For us, deep winter is really the season of plenty. We get to concentrate on eating all of the food gathered over the year.
Well, and fresh fish from ice fishing.
Bucket of sunnies and crappies. 2 of the latter and 31 of the former.
Dredged them in seasoned flour, fried up, and when we had eaten all we could, there was still 10 fish worth of fillets left over. Enough for a breakfast anyway.
Earlier in the day I had started a big pot of chili. Cubed fawn shoulder from a few years ago, beans I soaked for 36 hours, half a squash, tons of onions, cup of red sauce, garlic, hot peppers, salt, pepper, cumin and lard.
Nell and I made fry bread tortillas.
Nell ran the pans on the stove while I dusted and rolled out the tortillas.
Stacked them in a hot oven as they finished.
And a few hours after we had stuffed ourselves with fish, we started stuffing ourselves with open tacos. For me and Patti, they are well covered with fermented hot pepper sauce as well. Kids don’t mind the hot peppers in the chili itself, but do not generally add more.
