“In any world menu, Canada must be considered the vichyssoise of nations -- it's cold, half-French, and difficult to stir.” James Stuart Keate

(Reader warning: pokes fun at our Canadian neighbors)

My son recently vacationed in Montreal. I have visited Canada a few times and I remember some very noteworthy Canadian cuisine:

a) Fricasséed jowl of moose. Best served with a fresh Maple leaf salad.

b) Open fire roasted spitted seal pup. Best done at the base of a glacier so the dripping ice water (see post about global climate change) can create steam to envelope the spit. Best served with a fresh Maple leaf salad.

c) Seal blubber stew. Throw in some fresh Canadian vegetables. (Ha, ha! Good luck finding any.) New pine needles as garnish will suffice. Best served with a fresh Maple leaf salad.

d) Reindeer steak wrapped in a salmon fillet and slowly thawed. Best served with a fresh Maple leaf salad.

e) Walrus fin soup, a bit warm if possible. Best served with a fresh Maple leaf salad.

Dessert was always the same: Sno Cone with Maple syrup drizzled on top.

2014 Lester C. Welch