What I called my "signature scrapple recipe" was posted on my Writing Life II blog on October 25, 2012, the day before my birthday. This is not a recipe for authentic scrapple but for "a poor man's clone" that I developed from a love of scrapple and frustration at its rare availability on the west coast. Moreover, this recipe is neither difficult nor time consuming. Making authentic scrapple is both, as I learned in graduate school. I had a friend who lived in the country outside of Eugene and raised chickens and a few pigs. He had taken to heart my frequent laments that the west coast had yet to embrace scrapple as a staple, or even as a luxury item for that matter. Before Oregon, I had lived in New Jersey, Virginia and Texas, where stores often carried several brands of scrapple, it was so commonplace. In the west, at best, you might find it frozen or fresh in the deli of an enlightened cook. One day, I told my friend, I must learn to make my own scrapple. So...