The traveling gourmand eats at O’Doherty’s
Known for its natural resources, Spokane also has some great spots for eating out.
Flight attendant trips are usually anywhere from two to six days. Sometimes we work what is called a "turn," which means Point A to Point B and right back. Personally, I prefer the trips with layovers. Aside: our definition of "layover" is different from most travelers’ definition. To airline crew, a layover means you stay overnight in the city where you landed. When we are sitting at the airport between flights (or "legs"), we call that "sit time."
So I typically try to choose three- or four-day trips, so that there are two or three days and/or nights to explore a city and of course to do my favorite thing in the world: sample the cuisine. Next up was Spokane. The name Spokane means "Children of the Sun," which is a Native American term. Originally a fervent mining town, Spokane is known for its natural resources.
The Spokane River flows through the center of town and it is quite lovely with gondolas rising to the sky, overlooking a waterfall. My friend who lives in Spokane suggested an Irish pub. A Guinness and a hearty sandwich after a long day of work was precisely what the doctor ordered.
We opted for O’Doherty’s, which wasn’t crowded on a Sunday afternoon. The walls were adorned with dollar bills that patrons had left with their names or witty phrases (written via Sharpie) on the face of the bill. Standing on the bar and singing a song earns your buck a spot on the wall.
We each ordered a beer and their version of a Reuben, called "Hooligan & Hannigan," the revered corned beef and cabbage sandwich, with Swiss cheese and Thousand Island dressing, piled on top of grilled dark rye bread. It was extremely delicious, filling, and satisfying — good food to allow one to go to bed happy.
The next day involved a 3:45 a.m. wake-up call, three long(ish) legs, and 13 hours of duty, until arriving back at Chicago, my base. Good night and bon appétit.
Hunting and fishing
Crank baits such as the Hot ‘n’ Tot or Shad Raps with a little more side-to-side action put out more vibration and are the ticket to catching summer walleyes. Summer fish have choices. Make your lure stand out.
Greg and Cathy Goodnight won last weekend’s Governor’s Cup at Kettle Falls, weighing in a two-day total of 30.96 pounds of walleye and besting second-place finishers Don Ghramm and Craig Bircher by a meager .02 of a pound. The final event on the Washington Walleye Tournament Circuit this year will be the Spokane Walleye Club’s Washington State Walleye Championship at Kettle Falls, July 28-29.
Five-year-old Luke Marcellus shared action last weekend on Badger Lake with his father, Jared. “There were three of us bottom fishing at Badger Lake,” Jared said. “It took 3 hours, but we limited – mostly small rainbows with one larger rainbow and a 22½-inch cutthroat.”
High water has resulted in no-wake restrictions in several northern Washington lakes and rivers. Included are the Pend Oreille River, Bead Lake and Diamond Lake.
• If your Independence Day plans include a road trip to the opposite side of the lower Snake River, keep in mind that most U.S. Army Corps of Engineers dams are closed to cross-dam public vehicle traffic on federal holidays. Open on the Fourth of July, from 7 a.m. to 5 p.m. will be Lower Granite Lock and Dam, near Pomeroy, Wash.
• The Pend Oreille River Pike Palooza begins today and runs through Sunday from the Idaho state line to the Boundary Dam forebay. Sponsored by the Kalispel Tribe, the event offers prizes up to $1,000 in a variety of categories, and each fish caught gives the participant a ticket for raffle drawings. There is no entry fee, but participants must preregister at check stations before they start fishing. Anglers must check in their catch between 10 a.m. and 8 p.m. at Oldtown boat launch, Cusick boat launch, or Metaline Waterfront Park. A second Pike Palooza is set for Aug. 3-5.
• Sturgeon anglers fishing in the Columbia and Snake River reservoirs above McNary Dam are asked to watch for and return special yellow spaghetti tags found in the dorsal fin of some of the fish. Mail tags and pertinent information to the Sturgeon Tag Reward Program, Oregon Department of Fish and Wildlife, 17330 SE Evelyn St., Clackamas, Ore., 97015. Respondents who include their name, mailing address and telephone number will be sent a complimentary “Columbia Basin Sturgeon Conservationist” baseball cap.
At midweek, friends fishing for walleye between Northport and China Bend reported a huge mayfly hatch and a lot of trout activity.
