You thought I locafailed yesterday? Look at this. And I did it on purpose.
If you haven't already figured it out, I'm an outlaw. I love breaking rules. I will go deep dirtbag for the thrill of it, and to get a reaction out of you.
So there we were with a big can of Deviled Ham. I love that stuff: greasy, smooth-grainy, salty, baking spices flavoring the meat. We recently ate D. Ham on Saltines. But everybody knows you gotta use Ritz. Ritz is salty, greasy, with baking spices. (And it's a little sweet.)
Well, I was all ready to snarf up my divine devils, but I got a thought. Snazz it up! Make it a Canna-Pay!
Without veering from my lowbrow food sourcing, I grabbed a jar of cocktail olives. Salty! Even a little greasy. (Sadly, those pimientos don't taste like they used to, and you can see they're "chopped and formed.")
Quite the Hor Doover.