food

#1219: Grab A Stack of Eats 2025

RECORD STORE TALES #1219: Grab A Stack of Eats 2025

Every year at the cottage, I try to expand my cooking game just a little bit.  In the past, this included making our own onion rings, slow cooking some beef ribs, caramelizing onions, working with exotic meats such as duck and lamb, and finding new ways to cook my veggies.  Had money been available this summer, I would have liked to start smoking my own meat.  Perhaps next year.  In 2025, we did try some new things and have some excellent food experiences.

The story starts in December of 2024.  We have a “tire guy”, Jason, who comes to the house and swaps out our tires twice a year.  I knew that Jason was a hunter, and I know he had a freezer full of moose meat.  We talked about it a bit, and discussed seasoning and cooking techniques for the exotic meat.  I asked if he could spare a taste of the moose meat.  Just a taste.  I am well familiar with moose, as a boss at work is also a hunter and brings in his own moose spaghetti from time to time.  It is not very gamey.  It has a beef-like taste and texture, with a venison finish.  It is a lean meat and not bad for you as a beef substitute.

Jason didn’t bring just a taste.  He went above and beyond, to the point that I was actually freaking out over the amount of meat that I had to eat.

I just wanted a taste.  What I got was a pack of moose pepperoni, a huge moose salami, and ten frozen links of big moose sausage.  Ten links.

There has not been a single year in my life where I ate ten links of any sausage at all.  Typically, I would have two or three at Sausagefest in the summer, and that is it.  I don’t do Oktoberfest and I’m not a big pork eater.  Jen won’t touch any kind of exotic game meat at all, so I could not count on her for any help.  The sausage was kept in the freezer until the opening of cottage season 2025.  It would be the first food experiment of the new year.

“Dad, you have to help me finish this sausage.  At least one link,” I told my father.

“Oh you eat them son, just enjoy.  You don’t have to share with me,” he answered as some form of polite excuse.

“You don’t understand what I’m saying dad.  I CAN’T eat ten links by myself.”

Cut to the end:  He didn’t eat any of them, and I did finish all ten.

Most of them were cooked on the barbecue, well done, and served with a toasted bun and a variety of toppings from mayonnaise to mustard to guacamole.  One was done in a frying pan, but the fumes actually triggered a seizure in Jen, so I avoided that method from then on.  Still, even with different toppings and condiments, ten sausages is a lot so I had to get creative.

One night in September, arriving at the cottage on a Thursday night, I needed to eat some dinner but had few options in front of me except…moose sausage.  I imagined cutting up the sausage into small chunks and using them in some way, and then realized:  I had everything I needed to make a moose spaghetti.  So I got cooking!

I began by cutting the sausage into meatball-sized chunks.  Then I sautéed it in olive oil, diced up some green peppers, red onions, garlic and mushrooms, and added them to the mixture.  I like a nice chunky sauce, so those diced veggies would blend in perfectly.  I let them cook until they reached the desired done-ness, and then added some craft spaghetti sauce that my dad had in stock from an unknown store.  I like a bit of heat, so I gave it several shots of Tobasco sauce, gave it a stir and let it simmer.  I made enough spaghetti to serve two, and dumped my sauce with moose sausage on top.  It was a masterpiece.  I finished it all – eventually.

That experiment was a total success.  Maybe Jason will get me some more sausage this winter, and I can try again next year.  Not ten links though.  Five will do me fine.

Our other successful experiment involved my first try at cooking a steak of Canadian wagyu.  I have cooked Japanese A5 wagyu at home before, but that is a very expensive and hard to find meat.  We no longer shop at our local Kitchener butcher (Robert’s Boxed Meats) after they sold us not one but two rotten steaks.  No third chance for Robert’s, and no more access to Japanese A5 wagyu.  The bright side of this is that after Robert’s almost ruined our cottage weekend with a steak that we had to throw in the garbage, my dad suggested we try the local Kincardine butcher, the Beefway.  This began a love affair and with a great store, and relationship with the staff who know us by name and recognize us when we come in.  When we first visited, I asked if they had heard of such a thing as A5 wagyu.  They had, of course, but didn’t carry the animal in stock.  Cut forward to 2025, and they now have Canadian wagyu in stock.  Not as marbled as the Japanese A5 variety, it might actually be a more enjoyable meat to enjoy as a steak.  There is a farm on the highway to the cottage that grows the animals, which is likely where the Beefway got theirs.