Clark Fork River guides are hoping for a continued drop in flows through the weekend. Fish are eating on top. Concentrate on soft pockets behind the willows. Any big, golden stone imitation on top with a pheasant tail dropper should put you in fish.
The St. Regis is a good option, but wading is tough as it is still big. It has seen little pressure. The Coeur d’Alene may be back in shape by the weekend. PMDs on the lower river have been the best hatch. The Coeur d’Alene River has been crowded.
Gold Pass, the popular access route from St. Regis, Mont., to the St. Joe River is open. The Joe is still high, but fishing has been fair.
A record 462,000 sockeye are expected to run up the Columbia, and of those, 431,300 are expected to be headed to the Okanogan River. It won’t be long before both summer-run chinook and sockeye are pouring into the area. There should be plenty of fish for those who plan to participate in the first annual CCA Salmon Derby, July 13-15.
All chinook salmon sport fisheries in Idaho will remain open through the Fourth of July. A closure shortly after then is most likely for the fishery in the lower Salmon and Little Salmon rivers, where anglers already have harvested more than 70 percent of the sport fishery share.
With so much wind and rain, Loon Lake anglers have been staying away in droves. A friend who sneaks out to troll during the infrequent sun breaks said there are still plenty of kokanee at around 35 feet, but they are spread out and the bite is light. Night fishermen are almost nonexistent. Friends and I have spent many Fourth of July nights successfully still-fishing for kokanee and watching fireworks on Loon.
Lake Coeur d’Alene kokanee are biting well throughout the lake. Most are around 10 inches.
This season’s nice-sized kokanee on Lake Chelan are getting more difficult to locate as they move in big schools all over the lower basin. Anglers have been catching them off of Rocky Point and around Wapato Point, but it has been inconsistent.
Rainbow fishing has been good on the east side of Clear Lake. The fish are averaging about 13 inches and are cooperating with boat baiters and trollers. West Medical baiters are doing well. Williams Lake remains good, especially for trollers. Cookie-cutter 10-inch rainbow are plentiful at Diamond Lake.
The Sprague Lake rainbow bite has been inconsistent, but fish to 7 pounds have been reported. There are good numbers of 14-inchers.
Trout fishing has been extraordinary for 2- to 6-pound fish on Potholes Reservoir, specifically in Lind Coulee and off Medicare Beach and in Frenchman’s Wasteway. Troll a Rapala Shad Rap crankbait in 10-20 feet of water.
Conditions have improved for the special triploid fishery below Chief Joseph Dam, and better catches are being reported. Good catches of triploids have also been taken at the upper net pens on Rufus Woods Reservoir.
Near Potholes Reservoir, Winchester Wasteway and Crab Creek walleye fishing is heating up. Troll bottom-walker rigs with nightcrawlers in 10-15 feet of water. Bass fishing is also good. Another walleye option is Soda Lake with good reports coming from the Columbia National Wildlife Refuge water.
Rufus Woods is moving fast, but walleye anglers are finding nice fish stacked up in the eddies. On Roosevelt, walleye fishermen are dodging driftwood but catching fish. The winners of the Kettle Falls Governor’s Cup last weekend were trolling plugs on planers near shorelines and in shallows.
Friends fishing Roosevelt north of China Bend say the walleye are smaller this week than last but the bite is still decent. In the Spokane Arm, the bite has been either red-hot or dead. A few positive reports came from Hawk Creek.
Bass fishing for largemouths is still good at Eloika, Loon and Deer lakes and has also been good at lesser-known bass destinations like Jump-Off-Joe, Waitts, Diamond and Sacheen. For smallmouth, it would be hard to beat Newman, Long Lake, Lake Roosevelt, or Banks, which has been excellent for walleye and has yielded a few perch more than a foot in length.
Idaho chain lakes have been good for northern pike. The fish aren’t normally large, but there are a lot of 24-inchers and they are beginning to hit spinner baits.
Anglers report numerous tiger muskie sightings on Curlew Lake. That doesn’t necessarily translate to catching, but the big fish seem to be everywhere at times.
The crab fishery in all marine areas of Puget Sound will open on Sunday. Crabbers should note that the season begins next week with a two-day opening Sunday and Monday, and will be closed Tuesday and Wednesday before reopening on its regular weekly schedule (Thursday through Monday) on Thursday. The crab population remains abundant.
