Ice Cream

There’s nothing like a cold, melting ice cream cone on a sweltering hot summer day. The clash of hot versus cold is mind shatteringly intense since you never would’ve thought your insides could feel so cold in the hot weather. As small droplets of the ice cream slowly begin their journey to your wrist, and then your elbow, you lick the ice cream, and then the cone, then your arm as fast as humanly possible. It is all a very skillful process that requires quick movements and developed taste buds in order to fully enjoy the ice cream. Many people order the boring vanilla or chocolate ice cream but the true dairy-lovers get a new flavor each time, experimenting with jimmies and sauces. Soft serve is a predictable buy, either having a chocolate, vanilla or a chocolate-vanilla swirl but I remember in Cape Cod one hot summer as I biked down a twenty-mile biking trail, I stopped at a quaint little ice cream shop. When I arrived at the ordering window and took a quick glance at the flavor list, I froze in my path. As I looked again, I saw the most beautiful array of flavors I could ever see in my entire life. They had almost twenty flavors of soft serve, something I have never seen before. I love soft serve. It took me hours to pick one, after sampling many times, I finally decided on the blueberry soft serve. Thought it may sound gross, it was the best thing I have ever let in my mouth ever. Though that may be a big statement to make, I don’t doubt the truth of it one bit.

If for some bizarre reason you don’t particularly enjoy the firmness of regular ice cream, there’s always the choice of a frappe or a milkshake. As I love soft serve, frappes are also very high on my list. Due to the fact that frappes aren’t completely liquid and have chunks of ice cream in it that didn’t get fully mixed in is why I enjoy them so much. I can’t fully explain why frappes are so good and are sometimes way more satisfying than regular ice cream. Though I said earlier how plain ice cream is boring, vanilla frappes, though very predictable, are actually very good. Mint chocolate chip and chocolate chip cookie dough frappes are also a must have.

Like all other food, there are many brands of ice cream. Ben & Jerry’s is known and well-liked and I agree, their original flavors are all very good and creative. Also, Haagen-Dazs is also very good, even their vanilla is refreshing. However, there isn’t one brand that screams gross and distasteful, but some are definitely better than others.

Yes, it is the sad truth that ice cream can be very fattening, but only if you eat it too much. Everything is fine in proportions so go for an ice cream today and skip the cake for dessert. I promise that it will be worth it.

Word Count: 503

Candy Fanatic

Is candy food? It is a question that so many people ask. I mean, we put it in our mouth, chew it, taste it, swallow it and digest it so I would say it is a food. Others contradict this saying it isn’t a good source of energy or protein or you couldn’t live off candy but really, there isn’t just one kind of food you can live with forever either. So I believe that candy is a food, not a substantial food, but it is still food. And it’s good food too! The vast numbers of different flavors and shapes and colors of candy’s out there is incredible. Every flavor you could ever think of is out there, whether it’s a fruity taste like watermelon or a drinking taste like root beer, there’s always a candy that can perfectly fit your mood or desire.

Candy is a universal food, everyone knows what it is, and everyone has it. Even my essay writing teacher passes out some variety of candy from time to time. Also, there are many different categories of candy such as lollipops, jellybeans, chocolate bars, gummies, hard candy and so much more. The reason candy is such a fantastic food is, it fills you up if you’re on the run and if you’re absolutely bored on an airplane or in a long car ride, candy can fill the boredom. First of all, you’re chewing something yummy and delicious which is always a plus and candy makes you think about things you never would’ve thought about before. For example, when I chew something like skittles, all I think about is how chewy the next skittle is going to be and I try to picture the rainbow and have some funny thing like everything I touch turns into skittles (since that is how they advertise skittles in commercials). It is quite entertaining. Lastly, the best reason is that you can keep eating candy for as long as you feel like it since (it depends on what candy you choose) candy barely has any calories in it so you don’t have to worry if the calorie amount affects your diet. There really aren’t many negatives I can find about candy except that it might rot your teeth, but you can always just brush your teeth.

The best holidays for candy are definitely Halloween and Easter. For Halloween, you can get boatloads of candy by just putting a simple costume on and going door to door asking for candy. It is so simple and so worth the candy. Also, Easter always had the eggs filled with candy that you have to go out and search for, which is a little like Halloween where you have to go on a hunt like you have to go door to door. However, at times like Halloween or Easter, you can’t choose candy’s that you like and I usually get like mini snickers or milky way during Halloween. I hate the fake chocolaty taste of those candies which is why I tend to go more for the fruity candies like sour patch watermelon but my two absolute favorite of all time candies are Mike & Ikes and starburst jellybeans. The fruitiness of each kind is so different yet so delectable at the same time and the small shapes are easy to chew and fun to chew! The starburst jellybeans are more tangy with a slight more sourness to them while the Mike & Ikes have a very non-sour all fruit taste. There are so many more out there I like so there is definitely a candy out there for you!

