On a recent trip to Michigan's Upper Peninsula, I stopped off at Lehto's Pasty Shop on US 2, just outside of St. Ignace. This has been my favorite place for the Michigan specialty for as long as I can remember.

Pasties were a traditional favorite of Welsh minors, during the days of copper and other mines in the UP. They were pocket sized and would make a tasty meal for the hungry workers.

Some folks like potatoes, others rutabagas. The cross between a cabbage and a turnip is my personal favorite.

The question is, when dressing, do you prefer gravy or ketchup? Personally, I cannot for one second think of putting ketchup on a pasty. Given the contents of meat and potatoes (rutabagas), I can see where that would be acceptable. How do you dress your pasties?