May 22, 2022

Johnny Mahaffey NO Threat to Public

From The Novelist Portent by Johnny E. Mahaffey (author's profile)


Johnny E. Mahaffey
The Novelist Nonrisk
May 13, 2022
Page 1

Johnny Mahaffey NO Threat To Public
Something ironic happened -- after my last post -- I was given a Recidivism Risk assessment, the first like it ever, and the results: I am no longer maximum security, I am medium, my Recidivism Risk (to public) level is the lowest available. I am clear on all fronts.

I did, however, agree that more pre-release vocational training is always welcome. You can never have enough of that. I work in an office all day doing accounting, data base construction, and graphic design, but recently in the plant's downtime I've learned welding and metal fabrication, and gotten pretty good at it. I am always open to learning new skills, especially one that will help me build a 1987 Lambroghini Countach frame, or at a minimum, a subframe for a 1992 Mitsubishi 3000GT VR4 (like the one I had in the 1990s), I can now custom weld a subframe to hold up to the extra boosted horsepower I like. Now that I can properly fabricate the metal, I can build anything; and may one day get to.

I am glad to see the system changing.

They have me on a waiting list for more college courses I could take, adding to my repertoire of diplomas to help me upon possible release. Here is a section of the paperwork I was given this week: (hopefully the tape will hold, LOL)

In truth, any additional job training I get would really just be for my own learning; because I never need to actually work for anyone, in fact a few dozen Americans will have jobs working for me -- per store.

I was asked, where I would go if they let me go, and I was honest: I am on the fence about whether or not I would remain in South Carolina. My plan upon release within the first month is to open another pizzeria, in a city yet undecided. I already have the funding for Connor Collin's Pizzeria, Store #1, arranged through family thats agreed to own the stores as investment. The store's floorplan, construction material, menu, logo, recipes, food suppliers, payroll, taxes, business license, etc., all of it, is taken care of. The biggest hurdle obviously is the oven, costing over 60k for the model I plan to use, but with that out of the way the rest is easy. I'll cross that bridge when it comes, and hopefully it'll be the bridge near exit 1 on HWY 85, crossing out of South Carolina.


Replies (3) Replies feed

wilsonian Posted 2 years, 1 month ago. ✓ Mailed 2 years, 1 month ago   Favorite
Thanks for writing! I finished the transcription for your post. I wish you the best of luck opening up your new pizzerias! Posted 2 years, 1 month ago. ✓ Mailed 2 years, 1 month ago   Favorite
Best of luck with the pizza parlor!

Soyouwannadance Posted 2 years, 1 month ago. ✓ Mailed 2 years, 1 month ago   Favorite
That’s good news. I’m happy for you.

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