Word Count: 605

Nachos

At first glance, that pile of toppings all mixed together may appear like it should be going out to the trash. However, after that triangular shaped corn chip gets rescued from the very bottom of the pile, you are rejoicing with relief that you didn’t throw that meal out. To be more specific, this corn chip is part of a meal called nachos. Some people are wimps and only like cheese on nachos, but the brave ones take the supreme order, usually topped with sour cream, ground beef, salsa, cheese, beans, olives, and guacamole. This snack/meal originated in Mexico where the original recipe was fried tortilla chips covered with melted cheese and jalapeño peppers.

I find that the best place to eat these is when you are sitting under an umbrella on the patio of your hotel looking out into the beautiful scenery of the ocean. This may be because any food tastes good when you’re on vacation or because the relaxed feeling needs a good snack to sit with and nachos is the perfect solution. As I sat on the patio under an umbrella on the beach, I do remember that the best nachos I ever consumed where in Belize and Hawaii. As I like it, they were supreme and very warm. Though some people tend to go for the outer chips that are still crunchy so that they can go dip it in all the toppings, I much rather the soggy chips in the center that have melted cheese and wet sour cream on them. Yes, I agree it sounds repulsive but I will still argue it is the best part. Also, the olives are a must have, since olives have been my most favorite vegetable since I was a toddler. Even though I went through a stage of complete hate towards them, I once again found my true passion for them. Now, jalapeños are not number one on my list, however some of you brave eaters like the hot burning feeling taking control on your tongue and in your throat. I won’t lie, they do give a little more flavor and surprise to the chips. Also, another reason why people may like nachos so much is that they have the two-in-one thing going on. First, since the main ingredient is chips, nachos come off hard and crunchy. Though once you get into them, you realize they’ve got a whole other soft side of cheese, beans, guacamole, and sour cream to them. If you’re looking for variety, nachos are the answer.

Nachos are a popular and smart choice for a party. This is because everyone loves them! Since there is such an assortment of flavors and toppings, everyone is happy. Also, nachos come in big portions so no one is left hungry. However, there is no need to worry is you have never tried nachos and you’re one who is easily scared of new things. If you’ve ever had a hard-shell taco with insides of ground beef or salsa or sour cream even, it is just like eating nachos. They are basically siblings, except nachos are so much more delicious. Nachos are a must have, and if you haven’t sat yourself down with a heaping pile of nachos yet, then you are definitely missing out!


Word Count: 547

Pizza-licious!

Party foods usually consist of ice-cream, chips, or popcorn. However, you will never go to party and see that it is missing the famous Italian original, pizza. Though this blast of salty flavor food began as a piece of flat bread covered with cheese and dates, it was then innovated into what is known as pizza by the addition of tomatoes. This is how pizza became pizza; it just kept growing and changing into what you can now get delivered at your door from Dominoes or Pizza Hut. Other than cheese, dates, and tomatoes, we now have a variety of pizzas such as pepperoni, anchovy, buffalo wing, or vegetable. Not only is the topping variable, the type of crust or bread is also changeable. Recently, you can order either crisp crust or even cheese-filled crust. Uno’s has the best varieties of pizza since both their thin crust pizza and deep dish pizza is perfectly made. Also, just to see pizza get made is so intriguing. Bertucci’s uses the huge brick oven right in front of you that encourages you to watch the chefs create all different kinds of pizza. To get the pizza out of the fire-filled oven, they must use a long paddle-like piece of wood that safely goes in and rescues the pizza. By making pizza this way instead of just using something like a regular oven, it gives the pizza a certain feel of the original kind of pizza.

Pizza itself is also quite wonderful. People forget how good pizza can really be since they take it for granted. Pizza places like Papa Gino’s or Dominoes serves pizza like someone trying to sell nickel instead of gold. The quality is poor. Uno’s has the best pizza around, no questions asked. If you don’t like too much crust then you can order the thin crust pizza but if you like the thick crust and loads of toppings then get the deep dish. Dominoes uses too much bread and the cheese and tomato sauce tastes like high fructose corn syrup compared to cane sugar. Yes, Dominoes is good for a big group of people watching the Super bowl, but if your looking for real quality then ditch the delivery.

The reason pizza is so good and usually makes the top five on people’s favorite food list is due to three qualities: crust, sauce, and toppings. The crust has already been discussed, but the sauce makes all the difference. Biting into a pizza with fresh, juicy tomatoes makes all the difference. One of the mistakes that those other cheap pizza places make is that their pizza is always too dry, with not enough sauce. However, it isn’t very pleasant to find tomato skin in your pizza. Papa Gino’s is known for this disturbance. Yes, their pizza isn’t too dry but the tomato skin chunks cause me to bring my own lunch on pizza day. Lastly, the amount of variety that Uno’s serves for their choice of toppings is outstanding. When considering the ratings of pizza, it all comes down to the topping. On a pizza, the cheese can’t be too thick. Also, the biggest turnoff for a pizza is its grease. When this problem arises, the best solution is to take a napkin and dab the top of the pizza, though it is best when this isn’t a problem.

