Update: Geraldine (Mulch) Pauls Chow

Just to give you a bit of an update, today my aunt Mulch made some homemade preserves. First she made some cucumber relish and the other was Chow Chow. I was there with my camera and snapped up some photos as she worked on the Chow. I am working on a few blog stories now, One is the chronology of the how my aunt made "Mary Johnson's chow" that is the title of her Chow recipe. I'd like to share some of my aunt's stories and I will include more photos. Another is the real thanksgiving story and of course some recipes too. Hopefully I will finish these by the end of the night, so be sure to check back and learn with me. I am also working on a blog that honors basket weavers, and this requires a bit more research at this point but it is a working progress. I also would like to know if there are any stories or recipes you may have or like to share, maybe you want to honor your role model, elder, someone that means a lot to you,or want to recollect old stories, perhaps we can celebrate a loved ones upcoming birthday or anniversary. I would like to hear your opinions and stories. I can be emailed at eva.nicholas@gmail.com . If you prefer to do a telephone interview, leave me your number and I would be more than happy to get back to you. This post is free, I do this as a hobby and I would like see you take this journey with me.

Be Back Later
Eva

Role Model Daniel N Paul contributes Recipe

Batter for Fish and Chips

Submitted by Daniel N. Paul
1 Cup of Flour
1 Cup of Aunt Jemima Pancake Mix
1 Teaspoon of salt
1 Tablespoon of sugar
1 Teaspoon of baking powder
1 Egg

This will make enough batter to prepare fish for about six adults. For Larger crowds just double or triple the ingredients.

For a crisper batter mix with water, for smoother use milk, or use a combination. Do not make it too watery.

Preparation for deep frying fish.

Break several eggs into a bowl and beat, dip cut up fresh haddock, or other fresh fish, into the eggs, roll in flour, then dip in fish batter, then place into hot deep fryer. Cook until slightly brown, remove, then do the same with the rest of the fish. Then return the fish to the fryer to golden brown and then serve.

Thank you Dan for this contribution. To learn more about Daniel N. Paul, You can read his Book "We Were Not the Savages" or visit his website www.danielnpaul.com

I would like to also like to thank Dr. Cosmas Ho and for taking the time to respond to my request. To learn more about Dr. Cosmas Ho, you can visit his website www.omega3sealoil.com .

In light of my Treaty day write up, I found the following recipe:

Savory Seal Hearts

1 Large Seal Heart
1 Cup Bread crumbs or cooked rice
1 teaspoon Parsley
1/2 teaspoon Sage
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoons Onion flakes, softened in lukewarm water
Slices of fat bacon
2 Tablespoons Melted Butter

Soak the heart in salted water overnight.

Wash the heart well and trim off the fat, large veins and thread like cords

Cut the heart into think slices.

Grease a casserole well into butter.

Make a stuffing of bread crumbs or cooked rice, parsley, sage, salt, pepper and the onions. Toss lightly.

Place the slices of heart, stuffing and slices of fat bacon in layers, alternately in the greased casserole and top with the melted butter.

Cover tightly and bake in a moderate over for at least 2 hours. Serves 4