{"id":1667,"date":"2018-06-03T20:36:48","date_gmt":"2018-06-03T20:36:48","guid":{"rendered":"http:\/\/sayjack.net\/?p=1667"},"modified":"2018-06-03T20:37:16","modified_gmt":"2018-06-03T20:37:16","slug":"cumbrian-food-and-dialect","status":"publish","type":"post","link":"https:\/\/sayjack.net\/?p=1667","title":{"rendered":"Cumbrian Food and Dialect"},"content":{"rendered":"
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Click on the photo to hear a Cumbrian accent.<\/p><\/div>\n

Cumbria is the province that is home to Kendal and the Lakes District, and it reportedly has distinctive characteristics–though they might not be the ones that follow in this post.\u00a0 <\/span>I mostly like the word \u201cCumbria\u201d and want to get it into the blog! \u00a0<\/span><\/p>\n

Northern England clearly has a dialect\u2014a country twang, one might say\u2014and regular Brits think it harder to understand than the educated English of business London and Southern England.\u00a0 <\/span>Since I\u2019m still looking for my \u201cLondon Card\u201d and I still don\u2019t have a hearing aid, I agree.\u00a0 <\/span>You can decide for yourself by listening to the butcher.<\/p>\n

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Final day’s lunch: Lamb Henry (not to be confused with Henry Lamb, English painter) turns out to be slow-cooked lamb over mashed potatoes in a mint, currant and vinegar gravy. It was very tender. The “lite dish” salad featured a full pound of local cheddar cheese, which answered our question of what to have for dinner.<\/p><\/div>\n

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The regionality of food dishes is less certain to novice UK travelers like us, but when Black Pudding and Lamb Henry repeatedly showed up on Cumbrian menus, Betsy and I thought we should give them a try.\u00a0 <\/span>They are Cumbrian to us.\u00a0 <\/span>Lamb Korma and Tom Kha Gai also show up frequently in Cumbria, but I know better than to try to convince you that they are Cumbrian!<\/p>\n

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