Word Count: 559

A Pie to Die for

After a long day of repetitive, boring schoolwork, the best thing to come home to is a mom in the kitchen, cooking up a surprise. However, it isn’t a surprise for me anymore since my mom makes the same delicious dessert every Wednesday for when my brother and I come home from school. Whiffs of baked sugars and hardened crusts are the signature smell of our kitchen. My mother loves making pies. Mostly apple pie, pumpkin pie, blueberry pie, key lime pie, and especially pecan pie. 

You always know when pecan pie is being made since baking nuts has a very distinct smell. Not only does my mother make pecan pie the most, it is also very conveniently my favorite kind of pie. The other fruity pies are good too. However, the variety of having crunchy and gooey all in one pie is extraordinary. The crunchy part is the baked pecans that are coated in the inner custard part, (smashed up pecans on the top are better), while the gooey part is the sugary butter and egg mixture that looks and feels a bit like a custard. The crust is like any other crust- a floury bread-like crust. 

However, considering fruit pies, apple pie is best. Not the kind you buy at Shaw’s with a thick crust covering the whole top, sides, and bottom. The kind where the crust only covers the sides and bottom and the top has a sprinkled on layer of graham cracker bits. This is best because the graham cracker bits sort of melt into the coated apples, making a wet-ish topping. It sounds gross, but once you try it you can never go back to the standard bread covering crust. Bread-like crusts aren’t distasteful, they are just bland. 

With pecan or key lime pies, whip cream is acceptable, but never eat them with whip cream and ice cream. Ice cream and whip cream together is only acceptable for fruit based pies since it won’t make them too sweet. Since pecan and key lime pies already have an absurd amount of sugar in them, both creams would be like a tsunami of sweetness. 

Also, there is a special secret about how to eat pie. This secret is what makes any pie contain the best taste it can have. First of all, you have to eat it with a fork. I’ve seen people try to go at it with a spoon and it turns out a mess. Forks make clean cut lines so you have to cut it horizontally to the crust every time. On the other hand, when you get to about a half inch away from the outer crust, hold your fork vertically to the crust. When you go to slice the pie again, it will include the outer crust this time. In doing this, it will allow the crust to be eaten with the exact amount of actual pie so the crust isn’t too overpowering. Now, you have been informed of the special pie eating technique. Enjoy it!

Word Count: 504

Valentine's Day Favorite

Chocolate is the king of all snack foods. Everyone knows it and everyone agrees with it. 

Last week, everywhere you went you would see hearts, pink and red. It all makes sense because it was Valentine’s Day. It makes sense because Valentine’s Day is a day to celebrate love and people who are in love. However, what also comes with Valentine’s Day is chocolate. I don’t know why but it just does. Chocolate companies got lucky somehow, maybe by good advertising or just plain luck. Nevertheless, a man usually buys a heart shaped box of chocolate for his woman, or the other way around. I particularly enjoy this tradition because my dad always buys our family a huge box of Godiva assorted chocolates on Valentine’s Day. 

I would argue though, that within any kind of chocolate, either Lindt or Hershey’s, milk chocolate is best. Unless you like the bitter tastelessness of dark chocolate, then go ahead and take my untouched dark chocolate leftovers. White chocolate, or vanilla chocolate, isn’t so bad either, but it doesn’t give you the quintessential feeling of eating real, genuine chocolate. 

Hershey’s chocolate is a common favorite of many people, but it just shows their cheap taste in quality. Though it is popular, it is like shopping at K-Mart instead of Nordstrom’s. Its bland taste is almost as bad as the attempt at making the Hershey’s more appealing by adding different flavors in Hershey’s kisses like cherry or peppermint. Also, Hershey’s chocolate always gives you a bad after taste which isn’t what you would expect from something that is supposed to be sweet and delicious. 

Other than the fact that Godiva’s chocolate is the king of all chocolates, its store is also very appealing. The vibrant colors and detailed packaging gives you an impulse to come in and buy some. Though they are very expensive, the assortment of flavors and detailed chocolates are well worth the money. However, there is a slight downside to Godiva as well as there is to Hershey’s; they both have hydrogenated oils in them. I would expect that from Hershey’s, but I wouldn’t expect it from such expensive and high-status chocolate. This comes as a disappointment to me. 

The brand named chocolates are known and well liked by many people, yet I also enjoy the small chocolate shops with all homemade chocolates. Homemade are definitely the best because you don’t pay for its name, you just pay for the delicate and delicious chocolates they carefully make. In these little shops, the best type of assorted chocolate is the kind with thick caramel or molasses inside of them. Though these are my favorites, it is also very exciting to buy a big box of assorted chocolates because then each individual chocolate comes as a delightful surprise to you. The best fine chocolate shop is Pandolfi’s. It is a small, homely shop in Bellingham where, “The family tradition continues”. Their simple yet delectable chocolates are well worth the trip. Therefore, don’t give in to the cheap chocolate of Hershey’s when you could be having hand-crafted, mouth-watering chocolates. 

