May 14, 2013

Fund Raising With Fun

A friend of mine, Elektra Q-Tion, recently wrote an awesome blog entry about fund raising, roller derby, and Jello wrestling that inspired me to write a new entry of my own about ways to be more family friendly in what your league/team chooses to do for fund raising. I'm a retired roller derby ref (due to injuries) but have watched some local leagues change how they raise money to support their leagues. The days of Jello/mud wrestling, bikini car washes, and wet T-shirt contest have to end.

The roller derby league host and coordinate the events I list below. It is the skaters/refs that are wearing a league jersey, do the judging, present the awards, and benefit from your support. Visiting their merchandise table and getting a memento wouldn't be a bad idea either. Sometimes they offer discounted tickets to the next bout.

Chili Cook-off
Coordinate with a local county park for space. All competitors get a 10 x 10 area to set up a table and have electric outlets to prepare their chili. They pay a $20-$30 entrance fee and must give samples to all participants (especially the judges). Spectators are only charged $1-$5 admission to walk around and sample all of the chili available. The winner is awarded a $50-$100 gift card, recognition in the league program, and season tickets to all roller derby bouts. I recently placed 5th of 80 entries in one.

BBQ Pitmaster
Same info as the chili cook-off, but is about ribs or burgers instead of chili. BYOG (Bring Your Own Grill).

Hot Dog Eating
Coordinate with a place to host the competition. Find a local hot dog restaurant to help sponsor it (they might sponsor the league too). Competitors pay $5-$10 to enter the contest and have to eat as many hot dogs in one minute as possible. Winner gets a T-shirt, recognition in the next bout program, and 2 complimentary tickets. Our last local winner ate 31 hot dogs in 1 minute.

Pie Eating Contest
Similar to hot dog eating one, but is about pies instead of weiners.

Pet Wash
People pay an admission (under$5) or make a donation, and the skaters wash their pets (dogs, cats, hedgehog, etc).

Coloring Contest
Children under the age of 12 participate. They donate $1 per entry and get to color (with Crayons or markers) a picture with the most inspired theme that they can dream. The winner gets their image scanned, posted on the league website, 3 complimentary tickets to the next bout, and recognition at half-time.

That is all I'm going to say for now. I have more events that I could share but I don't want you to scroll down too much. Bottom line, support your local roller derby league.

Apr 1, 2013

Old Bay® Seasoning

Spending Easter at my aunt's house with my family and a lot of friends, meant that there was going to be a LOT of foods cooked. I spent most of the time in the kitchen while the cooking was going on, when asked for what spices, herbs, and seasonings to use on things (a large beef roast, a lamb roast, salads, steamed asparagus, steamed mussels, chip dip, roasted potatoes), I kept pushing Old Bay® Seasoning. They all looked at me like I was nearly insane, but that is because most people only think it is used on seafood and shrimp. Nope. I use it on darn near everything.

Read the can. It suggests seafood, poultry, salads, and meats. Why? Read the ingredients: celery salt, (salt, celery seed), spices (including red pepper and black pepper), and paprika. How many times do you already add all of those things to what you are making?

Click over to the Old Bay Seasoning website and do some exploring if you are interested in learning a LOT more ways to use it, and all of the other flavors of it they have. If you don't want to click over, start using it in your own cooking. Like my grandma always said "recipes are a guideline, make it taste the way YOU want."

 To summarize the quote on the Old Bay site:
Sprinkle lovingly on all seafood, all shellfish, french fries & fried chicken, hamburgers & sandwiches, popcorn, pizza, hors d'oeuvres, dips & cheese platters, baked potatoes, mashed potatoes, steamed veggies, macaroni, meats & poultry, deviled eggs, scrabbled eggs, egg, tuna or chicken salad, casseroles, stir-frys, soups, stews and gumbo, Bloody Marys
 Go to the Old Bay Nation link to read some amazing ways people use it. Or even just search the internet for "old bay seasoning recipes." You'll get a TON of them. In other words, never cook without a little of it in or on everything. Happy tasting...

Mar 18, 2013

Be Prepared

How many of you can identify what is pictured at the right? I first encountered one in my grandfather's kitchen. He couldn't find the utensil in the drawer that he needed, so he took out his key chain and opened a can of soup with it. Yes, that is right, it is a can opener. It is a P-38.

