Pasties (pronouced past-ees. Not paste-ees!)

For our second anniversary we went to Mackinac Island, Michigan. Located at the "tip of the mit", the island is a former French trading post and British fort. Since the 1800's it has been one of the hottest vacation spots in Michigan. To get to the island you take a ferry from one Mackinac City. No cars are allowed on the Island, making it a great place for hiking and biking.

My grandmother used to live about twenty miles from the Mackinac City. I spent summers there going to military re-enactments and eating the local favorite - fudge. In fact, the area is so popular for fudge that the locals refer to the tourists as "fudgies." (By the way, we tried Murray's and Jo-Ann's fudge, and definitely preferred Murray's. Much creamier and no sugar crystals.)

After crossing the famous Mackinaw bridge, I returned to my homeland, the UP (Michigan's Upper Peninsula.) The UP is known for its pasties. It is basically a meat pocket served with either gravy or ketchup. The miners in the area used to cook the pasties on their shovels. Although they probably didn't have any ketchup with them.

To order frozen pasties I like Dobbers. check out http://www.dobberspasties.com/v2/
If you want to try making your own, here is a recipe that I found at http://kenanderson.net

Cornish-Finnish-Michigan Pasties

Ingredients:

4 1/2 cups all-purpose flour
1 cup shortening
1 1/4 cups ice water
1 teaspoon salt
5 1/2 cups thinly sliced potatoes
2 carrots, shredded
1 onion
1/2 cup diced rutabagas
1 1/2 pounds ground beef
1/2 pound lean ground beef
1/2 pound lean ground pork
1 tablespoon black pepper
1 1/2 teaspoons monosodium glutamate
1 cube beef boullion
1/2 cup hot water

1. Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside.
2. Dissolve the boullion cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate, and boullion.
3. Roll out pastry dough into 6"x8" rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6" sides together and seal. Cut a slit in the top of each pasty. Place on a dull, not black, baking pan.
4. Bake at 425 degrees Fahrenheit (220 C) for 45 minutes.

We Love the Chicago Dog

We knew something was missing in our lives, and we found out what it was when we were passing through Chicago a few weeks ago: the Chicago Dog. We provide above a schematic representation for those uninitiated to this beautiful creation. From the bottom to the top we have:

• Poppy seed bun
• Mustard
• Onions
• Neon green relish
• Chargrilled Vienna Frank hot dog
• Pickled "sport peppers"
• Sliced tomato
• Sprinkle of celery salt
• Dill pickle spear

Where can you get a Chicago Dog? Many places in Chicago serve them. A thorough discussion can be found at www.hotdogchicagostyle.com. We like Hot Doug's (www.hotdougs.com). At Hot Doug's everything in the picture above can be yours for $1.75! And that is a big hot dog. In addition, you get to order from Doug himself, who really looks like his hot dog alter persona:


Here, we offer visual suggestions on how you might enjoy your Chicago Dog:




Cyrus can also vouch for the quality of the Chicago Dog served at the delis in Chicago O'Hare Airport: pretty good, although way too pricey. Nonetheless, if you need your fix, what are you gonna do? Two things you should NOT do are "hold the peppers" and put ketchup on it!

Congrats Kait!

My sister, Kaitlin, graduated from the University of Wisconsin-Madison this year. She majored in Latin American Studies and Women Studies. How Latin American Studies ties into the year she spent in Egypt is for her to explain.

Ever since she was a little girl Kait's favorite good in the world has been BBQ ribs. So, for her graduation our good friends, Tom and Julie Stuhlmacher, hosted a BBQ in her honor. They served the famous Dr. Pepper baby back ribs. They were delicious! Here's the recipe.

Baby Back Ribs
Dr. Pepper (enough to cover your ribs)
Couple cloves of garlic
Couple onions

Parboil all the ingredients in Dr. Pepper. When they are finished, throw them on the grill. Add sauce if you choose.

Dane County Farmers Market

Every Saturday in Madison, Wisconsin, local farmers set up around the State Capital. The market offers arguably some of the best artisinal cheeses in the country. Most of the cheeses never make it over the Wisconsin border.

Our greatest find - Hook's Danish Style Blue Cheese. Although Tony Hook has some great cheeses all around, his Danish style blue is outstanding! I am a particular fan of Danish blue. I like that it is salty, creamy (not crumbly), and evenly moldy (the mold is not concentrated at the center). Hook takes this to the next level. This cheese could make a blue cheese lover out of anyone.

Honorable Mentions: delicious smoked fish and jerky are not to be missed.