caribou herd populations.
We still have tens of thousands of our own (but we used to have millions).

Is it a stable population

No, they continue to decline dramatically (the local herd has
declined from half a million in the 1980s to 8200 last year despite
a hunting moratorium that's been in effect for the last 13 years)

Well, when the total crash happens, there will be an
European genetic reservoir to reverse engineer a
usable repopulation.

and we don't know why. There could be several factors at play
simultaneously. More mining activity including the winter ice road
traffic and a whole bunch of climate change related factors: coyotes

Loss of habitat.

moving into their territory from the south, deer invading from the
south and bringing ticks and fleas with them, warmer weather
creating ice covered vegetation and bringing crusty rather than
powdery snow, making it harder to paw for moss to eat and to run
from wolves, and longer and worse bloodsucking insect seasons.

And other torturesome things. Unfortunately the mosses and
lichens no doubt lack the feeling to know how fortunate
they are.

Title: Lithuanian Braised Veal with Apples and Prunes
1/2 kg (1 lb) boneless veal
4 Sour apples, peeled and
Sliced
1 c Pitted prunes

That could be kind of fun, but I'd prefer wine for
the fruitiness. Maybe tip in the end of a bottle
in addition to these if used.

100 g (6 tb) butter
200 g (3/4 cup) sour cream

Lots of dairy in a recipe of strange balance -
10 parts fruit to 5 parts meat to 3 parts dairy.

1 ts Caraway seed

I of course wouldn't, but of course the benighted
Lithuanians would.

... Why put liquefied processed cheese-food product into a hairspray can?

Because there's a huffer born every minute.

---------- Recipe via Meal-Master (tm) v8.01

Title: Broccoli Rice Casserole
Categories: Casseroles, Rice/grains, wwtt
Yield: 1 servings

1 Box frozen broccoli 1 1/2 c Sauteed onions
2 c Uncooked minute rice 16 oz Cheese whiz
2 cn Cream of mushroom soup

Servings: 1

Combine all ingredients and bake at 350 degrees for approximately 1 hour.

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Quoting Michael Loo to Jim Weller <=-

caribou herd populations.
continue to decline dramatically
climate change related factors

Loss of habitat.

That too. There is no logging here and the mine's physical footprint
is small (less than 36 km2 each) but their noise and light pollution
is considerable.

Title: Lithuanian Braised Veal with Apples and Prunes

That could be kind of fun, but I'd prefer wine for
the fruitiness.

I have occasionally used raisins and apples in similar dishes.

Lots of dairy in a recipe of strange balance -
10 parts fruit to 5 parts meat to 3 parts dairy.

Yeah, I'd use far less fruit for that amount of meat.

1 ts Caraway seed

I of course wouldn't, but of course the benighted
Lithuanians would.

I'd skip it too.

Another country's meat seasoning:

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Somali Beef Stew With Xawaash Spiced Rice (Bariis Maraq) Categories: African, Beef, Stews
Servings: 4

FOR THE XAWAASH SPICE MIX:
1/2 (3") cinnamon stick, broken
into 1/2" pieces
1/4 c coriander seeds
1/4 c cumin seeds
1 TB black peppercorns
2 ts cardamom pods
1/2 ts whole cloves
1 TB ground turmeric
FOR THE STEW AND RICE:
2 c basmati rice
6 TB olive oil, divided
2 md red onions, sliced, divided
6 garlic cloves, finely
chopped, divided
1 lb boneless beef chuck, cut
into 3/4" pieces
2 TB tomato paste
2 russet potatoes, peeled, cut
into 1" cubes
1 md carrot, peeled, halved, cut
into 1/4" thick half-moons
1 red bell pepper, sliced into
1/4 inch strips
5 ts kosher salt, divided
1 (3") cinnamon stick
4 whole cloves
1/4 ts ground cardamom
1 md tomato, sliced
Green or red Somali hot
sauce, such as BasBaas,
cilantro, lime wedges, and
sliced banana (for serving)

Make the Xawaash Spice Mix: Toast cinnamon, coriander seeds, cumin
seeds, peppercorns, cardamom, and cloves in a small skillet over
medium heat, stirring, until lightly browned and aromatic, 2–3
minutes. Transfer to a small bowl and let cool. Grind cinnamon
mixture in spice mill or with mortar and pestle until finely ground.
Sift through a fine-mesh sieve back into bowl, then regrind any
coarse spices. Stir in turmeric and transfer to an airtight jar.

Make the stew and rice: Place rice in a large bowl or saucepan and
cover with cold water. Set aside to soak. Heat 2 Tbsp. oil in a
large Dutch oven or saucepan over medium. Add half of onion and half
of garlic and cook, stirring occasionally, until just beginning
soften, about 3 minutes. Add 1 Tbsp. xawaash spice mix and cook
until aromatic, about 1 minute. Add beef and tomato paste, stir to
combine, then pour in 3 cups water. Cover and cook until beef is
cooked through, about 30 minutes. Add carrot and bell pepper and
continue to cook, thinning with water if needed, until beef is
tender and vegetables are cooked through, about 15 minutes more.
Season with 1 Tbsp. salt.

Meanwhile, drain soaked rice. Heat remaining 1/4 cup oil in another
large saucepan over medium. Add remaining onion and cook, stirring,
until beginning to turn translucent, about 5 minutes. Add cinnamon,
cloves, cardamom, and remaining 3 garlic cloves and cook until
fragrant, about 1 minute. Add tomato and cook until tomato is cooked
through and begins to break down, about 3 minutes. Add rice and cook
until lightly fried, about 5 minutes. Bring 4 cups water to a boil
in a small saucepan. Add boiling water, 2 Tbsp. xawaash spice mix,
and remaining 2 tsp. salt to rice mixture and stir to combine.
Reduce heat to low and cook, covered, until rice is tender and
liquid is absorbed, about 20 minutes. Remove from heat. Let stand,
covered, 5 minutes. Fluff rice gently with a fork.

Divide rice mixture among bowls. Spoon stew over, then top with hot
sauce, cilantro, lime wedges for squeezing over, and bananas
alongside.

Do Ahead: Xawaash spice mix can be made 2 months ahead. Store in an
airtight container at room temperature, or freeze up to 6 months.
Stew and rice can be made 3 days ahead. Chill separately in airtight containers, or freeze up to 6 months.

by Hawa Hassan

From: Epicurious

MMMMM-------------------------------------------------


Cheers

Jim


... You can't teach an old dog new math.

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