In 1942, the P-38 was designed, tested, and actually went into production in less than 30 days. It was originally made for K-rations in World War II, but was used for many years in Korea and Viet Nam for C-rations too. I ran into it again in the mid to late 1970s when I was in Boy Scouts. Nearly all of the adults coming on the camping trips carried them as they have MANY uses (listed below). While not as predominantly used/dispersed because of MREs, I've always carried one or had it handy since then. In fact, that is the only thing I still use in my kitchen.

The Army called it an "US ARMY POCKET CAN OPENER" and "OPENER, CAN, HAND, FOLDING, TYPE I." But, there are several theories on where the designation of P-38 came from. Yes, there is a P-38 fighter plane, and a gun. The US Army sources indicate that it took 38 punctures to open a ration can (like a soup can top). But another theory is because it is 38 mm in size (approximately 1.5 inches). US Marines tend to call it a "John Wayne" because reportedly they watched a training film he was in (before becoming a famous actor) showing how to use it. Does it really matter where the name came from? No, just know what it is called. 

Using a P-38
These are really easy to use. Unfold the cutting edge (pics at right), hook the notch in the middle of the handle against the rim of the can, use a thumb to press the blade into the can. Continue the motion until you have punctured all the way around the can. Easy peasy.  Other reasons I'm rarely without one, there are more, but this is a summary.

  • can/bottle opener                                                                             
  • screwdriver, especially for glasses with the small point
  • when fishing to cut the line, gut and scale a fish
  • clean sole of boot/shoe, cut a stray string from your clothes
  • pick teeth, clean under your fingernails 
  • box cutter, letter opener
  1. Order them online, but check a local Army-Navy or Surplus store. The store here sells them for 38 cents each or 3 for $1. 
  2. Do not keep one on a key chain if trying to go through security at the airport. A lot of the younger security officers don't know what they are, and are confiscating them. Pack it in your checked bag, or simply leave it home.
  3. To make it easier for you, get a P-51 because it is slightly larger (2 inches long) and easier to use. This typically went to the mess hall since they had to open larger containers.
  4. Buy more than 1. I've given so many of these away over the years, I tend to buy 10 at a time.
Overall, they are the lightest multi-tool that you can, and serve a lot of uses. There are so many other things I have used one for, just didn't want to cause you to scroll too much.

Mar 17, 2013

Airport Security Suggestions

Traveling a few times lately inspired some recommendations when someone gets to the airport and has to get through security. They following breaks down the basics of how to get to the gate as efficiently as possible and reduce anxiety.

Arrive about 2 hours before the flight is departing. Monday morning and Friday afternoon is when most business travelers are flying, so there are more people there. The more travelers, the longer all lines will be.

Have your ID ready, you will be asked for it when you get to the desk. Having to dig in a purse or wallet wastes your time and mine if I am standing behind you. Don't bury it back in the wallet or purse, because it will be needed again. There are several more efficient ways to check in:
  • Most airlines allow online check in 24 hours before the flight (on the internet), how many bags you are checking, and print out the boarding pass. When you get to the airport, they may have a special lane for that, and it is the quickest.
  • Most airlines have a "self check-in" where you can use a kiosk to print a boarding pass and then they call you forward to check the luggage.
  • Because of smartphones, check in using it to speed up both of the above points. Make sure the battery is charged, it sucks when you get halfway to security and it can't scan the code. Start over.
  • Do not put a lock on the zippers of checked bags. You will be asked to unlock them, or they will be cut off when going through security.
Security Screening
The most hated part of getting to the gate is the security line. Feels like cattle in a corral on the the way to slaughter. The longest wait, like waiting in line for a roller coaster.  This is why you show up early, especially on busy days.
  • Keep your ID handy, you need to show it again.
  • Be prepared to take off your shoes, you have to do that. Knee high, laced boots? Not a good idea. I use a pair of slip on shoes as my "air travel" shoes to make it easy.
  • Don't wear a belt or a lot of jewelry. You will have to remove all of that too. The least amount of metal on you, the quicker you'll get through security and not set off the alarms.
  • Remove your laptop BEFORE you get to the conveyer, it does have to come out of the carry on bag.
  • Once you retrieve your items from the conveyer, move to the area a little farther away to get redressed and put your things back in your bag/purse/etc. Doing it at the end of the conveyer holds up everyone behind you.
Once through and all ready to go, proceed to the gate. Check the monitors for your flight, it might have changed from what is actually printed on your boarding pass. And listen to the PA system for your flight.