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Pretzels are always complimentary as well as an assorted list of non-alcoholic beverages. Cocktails, beer, and wine may also be purchased onboard. All major credit cards are accepted, but we no longer accept cash. Use your Rapid Rewards ® Visa Card from Chase for your onboard drink purchases and receive Double Reward Dollars.
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Let's make time fly while you're onboard. Our inflight entertainment options are totally free to you, so you don't need to purchase WiFi to access them. Bring your favorite viewing device and headphones to take advantage of all the free entertainment options&ndashthe hardest part will be deciding what to watch!
You'll have free music 1 , movies, and messaging 2 (oh my!) onboard*.
Wanna surf the web in the clouds? For only $8, you can purchase all-day WiFi. 4
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Backpacking Food: Knorr Rice Sides
Knorr’s Rice Sides are a favorite backpacking food for thru-hikers, section hikers, and weekend warriors because they include all of the nutritional food groups important to backpackers: salt, carbohydrates, and easy. If you add a little protein like a can of tuna fish or chicken, sausage, or pepperoni slices, they become a filling and surprisingly nutritious meal with plenty of calories.
Calorie wise, each packet contains 675 to 700 calories worth of food with anywhere from 500 mg to 800 mg of sodium per serving with 2.5 servings per package. Unlike bulky freeze-dried dinners, they pack up flat, they’re very inexpensive at $1 each, and they’re readily available in the small food stores and supermarkets found near hiking trails.
Knorr’s Rice Sides cook quickly in 7 minutes or rehydrate if you’re into no-cook meals, While you need a cookpot to boil water, simmering isn’t required since you can just let them soak in the hot water to save fuel. This also makes them a good option for stoves systems like the Jetboil Flash and Jetboil Zip which are NOT designed for simmering (see Can You Cook Food in a Jetboil?). Clean up is also very easy and usually just requires a quick rinse of your cookpot, especially if you add a little extra water to make the rice a little more “soupy.”
Knorr’s Rice Sides are available in a lot of different flavors:
Knorr’s Sides are surprisingly free of toxic crap in this day and age, such as artificial flavors and coloring. On the other hand, none of their sides are vegetarian or vegan. While some of their meals are gluten-free, you need to read the labels of each meal packet, because the ingredients in them may change over time.
Knorr Rice Sides are much less bulky than freeze-dried meals, they’re less expensive and they have more calories.
While Knorr’s Rice Sides are great, my advice is to avoid Knorr’s Pasta Sides if you can. While they taste ok, they’re much harder to clean up after a meal. A lot of them have cream sauces like Creamy Garlic Shells or Fettuccini Alfredo that stick your cook pot and require more work to clean after eating. They’re also terrible as non-cook, soaked meals that don’t reconstitute as nicely as the rice dishes.
The journey begins from Olympia, Washington where we stayed for a few weeks in a nice RV park near a Christmas Tree farm, horses and an American-Indian reservation. (There was also a sign for “Christian Marriage Counseling” on the way to the nearest grocery store which seemed ironically conspicuous to us at the time.) Our goal was to drive to Spokane in a day’s time and boondock in a Wal-Mart parking lot overnight. We made it past Spokane – just barely! – and stayed across the border in Idaho.
You might also like:
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What to Do if Your Tree is Invested With Ants
If you have a tree that is infested with ants, then you are going to want to take the necessary steps to eradicate that problem. Ants frequently travel up and down the trunk of a tree and disappear into the cavity, where they nest. Due to those nesting opportunities and the relative comfort ants experience when settled inside a tree, if this isn’t handled as soon as possible, the number of ants in the tree is likely to continue to grow.
The big, black ants that predominantly hang out inside of the tree are called carpenter ants. These ants almost always attract attention, whether they are crawling on the floor in your house, entrenched in your flowers, tunneling into the ground, or, of course, going in and out of a tree trunk.
Carpenter ants love logs and stumps, but they also love to nest in trees, especially older ones that have a lot of wood that is dead and/or decayed. When nesting, carpenter ants use trees with wood that is already decayed because of the high amount of moisture found in those trees. The softness and brittle nature of the wood allow the carpenter ants the ability to easily set up and establish their colonies. The decay could have been caused by a variety of factors: environmental conditions, stress, disease, or even other insects doing damage to the limbs and branches, which severely weakened them. Whatever it is that causes the initial damage, it leads to wood decay, and once that sets in, the carpenter ants are able to move in and colonize.
