Text 4609, 76 rader
Skriven 2006-08-20 14:06:00 av JIM WELLER (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Polygamists
===================
 -=> Quoting Ruth Hanschka to Jim Weller <=-

 -> a lesser known figure was Beaulieu the Elder.

 RH> More like Beaulieu the sperm donor, from the sound of it!

He was larger than life in many ways. His epic journeys alone, his
astounding portages over major watersheds with heavy bales of goods or
furs, his linguistic and diplomatic skills (the Inuit and Athapaskans
hated each other), his lucrative mercantile empire etc.

 RH> Nine wives?
 RH> You also have to wonder if they knew about each other

Apparently they knew of each other even if they never met.. His sons,
all half-brothers, were his business partners.

 -> BIL's great great grandfather. (There are thousands of Beaulieus in
 -> northwestern Canada today.)

 RH> Well, yeah.<G>  Half of Manitoba is probably related to him!

Yep, the French and Native portion at least.

My BIL Matthew King is Chipewyan and part of the King-Beaulieu line from
the Fort Resolution and Rocher River area.  He is quite proud
of his ancestor. There are also Cree Beaulieus in Fort Smith and Dogrib
Beaulieus in Rae and Edzo. I don't know the surnames of the Gwich'in or
Inuit lines though.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Gwichin Gravy Fried Caribou
Categories: Native, Canadian, Veniosn
  Servings: 2

      1 lb Caribou meat from rump or
           -from arms or ham
           Several Chunks of caribou
           rump fat
    1/4 c  Flour
      1 ts Salt (optional)
    1/2 ts Pepper (optional)
      1    clove Fresh garlic. Chopped.
           (optional)

Cut up the caribou meat into bit size chunks. Put the flour into a bag
(freezer bag) or plate. Add seasoning if desired (salt & pepper,
garlic). Heat frying pan to medium heat. Add chunks of caribou fat for
grease. Add chunks of meat to flour and shake/coat evenly. Place meat
and any remaining flour into frying pan, stir, and cover. Stir
occasionally. Cook to desired meat texture.

Variations: Substitute caribou meat with moose meat and moose fat.

Submitted by: Tammy Josie

Copyright Vuntut Gwitchin First Nation - All rights reserved.

From: The Gwitchin Kitchen - Old Crow Recipes

 
MMMMM-------------------------------------------------


Cheers

Jim, in Yellowknife




... If God didn't want man to hunt He wouldn't have given us plaid shirts.
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