A day to make scrapple! Today's variety, country sausage and lamb.
And my tomato-feta relish! By the gods, it is incredibly good! This will ALWAYS be around the house.
I printed the 78 pages I have of the Army novel to read carefully and decide whether or not I move it front burner. If so, then before I write a word I am going to have an outline of the story. I've been sink-or-swimming with this material for forty years -- and sinking. Time to get rational, left-brained and figure this sucker out.
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Scrapple -- great stuff! We made it all the time when I was a kid. My dad learned how from his mother, who was a Georgia lady, so we always thought it was a Southern recipe. I was startled to learn as an adult that it comes from Pennsylvania.
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