SPAM -- No, It's Not Just For Computers...

I have no idea why I am writing this dorky post. I guess I am just fascinated by the things people actually eat. I am captivated by the habits we create and the tastes we develop.

I heard on the news last Saturday that Spam is flying off the shelves. The company has gone way up in production. Apparently because of the economy, people are flocking to buy "meat" at a cheap price. You can get a 6 pack of Spam through Amazon for $16.95. Is that cheap?


There is Turkey Spam, Garlic Spam, Spam with Cheese. I see Hot and Spicy Spam, Lite Spam and Low Sodium Spam.

Then there's Spam Singles (ya know, so you can pack 'em in your kids' lunches), Hickory Smoked Spam and Spam with Bacon.

Holy Grail Spam is apparently named in honor of some Monty Python play called Spamalot. "It's a sweeter Spam." That's a whole new spin on Spam.

Right now, I feel as if I may write a poem about Spam with a Dr. Seuss flair. In fact, I shall ask you all, can you write a poem about Spam? If you can write about Spam, don't be on the lam, show me you can. Ahem. I am so totally digressing. Are you still here?

Do you eat Spam? What is IN Spam?

Did you know you can join the Spam Fan Club? I wonder if there is a Facebook Group for Spam?(I checked and you can. You can join, you can join, you can join for SPAM. Oh yes you CAN!)


"Food" for thought...


According to their website, Spam is made from ham, pork, sugar, salt, water, a little potato starch, and a "mere hint of sodium nitrate to help Spam keep it's color".

You can find out all sorts of Spam facts from that website. Now I know where Spam is made. I know I can go to their website and find tons of Spam recipes. I am The Spam Queen. I now know alot about Spam.

Wow. I do not think I have ever even bought Spam. But I might just have to go by a can and see what all the hoopla is about. What? There is no organic Spam? Well, I bet that is the new, up-and-coming Spam. All Natural, Organic, Grass Fed Spam.

You can visit a Spam Museum. You can make sushi in the shape of Spam. Oh yes, You can. Why does this make me laugh?

You can buy mugs, keychains, hotpads and bobble head Spam figures in the Spam store.

In addition, you can buy a Spam costume (yes, you dress up as a giant can of Spam) for $65.00, a pair of Spam earrings for $12.00, a fishing bobber for $1.75, charms for charm bracelets and even little kids character bowls with a Spam guy named Spammy on them.

I remember seeing these flip flops when I was younger. They leave the word SPAM in the sand when you walk in them. That's actually sorta fun and quirky.

Dude, there is even a SpamMobile!


Do you now know way more than you ever wanted to about Spam?

Donna, do you have a recipe for Way More Homemade Spam?

Christa, can you Transforme Spam? Maybe for your Etsy shop? I think that would be Absolutely Fabulous.

Sorry girls. I don't know what I am thinking.

This has been a pain in the neck to research because society has hijacked the word Spam. They literally Spammed Spam by using the word Spam in vain.

If the economy doesn't pick up, will you soon be buying Spam? Have you bought Spam? Do you like Spam? Do you have a college story about Spam?

Don't mind me. I have a very strange sense of humor. Please come back.

Here's a lovely recipe for Asparagus RollUps using Spam.

"I highly recommend this recipe. My family loved it. They didn't cry or nothing!"(not my quote.)

Asparagus Roll-Ups

Just one delicious SPAM® recipe of thousands.

Serves 6 30 minutes Easy

In small saucepan, over medium heat, melt butter. Stir in flour, salt, paprika, nutmeg, and pepper. Stir in milk. Cook 5 to 6 minutes, until mixture thickens and comes to a boil, stirring constantly. Add cheese; stir until melted. Keep sauce warm. Heat oven to 425°F. Lightly grease a 13x9-inch baking dish. Cook asparagus according to package directions; drain. Cut asparagus crosswise into 1/2-inch pieces. Combine asparagus, SPAM®, and 1/4 cup of the Swiss Cheese Sauce. Remove crusts from bread; flatten by rolling with a rolling pin. Spread butter lightly on one side of each bread slice. Evenly spoon SPAM™ mixture along one edge on unbuttered side of each bread slice; roll up. Place seam side down, close together, in baking dish. Bake 15 minutes, or until rolls are lightly browned. Serve with additional Swiss Cheese Sauce. Refrigerate any leftover sauce.

