What's the last thing you ate or are currently eating?

[Big Frank]

I ate a whole bag of freeze-Dried Chocolate Fudge Brownie Bites and I'm drinking 3 kinds of coffee mixed together. I mixed the last of the Irreverent Warriors Dark Humor with another 22 Sierra coffee - (Grunt Style Foundation and) Round Canopy Parachuting Team "More than just a jump!" JUMPMASTER Dark Roast, and Gevalia decaf.

About RCPT USA:

VISION: RCPT-USA’s vision is to honor the history of Allied Airborne Forces past, present, and future.

MISSION: RCPT-USA performs round canopy commemorative airborne demonstrations to increase awareness and educate the public about the sacrifices and heroism of Allied Paratroopers from WWII onward.

PURPOSE: RCPT-USA is a registered 501(c)(3) non-profit organization which wishes to highlight the accomplishments of allied paratroopers from WWII onward by fostering camaraderie among individuals who share a passion for round canopy parachuting and inspiration from the actions and deeds of paratroopers past. This is accomplished through partnerships with worldwide RCPT chapters, demonstration and commemoration parachuting activities, and sustainment and training events in the US and around the world. We wish to provide a place which offers standardized and safe parachuting activities and afford a sense of community for our team members. For RCPT, commemorating the past, supporting veterans, and supporting our members makes round canopy parachuting “more than just a jump.”

RCPT-USA is based in the southeast United States, but participates in round canopy static line events across the US and internationally in partnership with European Chapters.

https://rcptusa.org/

Thunder Over Michigan Paradrop 2017 - Reported to be a record breaking jump for being the largest WWII re-enactment parachute jump at an airshow. Conducted by RCPT and WII ADT September 2017 at Willow Run Airport in Ypsilanti, Michigan. I'm almost certain that's where my parents met during WWII, riveting tail sections on B-24 Liberator bombers.   It's nice to be able to sit here on my "fourth point of contact" and watch this.


https://www.youtube.com/watch?v=3C_CNxXFuwM

[Big Frank]

I forgot to post this. The place I ordered them from was out of Freeze-Dried Peanut Butter Chocolate Chip Cookie Bites. So they sent me 2 of the brownies instead of 1 of each after I approved it.

https://peakrefuel.com/collections/shop/products/chocolate-fudge-brownie-bites

[Big Frank]

I had some garlic buffalo wings. Now I have sausage, egg and cheese croissant that I added a chunk of natural pepper jack cheese  to. It's better this way.

[Majer]

Homemade Red beans and rice with mild italian sausage, Having a snack of Chesters Cheesy Puffs now.

[Big Frank]

I LOVE homemade red beans and rice. I just don't like how log it takes me to dice everything up.

I'm chewing on a piece of Dubble Bubble and it's losing its flavor. Time to switch to a piece of the Original 1928 Flavor. I bought both so I can compare them. The new flavor seems to last longer than the original but both end up tasting like rubber or whatever it is.

Oh, yeah. I had Parmesan garlic butter chicken wings. I couldn't remember what I had.

[Sponsor]

[Big Frank]

First I ate my last bag of Thai chili turkey jerky with sharp Pinconning cheese, arguably better than regular Colby-style or cheddar cheese. And I just finished my refrigeraisins, the last of 4 bags of Sweet Celebrations grapes I bought a few years ago, stuck in the vegetable crisper drawers and forgot about. They were really sweet and tasted better than store-bought raisins. Plus they were way bigger.

[Big Frank]

I haven't been grocery shopping in a long time and broke into my stash of survival food. I cooked up a quart of tomato basil soup with pasta. It tasted okay, but after soaking in boiling water for 15 minutes with the lid on with occasional stirring, and 3 without the lid on to cool off, the pasta was still dry and crunchy inside.

[Big Frank]

Boneless Dings (not Zings this time) chicken breast chunks. Just like Wing Dings and Wing Zings, there are Boneless Dings and Boneless Zings. I bought a 5 pound bag months ago so I could spice them however I wanted to. I ate some earlier with the last of my Nando's Hot Peri-Peri hot sauce on them. I put some water in the bottle, warmed in up in the microwave, and shook it while the chicken was in the microwave. I wanted to get all the Peri-Peri goodness I could out of it. This time I mixed ketchup with Hot Pineapple, Ginger & Rum BBQ sauce so it's not so hot. Mixed about 50/50, it still tastes the same but doesn't burn like before. Now that I've tried it, I like it a lot better mixed.

[PegLeg45]

Wife whipped up some burgers last night....better than any burger from a food joint.

Had a late lunch from a fast food chicken place so supper was a ham sandwich and four Oreos.

[Big Frank]

I don't but Oreos very often but when I do I usually get 2 or 3 serving per pound.

I finished my Boneless Dings with Frank's RedHot Chile ‘N Lime Seasoning Blend and Frank's RedHot Buffalo Ranch Seasoning Blend mixed together. Not bad. Then, since that was such a small portion, I ate some Boneless Zings with Frankenmuth chicken seasoning.

Back in the early 1950’s, brothers Tiny & Eddie Zehnder came up with a special recipe chicken seasoning to set themselves apart from everyone else. Pretty much trial and error until they got it just right! The distinct flavor is still very much a part of every piece of chicken served here at Zehnder’s Restaurant. Some years back, we removed the MSG but other than that; it’s the same.  Funny, we call it ‘chicken seasoning’ but in our production kitchens, we use it on most everything. We’ve added other flavored seasonings recently and even reintroduced the original recipe seasoning for those who still prefer the full “spike” of MSG.

https://www.zehndersstore.com/product/zehnders-chicken-seasoning/

I didn't know Zehnder’s sold their Coleslaw Dressing, but now that I know, I'll be sure to buy some. Their cabbage salad is the best I've ever had.

About half of the requests we get for Zehnder’s recipes are for Zehnder’s Cabbage Salad. The question that comes up most frequently about our recipe is: “Why does Zehnder’s call it Cabbage Salad and not Cole Slaw?” First of all, we fine shred the cabbage versus chopping it. Just gives it a different texture and mouth feel. But…there is another reason!

Did you ever notice when you eat chopped Cole Slaw there is a slightly sharp bite to the cabbage. That’s because most processors use the entire head of cabbage, including the core. As kids, we used to take the removed cabbage core, add a little salt and eat it. It definitely has a “bite” to it! Here at Zehnder’s, the core is removed before we shred the cabbage. Yes, it’s a little more work, and if you would add up all the discarded cores from the cabbages we process every year it would easily add up to thousands of pounds. But…we think it’s worth the effort and does bring out the natural sweetness of the cabbage.

https://www.zehndersstore.com/product/zehnders-coleslaw-dressing/