<\/p>\r\n\r\n\r\n\r\n
Every Friday for a few months now I\u2019ve been making Fish sandwiches on Fridays. I\u2019ve been calling it Fishwich Friday but because I love the way fish-a-ma-jig rolls off the tongue, I\u2019ve decided that if it\u2019s haddock I\u2019m frying then it\u2019s fish-a-ma-jig Friday. When I use pollock? That\u2019s fishwich Friday.
There used to be a Massachusetts ice cream and diner-type restaurant chain called Friendly\u2019s that was a local favorite in downtown Hyannis. It was one of those places with the best marshmallow topping-hot-fudge-sundae-with-mint-chip-ice cream-and-jimmies, fribbles, frappes, burgers, hot dogs, pancakes, scrambled eggs, and … fish-a-ma-jigs.
A grill cook worked behind the counter, with customers watching and gabbing and spinning on their barstools, waiting for their orders. It was a place where lots of kids began their first job, working the takeout window, counter, booth and kitchen service. The waitress uniform was the classic shirtwaist dress, apron and frilled crown of an atomic age parlor maid. Empty-nesters, older part-timers and old-school management rounded out the crew. Dare I say it? It was a Friendly place and its image in downtown Hyannis is embedded in the memory of my childhood. And that\u2019s my story for today, because, yup, it\u2019s fish-a-ma-jig Friday.<\/p>\r\n\r\n\r\n\r\n
*Jimmies aka sprinkles
*Fribble aka milkshake, or is a milkshake also a frappe? Best to look it up. Even I get confused on these New England colloquialisms like fribbles and frappes. Now, as for awful-awfuls, well that\u2019s a story for another day (like never😉).<\/p>\r\n\r\n\r\n\r\n
<\/p>\r\n","protected":false},"excerpt":{"rendered":"
Every Friday for a few months now I\u2019ve been making Fish sandwiches on Fridays. I\u2019ve been calling it Fishwich Friday but because I love the way fish-a-ma-jig rolls off the tongue, I\u2019ve decided that if it\u2019s haddock I\u2019m frying then it\u2019s fish-a-ma-jig Friday. When I use pollock? That\u2019s fishwich Friday. There used to be … Continue reading “Fish-a-ma-jig Friday”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":1200,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[624],"tags":[],"class_list":["post-1193","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.artfoodsoul.com\/index.php?rest_route=\/wp\/v2\/posts\/1193","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.artfoodsoul.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.artfoodsoul.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.artfoodsoul.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.artfoodsoul.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1193"}],"version-history":[{"count":5,"href":"https:\/\/www.artfoodsoul.com\/index.php?rest_route=\/wp\/v2\/posts\/1193\/revisions"}],"predecessor-version":[{"id":1383,"href":"https:\/\/www.artfoodsoul.com\/index.php?rest_route=\/wp\/v2\/posts\/1193\/revisions\/1383"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.artfoodsoul.com\/index.php?rest_route=\/wp\/v2\/media\/1200"}],"wp:attachment":[{"href":"https:\/\/www.artfoodsoul.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.artfoodsoul.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.artfoodsoul.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}