Based on these simple suggestions, I have my check in time down to under 5 minutes and the longest I've waited in the security line was 25 minutes. So, it takes me about a half an hour to get to my gate. Keeping in mind that you typically board 20 minutes before flight time, that takes away almost an hour of my 2 hour wait. I find a cup of coffee and a place to sit, and enjoy people watching. Oh yeah, a final recommendation is to go to the restroom BEFORE you board since it will be quite a bit of time until you can go to the water closet on the plane. Happy traveling.

Mar 5, 2013

Cost of Car Gas Expenses Comparison

Everyone pays attention to what the local gas stations/convenience stores are charging in their area, would be foolish NOT to do that. I ended up in a conversation with a friend about it, but had to use a spreadsheet to explain it as one of darn "math word problems." Here it is (and my results).

Math Problem
Bob drives a company car that gets 30 miles per gallon. He drives 36 miles per day Monday through Friday, to and from work. He passes a station on the way both ways, that is currently charging $3.75 per gallon. He heard about another station that is 2 miles past his office that is charging $3.72 per gallon. He decides on his lunch hour, to go there and fill up. How much did he save?

He didn't, it cost him $0.21 more. WHAT?!? HOW?!? Using the same 30 MPG car at each station it breaks down like this:
  • Stopping at the station on the way home from work, that day he drove 36 miles
    • Cost of gas per gallon is $3.75, cost per mile is $0.125 ($ per gallon / 30 mpg)
    • Cost of the daily drive (cost per mile X miles) = $4.50
  • Going to the station that was farther from work, that day he drove 38 miles
    • 2 miles back, plus the 36 to and from work
      • Only added 2 miles to get back from the station because he used his existing gas to get there in the first place. 
    • Cost per gallon of gas is $3.72, cost per mile is $0.124 ($ per gallon / 30 mpg)
    • Cost of the daily drive (cost per mile X miles) = $4.71
    • Savings? Loss of $0.21
So, financially he lost $0.21 that day, but expand it to a monthly comparison. Same company car, same stations, Monday through Friday mileage, same cost per gallon.
  • Stopping at the station on the way home from work, that month he drove 720 miles
    • 36 miles per day X 5 days per week X 4 weeks in the month
    • Cost of gas per gallon is $3.75, cost per mile is $0.125 ($ per gallon / 30 mpg)
    • Cost of the monthly drive (cost per mile X miles) = $90.00
  • Going to the station that was farther from work, that month he drove 800 miles
    • Cost per gallon of gas is $3.72, cost per mile is $0.124 ($ per gallon / 30 mpg)
    • Cost of the monthly drive (cost per mile X miles) = $99.20
    • Savings? Loss of $9.20
So, if that continued for 12 months, loss of $110.40. All because Bob went an extra 4 miles per fill up each week. The additional miles driven would require more fill ups, so it offsets the "savings" by being 3 cents less expensive. If Bob has to fill up more often, the station sells more gas, which means they better the bottom line (profit). Plus you are likely to run into the station to grab an item that you want (a coffee, pop/soda, smokes, etc.) So they DOUBLE profit from you. But that is another blog entry related to this.

I admire business managers for figuring out how to better the bottom line by combining several profit revenues together, and blending it with marketing. Shows that business people are finally waking up on how to better the ROI.

I'm just trying to share with everyone what you need to "consider" on where you go to purchase what you need and better your wallet...

Mar 2, 2013

Hard Boiled Eggs

Most people like hard boiled eggs, and we eat them in a variety of ways; straight out of the shell, sliced on a sandwich, chopped on a salad, deviled, pickled, and egg salad. The biggest debates I've experienced are about how to make them. There are several different ways, I've tried all of them, but you have to find what works for you. I was taught to put the eggs in a pot, cover them with water plus 1 inch, bring to a boil, cover the pan with a lid, turn off the burner, let sit for 20 minutes, rinse them in cold running water for a few minutes.

