Northern Exposure...Summer Beaver: Back at Summer Beaver shooting the breeze with Elijah.....

Thursday, June 19, 2008

Back at Summer Beaver shooting the breeze with Elijah.....

I cant post any pictures tonight because dont have time to download but I promise to do this as soon as I get home. I have so many interesting pics to share and my favs of some more sunsets. Spent tonight visiting with those I had spent some time with here before. I have been chatting with Elijah and he has told me a few things about the blog. He told me the pictures down below that had taken that looked like a dead birds feet. You would not believe it they are actually the jaw of a moose. Go back to the pictures and double click you can actually see where the teeth sit. He said the jaw is in two pieces and that is why it is deceiving. He also told me that the sign on the church that I wondered what it said look below on the left side. He told me that his late uncle made the sign and it said " knock and the door shall be open". Went back to my little piece of property and yes got one more pic of yet another beautiful sunset. Trip over to Summer Beaver was beautiful and great to see the place again. Yes Shardog I am excited to come home. Well check the blog over the weekend and you will see the the final pics of my trip. It is 1230 am and have to get up early but have a few more things to tell you so check in later. Take care and see you soon.

2 comments:

Anonymous said...: The sign Elijah's uncle made is from scripture Matthew 7:7 "Ask and it will be given to you; seek and you will find; knock and the door will be opened to you." The door is the door to the Kingdom of God. You don't have to physically die to enter the Kingdom...you just have die to your self life; die to your sin and self centredness. Then you must walk the narrow path of obedience to the Law of Love and accept Jesus Christ as your Savior. In case you don't understand, he made it possible to overcome sin in this life by living in unity with him. In that way, we share in his power to walk out our life in obedience to the divine law of love. The Kingdom is totally awesome! Ariel and I have knocked, entered and are on the path where we receive all our needs from the Father through the son. This is the most glorious and awesome place this side of eternity. Please have the courage to knock and go through the door. In Christ, Kathy and Ariel Fiess; June 20, 2008 at 8:48 AM
Anonymous said...: Well said.; November 10, 2008 at 11:39 AM

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Pemmican, one of the ladies had made this for the feast.......

Pemmican was a staple of the Plains people’s diet with the name originating from the Cree word, “pimikan”, or ‘manufactured grease’. Pemmican was made from buffalo meat, although antelope, deer, elk and moose were also used. It was a mixture of dried meat pounded to a powder, a quantity of rendered fat, Saskatoon berries or choke cherries, and sometimes peppermint leaves. The whole mixture was stored in parfleches, or skin bags, where it could be stored indefinitely. Pemmican was portable and highly nutritious with 1 kilogram equaling 5 kilograms of fresh meat. It was one of the most important contributions native people made to the survival of the Europeans through the harsh Canadian winters.

How to Make Pemmican
To make pemmican the Indians began by cutting meat into thin slices or strips and drying it either in the sun or over a fire. After the meat was dried, it was spread out on a stone-headed mauls and then pounded. This pounded meat was called "beat meat" by the natives. "Beat meat" was then mixed with melted fat and marrow. One early European observer noted that 40 pounds (18kg) of fat were added to 50 pounds (22.6kg) of beat meat. Sometimes a paste made of fruits or berries were added to this mixture.
Pemmican was stored in folded rawhide containers called parfleches. They were flat which made them easy to store and transport. Parfleches were greased along their seams to keep out air and moisture. Pemmican could therefore be kept fresh for years. Three-quarters of a pound (.34kg) of pemmican a day was a sufficient ration of food, although a hard-working traveler might eat between 1 and 2 pounds a day.
"... to make this essential food, the women would cut buffalo meat into very thin strips and hang them on hooks or a rack over a slow, smoky fire. The fire was used mainly to keep flies off the fresh meat. After a day or two the fire was discontinued and the meat was allowed to dry in the sun and wind. Three or four times a day the women would crack the meat open to allow the outsides of the strips to dry. After the drying process, which took about a week, the meat was broken into small pieces and put inside a flour sack. The women then pounded the meat into powder. This powder was mixed with dried berries, and melted buffalo fat was used to bind the substance together into balls. The pemmican balls were then placed into bags made of green (untanned) buffalo hid, and sewn up tightly. A bag of pemmican, made properly, could be cached in the ground for several years and still remain usable.
Rubaboo is the name for a stew made of pemmican and any wild vegetables at hand. Boiled in a pot of water, the chunks of pemmican would fall apart. Additions - the likes of onion, turnip, asparagus, parsley, sage, bullrush root, cattail heads, dandelion root, wild parsnip, wild carrot, mushrooms, pine nuts, daylily roots, or wild rice, would turn it into an appetizing stew.

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