Re: [at-l] Spackle?? <was: breaking camp>

["Ern Grover" <ern@cybertours.com>]

At the time my wife and I and our young family lived in
Pennsylvania, we economized at the butcher shop one day.
Bacon was 39 cents a pound, scrapple was 19 cents a pound.
The butcher explained how to prepare it.  He promised we'd
love the smell of scrapple sizzling in the frying pan, and
the taste would have us coming back for more.

He was right, the smell was terrific, the taste was out of
this world.

"What's in this stuff, this scrapple."

His reply, "Anything that's not fit for sausage."

I'm assuming that means brains, pancreas, glands, lungs,
right down to the squeal

We revised our purchasing habits.

Sweeter-Rain
-----Original Message-----
From: Chuck <grifinIm@prodigy.net>