Post edit: OK, perhaps not a Northern thing (after seeing Russ's post)

Middle northeast thing?

mid atlantic mainnly just a delmarva penninsula and pennsylvania thing

When in a hurry... Italian white bread and Heinz Ketchup.

When the garden vegies are ripe... Italian white bread, butter, and covered with fresh slices of Hungarian wax peppers (seeds removed).

Okay, Scrapple... I know it well, lived 18 years where it was a staple. Family friend's butcher shop made it. Something better enjoyed without knowing too much. (Ignorance is bliss).

One of my favorite descriptions (from scrapple musings) on how to make old-fashioned homemade scrapple (not for the weak of stomach):

"First, we begin with the head of a pig (fresh is always preferable to frozen). Exactly which parts of a pig's head are included in Scrapple depends somewhat on regional preference.

"To begin, the head should be cut in half, or even quartered. (The ears make for convenient handles while sawing the skull.) While an axe or cleaver can be used to split the head, a saw is preferable in that it produces no bone fragments.

"Once the head is sectioned, some people remove the brains. Some remove the teethbashing them off with a cleaver. Yet others remove the eyes. The most nutritious scrapple contains the entire head! That said, however, special care should be taken to remove the ear drums. Left in place, they contribute a distinctively bitter taste to the Scrapple, which while popular in Pittsburgh, is generally disliked elsewhere.

"Next, all desirous head and non-head matter, including heart, feet and tail, are cooked in a pot with just enough water to cover. During cooking, meat loosens from bone and the skin, ears, rooter and nearly all head gristle softens. The resulting broth harbors an explosion of nutritional goodness!

"Bones and loosened meaty matter are strained from the broth, which should be set aside. When the meat has cooled, pick through it, removing bones and hard gristle. Grind up the skin and soft gristle, rooter and so on. Recombine the ground meats with all but about a cup of the strained broth. For each two cups of broth reunited with meat, add one cup cereal (cornmeal) to thicken. Bring to a slow boil, stirring all the time. Add salt, black pepper, red pepper, sage, onion powder, and if you're feeling adventurous, some bacon bits.

"Continue stirring until it arrives at the consistency of porridge. Pour into loaf pans and cool. The Scrapple is finished!"

and so is my breakfast............

 P-nut butter and 'nanner sandwich. Have put bacon on it and it's pretty good! It's amazing what p-nut butter will go with ...

                                    As Ever,

                                     skillet