The Japanese A5 wagyu is so rich, that you really can’t eat more than a little in one sitting.  It is considered more a steak that you cut into cubes and share.  The Canadian variety was better suited to the steak eating experience.  I ended up doing two this year, both ribeyes.  The Beefway had a variety of cuts in stock, but I like a ribeye.  It was not cheap, but as a treat, certainly the best steak I’ve ever made at home.  More enjoyable than the A5 due to the better meat to fat ratio.  It was still incredibly tender, even when I accidentally cooked the first one to a medium well.  The second one, I underestimated and cooked it to a rare.  The thing is, both were really good.  With a good steak, I always keep the seasoning simple with salt and pepper, and maybe garlic powder.  A crappy steak needs everything I can throw at it to make it tasty, but the wagyu doesn’t need much.  No steak sauce.  You want to taste that meat.  You’re paying for it, so you better be able to taste it.  Salt might be enough on its own.

That is 2025 and its food experiments in a nutshell.  Nothing crazy, and all with local meat.  Which leaves us to end on a funny story.

The first time I purchased wagyu from the Beefway, I was so excited about my find, that I wanted to tell the world.  I made a post on the local Kincardine Facebook group.  There were several “likes” and loads of positive comments, except from one person who just didn’t…get it.

Darlene Johnson saw the price on my ribeye and had an absolute fit.  Her first of many comments is below.

 

She didn’t understand that the steak was a local cow, bred similar to the Japanese variety, no matter how it was explained to her.  She continued to berate me for buying it, and the store itself for “selling out” to Japan.  She said she preferred a nice lean steak.  I bet she cooks it well done, too.  I had to block her.  She was just mean.

Darlene A. Johnston will not dissuade me from buying the meat I like, and I will continue to patronize the Beefway as long as they are open.  Wagyu or otherwise, I have never had a tastier steak (or bacon, or pork chop, or chicken breast), than what I can get at my new favourite local butchers.

2025 was another successful year for food.  Bring on 2026!

 

OCT 6 2025 UPDATE:  She’s baaaack!

#1189: Aglio e Olio

RECORD STORE TAILS #1189: Aglio e Olio

Growing up in an Italian family, we ate a lot of pasta.  Usually it was the tried and true spaghetti and meatballs.  Even though she’s not Italian, my mom makes a mean lasagna.  These were always treats and delights to have for dinner, but as far as pasta went, nothing topped my Aunt Maria’s aglio e olio.

It’s very simple yet requires knowledge and the perfect touch.  Aglio e olio is simply spaghetti in olive oil and garlic.  It’s usually served with chili flakes and parsley or other herbs.  As simple as it gets; no red sauce and no meat.  If you do add meat, I recommend medium rare steak or garlic shrimp.  It’s up to you; my sister Dr. Kathryn likes hers with mushrooms.

We looked forward to aglio with Aunt every time there was a special occasion.  My aunt would often make a meal for the rest of the family, such as a ham, but also make a batch of aglio special for me.  We had it for birthdays and we had it for visits.  Try as we might, we never could quite get the recipe right at home.  The recipe had been passed down from her mother, and she made it better than most restaurants.  There were tricks to it, as it turns out, that I had completely missed.

Aunt never added meat to her aglio.  She never had to.  The garlic was always soft and golden, and the overall gestault of the pasta gave an aura of umami even without meat.  You could add kalamata olives if you wanted to keep it vegan but add even more saltiness.

I attempted many variations of this at home, all failures.  I tried cheating and using garlic olive oil, or enhancing the pasta with garlic powder.  Awful!  I added vegetables and cheeses in the effort to bring in more flavour, never matching my aunt’s perfection.  I would phone them at their home in Stratford and ask for tips.  Obviously something was getting lost in translation, because it always came out bland.

And they said it was the simplest one!  Indeed, look at an Italian restaurant’s menu and aglio e olio is always the cheapest of the spaghettis.  There’s hardly anything to it.

I thought the secret was to make sure you added some hot, starchy pasta water to the oily mixture of garlic and extra virgin olive oil.  Simple enough.  What I didn’t really understand until Saturday, May 18 2025 was that I was doing everything right, just not enough.

