I’d hate to see David Beckham enter an Apple Store to try out the new iPhone 6 Plus. It won’t end well.
I was reminded of a memory just now when I got some Old Bay seasoning to try as a topping for popcorn (noticed I’ve been enjoying popcorn lately, have you?) Long ago there was a sports bar that my dad and I would go to in Jacksonville called Stadium Club. It was a fairly big sports bar at the time and popular, but what I enjoyed the most were the wings. Both of us had been all over Jacksonville and tried wings everywhere, but we both agreed that the Stadium Club’s wings were the best.
It turned out that they had used Old Bay seasoning in the sauce to give it a really great flavor. Unfortunately a year later the place fell under new management and they changed the recipe for the wings. Now that I remember this, I’ll have to experiment and see if I can duplicate that fantastic taste with Old Bay seasoning. By the way, to pull this off, the wings have to be breaded, which is the ONLY way to eat wings (it absorbs more sauce and flavor.) Only pansies eat naked wings!
It’s me, me, and the bottle make three tonight.
I found a tasty new way of enjoying my berbere spice. It’s one of the spiciest seasoning you can have, but it’s also extremely tasty. After putting coconut oil and salt on my popcorn, I decided to try sprinkling the berbere on and it was very good!
If you’re not familiar with the spice mix, that’s not surprising. It is Ethiopian in nature, and according to Wikipedia, berbere usually include chili peppers, garlic, ginger, dried basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek. I’ve found that it’s also excellent on roasted sweet potatoes and beans and rice dishes.