Erica Cargile graciously ushered me into her home where I was greeted by her son, a handsome 2-year-old with a quick smile and flashing blue eyes. Nathan Cargile is shy at first around folks, but that shyness quickly disappeared as he toddled before us into the kitchen where he promptly climbed into his high chair, strapped himself in and demanded lime green Play-Doh.

Erica and I laughed at his willingness to participate in culinary activities — even if he flung his imaginary füden on the floor. It’s Erica’s dream to share some of her favorite family recipes with Nathan as he grows older.

“My grandma always made füden around Christmas time,” she said with a child-like wistfulness. “She had a kitchen upstairs and one in her basement. I can remember she and my dad standing at the stove in the basement frying füden one after the other. My sister and I would stand around the stove and wait for those hot, fluffy dough balls to cool just enough to break in half, dip in sugar, and eat without burning our tongues.”

Erica’s family is full of German heritage. She remembers German potato salad as only Grandma could make. And of course, füden. Before I arrived, she looked up the word in a German dictionary and came to a startling halt. Since our meeting, I have looked it up as well without success.



For the complete story, see the Wednesday, June 20 edition.

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