This will be our first NFL season on the east coast and we are struggling to adjust. We went to turn on the pre-game an hour early and all the late games will end past our bed time (we're old)
Oh well, I got dinner all prepped ready to go by 10:30 so I can just pop it in the oven.
Green chili enchiladas and roasted peppers salsa...
Football Fixins.JPG (84.11 KiB) Viewed 719 times
We are ready for some football.
Good luck to all the fantasy and survivor players. I have to wait till Monday (Vikes over Niners).
That looks awesome. I can't wait for football if if the Saint's suck, I just want to raise my blood pressure, alcohol level and aggravate those around me as much as I can and by gawd, I usually exceed exceptional well.
Welcome to 2015 NFL ya'll!
PABs Brewing
Planning Brew good beer and live a hoppy life Fermenting
Drinking
Disfucted
Smelly Hops
(split batch) A Many Stringed Bow Up Next
Men In Black
I have over 9,000 posts on "another forum", which means absolutely nothing. Mr. Beer January 2014 Brewer of the Month with all the pomp and circumstance that comes with it...
Certificate in Brewing and Distillation Technology
Beers I regularly brew:
Bell's Best Brown clone
Irish Hills Red - I call this "Ann Arbor Red"
Mackinac Island Red - I call this "Michigan Red"
Oatmeal Stout - I call this Not Fat, Stout - Oatmeal Stout
Bottled 5 gallons of Ann Arbor Red on 4/18/17. Bottled 5 gallons of Michigan Red on 5/8/17.
Brewed in 2017 - 22.13 gallons (19.91 in 2012, 48.06 in 2013, 61.39 in 2014, 84.26 in 2015,46.39 in 2016)
Brewed in lifetime - 282.14 gallons
Drinkable beer on hand - 13.58 cases, with 6.11 cases ready in May and early June.
Average cost per 12 pack through all beer brewed - $6.27(ingredients only)
The Bhoy-o and I are conflicted, since we love to watch the NY Giants, but our beloved Metsies are in first place, too! Today, Big Blue is playing the evening game, so we can watch the afternoon baseball game (hoping for a 4-game sweep of the Braves!) and still catch some of the football tonight (yeah, we're old, too, so we probably won't be able to watch beyond halftime).
I hope you get things sorted out, Birdie. Going without football seems a dire fate to suffer.
Up Next: FedoraDave's American Ale Fermenting/Conditioning Natural 20 Pale Ale -- Bull Terrier Best Bitter -- King Duncan's Porter -- Schöenwald Schwarzbier -- Littlejohn's Ale Drinking: Crown Top Pale Ale
Reminds me of the trip I took to Hawaii many years ago (during the strike where the "scab" players suited up). Being a life-long East Coast guy, it was VERY weird to wake up in the hotel room at 8:30 AM, turn on the TV and see NFL games in the second quarter!! (Of course, it was also strange to see NFL games with players no one had ever heard of before, but that's another story...)
Crazy Climber:
I'm not particularly crazy (IMO), and I don't rock-climb. It's just the name of a video game I used to like to play, back in the 80's.
duff wrote:That roasted pepper salsa looks tasty. Is there a recipe you follow and if so do you mind sharing it?
No recipe per say I roasted some Pablano, long green, jalapeno, red bell, yellow bell, and orange bell, a vadilia onion and a bunch of garlic on the BBQ pit until the skin started turning black and blistering. Then I threw them in a plastic grocery bag to steam and cool to the touch, peeled and the peppers, took the outer skin off the onion and garlic and sliced/julienne'd them and tossed some lime juice and fresh cilantro in with it. Let it sit overnight in the fridge and stir before serving.
Adjust the type and quantity of peppers to match your heat preference.
I feel for anybody outside of PST for watching Monday Night Football at this point. We may not have water here in California but at least we have football on at a reasonable hour.
duff wrote:That roasted pepper salsa looks tasty. Is there a recipe you follow and if so do you mind sharing it?
No recipe per say I roasted some Pablano, long green, jalapeno, red bell, yellow bell, and orange bell, a vadilia onion and a bunch of garlic on the BBQ pit until the skin started turning black and blistering. Then I threw them in a plastic grocery bag to steam and cool to the touch, peeled and the peppers, took the outer skin off the onion and garlic and sliced/julienne'd them and tossed some lime juice and fresh cilantro in with it. Let it sit overnight in the fridge and stir before serving.
Adjust the type and quantity of peppers to match your heat preference.
