By Teri Cayton The Parsons Advocate
I am so tired of all the conspiracy theories going around about Charlie Kirk. I have seen so many different angles of the shot that took his life, and all of them look as if they are credible. I am so sorry for his family, the small children growing up without a father.
I basically grew up without a father even though he was around. Momma Said, “A father that shows up is not the same as a father that is present. Those children will be able to listen to stories about what their father accomplished in his short life and be proud.With all the “AI” that is currently in the media, it is hard to know what is the truth.
I’m not sure what I am seeing and don’t know what to believe. It really scares me to see what our future is going to be. Is it going to be a totalitarian regime and we lose all our freedom? All I can say is I miss the past when things were much simpler.
I would really like to find a mountain top that is far from all the chaos and just revert to a life that is not full of stuff.
That is what is wrong with life these days, just too much STUFF. Most of it is just noise that I can do without. I guess I am just stuck in the past where I feel comfortable.
Crockpot Buffalo Chicken Wings
INGREDIENTS
• 1 (12 ounce) bottle hot pepper sauce (such as Frank’s RedHot®)
• 1⁄2 cup butter
• 2 tablespoons Worcestershire sauce
• 2 teaspoons dried oregano
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 4 pounds frozen chicken wing sec-tions, thawed
INSTRUCTIONS
In a saucepan, bring 1 bottle of hot pepper sauce, 1/2 cup butter, Worces-tershire sauce, oregano, onion powder, and garlic powder to a boil. Once boiling, turn the heat to low and sim-mer for 5 minutes.
• Place the chicken wings in a slow cooker and cover with sauce mixture. Cook the wings on high for one hour, and then on low for an additional hour.
• Preheat the broiler to high and grease several baking sheets.
• Transfer the wings to the prepared baking sheets and brush over some of the sauce from the slow cooker. Cook for about 5 minutes per side, until crisp.
• Remove all but 1 cup of sauce from the slow cooker, leaving it on low while the wings broil. When they’re ready, add the wings back into the pot and toss in the remaining sauce. Serve hot and enjoy!