This weekend I decided to follow local signs around for food.
The suburb we moved to hosts a weekend celebration that includes live music, inflatables, food trucks, parades, and fireworks.
Signs around town promoting the festivities and Lions Club pig roast caught my eye.
I met my family at the park and we enjoyed pulled pork sandwiches. It was some of the most tender and flavorful pork I’ve ever enjoyed.
The best holidays are The Minnesota State Fair and Halloween.
To be honest, I wasn’t super drawn to the new list of new fair foods this year.
I know deep fried things on sticks aren’t light fare, but a lot of the items seemed to be very heavy like grilled sandwiches, foods that could either be very good or very bad (al pastor waffle, lahmucan) or boring (fried feta bites, boneless wings, or “build your own burger.”
Build your own burger as a new vendor? lol come on.
This year, we’re following the same philosophy as we dud last year. We’re not trying a new food simply for the sake of trying a new food because $$$. I’ll let the food critics go there first.
This year’s list of everything we ate at the Minnesota State Fair looks similar to last year’s. I tried one of those hyped up new foods, a couple “new to me” things, and old favorites.
I live for the excitement and new food offerings that swirl from this Great Minnesota Get Together.
Some people live for occasions like Christmas and Valentine’s Day. I live for Halloween and the Minnesota State Fair. My Christmas Eve is reading the Twin Cities food critics’ reviews of the zany new foods. I’m always amused by how foods that make one critic’s worst list will make another’s favorites.
My best advice for fair goers is to simply eat whatever catches your fancy.
It’s been way too long since I’ve attended a a summer food and culture festival.
Our friends randomly asked if we wanted to check out a Greek Festival so off we went. St. George’s Greek Festival occurred last weekend (August 18-19th).
I have no idea how many years this festival has occurred, but my guess is many.
Volunteers warmly welcomed guests and served a variety of foods and beverages.
Entrees included gyros, different types of kabobs (souvlaki), moussaka and spanakopita. We got so full on savory food that we left no room for dessert. Not even the baklava sundae.
The food and beverages here were affordable and very good. We grabbed some Greek beer and wines beforehand.
Last weekend, on our first cold, snowy night, I attended my first lutefisk dinner. Lutefisk is a Nordic food tradition of preserving cod fish with lye. You know, that stuff used in soap making or added to oven cleaners and drain openers? Yup. That’s the stuff. “This is totally not a metaphor,” I kept saying.
If you google “Lye” you will also find that it brings up articles related to “tissue digestion.” A friend reminded me that lye’s also used to make bagels so I felt a little better. After the fish is treated with lye, the flesh takes on that striking jello-like consistency. After a six-day soak in water, it’s fit for human consumption.