Tuesday, November 04, 2008

A Few Images from Our Trip

This past weekend we took a trip to Macungie, PA where a friend of Jake's got married. It was the first time we left James in someone else's care for more than a few hours. While it was great to be away and have a break from taking care of him, I did miss our little guy.

The hotel was very nice. I loved the way the rooms were decorated. Very stylish and homey. The wedding was lovely too. The bride and groom had alot of nice little touches. She wore a magenta and black colored dress. Their favors were chinese take-out boxes with a fortune cookie. After you ate the cookie-you took the box to a candy station they had set up and filled it with your favorites.

The day after the wedding we drove out to the town where Jake used to live to check out his old apartment and place of employment. We also made a "diner tour" stopping to eat at one diner for breakfast and another for lunch. We don't have any diners in our area so it was a treat to stop at not one but two. One was called the Starlite Diner and the other was the Bethlehem Diner. I didn't get a pic of the Bethlehem one because of where we were parked.

Since we haven't been to PA in a long time I forgot about a popular menu item down there:

SCRAPPLE! Neither Jake or I ordered it-but from what I've heard it's like Spam-but looks very grey in color. Wikipedia says:
Scrapple is a mush of pork scraps and trimmings combined with cornmeal and flour, often buckwheat flour. The mush is formed into a loaf, and slices of the scrapple are then fried before serving. Scraps of meat left over from butchering, too small to be used or sold elsewhere, were made into scrapple to avoid waste. Scrapple is best known as a regional food of Delaware, South Jersey, Pennsylvania, and Maryland.

Scrapple is typically made of hog offal, such as the head, heart, liver, and other scraps, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned, and seasonings, typically sage, thyme, savory, and others are added. The mush is cast into loaves and allowed to cool thoroughly until gelled. The proportions and seasoning are very much a matter of the region and the cook's taste.

Sounds great, doesn't it? *gag* I guess I shouldn't say anything as I have never tried it. It just doesn't sound delicious to me. The other interesting thing we saw was at a Sheetz gas station. (We don't have Sheetz in our area-so that was interesting in itself) But check out this picture:

There is a sign next to the gas pump saying "place order here". When is the last time you ordered food from a gas pump? Interesting concept.

My favorite part of taking trips is checking out towns and seeing different/new things. So it was alot of fun driving around.

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