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Sorry, too late to make breakfast......got up late......look at the time! Goodness me......must do better.


Janey, I saw your Butter Tart and it put a query into my mind so I did some googling.........ah.....Butter Tarts are NOT the same as Butter Pies! When we first moved here we heard folk talking about butter pies and wondered what on earth they were.........Google tells us that the two are not to be confused.....your Butter Tarts sound much nicer.

People in Wigan are known as 'pieaters' and it's very true. Some pies are better than others. What's a Wigan kebab? Three pies on a snooker cue.


Only like prawns, shrimps and cockles in the shellfish range. Someone I know was really poorly after eating mussels a couple of weeks ago.


Adore tinned tomatoes - especially with fried bacon. See, bacon again, hint hint.


Has Ginny gone now????


Going to buy some new pans - only like stainless steel - seems as though aluminium has been linked with dementia at some stage. I'm playing safe!!

EDIT.....she's stll 'ere I see.

No bl##dy breakfast AGAIN

Sylvssssssssssssss........come home

Ive got to get the first MOT on the car.....better pass or it's going. I am ordering a new one but they take 6-8 months to arrive!

So....heres some nibbles for us that are around;

Juice, Assam and fresh coffee

Croissants...jam, butter

Scram eggs to stuff in yer croissants if you dont like jam


Thats sherlot.........




Going to get hair done later this morning. Might go for some grey highlights this time, all the rage

Morning all

Off out for shopping - all fine here - needed coverlet in the night COLD - Brilliant


No time to make drinks - Sorry


Renes

For butter tarts -- do a search at google images.

Your mouth will start watering on sight. ;)

... Ack!

http://www.bbcgoodfood.com/recipes/1837/canadian-butter-tarts

Somebody in comments says she uses no nuts or raisins, but currants. Currants??? I think not. Always raisins, nuts if you must.

And yes, a very short flakey pastry is best. (The pastry shown there looks like what you buy prefab in the freezer.)

Some idiot moaning there about how it was supposed to be a nut-free recipe, on a net search. Duuuuuh. Leave out the nuts.

That recipe isn't authentic anyway. It's brown sugar and corn syrup, not some effete sounding sugar and cream.

I'll have to hunt up Gramma's recipe and convert it to your strange measuring units ...

Truly, butter tarts (no nuts, just raisins

Thanks Janey
Pass on the moose - don't like tinned tomatoes - and the 7 day old herrings - but as I like herrings - thought initially OOh - herrings - but later changed to - ugh - no problem with shellfish bake - but do they do for two people ?
Butter Tarts - I will try them - and will google a recipe - but surprised that BBC food had a recipe

So you eat faces but not gills - good job your rellies do not come to Spain
Thanks Janey - will Google tomorrow

Renes

The Shellfish lot sound good,but you can keep the others thanks...

I dont like Celery and I only eat onion raw..

And if I want smoked Herring I can buy boil in the bag kippers..same thing...

AND, do you know the price of salmon here??
Or most fish come to that...

http://www.kwanlindun.com/community/recipes

Yukon stew ... moose with canned tomatoes, onions and Worcestershire sauce. Uh huh.

Oh yes, bannock.

http://www.kwanlindun.com/community/recipe/bannock_1/

Fried bread -- i.e., bread made in a frying pan. Flour, lard, eggs ... you'll recognize the model.

More bannock:

http://www.lcafn.ca/healthrecipes.html

White flour and lard, not exactly pre-European, I think.

Bannock everywhere.

Alrighty. I find a page that says it's a traditional feast anybody can make, and it's a dead link. Cleverly, I go to google's cache. I'm going to copy and paste w/o reading because it will make me gag. I hope you're happy now!


Recipes for the Holidays
The Traditional & Modern Way

The Native people of North America have a tradition of cooking that follows the rhythm of nature and satisfies the soul; as well as the body. In one phrase, Natives cook with spirit.

The First Nations Drum presents a feast for the holiday season: traditional recipes and their modern adaptations that any home cook can make for the holiday season.

May your holiday season be filled with they joy that Native cooks have felt in presenting their dishes to their brothers and sister, friends and family. Merry Christmas!

Shellfish Bake(Traditional)

Shellfish
Dig a pit in the sand 4 feet deep and 4 feet wide. Line the pit with stones and build a large fire on the stones and burn hot for four to five hours.

When coals have well heated the rocks, brush the coals aside. Cover stones with a 4 inch layer of rockweed or seaweed.

Lay shellfish on seaweed layer ..... clams, chunks of seal, crabs, mussels, limpets, periwinkles, sea urchins. Cover seafood with a layer of seaweed.

Lay branches of brush on top of the seaweed to hold in steam. The steam will have cooked the shellfish in an hour's time, but can be left for as long as two hours in the pit without drying out.


Smoked Herring (Modern)

Fish
Clean and gut herring, leaving head on. Tub with a mixture of:

1 lb. Coarse Salt
2 Cups Brown Sugar
1 Tbsp. Saltpeter
2 Tbsp. Garlic Powder
1 Tbsp. Whole Cloves Crushed Garlic
1 Tbsp. Crushed Bay or Murtle leaves
2 Tbsp. Onion Powder

Let herring cure in mixture for 7 days at 35° F.

Reapply mixture when needed, so that fish always remains full coated.