Ingredients

• 1 tablespoon butter or margarine
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon paprika
• Nutmeg to taste
• Pepper to taste
• 1 cup milk
• 1 cup shredded Swiss cheese
• 1 package (10-ounce) asparagus spears
• 1 can (7-ounce) SPAM® Classic, diced
• 12 slices soft white bread
• 2 tablespoons butter or margarine

Menu Plan Monday, November 17-23

For more menu ideas you can go to Orgjunkie.com


Since I am eating pretty much only meat and vegetables for awhile, it is a bigger challenge to plan a menu for my family. I could make food for my family and eat something totally separate. But it is easier if I can just cook for my family, eat the same thing and skip certain parts of what they are eating. My menu is a combo of both, created while keeping in mind what I have in my refrigerator, freezer and pantry.


Monday: Spaghetti (moved from last week) with salad and homemade bread

Tuesday: Marinated Grilled Salmon with salad and asparagus

Wednesday: New Soup for Soup's On! Saturday

Thursday: Book Club Fall Supper, Escondido Wedding Soup (amend some meatballs to have no breadcrumbs for moi, in small pot with no pasta)

Friday: Tacos/ Taco Salad

Saturday: Steak, salad and baked potatoes

Sunday: Taco Soup (Crockpot) with bread

Soup's On! Saturday, Pumpkin Chili

(photo from Vegan Visitor where original recipe is posted)


Where I live, in the Pacific Northwest, a storm blew through this week and it rained quite a bit, but the air continued to stay somewhat balmy, especially for how wet is was. Although, thinking of my husband who has been in Florida for work all week, maybe "balmy" isn't the right word.

Today the weather is sunny, but not warm. Looking over the valley below us, nestled between the pockets of fog, there is an ever changing patchwork in varying shades of vibrant autumn hues.


Fall is beautiful and the pictures I see through my window are changing daily. Ah, Autumn. (By the time I took this picture the fog had evaporated. Did I say "ever changing"?) Do you see Mt. St. Helens in the background to the right?


Last week my friend Julie C. posted a link to her blog for a delightfully seasonal Pumpkin Chili. Those of us who know her have the secret code to get in. But woe to you who do not! So I decided to post it here on my blog for this week's Soup's On! Saturday (If you are a first time visitor to this blog, you can read about Soup's On! Saturday here). Oh, and if you are looking for past week's recipes, I am working on a link list. Look over to the right, in my sidebar, for the links I have so far.

I made this chili this week and it was yummy. I had to adjust the spices because my (old) coriander was not fragrant or flavorful and did not provide any flavor at all. But I am a huge fan of cumin so didn't mind any extra cumin flavor.

Julie said she didn't have carrots, I didn't have celery when I made it. We both started with dry beans too. It turned out well for both of us. So don't be shy. If you have beans of any variety, dried or canned, and you have pumpkin, you can play around with this recipe. You can view the original recipe by clicking on the link under the picture above.


Would you please pray for my friend Elizabeth? She has recently found out about some health problems which are looming large. They have to make decisions about how to proceed with treatments, as well as how to deal with all of the challenges it may bring. Please pray for a miracle of healing, for peace and for clarity. And maybe you could even leave her an encouraging comment so she knows you are praying for her:)

Enjoy Julie's recipe below and then link your own, or email it to me so I can post it here.

Have a wonderfully cozy week. May you find rest in knowing you are being held by the Creator of the Universe.

Pumpkin Chili

2 Tablespoons Vegetable Oil
1 Onion, finely diced
2 Medium Carrots, peeled and finely diced
1 Stalk Celery, finely diced
3 cups Tomato Sauce
3 cups Fresh Tomatoes, skinned and chopped or 1 - 28oz can diced tomatoes
5 cups beans, soaked and cooked (I mixed red and pinto beans this time)
(could sub 2- 19oz cans beans, drained and well rinsed)
1/2 teaspoon Salt
Crack of Black Pepper, to taste
1/2 teaspoon Dried Thyme, scant
1 teaspoon Ground Coriander Seed
1 Tablespoon Ground Cumin
1 Cup Dice Pumpkin, roasted


Preheat the oven to 350ºF.
Clean and cube half a good baking pumpkin.
Using about 1 tablespoon of the olive oil lightly cover the pumpkin, tossing to coat.
Roast in the oven for about 30 minutes or until tender.
Heat the remaining oil in a large stockpot and add the diced onion, carrots and celery.
Sauté the vegetables until slightly softened and the onions are transparent.
Add the chopped tomatoes, sauce and spices then bring everything to a simmer.
Stir in drained, rinsed beans and continue to simmer for an additional 20 minutes or until the carrots are soft.
Add the cubed pumpkin.

