The Supermarket Guy

 It is rare when you eat something so delicious, that it hits your palate and you say,  I am I not in heaven?  My mothers pan fried orange juice and tomato sauted chicken...  Liberty Tree Bell Roast beef dinner at Disney was Memorable... Now, this simple block of cheese-  Bergeron company from Quebec, Burned Caramel, Strong man of course, the name for it is Louis Cyr! For myself personally, the cheese lived up to the strongman name!  I took one piece to experiment, as I never tasted this style of cheese before... I had to take another... Oh, another... Then, I forced myself to slowly put the package back into the fridge... And I was still looking at it as I closed the door. Magnificent! Medium Soft! Carmel burned hint taste!  Great! Super! Here is a link to the company,  below, their cheese... If a fast food giant added this to their salad, burger, or whatever... WOO HOO PROFITS!!!  From the Quebec Bergeron Cheese Company! https://fromagesber...

 Just a reminder, if you like what you see, and view on here, you can help to keep me going!  Below, is a link to Part 4 of my book.  With your support, I can produce Part 5,  and it only takes 2000 sales to get to that mark.  Below, is a link to the book on Amazon.com-  Thank you!!! https://www.amazon.com/Supermarket-Guy-IV-Climate-Changer-ebook/dp/B01MRFSX2K/ref=sr_1_1?crid=MGKAC61C3QD0&dib=eyJ2IjoiMSJ9.v_tSMocRj_pVloTEhIOtpC8H_CbJIeJrTQXl_Pdq2PvZAmVqjLaNDVjAZCXHNYzPVx7bUs88dWdUKAO4d4UdPsxGQ9fqGjgQZYa7GprfXa51BJpjyNOnhBikPmhnPGB7dfgJqCEFOPsdnlHxwyIKkCt0s_xZgiafhdtvaBQaIYa4pOJ7mL4Gr7Q9_HUn34nHiATF8scWDhhAi9BJ3uJ_sBdNWWXjGWdWNc3m7zmrht4.ulKApuULTZA56bpKvhnGu045d6NM-n67FbA1XCOfMkc&dib_tag=se&keywords=Daren+Doucet&qid=1757763493&sprefix=daren+doucet%2Caps%2C104&sr=8-1

 It has been thought about,  many scholars, and myself,  talking over a beer and a few barbeque steaks...   Can Deflationary Economics,  save, a countries economy?  What does this mean. It means, cutting, wages by 0.5 % to 2 %  year...  It means, companies, follow suit to reduce their costing by the same labor reductions...  It has to go on, for, at least, 20 to 50 years to see a real incredible change in value of lifestyle and goods. That benefits the worker. But, sure, it decreases pricing in your country,  but, people will be in short pain for quite some time, in experiencing a smaller paycheck year to year... Thereby, the reason, to reduce the percentages by very small amounts, year over year... To try to minimize the shock.... In having,  5 to 10 % reductions, are painful, and will definitely put your economy in a heap of trouble. Once again,  you reduce the wages,  by even a very small amount,  the stock ma...

 The Wharf gets crowded, I caught 5 mackeral in 10 minutes... So, then I gave my spot up to my kid, who caught near 15.  The limit, once again, is 20 per person. Our Freezer is full, so we gave them to a friend of my son whose family lived not too far away. I cleaned them at the wharf, and put the guts out nearby, because it helps regenerate the fish system as the small Capelin return and their stocks grow, and so do the Mackeral. The fall Mackeral is usually bigger. The tide was high, so, if we would have stayed there we would have caught our 2 person limit of 4o easily, but, it was getting late... 

 In the picture above / below, is the amount of mackeral we caught in just two hours at a local Wharf on the Beautiful Bay of Chaleur. Me and my kid, we caught 2 times and a half more mackeral than in the picture, but, we gave much of them away to an Immigrant African Family here and another Family on the Wharf who were also catching some to freeze for later. My mother, always used to clean them, put them in left over ice cream containers, and put a little salt on them...  But, people at the wharf, some said, they freeze them with the guts in and the head on and everything, and No Salt... A local fish market,  does the same...  But, far as I know, the salt preserves them a little longer, and makes them firmer... Or am I wrong on that one...  Below is the picture of the mackeral, cleaned up, ready to be put in Sealed Freezer Bags, with water, salt, and I try my best to get rid of as much air in the bags before freezing as well...  

Funny how a Kids Palate changes over time.  One time, my kid only wanted mustard on his hamburger between the ages of 8 to 10.  Now, he wants raw onions, sliced pickles, cheese, and ketchup.  The Relish, forget about it. Did a quick meal below,  because the other half works night shifts...  And I just got off of night shifts myself...  The modern Family!!  Do you find yourself doing more than when you were younger at different stages in your life...  Good to evaluate it every so often...  Hope your lives get less 'complicated' as time goes on...  Below the quick supper I did tonight... A man that cooks, wow eh?

 I seen the front page of the Canadian Tire 'Dollar Rush' sale today, and on the front page was a pile of cleaning agents, chips, storage items, scissors and...  Peanut Butter???  I thought to myself,  how or why did Canadian Tire put Kraft 1 Kg Peanut Butter on their front page...  At 4.99  $.  I do believe it is a good price,  maybe one of the best.  But,  surprising how you are seeing these tool sales geared companies, one whose big name is Mastercraft, start putting up shelf space for things like peanut butter... What on earth did possess Canadian Tire to place Kraft Peanut butter on their shelves...  I wonder... What does tools got to do with peanut butter sales... Do you know???  I personally,  fail to see, how anyone looking for peanut butter will go to a Canadian Tire store for that and that alone...  But,  you never know.  What do I know?  I am not a marketer.  But, a man could be going do...

 My kid wanted a Mackeral Barbeque... I said,  alright... He then said,  I want to fillet and put Bullseye BBQ sauce on them... I said, No Way!...  Then,  I began to think what a neighbor said to me, long, long ago... They are only kids...  I sighed,  I said, alright, do it your way...  I never imagined Bullseye BBQ sauce on a Mackeral fillet. Or even filleting Mackeral at all...  We, or I, had it as long as I could think in Aluminum wrapped foil, butter, salt, pepper, and onions...  So,  he did what he wanted... He loved it... And I did not know he put Bullseye BBQ sauce in the vegetables as well, just drowning them in it...  The Broccoli tasted like a Bullseye EXPLOSION>...  The flavor was deep and the sauce clinging to the broccoli heads like you would not believe... In the end,  it worked out well...  But,  you cannot take the old way of doing things from myself, personally...  But, the BBQ Macke...

 Right after school,  my son said, lets go fish some Mackeral.  Mackeral is an oily fish,  some people like it, other people find it a heavy fish and do not care for it. Fortunately, we like it, and we go now and then to fish Mackeral along some spots on the Baie of Chaleur.  Petit Rocher Wharf is a popular spot at times,  and at times it is filled with people there casting for Mackeral.  Sometimes the fish hits,  depending if perhaps the tide is high,  or low.  I was always told it was better on high tides,  fishing from the coast on a beach, but many tell me  sometimes the fish schools are there, sometimes at times not. The Tides really does not matter if you are in deep water on a wharf perhaps -  and of course if you go by boat, you just have to let your lure out and the magic can start.  The limit this year in 2025 is 20 per person,  in the past there was no limits. Below are some pictures and video of the W...