Lemon and Honey Chicken

It's been just over a month with my shiny new braces and I thought I would update you on how it's going!  Here are some answers to the most popular questions that I have been getting...

Shiny braces?  First, I should say that they aren't shiny at all.  My braces are clear.  They aren't the invisalign, retainer-style braces.  The brackets are actually made of a dense, clear ceramic.  It takes people a few minutes to realize that I actually have a full set of braces on my teeth.  From a few feet away they are completely unnoticeable, it isn't until you are talking face-to-face that you finally see them.  The only bit of metal that you see is the arch wire that connects the brackets together.  I'm very happy with the look of them, I actually kind of like them! 

How does it feel?  Like I told you before, the first few days that the braces were on I was acutely aware of each and every one of my teeth.  It was a strange feeling, but that eventually subsided.  I was really concerned about the pain that the braces would inflict, mostly because of all of the stories my coworkers were telling me.  It seems that 80% of the people that I work with had orthodontia work in the past.  From their tales of pain and woe I was bracing myself (ha!) for the pain and stocking up on Tylenol  It really hasn't been that bad.

The first few days, my mouth was tender and I ate a lot of soup and sipped many smoothies (and lost a few pounds).  Now I feel a whole lot better and even ate those tasty chicken wings last week.  I generally steer away from foods that I consider "hard to eat" (such as sandwiches) or "hard to clean-up" (like anything with seeds!).  Occasionally I'll have one tooth or another that is sore, but I know that means something is working and it's worth it.

What about the dreaded monthly tightening?  I was really concerned about the tightening.  I was picturing the orthodontist with pliers, wrenches and other medieval torture devices, tightening the wires and brackets in my mouth.  Let me tell you that I was nothing like that.  In fact I was in and out of the office in five minutes.  After a quick check of my progress, the orthodontist removed the old bands (the ones that hold the arch wire to the bracket) and replaced them with new ones.  Done, braces tightened.  I was pleasantly surprised.

Have I noticed a difference yet?  Yes!  I have been told that as an adult with braces, I'll be much more aware of the changes happening in my mouth.  This must be because I am used to my teeth and bite, any change will be obvious to me.  It's so true!  Each day my bite feels a little different or I can notice that a tooth isn't in the same place it was before.  Even my crazy tooth (some call it a snaggle tooth!) has begun to line up with the rest of my teeth.  I can see my new smile taking shape, only 17 more months to go!

If you are an adult considering getting braces, you should totally do it!  Join me in my adventure, it will be worth it!  Just buy yourself a good blender first.  Not only because you'll want the occasional easy to eat breakfast, but because smoothies are delicious!

Fish (or Chicken) and Mango Salsa & Honey-roasted Parsnips

This past weekend was a sweet one.  In preparation for April 2012 (the month I have declared "Candy Month!) I spent a lot of time in the kitchen.  Some successes, some failures, a whole lot of sugar, chocolate and spices.

Since I spent the majority of my time working with sugar, I wanted something quick to eat for dinner.  It was then that I remembered that I had not yet taste tested my Mrs. Paul's Parchment Bakes!  I was very excited about being selected as a tastemaker for the particular product because I am terrible when it comes to making fish.  Go ahead and have a look in my recipe archive, you will find zero recipes that include fish.

I always have the same problems when it comes to cooking fish.  First, the house always smells like fish for days!  No matter how fresh the fish is, it always leaves its scent behind.  Second, I generally overcook it.  I haven't quite gotten the skills to determine when a fish fillet is done.  Finally, I never know what to pair it with.  Since I don't cook fish a lot, I never know what kind of sauce to pair with it.  I've made some bad decisions in the past!

I was pleasantly surprised to find that Mrs. Pauls took care of all of my complaints!  I went with the classic grilled tilapia since I wanted to add a mango salsa to the fish.  It went in the oven (in its own little parchment bag) and came out perfectly done.  The fish was flakey and moist.  The sauce was mild and paired well with the salsa.  The final bit of wonderful?  While the fish was flavorful and tasty, the house didn't smell like fish at all.  Mrs. Paul's, you've got yourself a winner here.

As part of the Foodbuzz Tastemaker Program, I received a sample of Mrs. Pauls Parchment Bakes.  All comments and opinions are my own.  If you want to give this product a try, here is a coupon for buy one, get one!  (Good through March 30)
 

Why Bother? 2012 - Buffalo Sauce

Why Bother?  Because I'm from Buffalo, that's why we bother!  Sure, I haven't lived there in almost ten years, but it's in my blood (we undergo a transfusion of wing sauce as children, it's how we stay so warm in the winter).  Not only am I going to share with you my favorite Buffalo wing sauce recipe, I am going to lay down the rules when it comes to chicken wings.  This is very serious business.  Get a pad of paper and a pen, you'll want to take notes.

Rule #1 - Do not EVER bread your chicken wings!  Buffalo chicken wings are naked, never breaded.  Ever.  While in Madison, WI I ordered some Buffalo wings from my favorite pizza place (Hello Glass Nickel!).  They arrived with a thick, crunchy, bread coating.  I was appauled.  Stick with making your delicious pizza, you're doing it wrong with your wings.

If you bread your chicken wings, I do not know what you are doing.  Perhaps you're making yourself a little fried chicken drumstick?  Maybe you're thinking the sauce needs something to stick to?  Don't be crazy and put down the breadcrumbs.

Rule #2 - If it isn't spicy, it isn't Buffalo sauce.  I have had a series of butter-rich, lack-luster "Buffalo wings" in the past.  There is a place right around the corner from our current apartment that sells Buffalo wings, touted as "Nuclear!"  Either I have fried all my taste buds, or someone forgot to add the hot sauce.  You need the heat!  I'm not telling you that habanero peppers need to be involved, but you've got to sweat a little!  They should be just spicy enough that you think twice about rubbing your eye after eating a wing.

Rule #3 - Serve 'em with a side of blue cheese.  I do not want to hear of anyone eating their buffalo sauce with ranch dressing.  It is so very, very wrong.  This is a mistake that I have seen many a midwesterner make.  It most often happens when someone offers you a Buffalo chicken sub sandwich.  To get it clear, a Buffalo-style chicken sub should be as follows (and no different) - crispy chicken tenders slathered in wing sauce, lettuce, blue cheese dressing and provolone cheese.  Make this sandwich now, it will change your life.

That's it.  Those are my simple rules about chicken wings.  If you don't want to follow the wing rules, you must call your food "chicken wings" sans the Buffalo. 

If you want to take your wings to the next level, you make your own sauce.  This is the wing sauce that my family has been making all my life.  It's spicy, sweet and tangy.  If you are lacking one or two of these ingredients, I'm okay with the tried and true "melt a stick of butter, add a bottle of hot sauce" method.  You might even be able to find the original Buffalo sauce on the shelf at your supermarket.  If you come across "Anchor Bar" Buffalo sauce, that's the one, the original.  Buy the hottest variety that they sell and whip up a batch!  Just don't bread your chicken.

Are you originally from the Buffalo area too?  What are some of your Buffalo wing rules?