Thur. July 21st
RED OCHRE
Bonjour Grann,
At Sunrise I built a fire in the center of the firepit and positioned my drying rack above the fire as Grandpapa taught me.
The shower of sparks from the fire starter was more than enough to start the dried wood shavings burning. But starting the fire was the easy part, Grann; keeping the low fire burning all day with clean white smoke was more than I knew. Grandpapa made it look easy.
Once the fire was burning strong, the smoke began chasing me around the fire, until I remembered you saying, that smoke chases your shadow.
When the heat died down to hot ambers, and the fire's white smoke slowly drifting skyward, I arranged my thinly filleted and soaked in salt-brine salmon on the smoking racks, to achieve better air flow for better smoking and curing as Grandpapa taught me.
I spent the entire day curing meat, with more headaches than results. But the fish I did cure should last through the winter. I'm feeling better, at least my stomach isn't upset as much. I'll know in a few days if I'm full-out better.
The smell of the smoked meat is wonderful. Bijou isn't taken no for an answer. Dripping fat, hot and welcoming; she's trying to taste the air with her tongue. Her sad eyes are her ticket to paradise. She's happy getting small treats, but she'll be happier for a meal come wintertime.
And besides, we'll celebrate with red ochre from Strawberry Clay, and we'll consecrate a meal during our Gratitude Ceremony; and we'll feed our spirits with love and gratitude to Dieu for our surviving this long.
