Tag Archives: food

Ketchup or Catsup? Inquiring Minds Want to Know

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Eight different ketchup bottles from various brands arranged side by side against a solid red background, showing the variety of packaging styles and labels.

🍅 The Great Ketchup Debate

Every household has its battles. Some people argue about politics, some about the thermostat, and some about the proper way to fold a fitted sheet. But there’s one debate that has been simmering for generations:

Is it ketchup… or catsup?A vintage Hunt’s Tomato Catsup advertisement showing a bottle of catsup beside a paper bag filled with tomatoes, highlighting how many tomatoes are used to make each bottle.

Once upon a time, “catsup” was the popular spelling. Heinz even used it until 1988. But somewhere along the way, “ketchup” won the popularity contest, and now “catsup” mostly lives on in crossword puzzles and old cookbooks. Same condiment, different spelling — and people still have opinions.

And speaking of opinions…

To Refrigerate or Not to Refrigerate

Restaurants leave it out all day. Half the world leaves it out at home. Heinz says “refrigerate after opening.” Most people pretend they didn’t see that.

The debate continues.

A collage of vintage ketchup advertisements and labels, including old mushroom ketchup bottles, early medicinal-style ketchup branding, and historic tomato extract labels, showing how ketchup was once marketed in many different forms.Ketchup as Medicine?

Believe it or not, ketchup started out as a health food. In the early 1800s, it wasn’t even made from tomatoes — it was a concoction of mushrooms, walnuts, or fish, and doctors prescribed it as a digestive aid. Someone even tried selling ketchup pills as a cure‑all.

Imagine going to the doctor and being told to take two ketchup tablets and call in the morning.

What’s With the Number 57?

Heinz didn’t have 57 varieties. He just liked the number. It sounded good, looked good, and stuck. Marketing magic at its finest.

The Glass Bottle Struggle A close-up of a Heinz ketchup glass bottle showing the embossed number “57” on the neck and part of the tomato ketchup label below

If you grew up with the old glass bottles, you know the dance:

  • Tip the bottle
  • Shake the bottle
  • Plead with the bottle
  • Suddenly get half the bottle at once

The secret? Tap the 57 on the neck. That’s the sweet spot Heinz designed to get the ketchup flowing. Today everything is a squeeze bottle, but the memory of that struggle lives on.

A plate of fluffy scrambled eggs topped with a zigzag drizzle of ketchup, with a fork resting beside the eggs.What People Put It On

This is where things get personal.

Some folks put ketchup on eggs — scrambled, fried, omelets, you name it. Others think that’s a crime against breakfast.

Meatloaf? Ketchup isn’t just a condiment there — it’s practically the main ingredient. Mixed in, brushed on top, baked into a glaze… meatloaf without ketchup is just a loaf of meat trying to find itself.

And then there’s the hot dog debate. Are you a ketchup person? A mustard person? A “both, please” person? Chicago says ketchup is forbidden. New England says “put whatever you want, we’re not judging.”

Inquiring Minds Want to Know

So where do you stand?

Ketchup or catsup? Fridge or counter? Eggs or no eggs? Ketchup or mustard on hot dogs? Tap the 57 or shake the bottle like it owes you money?

One little red condiment… so many opinions.

A sliced meatloaf sits on a white plate, topped with a thick, glossy red glaze. The inside looks moist and finely textured, with small bits of seasoning visible. A fork rests near the edge of the plate, suggesting it’s ready to be served.

WMEO: Seagull Crime Wave Sweeps Cape Cod

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Two cats sit at a WMEO 9 news desk with a microphone and papers, an orange cat on the left and a black cat on the right, with a newsroom backdrop showing seagulls and the headline “WMEO 9 – Crime on the Cape.”

By Banner & Balboa, WMEO Newsroom- We Meow, You Listen

Cape Cod residents are sounding the alarm this week as seagulls continue their bold streak of snack‑related crime. Witnesses report gulls swooping down without warning, grabbing sandwiches, chips, and in one case, an entire slice of pizza, before fleeing the scene like feathered fugitives.

WMEO reached out to several victims, all of whom described the attacks the same way: “Sudden, startling, funny… A seagull stands on an outdoor wooden table and steals a fried snack from a plate of food, surrounded by colorful metal chairs in an outdoor dining area. and absolutely disgusting.”

Banner, reporting live from the WMEO Coastal Desk, says the gulls have become so brazen that some tourists are now eating lunch under umbrellas — not for shade, but for protection.

Banner: “Authorities say the gulls are acting alone, but we suspect an organized snack‑stealing ring. Possibly unionized.”

Balboa attempted to interview one of the gulls but was met with a loud squawk and a very pointed stare. As WMEO’s resident snack addict, he took the crime wave very personally.

Balboa: “Authorities say the gulls are ‘extremely food‑motivated.’ As someone who is also extremely food‑motivated, I understand the lifestyle — but this is crossing a line. One suspect even tried to steal my microphone, possibly mistaking it for a breadstick.”