I was determined to get it right this time.  I asked Jen to pick up a nice steak and some spaghetti and I was going to get aglio e olio right for a change.  For the first time.

Dutifully she came home with a beautiful strip loin with a nice cap of fat, at 50% off because she knows exactly when during the week the meat goes on sale.  I rubbed it with olive coil, sea salt, ground pepper, and a little Montreal steak spice for Jen.  She likes it; I can do without except in light moderation.  I chopped up a whole bulb of garlic into different sized chunks, for a variety of flavours and textures as you found them on your fork.  I smooshed some.  It varied.

Using my cast iron pan, I seared that steak on medium high on all four sides, and then let it cook a little longer after turning the heat down.  I chopped some parsley and let the steak rest.  It was a perfect medium rare, as I’d discover at the end when I finally sliced it.  It was also perfectly seasoned.

I set a pot to boil, adding a little olive oil to the water (I understand this helps keep the spaghetti from sticking), and a lot of table salt.  Not sea salt; table salt.  I didn’t measure, but it was a lot.

“Aglio can’t be too salty;” I reasoned.  Every time I made it in the past, I sought ways to up the saltiness, be it with meat or olives.  Salting it at the table didn’t work.  What I learned was, you have to salt the pasta by salting the water, generously.  This is what will give the aglio its flavour later on, enhancing the garlic and finally making its presence known.

Once the water is at a vigorous boil, I throw in a whole package of spaghetti.  I cracked the noodles in half and dumped them in the water.  I put the lid on and they cooked quickly.

I already had a saucepan full of olive oil going at medium heat.  Exactly three minutes after I put the spaghetti in the water, I dumped all my garlic in the olive oil, stirring frequently and ensuring it didn’t burn.

Always taste your spaghetti frequently to make sure it’s not going to be overcooked.  That’s the worst.  Instead, take the spaghetti out of the water about a minute before it’ll be at the perfect done-ness for you.  As soon as I took my first taste of the not-yet-cooked noodles, I knew I was close.  I hadn’t tasted that since my aunt made aglio at the cottage.  It was so familiar.  When the spaghetti was done, I drained it immediately.  Key here is to save at least 1/2 cup of that salty, starchy pasta water, because you’re going to immediately transfer all the pasta into the saucepan with the garlic oil.  Pour in the 1/2 cup of water and mix everything together in the saucepan, ensuring you coat every strand of spaghetti with that starchy garlic oil.  Throw in some chili flakes and parsley.  Add Parmesan cheese at the table to taste.

I threw some beautiful steak slices on top and served.  My aunt’s recipe had been saved.

You see, my aunt has been suffering from Alzheimer’s for many years now.  She can’t cook and wouldn’t be able to tell us the recipe anymore.  It would have been lost.  I saved it today.  Let it be known, that on May 18 2025, I saved the Maria Ladano (Festoso) recipe for aglio e olio.  It lives again.

I know that my aunt doesn’t understand what is happening to her right now, but I hope that her spirit would be gladdened to know that I have saved this classic recipe for all time.  Here it is.  I just wrote it down.  It can never go away now.

Thank you Aunt Maria.  For all the toy trucks, GI Joes and Transformers and CDs and tapes, the spaghetti was the best gift.

#1188: I Wanna Be A Lifeguard: Long Weekend at the Lake – May 2025

RECORD STORE TALES #1188: I Wanna Be A Lifeguard: Long Weekend at the Lake – May 2025

Jen and I were fortunate enough to spend a long weekend at the cottage, arriving Thursday night (May 8).  As has been my goal for several seasons now, I try to do new things each time, when possible.  This time, it was something out of the box.

Having become more comfortable working from home thanks to the pandemic, I asked my bosses if I could work from home Thursday afternoon, saving me 30 minutes of commute time and accumulating traffic, and getting to the lake that much faster.

“That’s a great idea, you should do that,” came the first response.

“Why don’t you just work the whole day from home?” came the second.

I was pleased to receive so much support.  With that plan in motion, we hit the road at 4:30 sharp.

Unfortunately traffic was slow, and it took over two hours to get there, but imagine if we didn’t have that extra time.  Music on the way up included Sing the Sorrow by AFI, to prepare for that Saturday’s show with D’Arcy Briggs, an album in review.  Once we arrived, I hit the porch and rocked out to “I Wanna Be A Lifeguard” by Blotto.  I delighted in emailing Broadway Blotto the video footage.

