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I googled "National Pigs In a Blanket Day". It's already been assigned to April 24th. Someone beat you to it.
As for me, there must be a wintry day open for "National Oxacan Black Bean Soup Day".

Fresh steamer clams,
boneless, skinless chicken thighs,
cornflakes and
canned tomatoes.

Just last night I kicked up a bowl of gumbo with it.

A big pot of Chicken-Sausage Gumbo served over a heap of steamed rice; sprinkled with Gumbo File.

Homesick Seattlite and I always head for the seafood; steamer clams, salmon, Dungeness crab, fish and chips, clam chowder... Add to that a visit to the International District (Chinatown) for a bowl of Pho, some Congee, just about everything on the menu at Tai Tung, go up to 12th and S. Jackson for a Hot Pot, then head north for a Dick's deluxe, fries and a vanilla shake. Swing back to the east and grab a heaping helping of Ezell's chicken in the CD. Just about the time the sun comes up (I mention that laughingly as a Seattle native) nestle into a booth at Beth's and dive into a pile of hash browns and a ham and egg omelet. Can't avoid waddling out to Burien and enjoying some authentic Mexican along Ambaum. Burp..!

I missed the peak of the corn season and I do love me some sweet corn on the cob. I think I only got about three ears this year and I'm sure I could go through that much in one sitting normally ;~(

I'm going with a very cheesy (sharp cheddar) scalloped potatoes and green bean bundles wrapped in bacon and roasted until the bacon is on the verge of crisp.

I usually have my foreign guests in for breakfast where they'd be served pancakes, biscuits and gravy, scones or waffles with maple syrup on the table for any of those options.
Surprisingly, too, most are unfamiliar with how to put together a good southern fried chicken dinner with mashed potatoes and gravy on the top rather than on the side of the plate. KFC is popular but no one thinks to try and duplicate it at home...
Yes I've done Tex-Mex and Gumbos but have found that not everyone can be impressed by the heat involved and I'd rather avoid those offerings if I have to sacrifice true flavors to suit a bland palate.

My favorite knife has an 8" blade. about 4" wide at the shank and comes to a point a the tip. The cutting edge is gently rounded from shank to tip end and is made of hand-hammered, high-carbon steel. It really takes and edge. Think Chinese cleaver with a point. It seems one of a kind. I came upon it while I was rummaging through a variety of knives hidden in a cabinet in a small shop in the Chinese district of Bangkok, Thailand.

A splash of cream and one sugar.

Rarely drink hard liquor at all any longer but I used to drink scotch on the rocks quite regularly and straight Southern Comfort was a go to after dinner sip. Just fell out of the habit and now focus more on selecting a good wine or beer to accompany a meal.

I can't remember anyone, other than a family member, having something negative to say about any of my dishes. Most people in my circle are such poor cooks that they appreciate anything I dish up. If my family doesn't like what's on offer, I simply remove it from my rotation. There are plenty of new dishes to try; why waste time trying to fix a failure? Move on...