Head Cheese (Boudin Noir)
NOTE: This is a cut scene from one of my stories, but the ingredients and procedure stand, solid and reliable. Grandfather leads Claudia, his heaviest… Read More »Head Cheese (Boudin Noir)
FOOD
Beef Jerky
There is no one way to make beef jerky. Some people swear by brown sugar, others by maple syrup. Some use deer meat, others beef.… Read More »Beef Jerky
Abenaki Pemmican
There are many methods that First Nation people used for making pemmican. The following is one description of how my Abenaki great grandmother, Celanire Vachon,… Read More »Abenaki Pemmican
Blood Sausage
Known as boudin noir among French Canadians, blood sausage is a wonderful source of protein. The following is one method for making blood sausage. There… Read More »Blood Sausage
Bannock
The heartwarming smell of bannock in the skillet on a cold morning still captures the heart of many woodsmen. Measure flour, salt, and baking… Read More »Bannock
Cretons with Maple Syrup
A favorite for breakfast among Quebecois, cretons are a great way to start your day. Spread cold cretons on toast or add to crackers for… Read More »Cretons with Maple Syrup