I am simultaneously repulsed AND craving a freezer burrito. Thanks …

Comment on A Comparative Analysis of 13 Sketchy Frozen Burritos by Morgan.

I am simultaneously repulsed AND craving a freezer burrito. Thanks for that.

For the record, there is a 24-hour Tim Horton’s in Brunswick. It may be the only place to find ANY food between Portland and the midcoast late at night; I have been there many times.

Recent Comments by Morgan

Finding Balance with Vitafusion Gummies (PLUS GIVEAWAY!)
So I’m not the only parent whose toddler occasionally talks her into having fries for supper? (Not WITH dinner either, FOR dinner.)

Sandwich Artist’s Tuna & Bacon (Homemade)
Lauren – She’d smile and think about a lot of really fun high school memories. Then she’d probably develop a fierce craving for a tuna and bacon sandwich!

The bigger question is this…what if stinky sweater guy reads it?!

Cuppa Cuppa Cuppa Cake
Nope! It’s called Dump Cake because you dump everything in your baking dish. No mixing required!

1 can of pie filling (I prefer apple)
1 can of crushed pineapple – drained
1 box of cake mix (I like yellow)
1 stick of butter – melted (okay, so I might use 2)

Dump the pineapple into a lightly greased 9×13 baking dish and spread it around to cover the bottom of the dish. Layer the pie filling in on top of that and then pour your dry cake mix evenly over the pie filling layer. Drizzle the butter over the dusty cake mix and bake at 350 for an hour-ish.

It’s totally rich, super yummy and people always think you spent more than 5 minutes making it.

Cuppa Cuppa Cuppa Cake
This reminds me of Dump Cake, which I love. I’ll have to try it!

America! Presents: Little Caesars® Hot-N-Ready® Pepperoni Pizza
For a few years there was a Little Caesars in Rockland, in the Ames shopping plaza. I think it was next to Radio Shack.

I’ve learned that the Hot & Ready pizza is just right for feeding a hungry 13-year-old brother-in-law in a hurry.

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as Brocavore, a blog focusing on street food culture, and the junk food-centric "Spork & Barrel." His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.