Makes A Mom's Heart Sing

I love, love, love it when I see my older kids teaching my younger kids.

I love it even more when I see the older ones taking so much delight in the little ones, and the eyes of the little ones lighting up with admiration for an older sibling.

I walked in on this last week.

(My 18 year old reading and explaining things to my two year old. Ohh, look at those little piggy toes too!)

One of the most wonderful things about having kids so far apart in age.

Makes a mom's heart sing...

Me: On A Diet

I have been tired lately and believe in nutritional healing for many things, so I have begun seeing a new naturopath. She promptly put me on a diet for health (though it sure would be nice to lose some weight as an added benefit, since I seem unable to).

My diet calls for unlimited veggies. I love veggies. I have no problem with this. I am looking forward to trying all sorts of new veggie recipes. Last night I bought brussels sprouts, asparagus, squash and salad fixings.

I can have unlimited butter and olive oil. I have no problem with this.

I can have fruit, as long as it is an hour away from other food. I am not a fruit freak, so will probably pass this up.

I must eat a serving, at least the size of my palm, of dense protein, three times per day, and at least one bite of protein every 2 hours. Whhhhoooaaaa. Whatchu talkin' bout Willis?

This plagues me.

I am not very carnivorous.

But I'm gonna do it. Oh yes I am.
I'm gonna. Swallow. Every. Last. Bite.
Gulp.

I think I can do alot of it by adding chicken or steak to my salads. I love salads. And I can have whatever dressings I'd like as long as they do not contain dairy. I cannot have dairy. Oh well.

I cannot have bread or grains or nuts or seeds. This I grieve. Just the bread. Goodbye my beautiful bread. I will look forward to that day when we shall meet again.

I must take supplements, which are not bad in and of themselves. But I must chew them at least a little. This is not a good thing. They are not classified as chewable. I know why.

Thankfully I am supposed to drink at least 2 and a half quarts of water each day. So I slightly chew a mouthful of little bits of dehydrated fish and algae then quickly wash down. Then I can gnaw on a hunk of meat to get the granules out of my teeth.

Tea and coffee is okay too, but only 1 cup of caffeine per day, and it must be before noon. You know it will be Zhena's Raspberry Earl Grey. And thankfully my Zhena's Fireside Chai is decaf. Good ole Lemon Zinger and my Republic of Tea teas will be soothing too.

And, like I told my friend, I am so happy we added a beautiful bathroom to our house recently. I am sure with all of that water and tea, I will be spending quite a bit of time in there.

Pantry Raid, "After" pictures

Thank you Loyal and Brave Kathi for linking and joining in the Pantry Raid with me. I don't feel so alone. And, Kathi, I know you are anxious for all the other not as brave people who read this blog to see that your pantry is so much prettier now. So link away now, before you read the rest of this!


And the rest of you? Weeelll, I will give you an opportunity to make it up to me. Next week I will post another linky for Pantry Raid in case anyone else wants to join in with a before or after picture, a picture or description of your dream pantry, pantry organizational tips, what you consider "must haves" in your pantry or any other pantry related fodder. Cuz saying Pantry Raid is just too cool and catchy to only use for two weeks. It's just too much fun to imagine people reading it and thinking it says Panty Raid. And these undies are just way too lovely not to post again. Dontcha think?



My pantry probably won't look that much different to you than it did last week. But I know what has changed. I know how I spent most of my Saturday. Because, as you know, one thing leads to another. Therefore, straightening one's pantry eventually leads to more of the cabinets being cleaned out. And it might take awhile to get it all finished up. In other words, my pantry looks better but,uh, the rest of the kitchen? Well, notsuhmuch (...course it doesn't help that our dishwasher broke last week and won't be repaired until tomorrow). Hopefully by the end of today it all will be cleaned and I will move on to other areas like maybe the room where everything seems to get dumped Laundry Room.

