Ive never heard of stater bros, must be a Cali only thing. I thought it was all about Vons and Ralphs out there, along with the super walmarts. I remember going to a Ralphs way back when when i was out in Cali on vacation. Not an overly large store but had everything you'd want for the most part.
The jewel chicken would be on sale Mondays, 8 pieces for $6, for $10 you get a pack of hawaiian rolls and two larges sides (I'd pick wedges and coleslaw), that's a meal for 2 with leftovers. Nothing fancy, like you said, but with a well-seasoned batter and cooked in a pressure fryer, very solid chicken.
The AB Air Head model, love it. But you make a good point, if not a new mold, couldnt they modify it some so his vision is better? Although that might mean cutting some of the plastic and foam away, which might not be possible without compromising structural integrity.
In 2QB leagues or leagues with a superflex (a flex spot where you can play a QB or RB or WR) then qb's will be drafted earlier and often, maybe even 1st rd for elite guys.
But just in general with the increased passing in the league you can get good performance even from QBs 12-20, like Kirk cousins is being drafted as QB21 and a lot of 'experts' are thinking he'll have a good year because he has diggs and thielen, two top20 receivers. Heck, people are thinking trubisky might have a breakout season, in vegas he's actually drawing a lot of bets as a darkhorse MVP candidate.
Yeah, im thinking the OJ adds sugar to the marinade, when i get a bottle i'll taste it see how sweet it is. Not sure if they list all the ingredients out or there's just a generic 'spice' ingredient that's secret, maybe there's a copycat criollo recipe online?
Im still going to get some of that anchiote powder next time i find myself in a mexican grocery too.
A quick online search of regional pizza styles told me that a lot of New england pizza shops are owned by greek families instead of italians, and they tend to use olive oil in the crust and as a topping. A lot of mom and pop restaurants around chicago are owned by greek families, and usually the food is top notch, they put some love and care into it.
The jewel chicken would be on sale Mondays, 8 pieces for $6, for $10 you get a pack of hawaiian rolls and two larges sides (I'd pick wedges and coleslaw), that's a meal for 2 with leftovers. Nothing fancy, like you said, but with a well-seasoned batter and cooked in a pressure fryer, very solid chicken.
The AB Air Head model, love it. But you make a good point, if not a new mold, couldnt they modify it some so his vision is better? Although that might mean cutting some of the plastic and foam away, which might not be possible without compromising structural integrity.
In 2QB leagues or leagues with a superflex (a flex spot where you can play a QB or RB or WR) then qb's will be drafted earlier and often, maybe even 1st rd for elite guys.
But just in general with the increased passing in the league you can get good performance even from QBs 12-20, like Kirk cousins is being drafted as QB21 and a lot of 'experts' are thinking he'll have a good year because he has diggs and thielen, two top20 receivers. Heck, people are thinking trubisky might have a breakout season, in vegas he's actually drawing a lot of bets as a darkhorse MVP candidate.
Yeah, im thinking the OJ adds sugar to the marinade, when i get a bottle i'll taste it see how sweet it is. Not sure if they list all the ingredients out or there's just a generic 'spice' ingredient that's secret, maybe there's a copycat criollo recipe online?
Im still going to get some of that anchiote powder next time i find myself in a mexican grocery too.
A quick online search of regional pizza styles told me that a lot of New england pizza shops are owned by greek families instead of italians, and they tend to use olive oil in the crust and as a topping. A lot of mom and pop restaurants around chicago are owned by greek families, and usually the food is top notch, they put some love and care into it.