Word Count: 514 

McDonald's

I absolutely love ‘I’m lovin’ it’! However, there is much opposition towards McDonald's and the health problems it is producing. It seems these days that no one can give a good review to anything. Yes, it is true that the food they serve has many calories and contains a heavy amount of fat, but everything is fine in moderations, including McDonald's. If you eat there every day, make sure it’s not during bathing suit season but if you eat there once in a while, it’s fine and good for your taste buds.

Their food is also the best fast food, better than those wannabe’s like Burger King and Wendy’s. Though Burger King does have some pretty darn good French fries, overall, McDonald's beats them. Anyways, McDonald's has more status than those other guys. I know that when I’m looking for some quick food to get and on either side of the street there is a McDonald's or a Burger King, I will unthinkingly turn into the McDonald's drive through. Also, why wasn’t the ‘Super Size Me’ documentary aimed at Burger King? It’s because when people think of fast food, they think of McDonald's. It could also be because it is the largest chain of fast food restaurants in the world (which proves its popularity)! The other fast food restaurants will make you just as fat if you ate at them every day, so just choose McDonald's.

Some people complain that they have bad service, but whether you go to McDonald's or Wendy’s, the service is all about the same since it only depends on the specific server. What’s also great is that they always have specials like a meal, which comes with a drink, the main course, and French fries. Some will say have a nice day with a genuine smile placed across their face, while others just throw you your food without even making any eye contact, so it’s not just McDonald's.

When fresh, their French fries are like putting on your favorite sweatpants, they are so comforting! No wonder French fries are known as comfort food. The crispness cover embraces you for the soft, warm center. Never forget to add salt because that is everything that makes the French fries what they are. If salt is too plain, you can always add ketchup, just don’t add too much or it will smother the taste of the French fries. Also, their best burger is the quarter pounder. It is just enough meat to keep me full but not over-stuffed. The beef is perfectly thin, with thin buns that envelope it. This is good because there’s nothing worse than a burger that you can’t taste because there is too much bun or the other way around. The chicken selects are also wonderful, and better than the nuggets. The crunchy outer cover with just the right amount of seasoning makes a good meal. It also comes with different sauces to dip it in, though I like them plain. For desert, the vanilla ice cream doesn’t taste like typical ice cream. It is definitely different from any home made or store bought ice cream I’ve ever had, in a good way. You can also order a McFlurry instead, which is almost like a milk shake, but much thicker. This can be ordered with a variety of toppings. There are many other meal choices to choose from too.

Also, I forgot to mention that they are very cheap. If you got a burger from a sit-in restaurant, it would probably be twice as much and not as enjoyable. They are always too big and not as flavorful as McDonald’s burgers. So next time you're ready for a quick bite to eat, check out McDonald's.

Word Count: 621

'Your Daily Eatery'

Usually when you think of going to a restaurant, you think of going to either an Italian or maybe Thai restaurant. Instead of going to one certain cultural background restaurant, wouldn’t it be nice to be able to choose a meal from of any genre than having to travel long distances to get to each different restaurant? Well you don’t need to wish anymore. Right in the town of Natick, there is a Fresh City take out and sit in. Its fresh take on restaurant eating is refreshing and makes every visit worth taking.

The fresh taste that lingers in your mouth after you take a bite proves it's a well chosen name. It isn’t a typical restaurant in that it serves Mexican food, Chinese food, Italian food, and just ordinary soups and sandwiches. Also, their smoothie bar is delectable with all different flavors of fruit smoothies. Their soup specials of the day are worth trying since none are near the same flavors. Each time is a pleasant surprise, and if the soup isn’t enough to fill you up, you can always order a side salad from the salad bar area. As sort of a light desert, they always have a free, fresh supply of baked cinnamon pita chips. The sweetness and simplicity of each chip is addicting and they are always baked to a perfect crisp. They aren’t too rich or fattening so it’s a good type of snack.

The service is also wonderfully quick and easy since you don’t have to wait forever for your waiter to come and take your order. It is an eatery, or a self service type of restaurant. All that is required is to go up to the bar of food and ask them to create your meal and they make it right there in front of you. It is quick and easy and the workers are always kind and helpful. They are definitely all well-trained.

Though all their food is great tasting, the best meal is from the Chinese section. Now, every time I go to Fresh City, I never stray far from this meal. I say this because, for your meal, you can choose what type of noodle or rice you want, what kind of sauce, what types of vegetables, and what kind of meat you want. It’s fun to play around a little and try different sauces or use some more vegetables. Yet my favorite combination is the Kung Pao Sauce cooked with Lo Mien noodles, chicken, corn, and water crests. The sauce is what makes the meal so special though. It is one of the more mild sauces that is salty with a tang of sweetness hidden in it. The way they cook it in a deep wok makes all the difference. It really allows all the ingredients to evenly mix together causing a blast of flavor right in my mouth. The feeling creates a burst of spontaneity that makes me want to bust out dancing every time. This excitement from food can only be found at Fresh City where only the freshest food is served.

Hope you all get a chance to this place out!