The main thing that changed, which is what took the most time, is getting the silver metal racks with drawers out of the bottom of the pantry to make room for the 2-5 gallon buckets of bulk food items. These were stacked just to the right of the door creating a wall of sorts. Putting them down here really opens it up.



This door stayed the same. It holds spice items we use most frequently such as sea salt, pepper, and vanilla. The door also has a hook for the Pampered Chef Fly Swatter (the best one I have found) and a one page, one year calendar from our area Asian food store. Which is why it says "Year of the Rat". In case you were wondering. Being that it is hanging next to the fly swatter I didn't want you to get the wrong idea and to think we have flies and rats.


I rewrote names of spices that had rubbed off over time from these Costco sized spice containers. I do buy new ones occasionally, but many times I buy refills through one of the co-ops I use.


These glass boxes from World Market have been sitting on the counter. I think they are adorable. But I don't really like counter clutter and still haven't figured out what I am going to store in them permanently. So here they are. At least for now. They fit perfectly in this spot.


This area could hold alot more stuff. But recently I bought a griddle. I decided it helps me enough that it will earn this silly under-use of space. It is so dorky that the manufacturers didn't construct it so it could hang on a wall or something! Maybe in all of my moving things around I will discover a better place for this and free up more space for my flour (see below).


I have run out of huge containers for my bulk flour. The grocery store bakery where I got empty buckets before has now been told by the health department that they cannot let any empty buckets stack up. I can only get them if one happens to be emptied precisely when I go in. Fat chance. So for now these two bags are in one of those humongous Ziplocs, sitting on the floor. At least I have a pantry to set it in, right?


I love Tupperware Modular Mates. Yes, I know they are plastic. Yes, I know many of you are sucking in deep cleansing breaths right now as you look at this because plastic is bad and I am storing food products in it. And I am right there with you. But I decided that since I've been using some of these for 20 years, because I already have them, they look good, and they are not being heated up, I will continue to use them. And look at how effectively their shape uses the space:)

When I was first married they didn't have any color choices I liked much. So I went with blue. Then they stopped making the blue ones. So I bought a few tan ones, thinking they are neutral. But I didn't like those much either. Then Tupperware once again quit making my color. And I sold almost all of my blue seals on eBay and bought dark green ones. I am not going to keep trading out seals for the rest of my life. So now I have mostly green with a few blue and tan. And who knows what other colors they may offer next time I am in need. (Maybe if I find a new home for the griddle...)

(I just want to note that I just bought that gallon of honey two weeks ago. Well, I do use at least 1/2 cup each time I make bread. But geesh. Honey is NOT cheap!)


I did wake up on Saturday wishing I hadn't called this Pantry Raid to begin with. But, all in all, I am glad now that I did. It forced me to get at least that one area a bit more organized. Maybe I will call a Laundry Room Raid, A Kid's Room Raid, a Homeschool Room Raid a .... or maybe I WON'T!!!

Menu Plan Monday, November 13-19

Kathi and I will be posting our Panty Pantry Raid "after" pictures tomorrow. I hope Kathi's are good. Cuz mine are pretty boring. But it DID take me the better part of Saturday. Because, once you get going, JUST the pantry isn't enough...(I am glad I don't have to take pictures of the rest of the kitchen now!)

Have a great week!

Monday: Try New Soup For Soup's On! Saturday

Tuesday: Spaghetti (make my own "never the same twice" sauce in crockpot)

Wednesday: We've been using this recipe for years. It is so easy and one of our family faves too! Sausage Skillet Supper (we use our own canned tomatoes and make our own beans. I also use 1 full cup of salsa so everything is easy to remember. Then you know you use ONE of everything)

Thursday: Pumpkin Chili from Julie, this week's Soup's On! Saturday

Friday: Spud Nachos (a new family favorite)

Saturday: Tacos and/or Taco Salad

Sunday: Adaptation of this recipe, plus fixins: Chalupa (had Cheeseburger Soup last week instead)