The Bad: Taco Bell
Taco Bell is doing that thing McDonald's did years ago when they scrapped the kid-focused stuff and started the slow re-branding to more adult-centric menus and decor. No one goes to Taco Bell and wants an even faster Chipotle. They want to eat like kings for $5.99 while drunk.
No one that wasn’t already going to McDonald’s ended up going to McDonald’s to get an artisan chicken sandwich. It wasn’t really an upgrade so much as a lateral move for them. I feel like it’ll be the same for Taco Bell. It’s a shame, too. The Mexican pizza is a fan fave, though a follower on Twitter did point this out.
The most important thing, though, is that I am very pro cheesy gordita crunch, and if that gets taken away from me, I will riot.
The Good: Chocolate Pecan Pie
There is nothing better than a pecan pie with a scoop of ice cream. Unless you add chocolate to the pie. Then you might kill a diabetic, but they’d go out happy.
This one comes from a cookbook released in Natchitoches by Natchitoches residents. It’s just stellar.
1 unbaked 9-inch deep dish pie crust
1/2 cup butter, melted
1 1/3 cups granulated sugar
3 1/2 tbsp. cocoa
2 eggs
1 tsp. vanilla extract
1 (5 oz.) can evaporated milk
1 cup chopped pecans
2 cups whipping cream, whipped
Bake the pie crust according to the package instructions, and set aside to cool.
Mix butter and sugar together until smooth.
Add cocoa, eggs, vanilla, milk, and pecans using an electric mixer at medium speed until the mixture is smooth.
Pour the filling into the pastry shell (you may have some left over) and bake at 325 degrees for 30 minutes.
Turn the oven heat off but leave the pie in for two hours.
Remove and let stand at room temperature until cooled completely.
Top with whipped cream.