-=> Quoting Dale Shipp to Jim Weller <=-

 JW> Southerners watch for the first robin of spring. For us it's the
 JW> return of the geese and the eagles.

Also the first Harley Davidson of the season!

 JW> My eastern Inuit friends tell me that swans taste like big geese,
 JW> only better but we Qallunaat will never know.

 DS> Why not?  I assume you mean that only the Inuit can hunt them

That's right. And only the Inuit living in Nunavut for that matter.

 DS> couldn't you talk your way into dinner with an Inuit friend?

The ones I know well all live in the NWT here in the west and not in
the east in Nunavut where most of the swans go. And Roslind no
longer travels there; all her counselling in Nunavut has been done
by telephone these past 15 months and not face to face due to Covid
travel restrictions. Nunavut is even tougher than us as their
medical infrastructure is so fragile and their communities so
remote.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cassoulet Provencale
 Categories: Pork, Sausage, Chicken, Beans French
      Yield: 20 Servings
 
      2 lb Dried Great Northern beans
      1 tb Salt
      1 ts Pepper
      1    Ham hocks; about 8 ounces
      1    Onion; studded with
      6    Whole cloves
      2    Carrots; pared and sliced
      1 ts Celery seeds
      1 ts Leaf thyme; crumbed
      1 c  Pimiento-stuffed olives
    1/2 lb Salt pork; diced
      6    Chicken legs and thighs
      1 lg Onion; chopped
      2    Cloves garlic; minced
    1/2 lb Pepperoni sausage; in
      1    inch slices
      1 c  Fine dry bread crumbs
      3 tb Butter or margarine; melted
 
  Cover beans with water in a large kettle. Heat to boiling and boil
  1 minute. Cover kettle, let beans stand for 1 hour; drain. Cover
  beans with fresh water; add salt, pepper, ham hock, onion, carrots
  and seasonings. Bring to boiling; reduce heat; simmer slowly 1
  1/2 hours. Add more water, if needed, to keep beans covered. Stir
  in olives.
  
  In a large skillet, fry salt pork until crisp and remove; brown
  chicken pieces in same skillet; remove. Pour off al but 2
  tablespoons of the fat; saute onion and garlic until onion is
  tender. Remove ham hocks and whole onion from beans; discard
  onion. Cut meat into 1 inch cubes; reserve. Stir sauteed onion
  into beans. Layer bean mixture, chicken and meats in 2 twelve-cup
  casseroles, ending with beans. Bake, covered, in 300 F. oven for 2
  hours until beans are almost tender, adding more water, if needed.
  Combine bread crumbs and melted butter or margarine in a bowl.
  Sprinkle over beans.
  
  Increase oven temperature to 350 F. and bake 30 minutes longer or
  until crumbs are golden.
  
  To Freeze: Line casserole with foil; layer with beans and meat;
  wrap; label and freeze. When frozen, remove foil-wrapped food from
  casserole; and return food to freezer. To bake: remove food from
  freezer and peel off foil. Place in same baking dish.. Bake,
  covered in 350 F. oven for 2 hours or until bubbly-hot. Remove
  foil; sprinkle with buttered crumbs and bake 30 minutes longer, or
  until crumbs are golden.
  
  Note: the time will vary with the depth of the frozen mixture. A
  shallower depth will cook faster.
  
  Recipe by: Freeze With Ease,  Family Circle Magazine
  Posted by: Roberta Banghart

MMMMM

Cheers

Jim


... Geese are scary, mean, vicious dinosaur looking monsters.

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