Word Count: 526

'Prairie Gold'

Whether you’re watching a scary movie with a date or laughing at a comedy with a group of friends, the most common snack you find being eaten is popcorn. This delicious treat is most frequently seen at movie theatres. It is probably also the loudest snack to make since every second a new kernel makes a ‘pop’ sound in the microwave. Popcorn originates back centuries where it used to be called ‘prairie gold’ since it was grown in the fields and was a luxury to have. Nowadays, it is a common snack, enjoyed by almost everyone.

Whenever you walk into a kitchen and hear a snapping or popping sound, you can easily guess what is cooking…popcorn! This snack is known across the world and has accommodated many different flavors and brands. A well-known brand of popcorn is Orville Redenbacher, which is my favorite kind. The variety of flavors this brand has generated causes me to buy Redenbacher’s product off the shelf every time. The different product types range from original movie theatre butter popcorn all the way to kettle corn with the choice of buttery garlic flavor too. The famous saying, “You’ll like it better or my name isn’t Orville Redenbacher,” has truly proven to be accurate to me since I do like Redenbacher’s popcorn more than anyone else’s. My favorite type of popcorn is kettle corn. Though some people may cringe at the sight of this type, I would simply die for the combination of the sweet and salty mixture poured over the golden kernels. This flavor is refreshing since popcorn has a quintessentially buttery, salty taste. However, the surprise of the sweetness in kettle corn gives me hope that I won’t ever lose my passion for popcorn. I am not saying that the typical butter and salt combination in popcorn is unsatisfying, since I still also enjoy that kind.

Even though popcorn is the classic food for eating at a movie theatre, nowadays,
popcorn has taken a major decrease in it’s quality. It is true that you can order amounts of popcorn that seem to be limitless, but what’s the point in eating popcorn that is made with no care at all and is consequently bland tasting? Exactly, there isn’t. The popcorn at the movies is just like eating cardboard, except this cardboard is smothered in sickeningly fat liquid that calls itself butter. It is also absurdly expensive for a bag of cheap, tasteless popcorn. That is why it is a smart idea to pop a bag of Orville Redenbacher’s popcorn beforehand and bring that to the movie instead of wasting money on movie theatre popcorn.

Before I got into the habit of being lazy and just buying packaged popcorn, I used to have a kernel popper. You would simply pour the kernels into the machine and a couple minutes later, popcorn would shoot out! Homemade was the best way to go, since it wouldn’t ever be too salty or buttery and more toppings could always be added. It was also healthier, so in case you would like to try to make your own popcorn, here is a recipe to make popcorn. Enjoy!

To make popcorn, you need a kernel popping machine. I recommend the Whirley Pop Popcorn Popper.
Directions on how to make popcorn from the Whirley Popper:
Place the kernels as well as any toppings such as butter or salt inside the popcorn popper and close the lid. Place the popper over a stove. Heat settings vary depending on the unit. Keeping in mind that popping your popcorn should take no longer than 2-3 minutes, we recommend you start at the following settings and then adjust your temperature if necessary to reach the optimum popping time of 2-3 minutes. Electric: Medium to Medium High. If you are using less than 1 tablespoon of oil, then we recommend stirring through the entire process, which is only 2-3 minutes. If you are using more oil or our Real Theater Popcorn Pouch then we recommend stirring at the beginning of the process to coat the kernels and then through the popping process.

Word Count: 524

A Spicy Surprise

After the long, hot tennis tournament up in Nashua, New Hampshire, as it could be predicted, I was dying of fatigue and hunger. My tennis friend, Kasey, and I decided that after our hard work of consistent ball hitting that we should treat ourselves to a hefty meal. We settled for the closest restaurant around, The 99. This was no disappointment though, since The 99 has some of the best Buffalo Chicken wings around. We were finally seated and when we saw those crispy wings of spicy buffalo chicken snaking there way through the crowd in the waitress’s hands, we couldn’t stand the wait any longer. By the time she got to us we were nearly bouncing off the seat with hunger and need for the soft cooked meat. Though the line was long, our growling stomachs behaved themselves since those spicy wings are definitely worth the wait. 

Now, I’m not saying that The 99 is the only place to get a decent plate of Boneless Buffalo wings because it’s not. In my opinion, the justifiably better tasting Buffalo wings would be from Casey’s Crossing right here in Holliston. They are uniquely fuller of flavor with not only the spicy-sauce taste but there is also an explosion of sweetness in them that is completely unexpected yet delightful. The outside coating of Casey’s wings is never too soggy and perfectly crisp. They aren’t too drenched in sauce either. As do most other Buffalo Chicken meals ordered, they come with a side of celery and blue cheese. The name is really a misnomer since the cheese isn’t blue, but it is called this since it is made of blue colored mold. Don’t let this make you cringe, because this mold isn’t like the typical mold you find infested all over bread, it is the edible kind. This cheese sauce is meant for dipping the Buffalo wings in, since it neutralizes the spiciness a little, allowing the meal to be eaten without the feeling of a conflagration blazing within your mouth. Though some may see this as a negative, I find it rather satisfying that after the meal, I am so full to the core that I don’t have any more room for dessert. For me, I don’t need any more unnecessary calories after a very enjoyable meal. 

