Haggis is a Scottish pudding. According to the gourmet food encyclopedia Larousse Gastronomique, it has “an excellent nutty texture and delicious savory flavor.” And yet, to be honest, its ingredients don’t sound tasty to me. To make it, gather the lungs, liver, small intestine and heart of a sheep, put it all inside the stomach of the sheep along with oatmeal, onions, salt and suet, then simmer the whole mess for three hours. Your work next week may have a certain metaphorical resemblance to making haggis. The process may be a bit icky, but the result can be tasty.