Mmmm Good.

Once upon a time, there was a tiny little burg called Haggis-In-The-Can-By-The-Sea. It was a lovely place, and quiet, where all the movies were rated PG and folks left perfectly good wood outside for their neighbors to use as firewood. That kind of place. The kind of place you might like to hunker down and watch from a distance as Atlantic City blazes to the ground in The Rapture, knowing full well that you will survive and be assumed whole cloth into Heaven.

Anyway, one day, the good people of Haggis-In-The-Can-By-The-Sea decided that they wanted to share their local delicacy with the greater world. And in their goodness, they knew that they needed to expand their product line to ensure that it was all-inclusive. Thus, Vegetarian-Haggis-In-The-Can was born. I thought I could help them out, spread their message, spread their joy.

In a hopefully related note, Dismas House is soliciting recipes for its Dismas cookbook. Please join Mike Dukakis "Dukakis Clam Chowder", Sister Helen Prejean "New Orleans fried catfish", author of Dead Man Walking, Kay and John Bassett from Clark University, "Meatloaf," and submit a recipe for the Dismas House cookbook. This cookbook will feature Dismas cooks' recipes, inmate creative recipes made on hot pots, "Honey bun and snickers sandwiches," and photos/profiles of people who live in the community and support Dismas!