You stop that! 
Being a vegetarian, I only guess.
I guess no sauce could improve SPAM …
But spam has had a song written about it, and a popular musical. It has been the staple diet of many a person and is celebrated widely. Nothing wrong with spam!!
Spam celebrations
Hormel Spam Museum in Austin, Minnesota.
Spam is celebrated in a small local festival in Austin, Minnesota, where Hormel corporate headquarters are located. The event, known as Spam Jam, is a carnival-type celebration which coincides with local Fourth of July festivities, featuring parades and fireworks which often relate to the popular luncheon meat. Austin is also home to the Spam Museum, and the plant that produces Spam for most of North America and Europe. In addition to the annual celebration, there is a national recipe competition where submissions are accepted at the top forty state fairs in the nation.
Hawaii also holds their own version of Spam Jam in Waikiki during the last week of April.
The small town of Shady Cove, Oregon is home to the annual Spam Parade and Festival, celebrating its 8th year in 2007.
etc etc 
it just keeps gettin’ better!
sticks and stones Denny, sticks and stones 
Why did you say that Pammy? He has an emoticon for that.
You could drop them down people’s shirts. They’d work a lot better than ice cubes, being that they’re smaller, and also better because they’d squish when the person smacked it trying to get it out.
I’d enjoy seeing it, myself . . . 
That sounds like a good naughty trick.
So what did you do with them mutepoint?
take 'em to a healthcare town hall. Or was that already suggested? If yer a leftie, they go good with fingers. Nyuk.
Freezer space had to be dealt with. We put some of the suckers in a blender and diced some and made chili. This was good. We made tomatoe juice in a blender too. I was surprised that spices would be needed. The skin wasn’t a problem at all. I think I want to turn some of the rest into a cream of tomato soup.
I’m surprised no one has mentioned you can use them to replace your head cork. The warmer it gets, the easier they are to adjust. At some point, however. . .
If your oven’s on anyway and you’re having something like sausages. Ten minutes or less before you’re due to eat, throw some of your frozen toms into a dish/bowl/baking tray/anything that will go in the oven and hold the toms in a single layer. Add a good splash of olive oil, some basil (dried is good) and some salt and freshly-ground black pepper. Place in oven for three minutes then remove briefly in order to coat everything with the oil and herbs. Put back in oven for another 3-4 minutes. Wonderful with jacket spuds, bangers and other veg (or none) of your choice. You could always have 'em a bit spicier by including a couple of cloves of thinly-sliced garlic and a dash of tabasco. If they come out with so much juice that they would make your food sloppy, serve them with a slotted spoon and drink the oily, herby juice yourself when no-one’s looking. You’ll live to 110.
That’s if you want to live that long of course.
Come to that, you might already be that age for all I know 
I may no longer be in the first flush but I could give you a run for your money any time, gel!
I thought you were talking about mutepoint. What’s with taking it so personally. And the “giving me a run for my money” sounds interesting, bay
You’re getting hard to follow, pammy… 
Don’t worry, it’s natural as you mature.
Steve falls behind at the start 
Pammy, its a trick. He just wants to watch for a bit.
We had some of my cherry toms for tea tonight to go with some rashers of bacon, mashed potato (with a worrying large quantity of butter added, Cornish unsalted of course) and some Brussels sprouts. Glorious. For lunch I roasted meself a pound of chestnuts. Make a little cross in each one, sprinkle with water and put in hot oven for 25 minutes. No explosions to cover the kitchen in chestnut shrapnel.
Any special kind of cross and water?