Saturday, July 26, 2008

travel saga: food

I like eating things that I know I will like. this makes for poor risk-taking on a trip like the one we are on. we’re driving through small town after small town but waiting for the bigger towns so we can have tim hortons…or wendys… shoot. so I’m trying to get riskier…but this takes time.

I knew that I had plans for lobster. and I knew I wanted it in PEI. so on our last night on the island, we found a cute little restaurant in an old house in montague. when it came out, I tried to quiz down our waitress on some lobster eating tips but she was fairly aloof. “I just eat the claws and tail.” hmm…so I cracked into it. I ate the claws…I ate the tail…and then it was like, “really? that’s it?” tim suggested that maybe our waitress doesn’t eat any other parts but maybe other people do. I cracked into the body…but it was pretty sketchy looking…some green…some bright orange…I didn’t eat anymore.
so there. branching out. we’ve eaten at some cute little homey places along the way as well but they’ve had pretty regular foods. last night I had pan-fried haddock in ingonish.

confession: in cheticamp, (cape breton) yesterday – one of the only acadian communities in the area – it’s recommended that everyone try fricot…some traditional acadian dish. I went in with an open mind but when there were no obvious restaurants advertising fricot…I ate a bagel at tim hortons…

6 comments:

therachel said...

Hey, at least you gave it a shot! Good going, Bec!

How does Tim feel about the new eats? Also, what is fricot? Is it a type of meat? Stew? Dessert?

Bec Shulba said...

umm...i actually don't know. i'll have to google it.

Anonymous said...

fricot is an acadian stew.. usually chicken... which you boil with potatoes, onions, carrots and savory spices.. then after an hour of stewing, you drop dollops (yes.. dollops) of biscuit type dough on top to cook... very similar to a Chicken Pot Pie... yum!

judymacd said...

sorry.. the anonymous recipe giver was judymacd..

therachel said...

hmm, fricot sounds oddly like chicken and dumplings - which my mom made quite a bit when I was younger. SO GOOD! I think you would like it, Bec...oh the dumplings are so so so tasty.

Is it too late for the fricot?

Tim said...

i think you two are my only readers. and we're having conversations with each other. haha. we should just be messaging. :)