Subj : buffalo burgers
To   : RUTH HAFFLY
From : JIM WELLER
Date : Sun Jun 05 2022 17:20:00

-=> Quoting Ruth Haffly to Jim Weller <=-

 JW> Our herds have recovered enough to allow a limited hunt for cultural
 JW> purposes by own Indigenous Aboriginal People.
 
 RH> Good, hopefully the priviledge won't be abused.

The hunt is heavily regulated by the Native Bands themselves and has
been successful for two decades.

One last cauliflower recipe:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Syrian Cauliflower Hash
 Categories: Middle east, Vegetables, Eggs
      Yield: 4 Servings
 
      2 tb Olive oil
    3/4 lb Cauliflower, chopped into
        sm Pieces
      1 md Onion, diced
    1/4 ts Smoked paprika
    1/4 ts Salt
    1/8 ts Black pepper
      3 tb Water
      1 lg Clove garlic, minced
      2 ts Lemon juice
      2 ts Minced fresh parsley leaves
           Fried eggs, for serving
 
  Heat the oil in a large skillet over medium-high heat; add the
  cauliflower and onion in an even layer and let it cook without
  stirring until it takes on a little color on the bottom, about 2
  to 3 minutes.
  
  Give it a stir, then add the smoked paprika, salt, black pepper,
  and water. Cover the skillet and cook until the cauliflower is
  fork-tender but not mushy, and has taken on a golden color, about
  3 to 5 minutes.
  
  Turn the heat down to low, add the garlic, and cook 2 minutes,
  stirring constantly. Stir in the lemon juice and cook until
  evaporated, about 30 seconds.
  
  Serve with the parsley sprinkled on top, and add a fried egg if you
  like.
  
  From: Barbara Leckstein

  From: Foodwine
 
MMMMM


Cheers

Jim


.... Kale is only a fad.  Lettuce is a permanent thing.

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