The Super Bowl Party

The Super Bowl Party

I went to a Super Bowl Party this past Sunday and saw a friend I hadn't seen in almost ten years. It was good to catch up on what had happened in our lives and even though we've emailed and stuff since we last saw each other, sometimes it takes that personal meeting to give you that feeling of real connection.

And you know what? The dude is still as goofy as I remember.

This is a good thing. We all have a certain goofiness that we reveal to our close friends and family. Siblings, in particular, never let us forget the brain-headed things we did growing up. And they never hesitate to inform future wives of those times too.

Craig's Super Bowl Party had everything a Super Bowl Party should: hot wings, chili, chicken enchilada soup, beer, soda, banana pudding, plenty of smack talk, a projection TV, etc. It had plenty of different people from all walks of his life and they all mixed well. There were even some hot chicks there (all married as my luck would have it).

There was a single misfit, however, and I guess every Super Bowl Party had one.

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The Picky Eater

The Picky Eater

For 37 years now, I have been an extremely picky eater. I can't help it, it's just who I am. I won't eat certain foods for the stupidest reasons. What reasons? You wouldn't believe me if I told you.

Of course, I'll try. And maybe some of you out there will learn that you're not alone.

1. Green Things: Early in life I developed an aversion to all foods green. Doctor Moore, my childhood doctor, used to lecture to me that I was building a body based on the foods I ate. This didn't help. Who wants a body of spinach and green beans?

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The Jew and the Bacon

The Jew and the Bacon

I have two bosses, a 49-yr old Korean woman and an 86-yr old Jewish man. The woman is the caring, motherly type that treats me like another son. The old man is a codgy bugger who built a couple million-dollar companies up from scratch and now plays around in the property management field.

The old man personifies the Jewish stereotype. He has the typical long face and deep-set eyes. He speaks Yiddish. And he's so tight with his money that he makes my dad look like Donald Trump in his spending habits. (Read about my dad here)

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I Follow The Moose Tracks

I Follow The Moose Tracks

Moose Tracks is one of the most popular ice cream flavors around. Created by Denali Flavors , it first came on the market in the mid-90s and has steadily swept the nation. I first remember trying it with Wife #1 in a little ice cream parlor on the waterfront in Savannah, Georgia. Yum.

Moose Tracks, for those of you living in a hole, is creamy vanilla ice cream stuffed with rich chocolate fudge and creamy chocolate peanut butter cups. But I've got to say one thing, it's not the best name for an ice cream.

What's the first thing you think of when you hear the name Moose Tracks? Yep, me too. Moose poop.

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Our Old Food

Our Old Food

Old people like to eat certain foods that no one else eats. Or at the very least, foods they are stereotyped to eat because it's a dying food. Like them.

I've always wondered why certain foods follow generations and then disappear. Then I wonder, what will by my old food? Generation X's old food?

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Homage To The Southern Biscuit

Homage To The Southern Biscuit

In the South, we take a lot of things in stride. If it rains on game day, we shrug and celebrate that at least we don't have to work in the yard. If our car breaks down, we call someone to pick us up. But whatever you do, don't mess with our biscuits.

The biscuit is a Southern staple. For breakfast, you can fill it with eggs, sausage, bacon, country ham, cheese, breaded chicken, pork loin, steak. You can drown it with sausage gravy, milk gravy, red-eye gravy. Or you can simply slather it with butter and eat it straight.

As the South has been infiltrated by different cultures, the biscuit has taken on other unlikely partners. Chicken-fried steak. Kielbasa. Bratwurst. I've even seen them served with salami and pastrami, accompanied with spicy mustard.

But no matter how many different items the biscuit gets paired with, the Southern biscuit itself remains constant. When baked to perfection, it sports a golden crown that glistens with freshly drawn butter. Its texture remains flaky throughout while still retaining the consistency between a heavy bread and croissant. And when it enters your mouth, it melts over your tongue like cotton candy with a unique flavor that can't be duplicated.

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