I really like waffles, but the fact I like most foods is no secret. Waffles are a very versatile food. You can have them for breakfast with lots of butter and maple syrup. You can decorate them like the one above and serve sections for dessert at a luncheon or you can have them with chicken fingers for dinner. I haven’t tried the latter one yet, somehow chicken doesn’t go with a waffle in my mind. Continue reading “Good Anytime”
It’s National Pancake Day. IHOP restaurants began National Pancake Day in 2006. Since that day, they have raised $24 million for charities. On March 7th, 2017 people from around the country will once again celebrate National Pancake Day at IHOP restaurants and enjoy free pancakes. Guests are asked to consider leaving a donation.
I imagine the lines are long today at IHOP. Anytime anything “free” is involved that’s the way it goes. That’s all right. The gimmick behind this offer is beneficial to a lot of charities, hence a lot of people get help from other people’s donations. That’s a good thing in my mind.
One of the local products of New York state goes very well with pancakes. It’s real Maple Syrup. The maple trees have been tapped for a few weeks now, and there are restaurants that serve pancakes and fresh maple syrup only during the syrup making season. The lines are very long to get a table, but the wait is worth it.
If you’ve never seen, or learned about the process of making fresh maple syrup, I urge you to look it up and share it with the children in your life. It’s fascinating that a liquid drawn from a maple tree, can be cooked down into a super sugary syrup. It’s a long, slow, meticulous process so the syrup doesn’t burn and get ruined. The finished product is a favorite of mine.
If you’ve a mind to have pancakes today, I suggest you brave the lines at IHOP and donate a bit to help your fellow humans. Thank you.
Scrapple is arguably the first pork food invented in America. For those who are not familiar with scrapple, which is also known by the Pennsylvania Dutch name “pon haus“, it is traditionally a mush of pork scraps and trimmings combined with cornmeal, wheat flour and spices. (The spices may include, but are not limited to: sage, thyme, savory and black pepper.) The mush is then formed into a semi-solid loaf, sliced and pan-fried
The immediate ancestor of scrapple was the Low German dish called panhas, which was adapted to make use of locally available ingredients and, in parts of Pennsylvania, it is still called Pannhaas, panhoss, ponhoss or pannhas.
I’m not personally acquainted with Scrapple so I included the above from the National Day of calendar. When I mentioned it to my husband, he said, “I had it once in a restaurant near York, Pennsylvania, and hope I never have to eat it again.” So much for the idea of making my own. I then looked up the contents of Spam; they are very similar except potato starch is used to hold things together instead of cornmeal. Maybe I will give one of the many recipes I found for scrapple a try and not call it that! It seems like it would be a good side dish for that weekend breakfast when no one wants to get dressed and there’s been too much bacon consumed recently. Seems anything covered with maple syrup as they suggest would be good!
Let me know how yours turns out!