It is important to remember that carpenter ants are not the ones who are destroying the tree initially, they are simply taking advantage of conditions that have been left for them by circumstance. In a sense, they are behaving like vultures, seizing an opportunity that they didn’t actually create. The carpenter ants may make the damage worse and help prevent the tree from gaining any further strength, but they are not the cause of the problem itself when it first occurs. Once the carpenter ants pounce, they nest by chewing tunnels through the wood. However, the carpenter ants cannot eat the wood, so instead, the wood gets cast aside and tossed away from the nest as piles of sawdust, which may contain a combination of discarded wood and dead insects.
So, why exactly is it important to rid the tree of these carpenter ants?
While they aren’t the ones doing the actual damage, they are able to play a role in stopping the tree from getting back to full strength. However, even more importantly, it is incredibly important to make sure these carpenter ants are kept out of other nearby structures where they can be incredibly disruptive, like a house.
It is essential, however, to avoid sealing tree cavities or plugging them to treat wounds because they are not necessary and will not do anything to stop decay or deter carpenter ants from colonizing.
It is also a bad idea to cut down the tree just to avoid problems the ants can cause because the carpenter ants can just go to a different tree on the property or one that is nearby. Unless you want to cut down every tree you have, the best option is to go through the proper process of eliminating the ants, rather than eliminating entire trees. Plus, if you cut down all of the trees just to eliminate the ants, you won’t actually eliminate them, as they will just be emboldened to go elsewhere, like the house you wanted to avoid them spreading to in the first place.
And, if carpenter ants do get into a building of some sort, they can infect virtually anything made of lumber, including window frames, deck boards, and door sills. However, in virtually all cases, the area is already very moist and as such, it has a pre-existing weakness that the carpenter ants, vulture-like opportunists that they are, can exploit.
Ways to Kill off Ants in Your Tree
1. Spraying ant powder all around the base of the tree is far and away the easiest way to deal with a tree infested with ants since it doesn’t take much effort to apply and is effective at killing the ants when they leave the tree to gather food.
The powder not only kills the ants who are touched by it, but also kills many of the other ants because they will eat their own dead and in doing so, absorb the poison themselves. While this is an easy process, it is important to remember to reapply after it rains, as the water will wipe out the powder and stop the ants from being killed.
2. We have found that ants typically live above the entrance hole. We assume this is the case so that any water that infiltrates the entrance hole can’t seep downward and flood the nest. If the entrance hole can be safely reached, activate a can of room defogger into the opening (the type that is meant to bug bomb a house for spiders and other bugs). If they are living above the hole, they will come flooding out by the thousands. Have a few aerosol cans of Raid or Ortho Ant Killer ready and spray the ants as they evacuate their ‘protected’ environment. Between those that are killed instantly and those that will feed off of the dead ant carcasses later, the problem should be able to be brought under control fairly quickly.
If you find that your infestation caused significant tree death and you want to evaluate if your tree is worth saving or needs to be removed before it causes an unsafe environment, contact us at Mr. Tree to make an appointment with one of our certified arborists.
Advice to the Hungry: Bring It Yourself
AIRLINE food has gotten so bad that Padma Lakshmi, cookbook author and host of “Top Chef” on Bravo, often heads to the airport with a container full of spinach leaves and leftovers like grilled chicken, along with a separate container of dressing. Once on the plane, “I put it together and shake it up,” she said.
And Nina Zagat, co-founder of the Zagat restaurant survey, travels with her own pepper mill and the fixings for an elegant sandwich. “I usually bring the best smoked salmon I can find and very thinly sliced whole-grain bread, and I put that together on the flight,” she said.
For travelers who don’t want to make their own meals, a host of new dining choices at the nation’s airports now offers an alternative to the standard fare of the dried-out turkey sandwiches or unappetizing snack boxes the airlines sell on most domestic flights.
With hot meals in coach virtually gone, airport terminals are filling the void (and tapping a captive market) by presenting better and healthier food choices, often with takeout services.
