Saturday, June 16, 2007

Lobster thermidor aux crevettes with a Mornay sauce garnished with truffle paté, brandy and with a fried egg on top and spam

yes, i'm talking about spam again. how odd! today was art on the avenue, which is an annual street fair-type thing. it was okay. the past few years i have sold jewelry at this thing because i lived right on "the avenue", so this year it was nice to just walk around and hang out. the highlight of the day was the spam-mobile, where they gave out little spam recipe books, spam magnets, and, yes, free samples of spam. i wasn't going to partake, but the guy in the spam-mobile convinced me. he actually said, "don't fear the spam!!!" so really, what could i do? i said to him, "but i don't like spam!!" in my best monty python voice, and he just stared blankly at me. either he had no idea what i was talking about, or he hears that 200 times a day and just can't take it anymore. not sure which. at any rate, it was only a teeny piece, and it was made on a george foreman grill. and it wasn't bad!

my mom used to make spam all the time. spam and eggs, spamburgers, you name it. she'd chop it up and put it in salads, she'd fry it in a pan, make a mean grilled cheese and spam sammich, she'd make generic egg mcmuffins with it. didn't moms of the 70's give a hoot about nutrition?! i mean, come on, now. check out the ingredients of spam:

Chopped pork shoulder meat with ham meat added.
Salt (for binding, flavor, and firmness)
Water (to help in mixing)
Sugar (for flavor)
Sodium Nitrite (for color and as a preservative)

eww. now read these haikus about the ingredients of spam.

did you realize there's a spam museum?

and finally, of course...

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