Muito obrigada para todos!!! (Thank you very much, everyone) The novel I'm translating takes place in Nordeste, São Miguel, although as someone whose father was ¾ Florentino, I appreciate Debbie's information as well, from a personal viewpoint -- since I know so little re my family's hidden Portuguese ancestry (such a huge, forbidden secret), and this adds another clue to my search for my own destroyed roots. Also, I find it interesting how some traditions are universal throughout the Azorean archipelago, while others can be unique even within a region of just one island!
The fried-in-oil dough described by Gayle, Margaret, Cheri, Linda and Donna is surely what the novelist is referring to. Allegedly, "malassadas" in the eastern Azorean islands are the same as what are called "filhós" in the central and western groups. Is that correct? I also sent an email with this inquiry to an immigrant friend originally from near Nordeste, and he said his mother loved them, made them, and used a dough-cutter to give them their characteristic shape. I replied a little while ago asking if that was a rosette shape, since I've yet to find any pictures of "Rosas do Egipto" online, but have yet to receive a reply. Will keep you posted if I learn more. I left my native Bay Area for back East long ago (long before I knew of my Portuguese heritage). Where we live in the diaspora, I literally do not know a single Azorean-American -- NOT ONE :-( If, like some of you lucky ones, I lived near a Portuguese bakery, I'd be one of their steadiest customers -- and probably one of their plumpest ones as well!!! Katharine. -- To unsubscribe from this group, send email to [email protected]. Follow the confirmation directions when they arrive. For more options, such as changing to List, Digest, Abridged, or No Mail (vacation) mode, log into your Google account and visit this group at http://groups.google.com/group/Azores. Click in the blue area on the right that says "Join this group" and it will take you to "Edit my membership."
