Believe it or not, there are actually greeting cards to celebrate this day. Amazing.

It's National Cherry Popover Day, the day when we all eat blueberry muffins. Oh, just kidding. But I'm actually having trouble finding a recipe for cherry popovers, even on the internets (I can't even find a picture of one). I've found several for popovers in general, but none for cherry.

Do you have a cherry popover recipe you can share with us, or maybe a fruit-filled popover recipe where we could substitute cherry? Let us know in the comments.

A good popover should be slightly crisp on the outside, tender and slightly custardy on the inside, and must be attractively puffy. There are specialty pans available for making them, but as with most specialty pans, it's hard to know whether buying them is worth the price. I don't make popovers very often, so I almost always use a regular muffin pan, as I did when I made eggnog popovers over the holidays. But the argument for using the specialty pans, neatly summed up in the above photo of the Fanatic Cook 's mile-high popovers, is compelling. The muffin-made popovers met the textural characteristics that are desirable in a popover, but they simply cannot compete when it comes to the towering heights that the specialty pan popovers do.

With this in mind, I would certainly consider investing in a popover pan if I made popovers more than once or twice a year. The results, clearly, are impressive and the pans don't take up that much room. I'll just keep them with my wide array of specialty and shaped cake pans....

• What should your last meal of 2006 be? Why, french fries topped with cheese and gravy of course!
• Or maybe you'd like something a little more sophisticated.
• Don't just serve bread tonight, try some popovers.
• Yes, Boston has one of the top caviar producers in the country.
• 5 food critics pick their 5 favorite cookbooks of 2006.
• Spending New Year's Eve in Boston? The Globe has some ideas for First Night dining.
• This week's recipes: Candied Orange Rind, Crown Roast of Pork with Rice Pilaf, Carrot Cake, and Tourtiere.

Looking for a way to use up some leftover eggnog, I considered possibilities like eggnog cookies and eggnog cheesecake before deciding to make up a batch of eggnog popovers. A popover is made with an egg batter, very similar to crepe batter, that puffs up in the oven, literally popping over the top of the tin that it is made in. Since the batter is similar to pancake batter, I was hoping for something that would be appropriate for breakfast or dessert and that is exactly what I got.

The interior of these popovers is moist and tender, almost custardy, while the exterior is light and crisp. They're best when they're still hot or warm, but are still tasty at room temperature. You can really taste the eggnog flavor, boosted with a bit of nutmeg and vanilla, and they go wonderfully with maple syrup or powdered sugar.

• First, we have some Pumpkin Thyme Dinner Rolls from Wednesday Chef, which have a lot of flavor and a lovely color from the pumpkin.
• Nothing goes better with gravy than real Southern Biscuits from Andrea's Kitchen with White Lily flour. If you can't find white Lily, try this recipe instead, as it uses all purpose.
• This is a great time to try your hand at the ever-popular no-knead bread (recipe in the comments)
• Cornbread is a classic Thanksgiving option with a great texture. Many prefer skillet cornbread, as Meathenge does, but sweet cornbread, is a popular option, too.
• Culinary in the Desert's Roasted Garlic and Fresh Rosemary Cloverleaf Rolls (pictured) are delicious even without a feast to accompany them.
• Popovers, like Orangette's, are light, quick-cooking and very impressive when served. They're good for sopping up gravy and juices, but are also fantastic with jam in the morning.
• Parker House Rolls are the gold standard of dinner rolls and will be a favorite with everyone at the table. Take the advice from Humble Pie and keep some butter on hand when serving.
• If you prefer to have a whole grain bread for dinner, try a loaf of Maple Whole-wheat Bread, which Seriously Good said had a "nutty sweetness" and certainly looks seriously good.