Day 7: Turkey Hot Dogs, Chicago-style

Following last night's dinner thrown together apres-tornado, The Husband and I came to a decision: no more poultry sausages! Our reasoning is that, for the number of times we eat hot dogs and sausages as the main attraction of a meal (not often -- maybe once a quarter for hot dogs and once every 6 weeks for sausages), the health benefit of swapping in turkey or chicken sausages and dogs for pork and beef ones is probably negligible to nil (we secretly believe it's nil). FACT: Any sausage-like product requires 30 percent fat in the ground meat mixture order for it to re-coalesce into a solid; if these turkey and chicken sausage producers are not following a traditional formula to make their encased meats (in order to create a lower-fat, more healthful version of a regular product), then, you should ask yourself, what's replacing the fat? Further, all these sausages, even the nice, nitrate-free organic ones from Whole Foods, are loaded with sodium. So if you're getting negligible-to-nil health benefits, why give up the sensory pleasures of a real hot dog or succulent pork sausage?

The relevation-producing menu:
-- Whole Foods-brand turkey hot dogs, overcooked in a skillet by me. (They started off good, then they ballooned into monster fingers, then deflated.)
-- cucumber spears
-- tomatoes, rough diced and tossed in celery salt (genius!)
-- whole-wheat buns from Trader Joe's (gummy and tasteless)
-- petrified tater tots (they possibly have been in our freezer for two years)
-- corn

Isabella said: YUMMY.
The Husband said: YUCKY.
Vanessa said: YUCKY.
Finn said: YUCKY, because he pushed away the hot dogs (what kind of kid does that? a kid in anguish for the real stuff, that's who).

The majority verdict: YUCKY. And, never again.