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#15 by Antimidas on 01 Aug, 2009 13:26
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Not just minnesotans, but SBG's from the Twin Cities.
From your map, you are just down the street.
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#16 by D.A.L.U.I. on 01 Aug, 2009 13:38
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Are the guys from Minnesota going to prepare lutefisk for the next convention?
It will last a long time, I'm betting.
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#17 by aarrggh on 01 Aug, 2009 13:40
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" Oh for funny " !
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#18 by Antimidas on 01 Aug, 2009 13:43
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We'll just have a winter convention up her when it is 30 below and se how many die-hards show up. I guarantee we will all be here.
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#19 by D.A.L.U.I. on 01 Aug, 2009 13:47
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We'll just have a winter convention up her when it is 30 below and se how many die-hards show up.
I guarantee we will all be here.
So who's starting the Ole and Lena jokes???
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#20 by aarrggh on 01 Aug, 2009 13:49
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" SAINTC " sure knows alot about Minnesota...........hmmmmmm . -
#21 by xnewyawka on 04 Aug, 2009 11:10
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Welcome Antimidas, good to have you join us.
By now you should be getting used to the smooth dome, and the tingling feeling has probably gone away too. As time goes on, the dome will "toughen" up, but always remember to use the sunscreen.
Enjoy the forum.
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#22 by D.A.L.U.I. on 04 Aug, 2009 12:45
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" SAINTC " sure knows alot about Minnesota...........hmmmmmm .
My mother's family is from Minnesota, and I have cousins and family there. We keep in touch--but my food tastes have adapted to New Orleans & Louisiana cuisine. Never seen lutefisk served here, even the Lutheran churches don't have Lutefisk Dinners. Jello desserts and salads just don't cut it here either. "Covered dish" isn't a food group here as it is in Minnesota. Coffee--drink it after the meal, not with it and it's brewed, "Hot as Hell, Black as the Devil and Sweet as Love" as the old French people say-but in French. Other than that no major differences--well maybe the weather in January and February is somewhat warmer.
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#23 by Antimidas on 04 Aug, 2009 20:59
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Trust me SaintC. I would trade you local cuisine in a heartbeat! Whenever there is a potluck (I grew up calling them pitch-ins) I make jambalaya. And I add more heat each time I make it because it is becoming a bit too popular. My family's roots are from the south and I still use my great grandmother's recipes to make good ole southern style food whenever I get homesick. Local food seems so bland by comparison. No texture and no taste. I even have the family recipe for moonshine, though I don't have a 50 gallon drum or a steady flowing creek nearby in order to make it just right. Grandpa was a Kentucky shine runner and learned to drive the get-away car at age 4 - a fact that my aunt is only now realizing as he turns 85.
But we do have some great transplants around us that still make fried okra, collard greens and awesome barbecue. None of that tomato sauce covered crap they call barbecue up here. Dang I miss New Orleans food! -
#24 by TANK25 on 05 Aug, 2009 07:03
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Welcome Bro
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#25 by Antimidas on 13 Aug, 2009 21:07
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Went to the groomer with the dog today and paid up for the head rubs. Total donation to Breast cancer 3-day $65. That is $5 for each head rub in the first week of shaving the dome. Now I just need to grow it all back and go to St. Baldrick's.