Spammer too

There's a can of Spam in my cupboard now as usual. I use it as a breakfast meat with hash browns and eggs. Cold sliced with cheese on bread as a luncheon meat with the obligatory ketchup. Thick sliced and heated by sauteing, with salad and vegetables for dinner. Cubed and mixed with pork and beans in a barbecue sauce and heated with a little molasses and spices for a delectable side dish. The list goes on and is only limited by one's imagination. We may be genetically predisposed to liking Spam. Ron