Nearly 180 million people will fire up their big screens to watch the “Big Game” (the real name is copyrighted and they don’t mess around!) this year. That’s more than half the nation! And what are we doing in between commercials, besides bathing in the glow of 4K high-definition? Eating. A lot. In fact, it is said that Americans eat more food on that special Sunday – as in this Sunday – than any other day except Thanksgiving.
You and I and the rest of the country will order nearly 2 million pizzas and mow down enough chips Sunday to stretch across the entire United States … twice! And holy cow do we eat a lot of chicken wings! The National Chicken Council estimates about 1.4 billion wings this year alone. So, if you’re planning to watch the game without chicken wings, you need to change your game plan ‘cause somebody’s gonna be disappointed.
And wouldn’t you know it? Our Own Chicken Wings just happen to be on our Big Board this week for $5.98 lb., a savings of more than $3 lb. Our Delis serve them fully cooked and seasoned with one of several traditional and bold flavors.
We’ll have Our Own high-quality handmade gourmet burgers (we grind the meat daily in our markets) and sausages in our Meat Markets, too. Plus, pork shoulder roast is selling at the blazing hot price of $1.98 lb.
Let us help you make the meal just as memorable as the game.
Here’s to a Long Life – and Slurping Noodles
Lunar New Year falls on Feb. 5 this year and that means a lot of different things for different people. One thing we all have in common, though, is celebrating a holiday with good food and family, and I’ve been feeding my loved ones a lot of Wan Hua noodles lately. Particularly their udon and yakisoba noodles.
I’ve been experimenting with assorted styles of homemade veggie broth filled with dried shiitake mushrooms and udon for rich, umami flavor. The yakisoba stir-fried with pre-roasted tofu, green curry and lemongrass has also been a big hit (well, not with my partner, who said it was too spicy).
This week, you can grab two packs of freshly made Wan Hua noodles for only $5, so you know I’ll be stocking the freezer. Each pack has enough noodles for two light meals. Plus, they’re made right in Seattle, where I live. I don’t know if those warm tingles come from supporting a local business or slurping up some steaming hot noodles from a bowl of homemade broth. Either way, I’m happy.
Pho’nomenal Noodles. And Puns!
What’s better than supporting local businesses and eating delicious noodles? Local noodles on the go! Pho’nomenal Bowls can check both of those boxes.
These tasty bowls of goodness not only satisfy the craving for a hot bowl on a short lunch break, they’re also made in the Seattle area by Duke Pham, a Seattle-area restauranteur whose family emigrated from Saigon, Vietnam, when he was only an infant.
Each flavor is packed with real ingredients prepared in the Vietnamese style without MSG, GMOs, dairy or gluten.
They also seem to love a good pun, which I’m a sucker for. If you find yourself anywhere near our World Foods department while picking up some Wan Hua noodles, be sure and give these Pho’nomenal bowls a try. Worried you’ll be disappointed? Pho’get about it.
Our very own cheese whiz, Shauna Howell, offers up a cheese worth discovering.
BEEMSTER LASKAAS: If you're looking for a creamy, nutty, easy-to-eat Dutch cheese then stop at the Beemster Vlaskkas display.
Even though it’s technically not a traditional Gouda, this semi-soft cow’s milk cheese eats like one, with a complex finish. It melts like no other – perfect for a cheeseboard or a grilled cheese sandwich.
Traditionally made only once a year to celebrate the flax harvest, Beemster revived this old recipe and it’s one of my favorites in their catalogue.
Just approachable enough for everyone and just interesting enough for my turophile friends.
Here’s an interesting fact: Vlaskaas is lactose-free, one more reason to love this beautiful, purple, wax-rinded cheese from The Netherlands.
Chris Allen is a copywriter and assistant marketer with Town & Country Markets. He’s a former contributing editor, radio anchor and producer, and an Air Force veteran. He’s also mastered the art of chopping red onions with one hand while sipping a dry Tempranillo in the other.