October 25: National Greasy Foods Day!

 

As soon as I saw what day it was, I informed Bryce that we’d be going to Five Guys for dinner. I mean, the bag says it all: greasy! And delicious. You know how some people read tea leaves in tea cups? I can read grease stains on paper bags.

 

The first line of grease translates into “Oh my goodness, oh my dayum. dayum Dayum DAYUM.”

The second line of grease translates into “You bite the fry, the fry bites BACK! That’s when you know you have an official french fry.”

 

 

 

Tomorrow: Pretzel Day

October 16: World Food Day!

 

When I looked at what today’s holiday was, I couldn’t decide what to eat. Should I go get my favorite curry from our go-to Thai place? Should I eat a bowl of rice in honor of the 1.36 billion people living in China, the world’s most populated country? Should I forgo food all day (spoiler: no) to stand in solidarity with the many hungry people in our world? Or should I go to McDonald’s, since the Golden Arches are recognized all over the world?

Duh.

Let’s talk for a minute about two of my favorite things about McDonald’s. First, the perfect sauce: Hot Mustard. A few years ago or so they rolled out a bunch of new sauces and I got scared. Why scared? Because they often don’t include my beloved in their sauce lineup. IN FACT, there this stupid game (sorry, I mean SAUCY CHALLENGE) on the McDonald’s website and Hot Mustard is no where to be found! Ugh. So, I’m scared they’re slowly phasing out the hot ‘tard. It might already be a regional thing. I was once in Cape Girardeau, Missouri and attempted to order Hot Mustard at the dude looked at me like I was crazy. :(¬†ANYWAY, I order Hot Mustard always, even when I’m not nugging it up. It’s quite excellent on fries. I really hope everyone continues and/or starts ordering Hot Mustard so that it stays on the menu. I’ve tried making it at home and while it’s close, it’s not the same. Long live Hot Mustard!!

 

Another one of my favorite things about McDonald’s are the teeny tiny onions on the cheeseburgers. I’ve always loved these teeny tiny onions. When I was a wee Anna, my mom would try to replicate the teeny tiny onions on burgers at home but it was so not the same. Do they cook them briefly? Are they from a big vat? The internet says dried chopped onion! Is this the secret??

 

Tomorrow: National Pasta Day!