With coffee and snacks in hand, we were well prepared for a great weekend.  Though cold, I did manage to spend a lot of time outdoors, with hoodie protecting me from the bitter breeze.  All the snow was gone now, though only recently.

The next morning I went for a fly down to the river with my drone, and captured some wonderful footage.

Music: Blue Rodeo – “Dragging On”

At 8:15 AM, we headed out to get the best choices of steaks at the Beef Way.  We chose two T-bones, some fry-pies, and for me, lake trout and duck legs.  The duck legs made for a tasty lunch that afternoon.  I wanted to do some kind of potato in duck fat, so I boiled two potatoes in hot water until they were soft, but still solid.  I then got a grooved aluminium tray, and laid slices of potato in the grooves.  I placed the seasoned legs on top and seasoned everything.  When the duck fat started to render, the potatoes fried in it, making them so crispy with a pleasant accent to the flavour.  In short, the best fries I ever made.  And the duck legs weren’t bad either.

Sometimes at the cottage when it’s cold, you have to force yourself to be outside, so I pulled out some old Transformers toys (some vintage, some reissues) and did some fun photos on the front porch.  I even experimented with filming one of the big ones from the air with my drone.

I had more changes to fly on the weekend, capturing incredible images of Lorne Beach, on the western coast of Lake Huron.  The footage was some of the nicest I’ve managed to take.


Music: Bruce Cockburn – “Lovers In A Dangerous Time”

It is always fun editing these drone videos to music.  This time it was all Canadian content and nothing too hard.  There’s a line in “Lovers In A Dangerous Time” that has long resonated with me:

“Nothing worth having comes without some kind of fight, got to kick at the darkness ’til it bleeds daylight.”

Playing the song on the front porch that afternoon, I dedicated the song to a couple of friends who are dealing with health struggles.  Raise your goblet and send some love to these friends.

I watched a lot of Doctor Who, ate too much meat, and had a great time feeling like a kid again.  There was one eerie moment of déjà vu, and I absolutely love when these moments come.  Usually the come when music was the trigger, but this time it was Doctor Who.  I was watching some classic Tom Baker era episodes on Tubi, on my laptop on the front porch.  As a kid, I always associated Doctor Who with Sunday nights.  There would be a few episodes to watch (either Jon Pertwee or Tom Baker) before bed time, and back to school the next morning.  As the day grew late and I started working on dinner, it felt like a Sunday night again.  Family dinner as the sun was getting low.  It was actually Friday, but the feeling of Sunday was uncanny.  Do you ever get the Sunday blues?  It was like that, but warmer because it was Friday and just a memory of happy childhood.

We didn’t see any wildlife, which was disappointing, but there’s always next time.

Seeking to avoid a Monday crash, I tried to place my mind in the right set.  We drove home without much talking, but a steady soundtrack of Kiss.  Rock and Roll Over, Love Gun, and Dynasty.  When I really need to feel good, Kiss are usually a good band to go to.  Nothing but good memories with Kiss.

As for the cottage, it is always sad saying goodbye, but we came home on Mother’s Day and had a nice visit with the folks, and a dinner on Dad.  We’ll be back soon enough.  And in fact, when we do return, we’ll be doing our first live episode of 50 Years of Iron Maiden from the cottage.  Little things like that get me excited.  I’ve already started packing.

Allons-y!

Check out the cottage video below.

Music:  Blotto – “I Wanna Be A Lifeguard”

REVIEW: Trailer Park Boys Dill Pickle Chips [VIDEO]

Bubbles, Ricky and Julian say “you’ll be back for more” when you try one of their own branded Dill Pickle Potato Chips. Do we agree?

Happy Birthday Jen

A lovely night was had.

Jen is still as beautiful as they day we met.  As we both age, she has retained her youth better than I.  I am grateful to have her.  She had a wonderful birthday dinner at Golf’s Steakhouse in Kitchener.

She had the prime rib, medium rare.  I had the salmon.  The soup was vegetable puree.  We both had salad bar, and I added some garlic shrimp to my order.

