On my way home this afternoon I noticed a sign in front of the newest local construction site that said “BUFFALO WILD WINGS COMING SOON!” This new local construction project also happens to be directly across the street from Hooters.
This got me thinking…
A) Someone in management didn’t do their homework before sealing the deal on that one.
OR
B) Sh*t, people really do love buffalo sauced food. Continue reading
I should be folding laundry right now. Instead I’m thinking about the fact that I didn’t have time to eat dinner tonight, and how I wish I had one of these right now…
Instead I’m eating a bowl of Corn Flakes, staring at a mountain of rumpled clothing that has somehow grown to the height of my desk in the course of three days.
I tried to convince Jonny last week that we should start wearing paper clothes. Then we could just throw them in the recycling bin at the end of the day… well, everything but the paper undies, because that would just be wrong.
Who loves Buffalo Wings? ME, ME, ME! I DO, I DO!
Who loves Mac n’ Cheese? ME, ME, ME! I DO, I DO!
If you listen closely right now, you may hear the sound of harps playing softly in the distance… ahhhh, ah, ahhhhh, ah, ahhhh, ah…
I’m sure I’ve mentioned before that I grew up in Upstate NY, the mecca of all things Buffalo wing. Then I went away to college in North Central PA and spent many a happy hour in a dark, hole-in-the-wall bar, downing ice cold pitchers of Yuengling and 10¢ wings until I wished I’d worn elastic waist pants. Ah, those were the days.
Scientific Fact #1: Kids. Spread. Germs.*
We have gone from one contagiously funky ailment to the next for what feels like two solid months at our house. It doesn’t help that Finley uses everything but a tissue, as a tissue. Including my favorite faux fur blanket. Dang-nabbit.
Now that I’m officially on the mend from the most recent funkfest, I feel it’s my duty to share this recipe with you because…
Scientific Fact #2: Chicken soup cures what ails ‘ya.*
Scientific Fact #3: Homemade chicken soup is waaaaay better than canned.* Continue reading
Thanksgiving. Two solid days in the kitchen prepping followed by two solid minutes scarfing down the first plate of food. So worth it.
Two days later, let’s tackle the leftovers.
This is a pretty simple dinner solution. Actually it’s my go-to solution for weeknight meals when everyone has settled into the ‘witching hour’ and I’m trying to accomplish 14 things at the same time. (And by ‘everyone’ I really mean ‘Finley’) Continue reading
It seems like lately I’ve been letting the decadent sweets basque in every bit of glory, it’s high time to let some of the savory players take to the field.
BBQ Chicken Wrap, you’re in the game. And bring along your buddy, Sweet Corn Salsa.
This recipe was originally developed as a guest post for our favorite
Stay-at-Home Dad blog, Dad or Alive. Enjoy!
There’s no such thing as an original idea in the kitchen. I’ve recently come to this conclusion.
Don’t believe me? Think of a bizarre food combo. Now Google it.
$5.00 goes to the person who can prove me wrong. (Hopefully you take personal checks or rolled coins because with two small kids at home that’s about all I have left.)
Now imagine my frustrations when I think I’m on to something that’s going to WOW the masses, only to find 25 other “foodies” have already beat me to the punch. Well, not this time.
Strawberries. Avocado. Basil. Balsamic. Turkey Burger.
Hell, I don’t even know what to name this beast. So let’s just call him, D. Licious.
Was-aaaa-bi… Mayo, that is.
I’m a huge fan of wasabi. When I was in my wild n’ crazy 20′s I worked at a local sushi bar and absolutely fell in love with the stuff.
I distinctly recall serving a scoop of it in dessert cup under the guise of green tea ice cream to an obnoxiously drunk guest one night. Happy birthday, free dessert!
He threw up, we had a good laugh, I got a stern ‘talking to’ by the manager, all in all a pretty successful shift. This is me, allowing you a brief look at my darker side.
Back to the wasabi at hand. It’s spicy, but in such a good way. Especially when you mix it with mayo, yogurt, garlic and ginger then slather it on a bun as a spicy (yet cool) cohort to this guy:
He’s strong to the finich, ’cause he eats his spinach…
(and anything else that falls in his path.) He’s Charley the Chonker Baby.
This kid loves to eat. So it didn’t surprise me when he gladly accepted spoonfuls of spinach, roasted apple and parmesan pureé. And since I tend to lick my fingers (and occasionally the spoon) while feeding him, it also didn’t surprise me when the idea for using it as a sauce for a summertime lasagna was born.
Well, look at that. It’s Thursday again. Time for a read-one-get-one recipe extravaganza.
I actually came up with this combination last week in preparation for a Sunday Foodie Friend Feeding Frenzy. Foodies run in packs. Scientific fact.
And this Spiced Apple Plum BBQ Chicken did not disappoint. Another fact.
Now that I’ve piqued your interest… let’s get down to business.
