If your first images of Wisconsin are Holstein cows and cheddar cheese curds, then here is a fun experiment to help you enjoy what the state is famous for, cheese:
Wisconsin, the Dairy State:
famous for
Holstein Cows
and
Cheese Curds
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| For this year's challenge, my theme is The Fun in Writing. Each of my 26 posts for April is aimed at illustrating fun parts of an author's day. A writer doesn't only write. Creating a story or an essay requires research, revision, editing, and lots and lots of coffee and chocolate. |
F is for FISH FRY AND FLAMES
Memories that stick with
me from my early years in Wisconsin are the traditional fish fry and the
flaming fires under black kettles at fish boils. In the northern peninsula of
Door County, the local establishments have taken fish boils to an art form.
When the heat is turned up and the boiling water overflows, a resounding and
collective roar fills the air.
When I returned to
Wisconsin to research my fourth novel, I made a point of heading over to the Vet’s
Club in Two Rivers for one of their fabulous Friday fish plates. Nothing beats fresh perch, straight from the lake to the
fry pan. Of course, that’s when tap beer tastes best. (It is also one of the fun parts of researching a new novel!)
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| My friend Sharon with the Vet's Club bartender |
Arrange a large handful of curds on a
plate, set them in the microwave on medium heat
for about 30 seconds (keep an eye and
ear out for when they begin to melt and sizzle.)
Once the cheese goes oozy, remove from
the microwave and enjoy the amazing flavor.