#1159: A Mighty Wind & A Million Vacations

RECORD STORE TALES #1159: A Mighty Wind & A Million Vacations

As fall starts to take hold, I need to be mindful.   Mindful of dark thoughts and feelings.  And so, on Friday night when we departed for the lake, I focused.  The music must be bright, for it will be dark out soon.  We must keep the spirits up, for it is that time of year again.  By this time in 2022, I was already suffering from my seasonal disorder.  In 2024, I’m doing OK so far.

In preparation for Friday night’s episode of Grab A Stack of Rock (the first indoor show at the lake in a year), we played the soundtrack to A Mighty Wind in the car.  It has us singing and smiling along.  We followed that with Max Webster’s A Million Vacations.  The drive up was relatively uneventful.  We were almost killed at the St. Jacobs roundabout by a white minivan who turned left from the right lane, but hey, it’s all good.  I hit the brakes in time enough for the guy behind us not to rear-end my car.  Thanks a lot of for the sudden jump in stress, but we made it alive in one piece.  Along the way we spotted a cute cat in the bushes.  We even arrived by 7:00 pm, which meant I had an hour to prepare for the 8:00 pm show, including some daylight time.  The show went off without a hitch.  Non-stop laughs, love and deep analysis.  Just how I like it.

Saturday was a beautiful day, but we have different priorities in the fall compared to summer.  Instead of going out and buying the best meat and veggies, we have to start using up what’s left in the freezer.  I tried some experiments, but nothing was particularly successful.  We ate some frozen steaks that had been sitting around all year, but they were tough and lined with gristle.  I tried cooking some leftover corn in a pan with some onions and mushrooms, but the overall flavours didn’t mix well.  I was left with something that tasted like shepherd’s pie, which was not what I was aiming for.  The sweetness of the corn didn’t mix with the funkiness of mushrooms.  After a summer of so many food experiment successes, it was alright to have one failure in 2024.

Saturday night, a mighty wind began to blow.  We didn’t have too many storms in 2024, so this was more than welcome.  Strangely, it remained warm outside.  The rain came in spurts.  We never got properly drenched.  We just remained inside and enjoyed it.

We didn’t get as much done this weekend as we hoped.  We always plan for more than we have time to do, but we didn’t let any time go waste.  We made some great meals, had a nice fire outside, took the drone up, and Jen got to watch all her sports games.

On the way home, I began to feel that sadness creep in.  I fought it off with Van Halen and David Lee Roth:  5150, and Skyscraper.  5150 did not do the trick.  Skyscraper did.  With Dave as the cheerleader and nostalgia in the music, Roth kept my spirits upbeat.  It was the magical mixture.

Once home, I ordered an amazing deep dish pizza from a local place called Franklin’s.  It was my first deep dish pizza, with the cheese running so gooey and the sauce so tangy.  It wasn’t super deep, so next time I want to try something even bigger.  Either way, bucket list item checked off the list.

Was this our last trip to the lake in 2024?  We don’t know, but what I do know is that we did it right this time.

 

 

#1125: Purple Rain, Purple Sky – Five New Things at the Lake

RECORD STORE TALES #1125: Purple Rain, Purple Sky

“I want to do something new this weekend,” goes the eternal complaint. Even with Lake Huron in front of us, and a lush green paradise all around, sometimes I still moan about doing the same things every weekend.

There is so much you can do, but only a couple days to do it all.  It’s easy to fall into comfortable habits and just…relax.  However, the cottage is too special to just relax.  Surely, I’ve had some of the best sleeps of my life there, but you don’t want to sleep your day away, as easy as it can be.

As always, we started the trip on the front porch.  We always like to listen to music on our night of arrival, as the sun sets.  This time, we chose Prince’s Purple Rain, which I didn’t own last year.  This music was new to the cottage, and it was an absolutely incredible experience.  I danced around the porch to “Computer Blue”, but the sun was setting just as Prince began singing about the “Purple Rain”.  It was a surreal experience hearing Prince sing “Ooo, ooo, ooo,” as the orange and pink clouds slowly let the sun sink beneath the horizon.  It felt like Prince was there in the forest somewhere, just out of sight.

New thing #1 achieved:  “Purple Rain” at sunset.

