Day one of the 107th Feast of the Blessed Sacrament has come and gone and the Portuguese food was incredible as always.

As strange as it sounds, I've always wanted to try my hand at making a malasada, and that dream quickly turned into reality. On Thursday night, August 3rd, I successfully made a malasada and it wasn't as easy as I thought it was going to be.

I'll admit, I was not good at making it at all, but I made it work.

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The morning of the Feast, I had mentioned on air during the Michael and Maddie Show that I would love to learn how to make malasadas and Mike Canastra of booth 21 heard it loud and clear. As I was setting up for a special afternoon edition of the 'Morning Show' inside the Feast grounds, I was approached by Canastra who gave me the green light to whip up a couple of malasadas.

I was stoked.

As soon as the broadcast finished, I packed up my gear and made my way over to booth 21 where Canastra and his fellow crew were waiting for my arrival. After thoroughly washing my hands, I was put right to work. Canastra showed me the ropes, but it was easier said than done.

First, I dipped my fingers into some virgin olive oil to coat my hand for the fresh dough. I was then instructed to grab a small handful the size of a tennis ball and start kneading it flat with my fingers. This is where I failed terribly.

It was so difficult to not tear holes in the flattened dough, but eventually, I was able to somewhat shape it into the malasadas that New Bedford knows and loves. I carefully dropped it into the hot frying oil and before I knew it, I had myself a hot and tasty malasadas that was too good to not sink my teeth into.

Gazelle/Townsquare Media
Gazelle/Townsquare Media

Two malasadas were successfully made in the short time I was there, while also gaining a whole new respect for the work these volunteers do day in and day out every year. It's hot, the dough is sticky, and knowing how much malasadas these people pump out daily is mindblowing.

So, the next time you order a malasadas from the Feast, I hope you at least take into consideration the process that goes into making these tasty Portuguese treats. I know I did.

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