Been working down the leftovers from Xmas and New Years before our trip. Only new thing was we revisited a PA Dutch classic - fried scrapple. I cut thin quarter inch slices and pan fried in some bacon fat (made bacon if the scrapple was crap-ple😌). Served with some scrambled eggs. The scrapple was fine. Crispy outside kind of mealy and greasy inside. Probably not going out of the way to get more and eat it often. Though I may get some from the Amish market to try a different recipe. Though not sure how different a recipe there is to grind pork offal, season, and mix with some sort of grain and steam into a loaf.