What a miserable loss. Both teams came out fully charged and quickly went flat. If San Francisco scored, the Bears would answer and then go back to sleep. So many opportunities were missed along with two field goals - not much of a birthday party for Robbie.Gould blames himself for the loss but, had the Bears been fully involved the entire game, the field goals would have just been icing on the birthday cake. Instead the team left the game looking a bit like the donkey waiting for its tail.
Perhaps a sourdough roll to go along with the Clam Chowder would have made a difference. The what if's are the worst. The Clam Chowder, however, was quite tasty. Maybe this seafood comfort food will make us all feel better so we can move on to next week.
Clam Chowder
Ingredients:
3 Small Yukon gold potatoes, peeled and cut into bite-sized pieces
3 slices smoked bacon, cut into ½-inch wide pieces
1 tablespoon unsalted butter
1 carrot, peeled and cut into ¼-inch pieces
1 stalk celery, cut into ¼-inch pieces
1 leek, washed and cut into ¼-inch pieces, white portion only
1/2 small onion, chopped
1 (6-1/2-ounce) cans chopped clams, undrained4 ounce clam juice
1 3/4 cups chicken broth
Pinch dried thyme
1/8 teaspoon salt
1/8 teaspoon black pepper
1 1/2 tablespoons cornstarch
1 cup heavy cream
Directions:
1. Peel and cut potatoes and set aside
2. Chop carrot, celery, onion, leek and bacon
4. Melt better and add onion. Cook slowly until the bacon is crispy
5. Add celery, carrot and leek - saute 5 minutes
6. Add thyme and continue cooking until carrots are soft
7. Add clams, clam juice, chicken broth, potato, salt, and pepper; cover and bring to a boil.
8. Reduce heat to medium, and cook, covered, 12 to 15 minutes or until potatoes are soft
9. In a bowl, dissolve cornstarch in cream; add to soup.
10. Cook 5 minutes, or until thickened, stirring frequently.
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