Given the disappointing results of poaching frozen fish combined with a very limited choice of fresh fillets, flexibility occurred and the menu was changed to fried fish. This recipe, like most, is easy. The fish comes out as though it were grilled or baked rather than fried.

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Before all else, this is a delicious dish. It might not be haggis proper but it is very very good. Since a traditional style haggis sits outside modern sensibilities, and in the United States, outside available ingredients, the old-style lights, heart and tongue sausage is simply out of the question. Since tradition is out, might as well give vegetarian a shot.

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Last summer, we bought half a cow from the Amish. It’s great meat, no weird stuff, no extra hormones or steroids. All this is sitting in the freezer. Or, some of it is. It seems that last time someone got something out, a package of beef fell out, and stopped the door from closing. All the meat on the door thawed out. Thankfully, what was in the freezer proper stayed frozen.

Still this left us with about twenty pounds of stewing beef that we had to cook right away. So, as we were making our various stews and freezing them, it occurred to me that people don’t do this as often any more.

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The last five pumpkins of the season sit outside our window, orange against brilliant yellow leaves that fell from the sweet maple onto the deck. We grow our own pumpkins, but if we did not, this is the time I’d go pumpkin shopping. The Halloween thing is over and pumpkins are on sale. No one is looking to carve jack o’ lanterns and most folks do not realize they can find food inside the pumpkin; lot’s of food.

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