[FHCx274] National Hot Mulled Cider Day/National Chewing Gum Day

TODAY IS NATIONAL HOT MULLED CIDER DAY AND CHEWING GUM DAY!

“Chewing gum isn’t a food!” we hear you say. Well, neither are drinks. But here we are. Sometimes chewing gum can help with food. That minty feeling makes you feel like not eating any more, which can be a great help if you’re trying to stop overindulging on homemade pizza (literally us, tonight).

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We keep some of these around just for that reason.

But we also got to make ourselves a treat of some hot mulled cider as our Fall weather really starts to sink in. It’s easy to make, and it makes a lot.

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Make a Hellraiser-style pincushion out of the orange using the cloves. Some people also use Star Anise but we didn’t this time.

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The quality of the cider obviously affects the end result. Martinelli’s is champ.

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Let it sit, covered, on super low heat, for a while.

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Enjoy the warm fuzzies!

Tomorrow is National Homemade Cookies Day and World Vegetarian Day. I think that means we get to eat a vegetarian?

-SPAK

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[FHCx255] National Hot Cross Buns

One a penny, two a penny…

IT’S NATIONAL HOT CROSS BUNS DAY!

…in September! You can’t be further than 6 months away from the holiday where this food typically shows up. Jesus-y Easter stuff, aside, you can’t go wrong with baked, iced stuff. But since we’re so far from Easter season, good luck finding this in a store! We had to get into the thick of it with a recipe from Ree Drummond.

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2 cups whole milk, 1/2 cup oil, 1/2 cup sugar. Bring it up to warm, and then let it cool down a while.

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Yeast!

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Flour!

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Mix it up into a sticky doughy thingy.

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Give it about 60 minutes.

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Put it into a mixer with baking soda, baking powder, and salt.

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Mixture of sugar, cinnamon, and nutmeg

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Flatten out the dough a little.

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Pour part of the sugar mixture on and then fold it up.

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It’s got all the goodies inside.

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Roll up some golf ball sized guys.

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Baking sheet with parchment paper. Then let them rise for about an hour.

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A little glaze out of egg white and milk

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Brush the glaze on. Bake em for 20 minutes at 400.

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They turned out much more like hot cross biscuits…

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Icing is egg whites, milk, and lots of powdered sugar.

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We are exhausted from making these. And now we have several too many. After all that, we ended up using the icing to drizzle more than just the crosses, because really… this is just about eating icing-y dough. Woop!

Tomorrow is National Chocolate Milkshake Day

-SPAK

[FHCx232] National Soft Ice Cream Day/ National Hot and Spicy Food Day/National Potato Day

IT’S NATIONAL SOFT ICE CREAM DAY AND NATIONAL HOT AND SPICY FOOD DAY AND NATIONAL POTATO DAY!

We were cruising along at United Noodles earlier in the week, when SP found this staring at him from the shelf. Knowing we had two holidays coming up and both were listed on the package, we had to do it!

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That potato seems like he has something to say.

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Unfortunately, the chips weren’t hot or spicy. They tasted like regular barbecue chips. I guess Western taste in spicy is very different. We even had a zen moment where we remembered International Hot & Spicy Food Day, when we made an international dish… But just to make sure that we got something spicy, SP had a steak bowl at home with some Frontera salsa.

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After all of that hot and spicy, make sure that you have something to nullify at least a little. Thanks to Mythbusters, we know for sure that Milk (dairy) is best for neutralizing the heat. Soft serve was our way of doing that, and when we think soft serve ice cream cones, we think Conny’s. Barring that, some sort of fast food. McDougal’s McDonald’s it is!

 Tomorrow is National Lemonade Day and National Chocolate Pecan Pie Day.


-SPAK

[FHCx188] National Fried Chicken Day

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IT’S NATIONAL FRIED CHICKEN DAY!

Oh boy have we been looking forward to this day for a while! Sure, we’ve had plenty of exciting food holidays along the way, but this one allows us to really sell (as if it needed it) one of the local restaurants of Minneapolis that does fried chicken bestest: REVIVAL!

Now, to the Minneapolitans, Revival needs no introduction here. This place opened up a little over a year ago and has been packed since. With no reservations, and maybe seating for 40, you can expect to wait over 60 minutes to get a table for dinner. But there is very good reason for that.

First up, SP loves these fried chicken livers. They’re super luxurious.

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Like a tower of organs.

Ok, ok, maybe we didn’t sell you on this right away. Going with livers is pretty hardcore pretty fast. So let’s bring it back to the actual fried chicken. You can get your chicken done one of 4 ways: Southern Fried (classic), Tennessee Hot (awesome spicy level), Poultrygeist (made with ghost pepper), or gluten free (why). This is some of the best damn fried chicken you can get north of St. Louis.

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The Tennessee Hot

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And Southern Fried. With room for leftovers!

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And of course some hush puppies. Yes.

What a delicious food holiday! We don’t even need to go over the merits of fried chicken for this post. You already know.

Tomorrow is Strawberry Sundae Day and Macaroni Day!

-SPAK