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Oldest and I went snowshoeing for ptartmigan, the boys cleaned their room so we got to ride minibikes, and oldest talked me into an early morning jaunt to look for beaver. We're hoping to get out and look for some soft water beaver in earnest soon, be safe out there!

Love that grouse with his beautiful tail ..and he knows how stylin he is , too. Nice time out.

Blew the cobwebs out of the old shot gun today.

They are really flying now.

My son got a small bull, really fat. The new greenhouse is also doubling as a butcher shop. Used my late brother's knife to butcher. Old Lang Syne.

Lots of geese going over the house all day long here.

Congrats. Thats good eaten one there for sure, looks tender.

I will hold off another couple of weeks yet. Let all this rain pass. I still have a few bags of meat left.

A tundra treat! Good... and good FOR YOU!

Pete

I like salmon berry aguduk.

It is really delicious but I can hear my arteries slamming shut just from looking at the picture !

Traditionally it was made from animal fat, and that is good for you.I have some moose lard I rendered down, but its very hard like a brick of cold lard. It needs to be Hydrogenated ,or warmed, so it can be whipped. Seed oil like Crisco is not digestible and will make your joints ache.

I like to think the antioxidants in the berries and the omega 3 in the fish cancels out the seed oils and sugar. Especially when your daughter made it.

I like it made with bacon grease. And salmon berries.

interesting-something new for me. Thanks for posting.

Agutuk is made different, in different regions. Even neighboring villages can have variations.

Here white fish is boiled, deboned and squeezed. Then flaked and added to whipped Crisco, then sugar and berries. Some add seal oil.

Some villages don't add fish.

Some made with Tom Cod livers.

Some made with salmon.

In Scammon Bay on the coast, I had it made with just pure seal oil and berries and sugar. Set out on the porch when it was -20 and got somewhat thick, but you had to eat it fast at room temperature as it would turn back to liquid seal oil.

100 miles north they collect greens that grow on the beach and blanche them in boiling water, then shred and mix with Crisco, berries and sugar and seal oil.

I am sure there are many other variations I am missing too.

My favorite aguduk is sour dock aguduk, made with young mashed up sour dock leaves in addition to whatever lard is on hand, berries, fish. I haven't had it in years, only seems to be made in Inupiaq villages. Looks similar to green diarrhea, but tastes like key lime pie. I have no pictures, regrettably. Miss Ella Aginibik made the best. She passed when her Honda went through the ice.

Where my ex was from, Emmonak, and likely where Jeff and Cracker are, a woman's worth was partly based on her agutuk skill!

You can keep the agutuk Mrs. #0 will be making lowbush cranberry pie! Bumper crop this year the ground is carpeted with em.

Thats a good haul of cranberries!

Time to make meat.