The next way I tried to make them was to bring them to a boil, turn the burner down to medium, and heat for 12-15 minutes before cooling in ice water. The next way was to bring it to a boil and let it continue for 8-10 minutes before cooling in running water. They ALL turned out about the same, AWESOME! But, the best way I've found to make them appears below as a recipe. Since I am single, I only make 4 at a time, bulk it up for the amount you want to make

  • 2 TBSP distilled white vinegar
  • Enough water to cover plus 1 inch
  • 4 large eggs
  1. Bring water and vinegar to a boil over a high heat.
  2. Gently add eggs (so they don't crack).
  3. Reduce to a slow boil, and heat for 14 minutes.
  4. Remove eggs and cool in an ice bath or under running cold water for 15 minutes.
Using the vinegar helps make them easy to peel, you won't taste it
Cooling them for that time shrinks the yolk so they slip out cleanly
Eat cooked ones within 2 hours or refrigerate for up to a week
If the yolk has a greenish color, they are overcooked
Small eggs need less cook time, extra large need a little more

Remember, recipes are guidelines, not a blueprint. Take some time to figure out what works for your hard boiled eggs by experimenting with times, temperatures, etc. for the size and type of eggs you normally get. But overall, enjoy...

Mar 1, 2013

Chipped Chopped Ham

Photo from
A lot of people look at me weird and ask me why I always call it "chipped chopped ham." I grew up around Pittsburgh, PA and we always got Isaly's at the meat counter in the grocery store. Why is it called "chipped chopped ham?" If you look at the label, you will notice that it is called Chopped Ham. You ask the person behind the counter to get it it chipped, not sliced. You combine all of the words to get what you want, "I would like a pound of chipped chopped ham."

The next question is probably "what is CHIPPED?" That just means that it is cut so very thin that you can almost read a newspaper through it. If you've ever used a deli slicer, it is setting 2. Sliced, is a setting of about 4 or 5. I know, because I used to do that, and cut off the tip of my thumb when cleaning it one time. Chipping ANY meat on a deli slicer makes the FLAVOR come through more in the dish you prepare. Heck, I go to a butcher shop to get my roast beef, bacon, and even chicken breast lunch-meat chipped. I get it that way because I don't have to do it on my own, and they don't charge me to do it. I love true butchers.

Next question is: what recipe do you use when getting ready to watch a Steelers game on a Sunday? Here is what I use, in the crockpot/slow cooker.

  • 1 cup BBQ or chili sauce
  • 1 cup Coke (no other brands because they are too sweet)
  • 1 - 2 pounds of CHIPPED CHOPPED HAM
  1. Mix sauce and Coke in a bowl.
  2. Place half of the ham in the crockpot/slow cooker.
  3. Cover with half of the sauce.
  4. Put in remaining ham, cover with the rest of the sauce.
  5. Cook on a low setting for 5 hours, stirring often.
  6. Serve on a bun.
Add other ingredients (sweet relish, Tabasco, salt, pepper, etc.) if you want a slightly different flavor, it is all up to you. Remember, a recipe is only a guideline. BUT, quit asking me why I call it that unless you find out why...otherwise, yinz wouldn't get a Burgh thing...

Feb 25, 2013

School Menus Have Changed

Back in the 70s the only choices for lunch were to pay 50 cents for what they served, or brown bag it. The menu did not vary from week to week. One day was burgers (aka mystery meat, and NO cheese), every Friday was sheet pizza, another day beefy macaroni, one day was fish sticks or patties, and the other day was always some sort of "spaghetti-like" thing. They were served with a boiled spoonful of mixed veggies, and a piece of bread. The ONLY choices were chocolate or white milk in a cardboard pint, and no cup or straw. Oh yeah, and those trays that look like a TV dinner.

Imagine my surprise when I got to junior high (9th/10th grade), and we could pay 75 cents for the lunch they served OR grab a pre-made tuna or egg salad sandwich, and a milkshake. WOW!!! I opted for the sandwich and milkshake because it took less time waiting in the long line and I to get to the computer lab as quick as possible.

THEN I got to senior high (11th/12th grade). For $1, you could get the regular menu, or grab a sandwich, or (best thing ever) SALAD BAR WITH NO LINE!!! No wonder I graduated as being 5'11" and only 148 pounds.

So what is my point here? I pulled up the menu available from my high school. HOLY CRAP!!! I am glad they are doing it. The students might not be learning what they need to in classes, but at least they can eat healthier, learn to make choices, and schools are taking other considerations to what they offer. They have vegetarian and gluten free options available to everyone.

Based on the picture at the right, you can get the "regular" menu, just an entrée, or even a "premium" meal (more expensive to make, but is still good). There is a Grab & Go, a Chopping Block, a Pizza Express, or even CUSTOM deli sandwiches. DARN, wish I had that option in high school. I'm glad they linked with their Junior Achievement program. Healthy options available, and work ethic. You learn a LOT from the cafeteria if you open you mind.

