The cooking is easy this time of year. Spring offers much less variety than summer, which almost eliminates tough decision making at the farmers’ market. For me, I had to decide between buying three or four bundles of asparagus. In the summer it’ll be the a much more difficult choice of Japanese eggplants or pattypan squashes. I opted for three bundles and by Sunday night, two have been used.
I’ll know better next week.
I can explain the merits of a 3-4 versus a 4-3 defense. I know the 3rd string running back on your favorite team, what college he went to and can discuss why I think his downhill running style will compliment their style of offense. The first professional photograph I ever took was a 10 month old Borracho in a Philadelphia Eagles sweatsuit! I love football and have watched countless hours of games and been to numerous stadiums.
Fans go to stadiums hours (and sometimes days) before games to tailgate. They set up in parking lots across the country with everything from disposable charcoal grills to elaborate set-ups of culinary ingenuity that fill the pre-game air with delicious scents. Once you’re inside a stadium, there are always options; different towns have their own signature foods and some stadiums even go as far as: sushi, Rocky Mountain oysters , lobster rolls, ahi tuna sandwiches and even pork chops on a stick!
While the hospitality is great, I have seen too many burnt wings, lukewarm dips, stale chips and flat beer. This is the year that I say no more! I am on a quest to sack traditional edibles and up the quality of football food. Some will be familiar gridiron grub, some tributes to various cities and some will come from your suggestions. Because sometimes you need to call an audible to make something happen.
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Longtime ES readers remember when I made cheese for the first time and then talked smack about all the different kinds I was gonna start curdin up.
Um, yeah…I didn’t. I know, I’m kind of a slacker. But I’m totally gonna get back on the cheese cloth train, I swear. Getting me inspired this week is Kat over at Good Bite, who serves up a great step-by-step guide to making goat cheese—pics included—it’s well worth a look for any aspiring cheesehead.
Anyone else have cheesemaking stories to share?
(***For the uninformed, headline joke refers to my favorite Indian cultural moment so far)
