Good morning, Everyone. It’s Super Bowl Sunday!.

It’s a brisk winter morning on the south shore of Long Island. Warm for February but cold, nonetheless. Got a minute? Pour your brew. Let’s catch up.

If we were having coffee together, I would tell you I was in reeling and posting mode all last week for Children’s Author Illustrator Week. I will continue sending out tidbits about my books and author journey throughout February. I got some virtual gigs to read Famous Seaweed Soup in kindergarten classrooms, which is making all this effort and discomfort about videoing myself worthwhile.  You can check out the links at the end of this blog.

If we were having coffee together, I would say that we are keeping Super Bowl Sunday quiet. Matt and I have home stuff to catch up on and since the Giants, Jets, and Buffalo Bills are not involved, we have no territorial passion. But we still have to eat. Chicken wings are on my menu today. Let me fill you in on a bit of background. 

Legend has it that Buffalo Chicken Wings originated in Buffalo New York at the Anchor Bar in the 70s. The wings were deep fried, bathed in margarine (not sure if this was considered a “healthy option”effort) and Frank’s hot sauce and served with blue cheese dip and celery. Beer easily paired with the dish. These hand-picked morsels require paper towels and wet-naps and a separate bowl for the discarded bones. It was a messier endeavor than cracking and eating blue claw crabs. 

Matt and I went to college in Buffalo in the late 70s. Campus pubs (drinking age was 18 back then) and local bars served Buffalo Chicken Wings. At the time there was one taste choice—hot, which made the blue cheese dip and beer essential sides while watching any sport on a static TV set. 

The Anchor Bar and all of our favorite pub hang outs are no longer in business. Since I graduated and moved from western New York, some forty-plus years ago, the city of Buffalo has been going through a renaissance with improved transportation, medical and college facilities, an art and music scene, stadiums and so forth. Buffalo Chicken Wings, however, remains a mainstay on the shiny new eatery menus. In fact, Buffalo Chicken Wings has spread to most bars, restaurants, and frozen grocery aisles through the country and, I think, Canada. It comes in a variety of spiciness, and flavors like honey barbeque, parmesan and lemon pepper. A charcuterie of dip and raw vegetable options have also evolved. Even the mess is lessen with boneless chicken wing options. 

If we were having coffee together, I would admit that I buy the frozen boneless honey mustard chicken wings. My grandkids and little nephews love them. They skip the vegetable sticks. This Super Bowl Sunday I decided to make a batch of Buffalo Chicken Wings for dinner tonight while the game is on. The wings will be baked, not fried, in an effort to offer a “healthy” alternative. I will also put a plastic tablecloth over the tabletop and open a fresh roll of paper towels. 

Are you watching the Super Bowl tonight? What’s on your menu?

Great BIG Thanks and appreciation go out to Natalie the Explorer who keeps the Weekend Coffee Share percolating.

ATTENTION Teachers, Librarians, PTA/PTO Officers, Home School Parents 

I am offering FREE book readings this month. Now is the time to schedule a FREE virtual author visit with me and my picture book, Famous Seaweed Soup, or the Tween/Teen Historical Fiction series Becoming America’s Stories. Discover how these stories became award-winning books, and delighted readers of all ages. 

Are you on Long Island, NY? We can talk about a LIVE visit. 

Please email me (atmartin@stories-served.com) or fill out the form and we’ll get started.

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