually add a little cereal filler to meatloaf anyway.

I add elderly crumbs hoarded in the fridge for
that purpose, and for dearth of those, quick
oats, but prefer in general to make meatballs, 
which cook quicker and more evenly and don't ask 
for ketchup. Lots of onions, too, of course, 
either very fine or prewilted in butter or bacon.

> Or he might have been flirting with a cute little cow when he met
> his untimely demise.

Ah, what all lotharios dream of - to expire in 
flagrante from a bullet in the head.

> I often stuff large fish with an edible celery, onion and bread
> crumb dressing but I didn't this time. I just threw in the last of
> this year's thin stalked, strong tasting, Chinese leaf celery
> leaves.

I'd have thought that too strong.

> ... I strive to become a burger meat Jedi.

Be aware, grasshopper, that it takes many minutes 
of training to become a burger meat Jedi.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Fettuccine With Tuna Sauce
 Categories: Main dish, Sauces, Seafood
      Yield: 4 servings

      1    Red Onion; Md, Sliced             1/4 ts Black Pepper
      1    Garlic Clove; Minced                8 oz Fettuccine; Cooked,
Drained
    1/2 c  Regular Margarine                   3 c  Red Leaf Lettuce; Torn
  6 1/2 oz Tuna In Water; Drain, Flake

  In a medium skillet, over medium heat, cook the onion and garlic in the
  margarine for 2 minutes.  Add the tuna and pepper; cook and stir for an
  additional 2 minutes more.  In a large bowl, toss the hot fettuccine with
  the tuna sauce and lettuce until well mixed. FROM THE BACK OF A BLUE
BONNET
  BOX.

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