Instead of just outlets of McDonald’s, Panda Express and other fast-food standards, airports are now offering organic salads, local barbecue chicken and even small bottles of chilled wine, complete with screw tops, that passengers can bring onboard (though Federal Aviation Administration rules technically forbid the consumption of alcohol not served by the airline).
At the Hartsfield-Jackson Atlanta International Airport, travelers can choose from an eight-foot-long refrigerated counter full of premade sandwiches, salads, waters and juices at the SweetWater Draft House, an outpost of a local microbrewery. Later this month, Philadelphia International Airport is bringing in Chickie’s & Pete’s, a local sports bar chain known for its crab fries. Cibo Express Gourmet Market, which offers a wide array of premade sandwiches, salads and specialty foods, made its debut at Kennedy Airport in New York five years ago and has since expanded to airports in Philadelphia, Washington, Boston and Tucson.
Some of the new takeout options are decidedly upscale. At Terminal 2 at Kennedy Airport, Balducci’s, the specialty grocer, opened a 700-square-foot shop in concert with Delta this spring, serving tuna niçoise salads and sandwiches made from chipotle lime-marinated grilled chicken. Vino Volo, a wine bar and lounge that opened in 2005 at Washington Dulles International Airport, has been rapidly expanding to other airports, allowing coach passengers to cobble together meals that would make business-class passengers envious. On its menu: small plates like duck confit or smoked salmon rolls (about $8 to $11). At some airports, Vino Volo even has a cold takeout case stocked with half and full bottles of pinot grigios and chardonnays.
Airports are brimming with new food purveyors, but how do you find them? One place to look is SideStep.com, which introduced an Airport Guides feature this month with detailed restaurant information for more than 160 airports. (You can find it at www.sidestep.com/airportguides.)
Farecast.com has an Airport Survival blog (www.farecast.com/blog/category/airport-survival) that offers food and drink recommendations for some of the busiest United States airports. Looking for tasty grub at Dallas Fort Worth International Airport? “Hop the train to Terminal D for good and varied eats including sushi (Blue Bamboo Xpress), Tex-Mex (Cantina Laredo), and Texas-style barbecue (Cousin’s BBQ),” the site suggests.
IN some ways, airport terminals are playing catch-up with low-cost carriers: since the carriers never offered full meals onboard, many had turned the preboarding area into a mini-food court. At JetBlue’s Terminal 6 at Kennedy Airport, there is a sushi takeout counter, a Boar’s Head Deli with made-to-order sandwiches and a Cibo Express Gourmet Market, which offers 10 different waters and kosher, vegetarian and gluten-free items.
“We always want to work very closely with terminal vendors in locations we fly in case our customers want to bring something more substantial onboard,” said Bryan Baldwin, a spokesman for JetBlue.
The new Southwest terminal at Baltimore/Washington International Airport has a Silver Diner, the first airport location for that Maryland-based chain. The 150-seat Silver Diner serves classic American fare like three-egg omelets, burger baskets and hand-dipped malts. It also offers a takeout case with premade sandwiches and salads, as well as a hot-pressed sandwich counter for customers with a little more time.
But the main draw, at least for harried and hungry travelers, is a self-serve computer kiosk that relays the order directly to the kitchen, so all you have to do is swipe your credit card and pick up the order. And soon you won’t even have to pick it up yourself. Silver Diner plans to install kiosks at departing gates and begin delivering orders to passengers, perhaps as they’re in line to board.
Just because you can bring your own first-class meal into coach doesn’t mean you should ignore other rules of etiquette. “Be mindful that you’ll be in a confined area and not everyone might like the smell of your particular dish,” said Marco Lopez, who heads up Farecast’s Airport Survival blog. In other words, he said, stay away from the garlic fries.
And, of course, not all food is conducive to carry-on. Think of it like packing a school lunchbox. Heavily dressed sandwiches, like tuna with mayonnaise, generally don’t hold up well. And if you get sushi, don’t wait until the end of a long flight to eat it.
Some airlines, perhaps realizing they may have gone too far in stripping their coach cabins of flavor or nourishment, are bringing back more food options. American is testing new items like $5 smoked turkey sandwiches, $3 Fuze green tea and $10 fruit-and-cheese plates on certain routes.
Delta has hired the celebrity chef Todd English to create onboard dishes for purchase like Nutella, grape jelly and banana slices on a ciabatta roll ($4) and a grilled Mediterranean shrimp salad ($9). The meals were rolled out this month on nearly all domestic flights longer than 2,000 miles or four hours.
