re: #359 makeitstop

Oh, yum. I love Scrapple, just the way you made it there. Put some maple syrup on it and a couple eggs and you got yourself a breakfast.

And here I am, living 35 years in a veritable Scrapple Desert.

Every time I visit Back East, I always go to the market and get a pound, usually produced by a local butcher, and that’s breakfast one day - fried to crispy on the outside, still soft on the inside……