Author: brandon
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March 2020 Wings: We All Coped Differently
Late March 2020. You know exactly what was happening in the world, and apparently my household’s response was to keep making wings, this batch ending up stored in a repurposed plastic takeout tub — because why dirty another container when the world’s on fire and you’re just trying to get through the week. No judgment…
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Seaport Takeout, No Name Attached
Late November, a black clamshell container, wings and fries, presumably eaten while looking at some very expensive waterfront real estate I could not afford to live near. No logo on the container, no receipt in frame — the Seaport keeps its secrets as tightly as its parking prices. If you’re in the area anyway: the…
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Two Pizzas, Bright Light, No Date to Be Honest About
This one has no timestamp in its file data at all, so in the interest of honesty: I don’t know exactly when this was taken. What’s clear is the content — two round pizzas side by side on a wood table, one white with a green garnish, one red-sauced, photographed in genuinely good natural light…
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The Retrospective Collage
Not a single pizza night but a multi-panel collage — five different pizzas from five different moments, assembled together at some point rather than shot in one sitting. No date survives on this one, but it reads like a “best of” compilation someone put together looking back through the archive. Fitting, honestly, that this collection…
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The Foil-Wrapped Rest Period
June 2019, and this batch got the foil-wrap treatment — letting the wings rest, tented, for a few minutes after coming out of the oven before the sauce toss. This is a genuinely underrated move: it lets the crust set a little more and keeps the whole batch hotter for longer once it hits the…
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Southborough, Take Three: We See a Pattern
The third and, as far as this archive shows, final Southborough wing outing — a dark ramekin of dip, a plain white plate, black placemats. By now I think we can agree Southborough and I had a whole thing going in 2018–2019 and I never once learned the restaurant’s name. Some relationships are like that.…
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CJ’s Northside Grill: 50 Cents a Wing, RIP
This one I can actually name, and I wish I couldn’t, because it means telling you it’s gone. The table sign is right there in the photo: 50¢ Wings Every Wednesday, 4–8, dine-in or take out, flavors ranging from Buffalo and Teriyaki to, memorably, “Roman” — six flavors for the price of admitting you have…
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March Wings, No Particular Occasion
Early March 2019, a white-and-blue plate, wings arranged with more care than usual — almost fanned out, like I was trying to make a statement. The statement, as far as I can reconstruct it, was simply: these are good wings and I wanted a nice photo of them. Recipe inspiration: RecipeTin Eats’ Truly Crispy Baked…
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Southborough, Take Two: Now With a Flatbread Chaser
Back in Southborough less than a year later, and this time I upgraded — there’s a buffalo chicken flatbread and a bowl of popcorn in the wider shot, which strongly suggests I’d found a real bar-menu situation rather than a one-off wing plate. Still can’t tell you the name of the place. I was too…
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Wings and Bacon at the Home Office, No Regrets
This is one of my favorite entries in the whole archive: a grey plate of wings and a few strips of bacon, eaten at what is unmistakably a home office desk, keyboard included. I don’t remember exactly what possessed me to pair wings with bacon rather than, say, anything green, but February 2019 me clearly…