Which island are you going to be on ???? I ask because Woody's and Lime Inn are on STJ and Latitude 18 and Duffy's are on STT 🙂

Anyway, there are way over 25 people coming to STJ on the 18th of May for a week (they post on another forum where they they all met - sorry Islander) and they are calling it the "The Broke Drunk Friends Tour" (I think because of the cost of some of the villas they are renting along with they cost of the alcohol they plan to consume during that week they will definitely be "broke" at the end of it 🙂 ) They have all become family and friends through the forum and they are having all kinds of goodies made up for people on STJ to recognize them !! They have organized boat trips to Jost, dinners etc so it will definitely be party, party, party here during that week, but don't worry we all can't be on every beach and at every bar at the same time so a nice quiet spot will still be found 🙂 and I think someone did post here about a week or so ago that they also will be on STJ and was wondering if anyone else was going to be on island - maybe do a search and see what comes up.

Congratulations on you're upcoming trip you will have a fabulous time 🙂

Pia

Thanks Pia..I'll check that out. Maybe we should figure out a name for the 8 of us..lol

We will be staying in a Villa on St. Thomas but of course going to St. John too.

Hi Connie.

Sounds like you have great plans! Why will Craig hate the Wranglers?

The coooooooold outside in Philly today is making me want to be down there NOW! Cold weather makes the planning all that much more exciting.

I can't wait to read your review of villa Wyndcliff - it is HUGE and is a great find.

Blu...we rented a convertable when 4 of us went to the Keys. He hates 2 doors and I'm SURE he's going to hate it if we take the top down. He's turning into a grumpy old man....but we still love him...lol

There may be another addition to our crew. Craig's son wants to bring a girlfriend. Now there's 9 of us and 2 wranglers. I just may rent a Liberty for the four of us, the moms and dads and then they can have the wrangler and worry about getting 5 people in it.

We (four gals running from our kids) will be at sapphire beging the 15th-22nd. What villa are you in? Leticia

I would like to read what they have posted. TBDFTour I mean. Where is their post? Thats funny. Leticia

Nobody asked what scrapple is?

Blu???? lol

Here you go - read away 🙂

http://virgin-islands-on-line.com/forum/viewforum.php?f=1

Hi Connie - sounds like you are from Philly...the scrapple and porkroll is a sure giveaway! The breakfast of champions...love it myself.

Oh yeah Sunflower...and we'll be bringing it down with us. Have to have the porkroll and scrapple and alot of it for 9 people.

Right outside of Philly Sun...in the burbs.

tsk tsk Pia.

Connie - If anyone had asked you what scrapple was, would you have been able to answer? 🙂
I LOVE it with fried eggs and toast - but have no idea what it is. Someone once told me it was ground pig snouts and hoofs. You have to know how to coat it in flour and fry it just right so that it is crispy on the outside.

I just looked it up and here is what Wikipedia says it is:

Scrapple is typically made of hog offal, such as the head, particularly the 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.

Commercial scrapple often contains these traditional ingredients, with a distinctive flavor to each brand, though homemade recipes often specify more genteel cuts of pork, with a consequently blander taste. A few manufacturers have introduced beef and turkey varieties, but often color the loaf to retain the traditional coloration derived from the original pork liver base.

Scrapple is strongly associated with Philadelphia and neighboring eastern Pennsylvania, New Jersey, Maryland and Delaware. Among the Pennsylvania Dutch and in Appalachia, scrapple is known as pawn haas or pon haus, a term hailing back to the old German dish. It can be found in most supermarkets throughout this region in both fresh and frozen refrigerated cases. It can sometimes be found in cities farther from this area, even as far away as Los Angeles, in frozen form.

I remember my day's working in Lancaster and eating it for breakfast I always liked it now I don't know.LOL Wish I could get some here. you'd think it would be available here with all the Germans around here.
Tom

Tom, I lived in Germany for eight years. With all due respect I never saw anything like scrapple. 🙂 So not sure it is a German thing. On the other hand take out the cornmeal and stick in some porridge and I think you have what the Scottish called haggis.

Give me some good old blood sausage but you can keep your scrapple

I remember my grandmother making blood sausage in the kitchen of the farm house. Something else I haven't had in a long time.
Tom

Connie - I'm a South Philly girl - born and raised. In North Carolina now, but whenever I go back to visit, always eat scrapple for breakfast every day, and bring back a couple of pounds for the freezer!

No flour on my scrapple - I'm a purist, just need a good hot cast iron pan!

Sun....i cut it, flower it and fry it up. The flower makes it a little bit crisper on the outside.

It does sound disgusting when you read what it is Blu, but it's so gooooooood.

Criag, our cranky friend is a breakfast freak and he's so good at it and i'm sure he's going to be at the stove.

How about porkroll...now that's good.

What else is good.....head cheese!! (also known as souse)

It is like scrapple without the corn meal.

I'm telling you all - this is good stuff. Reading it, it sound nasty as heck. But, one taste and you're hooked - scrapple or souse.

Wish I had some right now!

It's Saturday morning...have nothing to do and with all this scrapple talk, i'm going to go make some right now!!! I'll eat some for everybody! mmmmmmm

And blue....i couldn't continue to read the description you posted of scrapple.....and i'll try not to think about it now.

We just like to call scrapple the "leftovers".

Connie,
Sounds like all your plans are in place, I KNOW you will have a great time for sure!
Me? Never even heard of scrapple! Thought it was a game at first! lol! 🙂
Have Fun!