The Lions played Elvis Presley's "Teddy Bear" as the Bears took the field. I guarantee you, Lions fans, those Bears have teeth and some amazingly faithful friends who helped fill Ford Field. Both the Lions and the Bears brought it. It was a good game and almost a record day for Hester. Next week at Soldier Field against the Patriots may be the day but whenever it happens I Guarantee I'll be joining all Bears fans in a Standing Ovation, Shouting from the Rooftops and whispering a not so quiet Thank You for Devon's talent and spirit.
I learned from Larry Mayer's blog that Ford Field has some of the worst food in the press box. I have to say I didn't especially enjoy today's Coney Dogs. I prefer Chili Dogs because they have more bite. Did I mention Da Bears have teeth? I had some chips and onion dip on the side but I put away that away after the first half when it obviously was not helping. I switched to Mike Ditka Hall of Fame Salsa and Chips.
For those of you who like Coney Dogs, here's what I used for today's Winning Recipe:
Ingredients:
1/4 LB Hamburger
1/2 onion chopped
1 can Hot Dog Chili Sauce
Chili Powder
2 TB Mike Ditka Hall of Fame Salsa
Salt and Pepper to taste
Nathan's Hot Dogs
Hot Dog Buns
Directions:
1. Brown hamburger and onion, drain
2. Add Spices, Salsa and Chili Sauce, heat
3. Cook hot dogs under the broiler
4. Top with Coney Island Sauce
5. Win!
Now it's off to put together a babydoll stroller. Where's Peanut Tillman? I need his help.
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ReplyDeleteBEARS (FANS) EAT CLAM CHOWDER IN NEW ENGLAND!
ReplyDeleteRecipe By : The Legal Sea Foods Cookbook
Serving Size : 8
4 quarts littleneck clams (about 1-2/3 cups cooked -- chopped)
1 clove garlic -- chopped
1 cup water
2 ounces salt pork -- finely chopped
2 cups chopped onions
3 tablespoons flour
1 1/2 pounds potatoes -- peeled, and diced
into 1/2-inch cubes
4 1/2 cups clam broth
3 cups Fish Stock
2 cups light cream
Oyster crackers (optional)
Clean the clams and place them in a large pot along with the garlic and water. Steam the clams just until opened, about 6 to 10 minutes, depending upon their size. Drain and shell the clams, reserving the broth. Mince the clam flesh, and set aside. Filter the clam broth either through coffee filters or cheesecloth and set aside.
In a large, heavy pot slowly render the salt pork. Remove the cracklings and set them aside. Slowly cook the onions in the fat for about 6 minutes, stirring frequently, or until cooked through but not browned. Stir in the flour and cook, stirring, for 3 minutes. Add the reserved clam broth and Fish Stock, and whisk to remove any flour lumps. Bring the liquid to a boil, add the potatoes, lower the heat, and simmer until the potatoes are cooked through, about 15 minutes.
Stir in the reserved clams, salt-pork cracklings, and light cream. Heat the chowder until it is the temperature you prefer. Serve in large soup bowls with oyster crackers on the side.
Serves 8.