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The Invisible Mo



Last Updated: 11/17/2009

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Gender: Female
Status: Single
Age: 59
Sign: Taurus

City: Midland
State: Washington
Country: US
Signup Date: 8/28/2005

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Sunday, December 16, 2007 

Current mood:  jedi
Category: Food and Restaurants

To whom it may concern:
I am posting this on all my journals as way of a public apology.

I really like canned tuna and use it frequently. I like it in sandwiches, on top of a baked potato and on top of macaroni and cheese. I also like it on top of a salad or with some cooked broccoli. I just really like tuna. Everyone who knows me has been told that the best brand of tuna is Fred Meyer's brand. I tell everyone...it is nice pink meat, no brown or black pieces and flecks, solid and with a good taste. I've tried albacore, but it is too dry for me. I prefer the regular tuna and Fred Meyer is my preferred brand over all the name brands.

Or so I thought. I never really looked at the wording on my label before. So the other day someone (my mom, I think) gave me some "Fred Meyer" tuna. It was a different label. It was blue and had the words "Fred Meyer" written in a red box across the front. I opened the can and it was the nastiest tuna I think I'd ever seen. It was gross looking and even worse tasting. I couldn't believe it. It was horrible.

I didn't really realize until then that the brand I love and recommend to everyone is not "Fred Meyer".  It is actually "F. G. Meyer". I just want to publicly apoligize to anyone out there that might have bought "Fred Meyer" brand and found out it was icky! The tuna I love and the brand I consider to be the  best is in this can:

I haven't had my camera at the store or I would have included a picture of the wrong stuff, too, for comparison, but the label is completely different. It is a dark blue label and says "Fred Meyer" in a little red boxed area.

Please accept my apologies if you bought and tried to consume the incorrect stuff. Ewwwwww.....

Please try the "F. G. Meyer". It truly is a great canned tuna. Nice solid pink meat with great taste and texture.

Thanks for listening.

Sheila