Whether the new airline menu works remains to be seen. How the meals taste will hinge on preparation, both before and after takeoff, Mr. English said. “They have to make sure they do it well,” he said, adding that he only signed a one-year contract with Delta, “or I’m out.”
Sunday, June 24, 2012
On the Road again.
Most of my life I have been a destination driver. With my life moving toward full-time RVing, I decided to begin a new way of exploring. In my past life, I drove the Interstate getting to my destination as quickly as possible and then exploring. Now, I intend to slow down and meander and fully explore not only the destination but all that the journey has to offer. There are many interesting things to experience if we are just open to looking beyond the highway. This trip, no freeway travel allowed.
I have admired the beautiful locations and photography of many bloggers of the southwest desert. Yet my experience in the Washington State deserts has mostly been a rapid drive through the scab land and on to other destinations. I find myself truly fascinated with the desert I have so long ignored. Most everyone has heard of Grand Coulee Dam but there is far more to the area than the dam. So we are off to the middle part of the state to experience the Coulee Basin Area.
Since I am a Foster Parent in Washington State, we are able to camp free at all of the State Campgrounds
We chose Steamboat Rock State Park to be our home base. This is the view from across the bay from Steamboat Rock. Our new home is the campground that sprawls along the shore at the base of Steamboat Rock. There is a hiking trail that is 1 1/3 mile to the top of the rock formation. Steamboat Rock is surrounded by water except the narrow area to the left. There is hiking, biking, swimming and a boating area available.
We arrived mid week and found the campground had more than 25 vacant camping spots available. We drove the tour and quickly chose a drive through spot close to the water and restrooms. We camped in a brand new area so it didn't have much shade but since it was early in the year, that really wasn't a problem. Later in the year shade is a necessity due to the heat.
Here are some pictures of the surrounding area. I could look at these rock formations all day. they change hourly as the sun and shadows highlight their beauty.
|The view from Steamboat Rock|
|A view from near our campsite|
Nearby Northrup canyon had campsites and trails for riding horses & hiking to a nearby historic homestead
The Vacation Plan
We live in the Pacific Northwest, near some of the region’s most beautiful waterways. With some vacation time coming up for him, we decided on a 10-day sail around the northern Puget Sound waters, circumnavigating Whidbey Island and ending in the archipelago of the San Juan Islands before completing our circle by returning to Bellingham Bay, where we moor the sailboat.
A few weeks ago, we began preparing for the trip. After a weekend sail, earlier in the month, with my son and his fiancee, we knew the sailboat needed to come out of the water for some clean-up and general up-keep maintenance. Richard spent a week cleaning, scrubbing, painting, and waxing the hull of the sailboat Selkie, getting her ready from bow to stern.
My main job was to ready the inside of the boat. Making sure all our supplies were in order from washed linens on the bed to toiletries, to well-stocked pantry shelves.
This brings me to standing in the grocery store, reviewing my lengthy list, and hoping I did not forget anything. Like potatoes.
Spam & Eggs breakfast- Washington State, Pasayten Wilderness
Gonna Let the post stay, even though someone reported this as "Spam". Not a great backpacking meal, though very much a classic. Through some Tobasco on there. Thanks for Tagging your meal appropriately!
There is so much "America" in this picture.
Yea , but my cook set is Swedish.
How is Spam? Someone I know was making spam tacos at a tailgaiting thing a few years back and I actually just bought some spam out of curiosity. Thinking about pan frying some slices. Not sure what I'll do with it yet.
so good when fried! I always take the single packets backpacking. Also, check out "spam musubi" - spam sushi! it's great
I tried it for the first time last summer when I was doing some geology field work and was really surprised by how good it was when it’s fried. I wouldn’t eat it normally but it’s excellent camping food.
I went camping a couple weeks back and did campfire roasted spam and cheese sandwiches. Soooo good
Spam tacos sounds bizarre but Iɽ try it. Fried spam is highly addictive, be careful.
I like it mostly because it's easy. Not an everyday meal for sure.
Slice it thin, fry it crispy, monitor your blood pressure and cholesterol
As far as canned meat goes, it's high quality. It just has a funny reputation. Also it's very salty.
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