>byb on fastnachts: . When they come out of the fat (lard is the classical fat) they are immediately sprinkled with granulated sugar, sometimes with cinnamon sugar. Most delicious.
They're not always sprinkled with sugar-- we usually get (or make) plain ones and eat them split and spread with "Turkey syrup" or "King's Syrup," which is similar to slightly thickened pancake syrup.
Interesting you should mention Kutztown. It's only 20 minutes from my house (around here, we reckon distance by how long it takes to get there, not the number of miles), and I attend Kutztown University. Never been to the Fastnacht Festival though-- in fact, this is the first I've heard of it! I must look into it sometime...
In answer to the question of the original Fastnacht post, I'm from Berks County, PA, which is in the southeastern part of the state. I live about half an hour from Reading and an hour and a half from Philly. (Reckoning by time again!)
