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829 Southdrive
My Excuse
- Baydog
- New Jersey, Sailing, Food, Family, and anything I think is interesting at the time make up the contents of this blog. Bear with me, I'm still learning.
My Daily Bread
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Have A Great Weekend!1 year ago
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All the way to Reedy Creek5 years ago
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Peru10 years ago
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What a coincidence. My current Facebook status:
ReplyDeleteAnd I'm off to the Union Square greenmarket to get some good food for my folks. Apartment's mostly clean but there's not much food - I'm planning on making a big pot of stew tonight for an easy dinner at home when they arrive tomorrow.
Wouldn't need to go to Union Square just for that but I'm also hoping to find some SCRAPPLE!.
My mom and dad are both from the area - mom's mom was totally Pennsylvania Dutch, dad's side of the family harks from York, PA - what they really love are good chewy NY bagels (which we'll have to track down as the hot bagel store in Newkirk Plaza is gone) but them being in town is a good excuse for scrapple! :D
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So I have scrapple now. What's in/on these stacks?
I always had a feeling you had good strong roots. Do they prefer dry or wet-bottom shoo-fly?
Deleteps - Oh how I wish I could go to Pig Island...
ReplyDeleteFrom my friend the Paddling Chef - he said to pass the word among paddling foodies, I figured sailing foodies might be interested too. :D I have unfortunately said I would help out with something at the club, wish I could be both places 'cause aside from the piggy deliciousness, how much fun would that be to blog about?
Working that weekend. After being out of work for so long, it doesn't take much time to complain about having to work when you'd rather be doing something else.....
DeleteScrapple, hyphenated word derived from the old Germanic languages which literally means "scraps of crap" Enjoy!
ReplyDeletemy Grandmother always likes to play Scrabble when we visit. is that what we're talking about here?
ReplyDeleteWhat particular type of scrapple do you favor?
ReplyDeleteI was served scrapple for breakfast (along with fried bologna and other southern "delicacies") in my college cafeteria and it was vile, gritty, wretched, nasty stuff. Later I tried other versions in the local stores and they were all over the map -- none worth trying a second time.
But then we tried fresh scrapple made by an ancient local here in our area (alas, he has since passed); his version of scrapple was out-of-the-ballpark spectacular. No grit; no excessive grease; no unsettling flavors or textures -- just a beautiful pork flavor with a delicious cornmeal finish.
The fried egg on top is not to my liking.
ReplyDelete... and I never drink anything stronger than gin before breakfast.
There goes the helmet.