Buttermilk Pie | #FridayPieDay

Buttermilk Pie may look like a Plain Jane, but looks can be deceiving. There's actually quite a bit of complexity in each bite—smooth vanilla-infused custard that's both sweet and tangy at the same time. Aside from the fact that it's delicious and fits in on the dessert table year-round, it's also ridiculously easy to make. If you can run a blender, you can make this pie. And while a homemade pie crust is something to be proud of, if that's not your thing, a storebought crust basically turns this into the easiest recipe ever.

I like it plain-jane-as-is, but try adding a fluffy dollop of whipped cream, dust it with powdered sugar, or serve it with seasonal fruit or a fruit compote if you want to dress it up a bit. I really don't think you can go wrong with this one.

Duck Bacon Fried Rice {#EatingIndiana: Maple Leaf Farms}

Welcome to my very first #EatingIndiana feature.  You can click here too learn more about why I started #EatingIndiana, but at the core of it all, I will be featuring Indiana grown/based/established food.

Maple Leaf Farms was established in 1958 by Donald Wentzel near Milford, Indiana.  They began small with 280,000 ducks their first year (seems like a lot to me), but continued growing, and had 1 million ducks by 1964.  Mr. Wentzel passed in 1968, but the business is carried on by his son-in-law, Terry Tucker.  This family-owned company has a commitment to not only family, but also friends, personal fulfillment, community involvement, and high-quality products.

Maple Leaf farms now employs 750 people at operations in not only Indiana, but also Wisconsin, California, and Michigan.  They are at the top of the North American duck market with their White Pekin Duck products, from raw to fully-cooked.