Most schools serve BREAKFAST. Their menu is better than the one than at a fast food restaurant, coffee shop, or donut shop. The only thing we could get at my school was a pint milk carton, but it is awesome to see schools try to help so many kids today.

As a bottom line, without making you scroll much more, even the recipes that they are making for lunch deserve your diligence. "Back in my day" they were all fast food type foods, but today are making Asian foods, noodle foods, Western Grilling, and Buffalo Spiced food. Check out what the kids are eating, ask them what they like... Not only can you understand them and their desires, but it might lead to to some more easy recipes to make at home.

Distracted Driving

I was recently walking my 2 dogs in my neighborhood, stepped off the road into a driveway, had to crouch down between an approaching car and my dogs to protect them, when she drifted off the road and hit me. She was reading a text message on her smartphone at the time, and "didn't see us." I ended up with some hip injuries, but at least my dogs were okay.

I thought about how things have changed since I started driving almost 30 years ago. Cars back then were lucky to have even an AM radio and that the locks, windows, and everything were MANUAL to use. Now? They are so digitally involved that you can't POSSIBLY process it all mentally. DRIVE. Now to step down from my soapbox, here are some facts about distracted driving.

Most American culture is focused right now on how "distracted driving" is related only to texting, but guess what? There are a LOT of things that are considered distracted driving. Things like:
  • Eating and drinking (I see this all the time)
  • Grooming (applying makeup or even shaving)
  • Reading, including maps
  • Using a navigation/GPS system (which is why I don't have one)
  • Watching a video
  • Adjusting a radio, CD player, or MP3 player
  • Using a cell phone or smartphone, even hands-free/Bluetooth
  • Texting
Distracted driving can be classified in 3 ways; visual (taking your eyes off of the road), manual (taking your hands off of the steering wheel), and cognitive (using your mind for something other than driving). Whenever you do any of the above, you run the risk 23 times more likely that you will be involved in an accident. Simply reading a text means your eyes are off of the road for approximately 5 seconds. At a speed of 55 mph, that is equal to driving the distance of a football field while blindfolded. How safe is that?

Add to it, that most states in the US have laws about distracted drivers. There are different ones for adults and minors. Some are considered primary and some are considered secondary. Some states even ban the use of a cellphone at all. I suggest you go over to the website and find out what the laws are in your area. Click HERE for direct link to the state law page.

Drive safe...stop distracting yourself from those around you...

Feb 5, 2013


It took my son asking me to take him to Taco Bell for dinner one night, to remind me of something I've forgotten,  sporks. I was born before man landed on the moon, and the first Woodstock but didn't get introduced to a spork until middle school in 1980. In elementary school, we still used metal utensils, but at middle school, that all changed. In high school, I stopped using a spork because I only went to the salad bar, and we were allowed to have forks. Hadn't used one since. But I digress.

Sometimes the mind wanders, and while walking the dogs the other night, I began to ponder the "history" of the spork, so today I did some "research." I'll summarize it below for some easier reading.

  • Spork is the combination of "spoon and fork"
    • The word first appeared in print in 1909
  • Another name for it is a Foon, a combination of "fork and spoon"
  • Almost identical items (terrapin fork or ice cream fork) were first patented in 1874
  • The "original" sporks also had a knife edge
    • The knife edge was removed for use in schools, prisons, etc.
  • See the link HERE for more information about the history
Sporks have been slowly resurfacing in popularity lately for campers, hunters, and people searching for an easier way to eat lunch at work. I suggest Industrial Revolution or Think Geek if you are searching for a good one.

Good luck in finding what fits your eating needs, and SPORK YOU...

Feb 2, 2013

Butcher vs Grocery Store

Think about the meat you eat and where it comes from. I fished for trout, bass, walleye, and even perch growing up. Hunted whitetail deer, small game, ducks, and pheasant (my favorite). I learned from my grandfathers and father how to clean game, filet, and butcher it by hand to provide dinner for a family.

In today's day and age, not as many people do it, they just "run to the store." Find a local butcher shop. Most modern butchers have all of the things mentioned above, fresh, organic, and are willing to wrap up the amount that you want. How much more organic can you get than by getting it from nature and not from a company that "prepackages" the product? Do you get to choose the amount you purchase?

