White Chocolate Cranberry Scones

Preheat oven to 400F.

• 4 cups flour.
• 2 tablespoons baking powder.
• 1 cup shortening.
• 3 cups milk.
• 1 cup dried cranberries.
• 1 cup white chocolate chips.

Blend dry ingredients. Cut in the shortening, until mixture is crumbly. Add cranberries and white chocolate. Stir in milk.

Drop onto a baking sheet and bake for 20 minutes. Makes a dozen large, or two dozen small. Crantabulous!

Northern Pulled Pork Sandwiches

Purchase or raise a pork shoulder or butt roast (1.5-2kg will serve 6 nicely). (The SuperValu at 1st and Commercial has the best deals on pork shoulder and butt roasts).

Gently caress the shoulder with olive oil, some garlic, and some seasoning salt.

Give it a gentle massage and murmur tasty nothings to it.

Build a comfy bed out of tin foil, and wrap it up snug and tight.

Put it in a 350 F oven until the roast reaches an internal temp of 185 F (about 2.5 hours for a 2kg roast - 3.5 hours for a 6kg).

Using forks, pull the pork apart into shreds.

Transfer the pork shreds and about half the juices into a pot. Add approx. 1.5 cups of barbeque sauce, and half a cup of vinegar. Stir and let simmer several hours (a crock pot is good for this).

Put coleslaw on a bun, and top it with the hot pulled pork - add vinegar to taste.

Smoked Salmon Chowder

1 onion, chopped

1-3 cloves of garlic, minced

2 celery stalks, chopped

2-3 large potatoes peeled and chopped into large chunks (large bite-sized)

1/4 pound of butter

1 cup of flour

1 litre of milk

300 - 450 grams smoked salmon (I used the thinly sliced frozen wild sockeye from Superstore. 3/4 of a large package of 454 grams)

salt to taste

pepper, lots

dill, lots

(optional: another veggie like asparagus or broccoli, steam before adding to final stage.)

In a large pot, fry onion, garlic and celery until lightly carmelized. Add 1 litre of water and potatoes. Bring to a boil and cook potatoes. While this is boiling...

Melt butter in a medium saucepan and blend in flour with a whisk until it is a paste. Heat for a little bit and then slowly add milk, stirring constantly until thick and creamy. (this is a basic white sauce). Be careful not to burn butter or milk, medium/low heat.

Slowly mix the white sauce into the broth.

Add smoked salmon and seasoning (and optional vegetables) and heat gently until flavours are blended (15-20 minutes), stirring occasionally. Adjust seasoning. Serve with dinner rolls and salad. Yum.