While at the Cheesecake factory a while back, I had meant to order Boneless Buffalo wings, however, I had forgotten to ask for boneless wings. To my disappointment, a big bowl of bone filled meat arrived at my table some time later. Now, I am not saying that non-boneless Buffalo wings are unsatisfying; they are just not my preference of Buffalo. They are too messy too eat since you have to chew all around the bone, getting greasy sauce all over your hands and face. Also, since the bone takes up most of the wing, in the end you have eaten barely any chicken. I suggest not ordering this if you are on a first date and trying to make a great impression. You will go home sauce-covered and dumped. Consequently, the choice of boneless Buffalo wings is a much more clean and tasty idea. 

Though restaurant ordered wings are better, here is a recipe for the Boneless Buffalo wings. Blue cheese can be bought at most grocery markets. Enjoy!

Boneless Buffalo wings

Ingredients:

1 cup all-purpose flour
2 teaspoons salt 
1/2 teaspoon black pepper 
1/4 teaspoon cayenne pepper 
1/4 teaspoon paprika 
1 egg 
1 cup milk 
2 chicken breast fillets 
4-6 cups vegetable oil 
1/4 cup hot sauce (Crystal or Frank's Louisiana) 
1 tablespoon margarine 

Directions:
1. Combine flour, salt, peppers and paprika in a medium bowl.
2. In another small bowl, whisk together egg and milk.
3. Slice each chicken breast into 6 pieces.
4. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees.
5. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.
6. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.
7. When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.
8. As chicken fries, combine the hot sauce and margarine in a small bowl.
9. Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine.
10. You can also use a small saucepan for this step.
11. Just combine the hot sauce and margarine in the saucepan over low heat and stir until margarine is melted and ingredients are blended.
12. When chicken pieces are done frying, remove them to a plate lined with a couple paper towels.
13. Place the chicken pieces into a covered container such as a large jar with a lid.
14. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce.
15. Pour the chicken onto a plate and serve the dish with bleu cheese dressing and sliced celery on the side.

Thanks to Dayla from http://www.recipezaar.com/Chilis-Boneless-Buffalo-Wings-Copycat-52064 for providing this recipe. ]

Word Count: 876

Grandma's Treat

As the Christmas lights go up and the decorations are hung, certain holiday foods and creations are being prepared such as ham, Christmas cookies, candy canes, and gingerbread houses. At my neighbors' house, during Christmas they put up their tree and have their grandparents over, as do many other families during this time of year. Their grandma or ‘Nana’, as they call her, has the cooking talent of a goddess. She can stand in the kitchen and be whipping the most random ingredients together and in the end, there stands a marvelous creation of a usually sweet treat. Trust me, since I have had countless numbers of her delicious cooking creations. I have tried her cookies, chocolate bark, cake and pie, but none of them can compare to her homemade gumdrop cake.

I have now gotten a hold of her very special and traditional recipe, to my delight, and have made it a couple of times. My first attempt was not very successful, since the pound cake part came out too firm and the taste was somewhat bland and mediocre. Yet the second and third time I stirred together the recipe, it came out soft to the touch with a distinctive and palatable flavor. This cake is not the typical square or round double layer cake. Since it is a pound cake, it is a round cake with a hole going through the center, a little like an oversized donut. The pan used to bake the cake in is round with a tube going up the center of it, which is what causes the hole in the cake. Some people may know that pound cake is called pound cake since there is supposed to be a pound each of butter, sugar and eggs in it but don’t worry. This recipe is not that heavy, since that is the original recipe used in Britain back in the 1700’s. We have come a long way since then and luckily, so has our food. This cake is a much lighter version of what is known as the original pound cake. Also, this specific gumdrop cake is a unique kind of pound cake which probably won’t be found any place else except for your own oven.

The main reason I love this cake so much is because there is no artificial ingredients in it and there’s no where else you can get it! Therefore, you have to make it right at home. Also, I love the candy Dots so the addition of them in the cake makes my mouth water. However, some people do not like candy and would rather have a traditional type of pound cake which is also fine. Just exclude the dots from the recipe and you have yourself a pound cake.

If you want to make a homemade gumdrop cake, here’s Grandma’s own recipe. Enjoy!

Gumdrop Cake

Ingredients
Essential Equipment: a bunt cake pan

1 cup of butter, 2 cups of white sugar, 3 eggs, 1 cup of milk, 3 cups of cake flour (do not use regular flour), 1 tsp. baking powder, 1 tsp. salt, 1 tsp. vanilla or almond flavoring, 1 tsp. lemon juice

Turn the oven on to 350 degrees Fahrenheit. Beat butter thoroughly and then gradually add sugar. Add eggs one at a time and beat after each one. Add the milk, flavoring and lemon juice into the liquid bowl too. Stir the dry ingredients, which would be the cake flour, baking powder and salt, in a separate bowl. Then, fold in the dry ingredients with the wet ingredients. Lastly, add in two boxes of Dots candy. Pour the mixture into the bunt pan and let it bake in the oven for about 40-45 minutes or until the top is golden and the inside is not wet.

