What a strange Winter we are having, it is clearly Climate Change in action, no ice in the gulf of St-Lawrence, none around PEI, little snow on the ground and mild weather, sidewalks are free of ice and snow. It is cold enough for ice rinks but just, the weather lady said that we might get more snow in March but that is the end of Winter at that point.
Vaccination wise it is going well in PEI, so far more than 6000 have been vaccinated out of 150K population. Still no Covid 19 hospitalizations or death after one year of this pandemic, we are truly lucky and so happy to be here and not somewhere else in Canada.
Funny thing about living in PEI, there are some foods you cannot find, one being chicken livers, no butcher carry them. Usually butchers will sell beef, pork, chicken and turkeys, some duck and goose imported from Quebec, they also sell seafood, scallops, lobsters, oysters, clams and mussels and Atlantic Salmon, haddock and halibut. But the lack of chicken livers on the market when we have major producers on the Island is a mystery. Butchers claim they cannot sell it, others say that they buy chickens and eggs from farmers but livers and heart are not available. I suspect that it may go to animal feed instead and sold off that way. On the other hand beef liver is readily available. When you find as I did just this week, both chicken livers and rarity of rarity ground veal, I bought a good quantity not sure if it would be continuously available or just a lark. I phoned friends to tell them because everyone is looking for it and let them know that if we create a demand maybe butchers will carry chicken livers. A friend of ours gave us a very good chicken liver paté recipe. Will made some today and it smells so good. I love liver of all kind but the best is Goose liver pan seared, to me this is a divine dish. I also like chicken livers with rice or in vegetable soup or sautéed with wine. In other provinces like Quebec and New Brunswick it is available in supermarkets and at butchers.
Again PEI is very different in this respect from other Canadian provinces. Not so long ago lobsters were fed to hogs not to humans, it is only with a growing tourism trade and demand in the last 40 years that now lobster is seen as a delicacy, but this change in food eating habits and taste is due to the American tourists who asked for it and could not understand why it would not be available, if you can buy it in Maine just next door. It could also have to do with poverty, PEI was a poor province for most of the twentieth century. The habit was to go to Boston to work as servants in households, others travelled to the West Coast, Vancouver was popular, more recently the Oil fields of Alberta attracted a lot of people. So people ate what was cheaply available in PEI and most lived on farms in isolated areas of the Island. Given the large Irish population, poor Scots and Acadians, potatoes, ham, chickens and casseroles were popular. Fishermen sold their catch for profit not to eat at home, though fish like cod, haddock are popular because it is cheap. I suppose it is just one of those vagaries of life.