Relish

I learn more and more about Yukoners every day. Like the fact that sugar cubes are way more popular than granular sugar up here. Why? Who knows. Maybe it's the best way to sweeten coffee when your fingers are too frozen to hold a spoon.

This week's tidbit is even more on the odd side. Yukoners, it seems, love relish. And I mean love it. At the Wildlife Preserve's open house we went through 3 jars in 2 days. That's quite a bit compared to the 1/2 a bottle of ketchup, 2 bottles of barbecue sauce and 1 bottle of mustard that were used over the same weekend.

Krista and I didn't think much of it until I volunteered to bring condiments to a barbecue at work this week: 1 bottle of organic Heinz ketchup, 1 bottle of original Diana barbecue sauce, 1 bottle of standard French's mustard and 1 jar of crappy no-name relish. All the bottles were all more or less full by the end of lunch, except for the relish, which was nearly empty. It's a mystery worthy of CSI. Or maybe Matlock. Either way, I'm going to figure it out.