Word Count: 632

'Make Me Happy'

Two weeks ago, I got up out of bed and slowly moseyed on down the stairs. When I got to the kitchen and saw the pink and blue balloons swaying back and forth, I remembered it was my birthday. Very excited, I ran to go give my mother and father a hug as they softly shouted, “Happy birthday!” Anyways, every birthday my mother asks me what I want for my birthday cake. This year, instead of asking for the usual vanilla Betty Crocker cake with homemade icing, I asked her to make me tiramisu, an Italian cake-like dessert. I made it clear that I wanted it to be homemade and not store-bought, since store bought didn’t taste as fresh to me. At first she looked at me funny, and then said, “As you wish, darling.” I happily went off to school, eager to get home and have birthday cake.

I asked for this kind of cake for my birthday since it is one of my favorite desserts ever. You may be wondering what tiramisu means. In Italian, it means 'pick me up' which metaphorically means 'make me happy'. It is mostly creamy and has a taste of coffee in it. The cream is wonderfully sweet and not too thick or heavy, but is made with the perfect amount of fluffiness to it. The other main component of tiramisu is the ladyfingers, which are strips of puffy bread-like yet sweet sponge cake. The coffee flavor comes from actual coffee being poured into the dessert. The entire cake is a variety of textures that go from soft and creamy to something feeling like a wet sponge, but in an appealing kind of way. The part of the tiramisu that makes it look so appealing is not just the layering of the cream and sponge cake, but it is also the dashes of chocolate powder lightly sprinkled onto the top layer of the cake. This factor leads you to think that it could be a chocolate cake. However, when you bite into it, the surprise of it being a rich creamy flavor gives you the motivation to continue eating since there may be more surprises in store. Also, instead of just doing an ordinary sprinkle of chocolate powder all over, you could make a pretty design out of the powder using all different shapes and sizes of stencils. This is what my mother did to create a tiramisu with designs of hearts, circles, and swirls from the chocolate powder. It looked amazing and tasted even better!

If you do decide to make tiramisu, though it seems difficult, it is actually very simple. There is no cooking or baking required. After making tiramisu, recipes usually call for it to sit for about three or four hours, but from experience, I have learned that it actually tastes better if you wait a day after. Even though this recipe is simple, people still manage to mess it up or are just too lazy to make it. I know I said earlier that I don’t enjoy store bought tiramisu as much as home made, but if you must, the best store bought tiramisu comes from Whole Foods.

For all those creative people, here is the best recipe my mom and I use to make tiramisu from the Betty Crocker's Cooking Basics. Enjoy!

Tiramisu

Makes 9 servings- Refrigerate: 4 hours

Ingredients

Essential Equipment: electric mixer or hand beater; 8-inch square pan or 9-inch round pan

1 cup whipping (heavy) cream, 1 package (8 ounces) cream cheese at room temperature, 1/2 cup powdered sugar, 2 tablespoons light rum or 1/2 teaspoon rum extract, 1 package (3 ounces) ladyfingers (12 ladyfingers), 1/2 cup cold prepared espresso or strong coffee, 2 teaspoons baking cocoa

Directions

1. Pour the whipping cream into a medium bowl, and place in the refrigerator to chill. The cream will whip better in a cold bowl.

2. Beat the cream cheese and powdered sugar in another medium bowl with the electric mixer on medium speed until smooth. Beat in the rum on low speed, and set aside.

3. Beat the whipping cream on high speed until stiff peaks form. Gently spoon the whipped cream onto the cream cheese mixture. To fold together, use a rubber spatula to cut down vertically through the mixtures, then slide the spatula across the bottom of the bowl and up the side, turning the mixtures over. Rotate the bowl one-fourth turn, and repeat this down-across-up motion. Continue mixing in this way just until ingredients are blended.

4. Split each ladyfinger horizontally in half. Arrange half of them, cut sides up, over the bottom of the ungreased pan. Drizzle 1/4 cup of the cold espresso over the lady fingers. Spread half of the cream cheese mixture over ladyfingers.

5. Arrange the remaining ladyfingers, cut sides up, over the cream cheese mixture. Drizzle with the remaining 1/4 cup cold espresso, and spread with the remaining cream cheese mixture.

6. Sprinkle the cocoa over the top of the dessert. If you have a small strainer, place the cocoa in the strainer and shake it over the dessert. Otherwise, shake the cocoa from a spoon. Cover and refrigerate about 4 hours or until the filling is firm.

1 Serving: Calories 240 (Calories from Fat 160); Fat 18g (Saturated 11g); Cholesterol 60mg; Sodium 115mg; Carbohydrate 17g (Dietary Fiber 0g); Protein 3g

Lighter

Tiramisu: For 8 grams of fat and 165 calories per serving, use reduced-fat cream cheese (Neufchatel) instead of regular cream cheese. Use 2 cups frozen (thawed) reduced-fat whipped topping for the whipping cream.

