The first leg of last week’s Traditional ‘Merican Vacation took us through St. Augustine, Florida, a walkable city with a rich history, a pleasant coastal climate and plenty to do and see. It is arguably the oldest European settled city in the U.S. still operating under its original name, having been established in 1565.
I’m not making this up. Publix actually sells frozen organic buffalo chicken wings.
Who goes to the grocery store in search of frozen, fatty, terrible chicken wings thinking to themselves “I hope those were free range chickens which weren’t fed any antibiotics?”
My curiosity got the better of me and I bought a bag. I rationalized the purchase by assuring myself I was buying these ironically.
A bag costs $8.49 and came with eight wings. I can drive to Taco Mac and get 12 wings and fries for about the same money, so for this to be a worthwhile purchase, they would need to be glazed in butter made from Jesus Christ’s crotch sweat.
They weren’t. No hyperbole, they are the worst buffalo chicken wings I have ever eaten. I baked them for lunch on a Sunday, and for the rest of the day I was burping up their unpleasant flavor, which is somewhere between vomit and KFC Popcorn Chicken, which itself tastes a lot like vomit.
I can’t decide what the whitest part of this product is, so I’m putting it to a poll:
What is the whitest part of Coleman's frozen organic Buffalo-style chicken wings?
- That I purchased a bag ironically (82%, 9 Votes)
- That I purchased a bag (18%, 2 Votes)
- That the product exists (0%, 0 Votes)
Total Voters: 11
This is an easy spaghetti recipe I made up that I think kicks ass.
o.5 lb. ground turkey
1/2 jar store-bought tomato-pesto pasta sauce
1/2 box whole wheat spaghetti
1 cup shredded cheddar cheese
3 or 4 scallions
salt, pepper, onion powder, garlic powder
- Cut each scallion once lengthwise and then cut each remaining piece into two or three pieces.
- Boil the spaghetti according to the instructions on the box.
- While the spaghetti is boiling, cook the turkey meat on medium-high heat in a large frying pan, breaking it into tiny pieces with a spatula. Season to taste with the salt, pepper, onion powder and garlic powder.
- When the meat is almost finished, drop the scallions in. Continue to stir the meat. Lower the heat after a minute or so to prevent the meat from getting charred.
- Drain the noodles and drop them in the frying pan with the turkey meat, then pour in the half jar of pasta sauce. Turn the heat back up to medium. Stir until all noodles are covered in sauce. You may want to use a little more than half a jar or a little less. The goal is for all noodles to have some sauce on them, but for there to not be any puddles of sauce.
- Stir in the cheese until it’s melted and distributed evenly.
That’s it. It’s super easy, but tastes great. I usually use all organic ingredients, but I’ve also substitued four Kraft Singles for the shredded cheese if that was all I had around.
This Friday I’ll have my second surgery in two years. This time, it’s to remove my bottom two impacted wisdom teeth. That’s my X-ray above. I’m a little nervous, but I think I have a pretty good idea what to expect: several days of doped up unpleasantness coinciding with alternating hunger and nausea. And crossed fingers that I don’t do something stupid to cause a dry socket.
What I’m not sure about is how long I should expect that to last. I’ve heard estimates ranging from a day or two all the way to three weeks. I’m pegging the over/under at four days, so place your bets and I’ll let you know how it turns out.
I think I at least ought to be recovered enough by the following Monday night to watch Tennessee play UCLA on TV, which is my main concern.
I have no special insight to add otherwise. But it has been fun to read this thread on Chowhound about what people ate after their respective wisdom tooth surgeries. Here’s my favorite:
speaking from experience myself, I had all four impacted wisdom teeth extracted 20 years or so years ago. My girlfriend (now my wife) made me chocolate pudding and served it to me warm in a big bowl, then made chicken soup. I’m not sure whether it was the after effects of the sedative or the pain medication, but I just about licked out the bowl. It was the most delicious thing I had ever tasted. The recipe she used was the one on the side of the cornstarch box.
Here’s hoping my pain meds are as good.
I don’t expect this to affect NCAA Picks, as I wouldn’t have likely gotten the results + schedule up until Tuesday night anyway due to the Monday night games. Fret not.
Due to an insurance snafu that can be blamed on both me and my dentist not covering our bases, I’m putting this off until November.
The Brickstore Pub in Decatur is one of my and Amber’s favorite places to eat. Amber usually gets a chicken salad sandwich and a side salad, and I usually get the penne pomodoro with andoville sausage, though I’ve had nearly everything on the menu. Most of the food is good, some of it is great, and the only thing I’ve had which I would say is bad is the turkey burger. Avoid that and you should be fine.
More importantly, it’s the best place in metro Atlanta to sample craft beers. Watch the video below about the pub’s new cellaring program and it should be easy for you to see why:
If you’re not a beer nerd (and I don’t qualify as a beer nerd, though I do try to look for an IPA I’ve never tried before whenever I go somewhere with an extensive beer menu), you might not have been aware that some beers are designed to be aged as wines are. The Brickstore Pub is taking over space in the basement of an adjacent bank to age those types of beers.
In the video, they discuss plans to have invite-only beer tastings to determine when the beers being aged are ready for public consumption. The space looks like it will be really cool for that purpose. I especially loved the mechanism to let air in the bank vault. Maybe Tony can get invited to test some beers out. Me, I am mostly useful for describing shitty beer.
h/t NEXT STOP…DECATUR for the video