Author: brandon
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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…
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Pre-Holiday Wings, Because Priorities
Three days before Christmas, and instead of cookies or a ham, the kitchen produced a grey plate of wings. I respect this decision entirely — holiday cooking is stressful, and sometimes the correct move is a low-effort, high-reward plate of something you already know how to make well, before the real marathon begins. Recipe inspiration,…