Word Count: 928

A Cheesy Delight

I believe that food is a necessary topic to write about. This is due to the fact that everyone eats, no matter how fat, skinny, tall or short; everyone eats. Since we all must eat, people grow to enjoy different types of food that appease their own taste buds. That is why I will be blogging about different foods and restaurants. 

On Wednesday evening, I walked into the kitchen, getting a wonderful whiff of a cheesy and creamy sensation. As I bent over my mother’s shoulder to see what she was brewing up, I also noticed a pot bubbling over with hot water. I realized she was beginning to cook fettuccine, a type of Italian pasta in long, slender, flat strips. When I saw this, I realized the cheesy smell was coming from the Fettuccine Alfredo sauce she was cooking up, since the customary dish to make with fettuccine pasta is Fettuccine Alfredo. I became overjoyed since Alfredo sauce and pasta is one of my favorite dishes that I absolutely recommend for the dairy-lover. This is because the heavy sauce has a rich, salty, creamy flavor that isn’t too thick but isn’t too watery either. Also, the slender fettuccine is fun to eat since it’s easy to slurp up.

However, if you are specifically watching your diet, then this meal may not be the right choice since there is 26 grams of fat in the sauce (Betty Crocker Fettucine Alfredo Sauce) and the pasta carries 26 grams of carbohydrates. Though there is a way to make the meal lighter and not as fattening which is listed below.  

Nevertheless, some people are horrible cookers, and then there are some who just down right hate it. That is why there are such things as restaurants. Out of all the Italian restaurants that serve numerous amounts of different pasta meals, Olive Garden has the best Fettuccine Alfredo around. The way they pour their creamy parmesan sauce over the perfectly soft cooked fettuccine is to die for. This easy-make meal is a good source of protein (9 grams from Betty Crocker recipe) that will completely satisfy your hunger.

Here is the recipe of the Fettuccine Alfredo my mom makes from the Betty Crocker Cooking Basics Book. Enjoy!

Makes 6 Servings-Cook: 15 Minutes

Ingredients

Essential Equipment: Dutch oven (about 4-quart size); medium saucepan (about 2-quart size)

8 ounces uncooked fettucine, 1/2 cup (1 stick) margarine or butter, 1/2 cup whipping (heavy) cream, 3/4 cup grated Parmesan cheese, 1/2 teaspoon salt, dash of pepper, and chopped fresh parsley

Directions

1. Fill the Dutch oven about half full of water. Add 1/2 teaspoon salt if desired. Cover and heat over high heat until the water is boiling rapidly. Add the fettucine. Heat to boiling again. Boil uncovered 11 to 13 minutes, stirring frequently, until tender. To test fettucine for doneness, cut a strand of fettucine on the side of the Dutch pan. while fettucine is cooking, continue with the recipe to make the Alfredo sauce.

2. Heat the margarine and whipping cream in the saucepan over low heat, stirring constantly, until margarine is melted. Stir in the cheese, salt and pepper until the mixture is smooth.

3. Drain the fettucine in a strainer or colander, and place in a large serving bowll or back in the Dutch oven. Pour the sauce over the hot fettucine, and stir until fettucine is well coated. Sprinkle with parsley.

1 Serving: Calories 370 (Calories from fat 235); Fat 26g (Saturated 9g); Cholesterol 65mg; Sodium 570mg; Carbohydrate 26g (Dietary Fiber 1g); Protein 9g

Lighter

Fettucine Alfredo: For 16 grams of fat and 290 calories per serving, decrease margarine to 1/3 cup, and substitute evaporated milk for the whipping cream.

Alfredo sauce can also have meat added to it. One of the most common sauces which I have tried and enjoyed is the Chicken Alfredo. If the chicken is successfully cooked, it is especially moist. This allows it to be eaten with pleasure since it isn’t too tough and doesn’t keep you chewing forever. The fried chicken has a crispy coating while the inside is softer and steaming with tender chicken breast. Also, due to the chicken breast being coated with the Alfredo sauce, the flavor is nothing near plain. This addition of chicken adds a good source of protein to a mainly carbohydrate meal. Though this adds more time for cooking dinner, the outcome is worth it because of the greater variety in the meal.

Here is a recipe for the Chicken Alfredo sauce. Enjoy!

CHICKEN ALFREDO

2 lbs boneless chicken breasts, 4 tablespoons oil, 1/4 cup butter, 1/2 cup Parmesan cheese grated, 3/4 cup heavy cream, salt and pepper to taste, 1 lb fettucine

Heat oil in a 10 inch skillet. Cut chicken breast into strips. Add salt and pepper. Fry on medium heat until cooked through. To make the sauce, melt butter in saucepan, then add cream and cheese. Cook over low heat, stirring constantly. Do not boil. Cook fettucine in 3 quarts boiling water. Mix chicken and Alfredo sauce together. Drain noodles. Put sauce and chicken over noodles. Makes 6 servings.

Recipe by: Ruth Quick

Word Count: 856

My First Post

Ready to blog about food.