You may think Thanksgiving is so much of a food holiday, with a bonus week of leftovers, that one should not seek more in November. Take a look at this list of temptations, and think again!
Georgia Pecan Month
Good Nutrition Month
National Peanut Butter
Lover’s Month
National Pepper Month
National Pomegranate Month
Raisin Bread Month
Vegan Month
National Fig Week is the first week in November. Each day of the month has something to celebrate too:
November 1: National Deep Fried Clams Day & National Vinegar Day
November 2: National Deviled Egg Day
November 3: National Sandwich Day
November 4: National Candy Day
November 5: National Doughnut Day
November 6: National Nachos Day
November 7: Bittersweet Chocolate with Almonds Day
November 8: National Cappuccino Day & National Harvey Wallbanger Day
November 9: National Scrapple Day & Cook Something Bold & Pungent Day
November 10: National Vanilla Cupcake Day
November 11: National Sundae Day
November 12: National Pizza With Everything Day (Except Anchovies)
November 13: National Indian Pudding Day
November 14: National Guacamole Day
November 14: National Pickle Day
November 15: National Raisin Bran Cereal Day
November 16: National Fast Food Day
November 17: National Baklava Day & Homemade Bread Day
November 18: National Vichyssoise Day
November 19: Carbonated Beverage with Caffeine Day
November 20: National Peanut Butter Fudge Day & Beaujolais Nouveau Day
November 21: Gingerbread Day
November 22: National Cashew Day
November 23: National Espresso Day & Eat a Cranberry Day
November 24: National Sardines Day
November 25: National Parfait Day
November 26: National Cake Day
November 27: National Bavarian Cream Pie Day
November 28: National French Toast Day
November 29: Chocolates Day & National Lemon Creme Pie Day
November 30: National Mousse Day
November 13: National Indian Pudding Day
Did ya ever wonder WHAT Indian Pudding is? Here is the answer!
~Indian pudding might not be pretty, but few New England desserts can rival its claim to fame as the most comprehensive of our regional sweet dishes. It evolved out of an initial British culinary tradition, which was then enhanced by Native American influenced necessity, and finally, flavored with the fruits of New England commerce.
Confused? Here's how the pieces fit together:
Early colonists brought with them to America a fondness for British "hasty pudding" —a dish made by boiling wheat flour in water or milk until it thickened into porridge.
Since wheat flour was scarce in the new world, hasty-pudding-deprived settlers adapted by using native corn meal, dubbed "Indian flour," and flavoring the resulting mush to be either sweet (with maple syrup or molasses) or savory (with drippings or salted meat).
In time, the dish evolved into one that was resoundingly sweet, with lots of molasses and additional ingredients like butter, cinnamon, ginger, eggs, and sometimes even raisins or nuts. Because New England was a stop in the "Triangle Trade" route of the 18th century, New Englanders found themselves with an abundance of molasses on their hands. Never a wasteful group, they used it to sweeten everything from Anadama Bread to Baked Beans.
Indian pudding began officially appearing in American cook books in the late 1700's. Early methods called for the dish to be cooked in a "slow" oven, meaning at a low temperature, for a long period of time. The pudding dish was placed in a large, shallow pan, into which a shallow amount of water was added. The water insulated the dish so it would cook very gently during its long cook time.
Hope that answers your questions about Indian pudding! You may check out the recipes for this classic New England dessert
HERE!
November 18: National Vichyssoise Day
Did ya ever wonder what vichyssoise is? The answer you've been looking for is here! (sensing a theme?
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Vichyssoise ( /ˌvɪʃiˈswɑːz/ US dict: vish·ē·swäz′) is a thick soup made of puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold, but can also be eaten hot.
The origins of vichyssoise are a subject of debate among culinary historians; Julia Child called it "an American invention",whereas others observe that "the origin of the soup is questionable in whether it's genuinely French or an American creation".
Louis Diat, a chef at the Ritz-Carlton in New York City, is most often credited with its (re)invention. In 1950, Diat told New Yorker magazine:
In the summer of 1917, when I had been at the Ritz seven years, I reflected upon the potato and leek soup of my childhood which my mother and grandmother used to make. I recalled how during the summer my older brother and I used to cool it off by pouring in cold milk and how delicious it was. I resolved to make something of the sort for the patrons of the Ritz.
The same article explains that the soup was first titled crème vichyssoise glacée - then, after the restaurant's menu changed from French to English in 1930, cream vichyssoise glacée. Diat named it after Vichy, a town not far from his home town of Montmarault, France.
Earlier, French chef Jules Gouffé created a recipe for a hot potato and leek soup, publishing a version in Royal Cookery (1869).
And these are all the recipes for it on food. com
vichyssoise recipes
November 28: National French Toast Day
Soooo many to choose from; so little time!
French Toast
'Nuff said.
Holiday Tag Hosts
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= late, please review a.s.a.p. or ask for extension to avoid restriction.
Katew's 
Lori Mama
Alli and Deb, you guys rock!! 
alligirl
In honor of National Deviled Egg Day, you may choose from here -->> 
Debbwl
I'mPat
diner524