We always like to experiment with food.  Believe it or not, we have not made homemade burgers at the lake in decades.  Why?  My dad used to hate cooking them, as they’d fall to pieces on the grill.  Not anymore.  Thanks to a tip from my good buddy Thuss, we now are making our own homemade burgers.  The secret:  Freeze them.  Once frozen, those patties stay together and do no break apart.  For our first batch, this was our successful blend:

  • Lean beef (Jen wanted extra lean but I said no)
  • Ground thick cut bacon
  • 1 egg
  • Bread Crumbs
  • Parmesan flakes
  • Salt
  • Pepper
  • Paprika
  • Chili flakes
  • Minced fresh garlic
  • Minced fresh onion
  • Ketchup
  • Mustard
  • Olive oil

I don’t know how much of that we could actually taste, but it was fun and the result was juicy and perfect.  And then next batch is already in the freezer waiting to be cooked up, with a new set of ingredients including local beef.

New thing #2 achieved:  Perfect homemade burgers on the grill.

But wait, there’s more!  Thanks to a new, deep cast iron frying pan, we also fried our own french fries.  No more oven baked fries, or air fries!  Only the real deal.  They were crispy on the outside, fluffy on the inside, and perfect all around.

New thing #3 achieved:  Golden brown french fries.

To quote ZZ Top:  I AM your burger man.

“My charcoal’s getting red hot,
Put your order in my hand,
Won’t you let me show you what I got,
Sizzling in the pan.”

I woke up on the Saturday morning as I often do, bright and early.  It was damp and cold with not a single human to be seen, myself excluded.  It’s a good time to spot wildlife.  There have been bears in the area, but I did not see one.  Instead, I saw a red canid coming up the path from the beach.  A fox?  I had not seen our local fox up there in at least a year.  This animal had the gait of a fox, but not the bushy red and white tail.  This animal had a thin, bony tail, and its frame was larger than a fox.

It was a coyote.  My first coyote sighting, ever.  I’ve heard them at night, but never seen one in the fur before.

New thing #4 achieved:  Coyote sighting!

I knew there was no way I’d be able to grab my phone in time.  I simply watched the confident, unafraid animal stroll down our little dirt road as if he was the only one in the world.

Of course, all of this would pale in comparison to the Aurora Borealis.  I’d never seen the Northern Lights before.  I did my best to describe the experience, but words and pictures do not capture the awe.  It felts as if we were all under a huge electric dome.  It is something I’ll never forget even if I never see it again.  It began suddenly and dimly, before the lights were all you could see anywhere, in every direction.  The lights reflected off the waters, and created beautiful patterns in the ripples.

New thing #5 achieved:  Aurora Borealis

New experiences are not always possible at the lake, nor are they always necessary.  Sometimes it’s enough to just sit on the porch and watch the days go by.  After 52 years of coming to the exact same location, to have so many new sights, sounds and flavours in one weekend was unexpected.

The cottage is like a box of chocolates – you never know what you’re going to get!

 

Grab A Stack of Scenery! April 25-28 2024 at the cottage [VIDEO]

Visual Supplemental to #1123: To Be Alive Again

Things to watch for:

  • Jex playing air guitar
  • A high kick by Mike
  • A couple Jen cameos
  • Some Arkells tunes
  • Jen’s first time driving an RC car

Wimpy’s to the Rescue!

On Friday night, shortly after Grab A Stack of Rock concluded, the city of Kitchener was hit with a power outage and a surge to match!  Jen and I called it an early night and hit the sheets around 9:30.  We hoped the power would be back later in the night, but no such luck.

I woke shortly after 5:00 AM to discover  that the city’s power was restored, but our building had an electrical issue.  I called the appropriate numbers to report it and hoped for the best.

By 7:00 AM I was restless.  It was too dark to read a book, and all my devices were running out of power.  Even my headlight affixed to my toque!  (Which was a life saver by the way, thanks mom and dad.)  I woke Jen up and we went out in the cold icy rain to charge our devices in the car, and make our way down the street to Wimpy’s diner for some hot food.  Neither of us had a proper meal before the lights went out.

I had the omelette with all the fixings.  Jen had three eggs with four sausage links and a pancake.  It hit the spot.

Upon our return, power had just been restored!  My laptop was charging again and my PC was undamaged from the surge.

My 7.1 receiver unfortunately…it may have bit the dust.  It doesn’t seem to be receiving any signals…or maybe it’s not putting out any.  I’m not sure how to diagnose this thing but I think it’s dead.

But we survived the first big storm of 2024 with determination on our faces and food in our bellies.  Thanks Wimpy’s!