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You're welcome! Come back in August for blueberry pie after a lobster roll. It's 6" thick, topped with real whipped cream and made with wild Maine blueberries.
Florida; Cracker cuisine, fried gator tail, sauteed swamp cabbage, smoked mullet, blue crabs... not to mention all the fabulous seafood when one moves to the coasts, Floribbean cuisine, strawberries in February, can we say citrus?
Missouri; The Little Rhine region, land of wine and German cuisine, wonderful produce, we eat a lot of BBQ and other pork dishes there, toasted raviolis in the STL area, and gooey butter cake, just to name a couple.... sausages galore, from the states German heritage...-sigh- this made me hungry, now I gotta eat!
Back a century or so ago, there were a lot of Cornish tin-miners in south-central Wisconsin, and they brought that famous Cornish delicacy the pasty with them. You can read the full description here: Cornish Pasties You can still find pasties in the freezer department of most grocery stores hereabouts, and there's a place on State Street called Myles' Teddywedgers that sells nothing but pasties.
There are also a lot of people of Scandinavian ancestry in this part of the country, and lutefisk and lefse suppers are very popular in a lot of the smaller communities. Having heard descriptions of the lutefisk, I've never been brave enough to go to one of those suppers, and this article should leave no doubt as to why: Lutefisk (http://netnet.net/~pineaire/Lutefisk.html - broken link) Lefse is supposed to be less disgusting, but I've been told it's pretty bland. Of course, after eating a dried codfish soaked in lye, you'd probably want something bland...
Lutefisk, gag, from MN originally, but don't knock the the lefse, is like a potato tortilla, rather than flour, very thin, put on some butter, sugar or brown sugar, and roll up, is wonderful...no comparison to nasty fish soaked in lye....not had and will not....
Florida; Cracker cuisine, fried gator tail, sauteed swamp cabbage, smoked mullet, blue crabs... not to mention all the fabulous seafood when one moves to the coasts, Floribbean cuisine, strawberries in February, can we say citrus?
Missouri; The Little Rhine region, land of wine and German cuisine, wonderful produce, we eat a lot of BBQ and other pork dishes there, toasted raviolis in the STL area, and gooey butter cake, just to name a couple.... sausages galore, from the states German heritage...-sigh- this made me hungry, now I gotta eat!
Toasted ravioli??? ohh me.....do you have recipe....??????Sauerbraten and spaetzle anyone...recipe?????
Minnie, would love to visit Italy, my quest when retired....
I'm waiting for your visit!
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