Mouth watering dish of Poutine

                                                                                                                                                                                                                                                       

                                                                                                                                                                                                                                                         

Jean-Pierre-Marie Tetebon, spokesperson for the Grocery Prices Limit Reform Party of Quebec (GPLRPQ), says the price hike in the price of the pomme-de-terres could cause major new street demonstrations in the province.  He says the potato corporations are gouging the public with this five cent hike. Tetebon said the increased potato profits don’t stay in Quebec, but go to the potato corporations in Prince Edward Island, another slap in the face of Quebec from English Canada.

Tetebon also stressed that the price of the highly addictive Poutine, a dish of French fries and fresh cheese curds, covered with brown gravy or sauce, could be priced out of reach of the average street rioter.  “Dees rioters ave to ave de poutine to keep dare henergy hup,” Tetebon was quoted as saying. 

                                                                                                                                                                                                                                            

                                                                                                                                                          

Another protest group in Quebec is threatening street riots if the golf course fees in the province aren’t reduced.  “Ow de ell do you hexpect a person to golf tree time a week with dees crazy fee” said Marc-Jacques St. Rousseau, the president of the Anarchist Golfers Association of Quebec (AGAQ).  St. Rousseau was also quoted as saying the AGAQ will burn down the club houses if there isn’t an immediate reduction in green fees.

And so life goes on in Quebec?

                                                                                                                                                                                                                                              

In the second edition of Markosun’s Recipe Corner an exquisite delicacy from the Scottish highlands will be featured.  Haggis.

Haggis is a dish containing sheep’s ‘pluck’ (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally simmered in the animal’s stomach for approximately three hours. Most modern commercial haggis is prepared in a casing rather than an actual stomach.

The recipe:

1 large sausage casing
5 cups dry coarse or steelcut oatmeal
1 lb. (.5 kg) chopped mutton suet
1 lb. (.5 kg) lamb or venison liver, boiled and minced
2 cups stock
sheep heart, liver and kidney, boiled and minced
1 large chopped onion
1/2 tsp. cayenne pepper
1/2 tsp. allspice
1/2 tsp. salt
1/2 tsp. pepper