True butcher shops have given way to having a "deli" counter in the grocery store. The deli makes it appear as fresh, offer a lower cost than pre-packaged, but to be honest, it is all similar, and most of the deli offer is sliced pre-packaged meat. A common phrase butchers have started using is "those that can't butcher, go deli." I watched the receipts from my last grocery shopping, priced it out with the local butcher and I would have saved $12.30 if I bought it from her. And, she runs "specials" every month which end up being less expensive than the grocery store.

But the key thing here is about "nutritional content." Fresh meat from a butcher is a heck of a lot lower than the "manufactured, processed, packaged" ones that you get at a grocery store. I'd rather have quality and nutritional availability than worry about all of that. Plus, I can purchase a smaller amount, saving a few dollars.

Gibbs Butcher Block
Another strong point to make, is that you can NEGOTIATE or BARTER with a butcher. If you desire a specific cut or trim, they'll do it; a grocery store won't, you get what you get. I am fortunate that I have a butcher shop nearby... find yours. Another benefit of a butcher is that they get their meat from local farms. I am fortunate that I can get fresh fish from Lake Erie, local beef, local turkey, local bison, and local pork. Ever have a cut of bacon from bison? Try it is you can. They also make over 200 recipes of home-made bratwurst. They hire county sheriffs on the weekends to direct traffic, that's how busy they get.

Spring is coming, so you can bet your bottom dollar that I'll be out in the streams and fields... rod and bow in hand...

Jan 20, 2013

Futsal Builds Confidence and Ability

My son, like me, started playing soccer at a very young age. He's been playing for several premier leagues for the last 9 years. I coached a couple of seasons when the league needed it, my Dad did it too. We've spent a LOT of time in the living room and backyard passing & juggling the ball. Even my 2 dogs play with the balls that roll around the apartment. Because he likes it, I decided to find better training. A few seasons ago, we discovered futsal. He loves playing and it has improved his soccer skills. He currently plays for HOS Futsal.

To help "define" it, visit this LINK but I'll summarize:
The origin of Futsal (Five-a-Side Soccer) can be traced back to Montevideo, Uruguay, in 1930 when Juan Carlos Ceriani devised a five-a-side version of soccer for youth competition in YMCAs.  The game is played on basketball-sized courts, both indoors and out without the use of sidewalls.
The rules of futsal are a little different than "traditional" soccer, but the point is that it trains new players on the TECHNIQUE and SKILLS of foot skills. Pele played futsal for a few years before he started playing soccer. Plus, they might actually enjoy the very active way the game is played. It is very fast paced and can "turn on the corner," but it is very enjoyable to watch.

I'm so inspired by watching him play, that I am switching over from reffing roller derby to become a futsal ref.

Jan 14, 2013

SPAM® Anniversary

I was remiss in my duties last year by not writing an entry to celebrate the 75th anniversary of SPAM®, but did write one about finding it in single serving slices (click HERE). I'm not going to go into a complete history of it, you can go to or Wikipedia and read it. It was introduced by Hormel in 1937 to assist in feeding the WWII soldiers in the field, and according to Wikipedia gets its name by shortening the words SPiced hAM.

Was grocery shopping the other day with my son when we noticed the special logo on the SPAM® can. He asked me to buy 2. So why am I buying 2? He replied, "in 50 years I can put one can online in an auction, maybe it will be worth money and the other one is because I want to open one when it reaches the expiration date (11/2015) and see what it looks like." Amazing how the mind of a 13 year old can work some times. So, we got them. Will probably be the only items in my pantry that I'll never get to use.

A person would have to pretty much be in a coma to have grown up on Earth without knowing about SPAM®. Okay, maybe you've never eaten it, but at least you know about it. I was a little surprised to learn how many different versions there are (14), they make one with bacon in it, there are packages of single slices, and there is even one made with 100% lean TURKEY instead of pork. Learn something new every day.

I grew up eating it occasionally (grandfather, friends houses, Boy Scout camping trips, etc). As an adult, I've used it to make my MREs a little more filling when fishing, kept a can or 2 in the office for a last minute lunch, or just because it was the last remaining can of food in my pantry. I've used it in eggs in a skillet and it was good. I'm not going to bore you with a lot more drivel, I just wanted to celebrate the anniversary for something that supported soldiers that needed it and others all around the globe that still want it and honor it more than most of us in the U.S. do.

Making a Hawaiian Steak for dinner...slice of SPAM®, slice of pineapple, touch of honey, in a folded fajita... YUM