23: Viscerally Vicious Vegetation | Fricken Chickens | Dog Whisperer | Wind Blows | Firefly Fluxx | Overwatch | Mind Over Matter

Happy Superhero Friday! The dynamic duo of The Real Brian and Miss Light are joined this week by friend Kim for another installment of anything-goes Friday! We talk about how terrible wind is, how amazing finding new music is, what games are getting played and what movies are being watched.

In This Episode

• What's up with the episode title?
• New music!
• What are you drinking?
• TVs & Movies
• Getting out and being the best me!

Viscerally Vicious Vegetation

Enough about vegetation! Let's take a close look at this fricken chicken. A gift from Kim to Brian (which, as you can see, is actually a rooster... not a chicken).

Really, we just wanted an excuse to show this rooster-chicken to you. And, really, as Brian and Kim said, it brings to our minds the simple fact that sometimes all we need is simple, every-day humor. Sit and laugh at that rooster-chicken for a while and tell me you don't feel better. Interestingly, there is a restaurant in Michigan called the Frickin Chicken Shack. Road trip, anyone?

Since we're on the topic of chickens, did you know that the wings have become the most expensive part of the chicken? Chicken wings have exploded in popularity over the last 50 years, becoming a staple at football game parties or easy crockpot finger food for a potluck. A mere half-century ago, however, the wing of a chicken was considered throwaway food, the least desirable cut. The origin of the popular food can actually be traced back to a restaurant called Anchor Bar in Buffalo, NY where, in 1964, the use of wings in an appetizer was a necessary by-product of a mistake.

What a great mistake! I love making chicken wings for parties. Put them in a crockpot with your favorite BBQ or home-made Buffalo sauce for a couple hours; then, to get that nice glaze, broil them for about 15 minutes at a high temperature. So easy and so delicious. Sorry, Sarah, but sometimes I just can't help being so carnivorous!

Recipes Mentioned

We heard from a couple listeners that they'd like to get their hands on a recipe or two talked about on the show. This week there were a couple mentioned (Oatmeal Cream Pie, gluten and grain free fudge), but Sarah is sharing the seasoned shrimp avocado lettuce wrap recipe. Try it on for size and then let us know how it went!

Parmesan Shrimp Lettuce Wraps with Avocado

Source: The Wild Diet by Abel James Buy It!
Serves 4

Ingredients

Prep Day
TIME: 15 minutes
Tools: Knife, cutting board, strainer, mixing bowl, garlic press, measuring spoons, storage containers
1. Chop the onion and store in a small airtight container for up to 1 week.
2. Rinse, peel, and devein the shrimp. Place in a large airtight container and set aside.
3. Peel and mince the garlic cloves and place in a small bowl.
4. Add the paprika, cumin, oregano, chili powder, red pepper flakes, black pepper, and
salt to the bowl with the garlic.
5. Toss the seasoning into the container with the shrimp. Close the lid securely and
shake to coat. Refrigerate for up to 2 days.

Feast Day
TIME: 10 minutes
Tools: Measuring cups and spoons, knife, cutting board, pan, large skillet, storage container

1. Halve the avocado lengthwise, remove the pit, and use a large metal spoon to scoop out the flesh. Slice the flesh. Squeeze the juice from the lemon wedge over the avocado and set aside.
2. Coarsely chop the cilantro and set aside.
3. In a large skillet, melt the butter over medium-high heat.
4. Sautê the seasoned shrimp in the butter for 1 to 2 minutes, turn, and cook the other side until the shrimp has turned pink and the flesh is firm.
5. Plate the lettuce leaves and top each leaf with shrimp, onion, avocado, cilantro, hot sauce, and Parmesan.

Serve immediately.

Enjoy!