After seven days rinse in fresh water and hang until thoroughly dried. Smoke at 70° to 85° in home smoke for seven days. Will keep refrigerated for one year or frozen for several years.


Nootka Poached Salmon (Modern)

5 lbs Fresh Salmon (cleaned with head and tail removed)
2 Lrg. Onions, chopped
2 " Celery Stalks
2 " Carrots, scraped
2 " Bay Leaves
1 tsp. Salt

Place fish in a large roasting pan. Place half of the chopped onions in the cavity and the remainder around the fish.

Place celery and carrots on fish. Add bay leaves and salt, plus sufficient water to cover fish. Bake at 400° F for 15 minutes, then 350° F, covered for 30 minutes.



As I recall, you can also steam salmon in tin foil in a dishwasher. Never struck me as the most environmentally friendly way to cook food.

Okay, I've goog tootle. Here:

http://www.turtleisland.org/culture/culture-food.htm

I've goog tootle?? I have to get a better computer. This one can't handle all the tabs I keep open and balks, and when I think I'm backspacing to fix a typo and then typing it right, it waits until after I start and then it starts from my third or fourth action ...

I've got google!

Right, the sedentary farming Iroquois in Ontario made cornbread.

The others, though, who were hunters/gatherers when the European types got here, did not eat much in the way of starch. This is why diabetes is so sky-high among Aboriginal people here. They just genetically aren't meant to eat baked goods.

The Three Sisters Cookbook:

http://www.oneidaindiannation.com/culture/threesisters/cookbook/41019012.html

(it mentions the diabetes thing) with recipes:

http://www.oneidaindiannation.com/culture/threesisters/cookbook/81144837.html

Nuts, I'm just following links going nowhere. Here, finally:

http://www.oneidaindiannation.com/culture/threesisters/cookbook/41034107.html

Creamed Cheese Corn Casserole. Except I'm quite sure the First Nations didn't do cheese. Or chili peppers, I would be pretty sure. So I think this is kinda Latin American, like most of the others listed down the side there.

Tomatoes, corn, beans and squash seems to be it. With, like, deer, maybe.

And back bacon! That's so Canadian the yanks call it Canadian bacon, and name movies for it.

But, of course, we have butter tarts ... and you don't. ;)

There are recipes all over the net for them, although of course my gramma's were the best.

Toad in the hole *is* exotic here. I decided to find out what it was a little while ago, and since I had just switched to the (USAmerican) Joy of Cooking's very excellent recipe for Yorkshire pudding, I use that. Cook and brown the sausages first. Then treat it all as if it were German sausages on a bun -- i.e. mustard and onion.

Canada is a young country. Settled by various Brits with their boring Brit cuisine, in the anglo part. Quebec does have original québécois dishes. Google tourtière (you don't have to do the accent -- it's pronounced toor-tyaire). And, of course ... POUTINE!

The first nations here were not as advanced, cuisine-wise, as in Latin America, where they have their tacos and tortillas and tamales, yum. It was more along the line of game, nuts and berries, here. Although there were sedentary nations that grew corn. So there's virtually nothing in the way of indigenous dishes here. Buffalo enjoys a bit of popularity in trendy restaurants, seal in remote locales ... shall I go on? ;)

Actually, fish like salmon and Arctic char are genuine Canadian delicacies and I'm sure there are genuine old Canadian ways of cooking them, like on fires. I just don't eat things with gills. Hahaha.

Must say Janey - most disappointed with the Canadian menus

Quiche ( cheese spinach flan ) - toad in the hole - cannelloni s - egg mayo - jelly - coleslaw - gazpacho - chicken curry - sushi

Doesn't Canada have any dishes that has not come from somewhere else -

No First Nations recipes for us to try


Renes

Gee thanks for nothing Janey........ didn't want your peach jello anyway....... sulk

We're watching a prog called Grumpy Old Schooldays in which several tv comedians recall their schooldays! Lots of very true comments...old footage from yonks ago etc.etc.


You sound like a condemned prisoner partaking of his last meal.........and toad in the whole is certainly different... couldn't you choose something a little more exotic? You know we will be here when you return, keen and eager to listen to all your experiences.......gulp..

So..Janey..tell us how YOU make toad in the hole

...and youve gorn orf the page

Watching what? Always talking about things I don't know about ...

I'm still in fine fettle, I remind you. No tampering occurs until Tuesday afternoon. Tonight I make the very hot chicken curry I'm not going to want to eat on Tuesday night. But you can't have it.

Tonight I get my last meal, toad in the hole I make with Octoberfest (peppery) sausages. Neither of us can stand those breakfast sausages you people eat. With mustard and onion. And coleslaw and gazpacho. Monday morning I get white bread and an egg (I saved myself a bit of egg salad and will eat that, the bit of onion in it be danged). After that it's peach jello and juice til Tuesday night. And I'm not sharing my peach jello, either.

We're watching too!!

Yep Fans.....thats what Im watchin now

Dont even ask Cyn...that bloomin Canadian is useless

She nips in when it suits....sigh

Cyn....you do breakfast tomorrow hun

Can you make sure there is something without 'faces' please

Grumpy Old Schooldays.

Beeb 2....

So true...

Quiet night I guess! Been busy all day but am back for a while.

Who is on brekkie tomorrow?