A posted sign shows a cartoon seagull holding a burger, with text warning that no refunds are given if a seagull steals your food.Local restaurants have begun advising customers to “guard your food like it’s the last donut on Earth.” Beachgoers have taken to eating inside their cars — a strategy WMEO officially endorses. Gulls have no respect for personal space or picnic etiquette.

Speaking from experience: once a gull lands on your plate, lunch is over.” There is no coming back from that.

WMEO will continue monitoring the situation as the gulls escalate their snack‑related activities. Citizens are urged to remain vigilant, keep sandwiches covered, and avoid eye contact with birds carrying criminal intent.

A seagull, an orange cat, and a black cat sit together at a WMEO 9 news desk; the black cat hisses while guarding a plate of treats as the seagull leans in toward the food.

Thanks for Watching. 
WMEO 9 — Going to commercial while Balboa secures the snacks

 

WMEO Special Report: It’s National Toasted Marshmallow Day!

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An empty WMEO 9 news desk sits in a brightly lit newsroom. A microphone and two sheets of paper rest on the desk, and multiple blurred screens with news graphics appear in the background along with a city skyline.

This is an WMEO Special report. Our anchors are on location tonight.

We bring you live from the WMEO campground, a full report on the marshmallow celebration for Toasted Marshmallow Day. Our intrepid reporters, Banner and Balboa, are on location tonight, investigating the state of marshmallow toastiness across the region. Early findings suggest high fluff levels, excellent golden‑brown technique, and one missing marshmallow (Balboa continues to deny involvement).

Cartoon versions of two cats sit by a small campfire at night, each holding a stick with a marshmallow over the flames. The orange cat on the left and the black cat on the right are roasting marshmallows in a simple outdoor scene with a dark background and grass at the bottom.

[Live‑Mic Moment] (Audio crackles. The campfire pops.)

Banner: “You burned mine again!”

Balboa: “It’s called caramelization, genius.”

Banner: “It’s called sabotage.”

Balboa: “You’re lucky I didn’t eat yours for evidence.”

(Producer voice off‑screen) “Uh… we’re still live.”

Both: “Oh.” (awkward pause, then cheerful tone)

Banner: “Back to you at the desk!”

Stay tuned for updates as the investigation heats up.

 

Two marshmallows on a wooden stick roast over bright orange flames, with the marshmallows turning golden brown as smoke rises from the fire.

Crispy, Crunchy Cornflake Chicken

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I don’t know about you, but with today’s meat prices, chicken has taken a front seat in my kitchen. I love KFC — truly, deeply — but I can’t afford to order out every day. So I’ve been keeping my eyes open for a good homemade stand‑in. I wanted that crispy, crunchy coating without the fuss (or mess) of deep frying.

This is my compromise.

KFC claims to use 11 herbs and spices. My crispy, crunchy chicken uses just five… and cornflakes. Yup — Corn Flakes. And unlike KFC, who guards their recipe like Fort Knox, I’m more than happy to share mine.

So here it is. Let me know how you like it.

Crispy baked chicken pieces coated in a golden cornflake crust, arranged on a metal baking sheet with an evenly browned, crunchy texture.

Dusty’s Crispy, Crunchy Corn Flake Chicken

Ingredients

  • 2–3 boneless chicken breasts (or thighs), sliced or pounded evenly
  • Seasoning for the chicken:
    • 1 tsp salt
    • ½ tsp black pepper
    • 1 tsp garlic powder
    • 1 tsp paprika (smoked if you like)
  • Dredge:
    • 1 egg
    • ½ cup milk
    • 1 tbsp flour
    • ½–1 tsp garlic powder
    • ½ tsp paprika
    • Âź tsp onion powder
    • Optional: a splash of hot sauce or Dijon mustard
  • Cornflake coating:
    • 2 cups cornflakes, pulsed in food processor to fine crumbs
    • 1 tsp garlic powder
    • 1 tsp paprika
    • ½ tsp salt
    • Âź tsp pepper
    • Optional: 2–3 tbsp grated Parmesan
    • Optional: 1 tsp oil or melted butter mixed in for better browning

Instructions

1. Prep the chicken

Pat dry, then season both sides with:

  • Salt
  • Pepper
  • Garlic powder
  • Paprika

This ensures the chicken itself tastes good before the coating even goes on.

2. Make the dredge

In a bowl, whisk together:

  • Egg
  • Milk
  • Flour
  • Garlic powder
  • Paprika
  • Onion powder
  • Optional hot sauce or Dijon

The flour helps the coating cling, and the extra seasoning boosts flavor.

3. Prepare the cornflake coating

Pulse cornflakes in a food processor until they resemble fine, panko‑like crumbs. Mix in:

  • Garlic powder
  • Paprika
  • Salt
  • Pepper
  • Optional Parmesan
  • Optional drizzle of oil or melted butter

This creates a lighter, crispier, more flavorful crust.

