2016 / 2019 / 2022
I absolutely love making tamales at Pennsic. Sometimes there is pre-planning, sometimes there is less so. This year I had the bright idea to buy ingredients locally. And failed.
But! With some help form my friends, I was able to crowdsource a coffee can of bacon grease, some wonderful bougie nixtamal, Canadian chocolate jimmies, corn husks from the corner, and just enough peanut butter liberated from the poodle. And because it is naturally gluten free, I got to share with even more friends! A wonderful tradition that I am excited to continue for years to come.
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