Thursday, October 13, 2011
Close to Nowhere
Spam burritos anyone?
Spam is not a subject I’m enjoying lately! Not the canned meat kind of Spam, the email kind that can turn your email inbox into a nightmare -- daymare in my case.
The South Reporter has had the same email address since we entered cyberspace many, many years ago. I’m thinking maybe 15 years, at least. Several different computers, several different mail programs, but always the same address -- which I’m not going to put in here today!
Dixie-Net out of Ripley has been our Internet service provider (ISP) for about that long also, I guess. I don’t recall having another ISP, but somedays, that doesn’t mean much.
As of Monday, October 10, we have a new email address. Despite the best efforts of Dixie-Net, me, the editor, etc., spam has gotten the better of the old address.
We’ve always had lots of spam. Not much you can do about it, but complain and then delete it. But, about a month ago we began receiving a different variety of spam. Some looked like it was written in Russian, or Chinese, or Arabic or sometimes even “wing-dings” (%^#@$%^&*).
These odd emails invariably locked our email inbox. I’d call Dixie-Net, they’d fix and unlock and we’d go on again. But it just kept coming and coming and coming -- the help desk at Dixie-Net told me how to unlock it myself and sometimes I’d fix and unlock three or four times a day. Even on weekends, the email would have to be worked on. Not only was it scary in the fact that we weren’t receiving school news and photos, weddings, advertisements and legals, we didn’t know what we weren’t receiving.
If you sent us anything in the past several weeks and we didn’t run it in the paper, most likely it’s because we didn’t get it. Send it to me again and ask me to confirm that I received the email.
Oh yeah, send it to our new address:
On my home email account, the spam folder always has a “Spam” recipe. Some of them sound pretty tasty. (Yes, I am one of “those” people who like Spam.)
There’s one recipe I won’t be trying -- Beer Battered Spam with Raspberry Horseradish Sauce.
But the Spam hashbrown bake and the Spam breakfast burritos sound pretty good. According to Wikipedia -- “ingredients in the classic variety of Spam are chopped pork shoulder meat, with ham meat added, salt, water, modified potato starch as a binder, and sodium nitrite as a preservative. Spam’s gelatinous glaze, or aspic, forms from the cooling of meat stock.”
(72 days until Christmas)
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