4. Dredge and coat

Dip each seasoned chicken piece into the milk‑egg‑flour mixture. Press firmly into the seasoned cornflake crumbs, making sure every surface is coated.

5. Bake

Place on a lightly greased or parchment‑lined baking sheet. Bake at 400°F for 20–25 minutes, flipping halfway if you want extra crispiness. Cook until golden and the internal temp reaches 165°F.

6. Optional finishing touches

  • A sprinkle of paprika or Parmesan right out of the oven
  • A squeeze of lemon
  • Serve with honey mustard, ranch, or a simple garlic‑yogurt dip

Your Turn to Get Crunchy

Now it’s your turn. If you’ve been hunting for a budget‑friendly, crispy chicken that doesn’t require a vat of oil or a secret vault of spices, give this one a try. Grab a box of cornflakes, roll up your sleeves, and see if my five‑seasoning wonder can earn a spot in your own kitchen rotation. Make it, taste it, tweak it — then come back and tell me how yours turned out. I’m genuinely curious to hear if this crispy, crunchy chicken wins you over the way it did me.

Chocolate Cake: Because Summer Needs Dessert Too

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Freshly baked chocolate sheet cake covered in thick white frosting and rainbow sprinkles, resting on a cooling rack in a home kitchen.

A Chocolate Cake Kind of Day

Lately I haven’t been testing too many recipes. We’re deep into the summer months, which to me means hamburgers, hot dogs, and steak. I grew up with steak — my Dad loved it — but beef has been outrageous this year. So when my local supermarket had sirloins on sale three weeks in a row, well… there was no contest. Steak it was.

Lunch was a salad so I could enjoy my dinner without guilt. During this all‑too‑brief period of indulgence, I ignored the recipes landing in my email with startling regularity. Eventually I decided it was time to clear them out — and found a hidden gem I had to try.

Deliciously Moist Chocolate Cake

I am not adverse to using a box cake mix. They’re perfectly fine: open a box, toss in an egg and some oil, beat, bake, done. No muss, no fuss. I also hate frosting layer cakes (unless it’s carrot cake… ummmm cream cheese frosting). But I’m getting off track.

Buried in my emails was a recipe for a chocolate cake that I couldn’t resist.

Cake Ingredients

  • 1 ž cups flour
  • ž cup unsweetened cocoa powder
  • 1 ž cups granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons espresso powder (optional)
  • ½ cup vegetable oil
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk (room temperature)
  • 1 cup freshly brewed strong hot coffee or hot water

Instructions

Step 1: Preheat oven to 350°. Grease two 9‑inch cake pans (I used a 9×13 sheet pan because, as I said, I hate frosting layer cakes). If using round pans, line with parchment rounds and grease the parchment.

Step 2: Whisk flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) in a large bowl. Set aside.

Step 3: Using a stand or hand mixer fitted with a whisk attachment, mix oil, eggs, and vanilla on medium‑high until combined. (If you’ve got a strong arm, a hand whisk works too.) Add the buttermilk and mix until combined.

Step 4: Pour the dry ingredients into the wet. Add the hot coffee or water and whisk/beat on low until the batter is completely combined. Batter will be thin.

Step 5: For 9‑inch pans: divide batter evenly and bake 23–26 minutes, or until a toothpick comes out clean. For a 9×13 sheet pan: bake 35–40 minutes.

Step 6: Let the cake cool at least 1 hour, then frost with your favorite frosting.

What Makes This Cake Different?

For me, the biggest difference is the buttermilk. I went 60 years without ever using it, and now it seems I’m reaching for it at least once a week. This cake calls for a full cup.

If you don’t have buttermilk, here’s a DIY substitute: Add 2 teaspoons white vinegar or lemon juice to a measuring cup, then fill with room temperature whole milk to reach 1 cup. Let sit 5 minutes. It will curdle — that’s exactly what you want.

Coffee or espresso powder is common in chocolate cakes because it deepens the chocolate flavor. It does not make the cake taste like coffee. Still, I don’t like coffee — not even coffee ice cream — so I skipped the espresso powder and used hot chocolate instead of coffee. Hot water felt too bland.

The recipe warned that the batter would be thin, and it was. Very thin. But I soldiered on. It also said the center might collapse even if the cake is fully baked because cocoa powder can’t support the weight of such a moist batter. Another good tip. So don’t beat yourself up if it looks like your cake fell. Just wait until you taste it.

Final Thoughts

I used traditional Crisco‑based birthday cake frosting instead of buttercream. It’s messy to clean up, but so rich and yummy that it’s worth every sticky bowl.

This cake is more involved than a box mix or even my usual from‑scratch cakes, but the difference is noticeable. They aren’t kidding when they say moist. The crumb is beautiful, and it holds together nicely.

This one is definitely going into my special‑occasion rotation.