Well, my sis from California out-etymologized me with her write-in for the "name the nasty pieces of crud that you try to karate kick off your car fenders at the gas station" ballot, I must say.
Her write-in is "Granita Crudite" (say: gruh-neet-a crew-dit-ay)
Along with her explanation: "Granita is a gourmet fruit ice, and crudite is a sort of appetizer; note the play on words : crudite/crud, w/ short u as in crud, crew-dit-ay as in crudite... oh, well, there's my input. deal with it."
Now I know which side of the family I get it from.
I had to do a little looking-up to make sure she wasn't pulling my leg, which also runs in the family, and sure enough, "Crudités are traditional French appetizers comprised of grated raw vegetables soaked in a vinaigrette. Crudités often include carrot sticks, pepper strips, celery sticks, and asparagus spears."
Well, there are definitely some fenderbergs that look like asparagus soaked too long in vinaigrette, so I will accept that.
Regarding Granita, Granita (in Italian: also "granita siciliana," or in our case probably "siliconia") is a semi-frozen dessert of sugar, water, and flavorings from Sicily, Italy. Related to sorbet and italian ice, in most of Sicily it has a coarser, more crystalline texture.
Food writer Jeffrey Steingarten says that "the desired texture seems to vary from city to city" on the island; on the west coast and in Palermo, it is at its chunkiest, and in the east it is nearly as smooth as sorbet. This is largely the result of different freezing techniques: the smoother types are produced in a gelato machine, while the coarser varieties are frozen with only occasional agitation, then scraped or shaved to produce separated crystals.
Same here, but I can tell you that it is far chunkier in Minnesota.
Common and traditional flavoring ingredients include lemon juice, mandarin oranges, coffee, almonds, mint, and when in season wild strawberries and black mulberries. Chocolate granitas have a tradition in the city of Catania and, according to Steingarten, nowhere else in Sicily. The nuances of the Sicilian ingredients are important to the flavor of the finished granita: Sicilian lemons are a little less acidic, more floral variety similar to Meyer lemons, while the almonds used contain some number of bitter almonds, crucial to the signature almond flavor.
Oh, here we have nuisances by the truckload.
Granita with coffee is very common in the city of Messina, while granita with almonds is popular in the city of Catania. Granita in combination with a yeast pastry called brioche is a common breakfast in summer time. Ice cream for breakfast, those Italians know how to live. Muncha! Muncha!
After about a week of below zero temperatures here in MN, the Granita Crudite will be
gelatinous over the next few days as temps are predicted to be in the 30's for a while. Mmmm, Mmmm. That's good crud.
So in case you haven't been paying attention, or are just trying to avoid it, here are your updated candidates and their tallies in the poll:
Or so. Margin of error 0%, as far as we can tell.
With the write-ins; a.k.a "None of the above (email it over)" leading by a sizable margin. Without variety it wouldn't be a horse-race. Maybe that Electoral College isn't such a bad idea after all.