In middle school, I started watching a lot of ice hockey during the height of Hall of Famer Bobby Orr’s career with the Boston Bruins. Watching him sparked my short live hockey career which started in a house league hosted at the now defunct Westchester Skating Rink once located around the corner from the Westchester Medical Center. I played hockey from the sixth grade until my senior year in high school and the culinary habits formed then are still with me today. Most rinks have snack bars that cater to the culinary taste and habits of their clients. Many of the parents of the players in the leagues I played in the Hudson Valley region grew up in New York City (NYC) particularly in the ethnic Jewish, Irish, and Italian neighborhoods. As a result, the snack bars at the rinks stocked traditional stuff like hamburgers and hotdogs familiar to this Croton native. But rink food exposed me to bagels eaten a thousand different ways, a variety of knishes, and large hot NYC style pretzels best eaten with mustard on them. A knish is seasoned potato puree inside a golden colored crust and shaped like a small square water balloon. During my sophomore year in high school, I started playing for a junior B travel team called the Westchester Wings, defunct now too. The team included players from all over the county. Sleepovers at the homes of teammates from Mahopac, Mt Kisco, and Scarsdale also exposed me to new ethnic dishes such as haggis, what I describe as Scottish folks’ version of chitins.’
Traditional Scottish Haggis Recipe: http://www.rampantscotland.com/recipes/blrecipe_haggis.htm
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