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Today it was Jaeger Schnitzel. After Ness posted his feast and remembering how good it is Mrs. BilletHead made it. She re hydrated some chanterelles I had dehydrated back when we had a bumper crop. As you will see in the photo she did plenty! Goose was used as the meat and brown rice as a side. All smothered with the mushroom gravy. A glass of zin drink of choice to go with.

I am now foundered like a horse on too much clover,

BilletHead

That looks outstanding!! I've got to get out and find some chanterelles.

Did a shrimp, andouille and chicken gumbo today. Did the roux in the oven this morning and made extra to keep in the fridge. I've started using a poblano instead of a green bell. Just like the flavor better. Chicken stock for the bulk of the liquid, but I always make a quick stock out of the shrimp shells and add that too.

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Gumbo looks good Ness,

I do need to try that with some waterfowl. Today for an early lunch had to do leftover fish Po'boy sandwiches again. Then later on today during the last part of the race we had spicy goose stew. I'm telling you it was great! Instead of jalapenos we subbed some of the hot chili peppers I had smoked this Fall. It gave the dish a smoky taste and aroma. The diced goose breast pieces were so tender,

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Freshwater seviche,

We all know they don't recommend uncooked freshwater fish so as the recipe suggests there is some quick cooking involved. I did not have my flip flops on and we weren't under a palm tree so in front of the pellet stove on this cold day would have to do. It was very good and can hardly wait until we can use fresh from the garden produce this summer. This was a first time try, recipe out of the cooking wild book by Bernadette Dryden available through the Missouri Conservation Department. We have done several dishes out of this book,

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Can I like my own post? Well I do this one,

BilletHead

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My favorite source for mexican food is Rick Bayless. I own two of his books. His restaraunt is called Fontera. I have not eaten there yet, but I will. The link is to a page with his ceviche recipes for his restaraunt.

http://www.rickbayless.com/recipetype/ceviche-seafood-cocktail/

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