Katiebird says I can come to her house. It’s only 13.1 hours away from mine. If I leave now, I’ll be there for round two! Ummm, maybe next year. Today, I’m going to my aunt’s house. She made a pumpkin cheese cake. Yum. (Note to self: bring Lactaid)
About a week ago, the New York Times wrote a post about state dishes for Thanksgiving. But they got it all wrong when it came to Pennsylvania. The NYT says we eat glazed bacon on T-day. For the record, I have never eaten glazed bacon on T-day. I have never been to anyone’s house where glazed bacon was served on T-day. I have no idea where the NYT got its information but clearly, they did not talk to anyone from Pennsylvania.
The Upshot got a little closer this morning. It did a google search of recipes and supposedly, Pennsylvanians like potato filling. Ok, I have an issue with the word “filling”. No one I know calls it filling. It’s stuffing. But the potato thing sounds closer to the truth.
But here is the definitive answer for Pennsylvania: Baked Corn Casserole made with Cope’s dried corn. It’s a Pennsylvania Dutch country thing and it’s absolutely delicious. It’s a cross between a soufflé and a corn custard in actuality. When done right, it’s like pot de corn, rich but not too heavy with just a little sweetness from the toasted dried corn.
The Upshot says that Kansans prefer their corn with cream cheese. (Note to self: pack Lactaid for trip to Kansas).
Anyway, whatever you’re having, I hope it is delicious. Share your recipes in the comments below and let me know if they are a local specialty.
And say hello to your neighbors, like our local specialty, Mr. Rogers, used to do.