Unfortunately, the cottage was toward the end of one
of the Y forks, so the water was wide enough to allow
full-speed power boating and narrow enough that the
wake would make surf crashing on shore. I don't care
for such conditions.
Can't blame you on that.... I'm not keen on surf crashing on shore
myself... :)
When you're bobbing around nicely and a motorboat roars
by with its wake engulfing your head, it's hard not to
think of homicide.
There's enough biomass, but harvesting would be
troublesome, as there were I'd say probably a
thousand to the pound.
That would make it less inviting to contemplate, even, true... :)
All sorts of other protein sources would be more
convenient.
I am becoming less and less of a water person - and
since my almost 20 lb net loss of water and/or fat,
whatever buoyancy I had is gone. I deadman's float
totally below the surface nowadays, which would make
me a deadman for sure in short order.
Yeah, that's not particularly helpful... I still enjoy getting into the
Pond for a nice swim... I can tread water well enough... :) RJ's been complaining about the difference in bouyancy between the salt water he's become used to in Turkey and the fresh water of the Pond... some people
just are never satisfied... ;)
I can see his point, easily.
... Haggis is defined, of course, as dining on a full stomach.
Good one.
Noumbles
cat: historical
yield: 1 batch
1 deer (or other animal), offal of
water
stock (opt)
breadcrumbs
vinegar
wine
onions
deer blood
poudre fort
salt
Simmer a deer's offal in water. When done, drain and cube small.
Using the cooking water, or better, fresh stock, make a thickish
slurry with breadcrumbs, incorporating the meat. Season to taste
with vinegar and wine.
Boil the onions and then mince them. Add them to the bread-meat
mixture. Add blood to color well; season with poudre fort and salt
to taste. Put on a hot fire and cook until very thick. Serve hot.
Forme of Cury, translated by me
Poudre fort is a mixture of ginger and black pepper with
other spices such as nutmeg or mace; cinnamon; cloves;
coriander seed; saffron; cubebs (a kind of pepper); and/or
grains of paradise (Melegueta pepper).
You will note some things. First, this looks a lot like
haggis or scrapple. Further, it's not such an humble dish
as it makes itself out to be: those spices were after all
not cheap in the ; and the suggestion that the simmering water
be replaced by a better stock is positively luxurious (the
original said "the self broth or better." It strikes me too
that the recipe might be improved by some of the ingredients
being fried before incorporating.
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