I know that different parts of the country make certain dishes that other parts may not eat on Thanksgiving.

We make sauerkraut in Baltimore and I know it freaks some people out.

I begin simmering it early morning, add water, wine, apples, carraway seeds, sweet and low, and pork. By the time dinner rolls around, it's just right. All the pork is nice and stringy and it takes just right.

How about inyour neck of the woods? Do you make anything out of the ordinary?
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Founder Emeritus of Boomer Women Speak and the National Association of Baby Boomer Women.
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