Before leaving the Upper Peninsula, we had to stop for a PASTY lunch. Pasties are a part of Suzie's UP Finnish heritage and my father-in-law's UP Irish background. It's a kind of beef pie with potatoes, rutabagas, onions and carrots, surrounded by a pastry dough. It is baked to a golden brown, then smothered with gravy or ketchup, or just eaten plain. Pasties were popular in the mines because the miners could reheat them on a shovel and they could be eaten without utentsils and the juices would remain inside. Luckily the White Tail Restaurant and Resort in Brevort used an oven and we ate with forks.
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