Times have been hard for the NFL. There's concerns about player safety, deflate-gate, the concussion lawsuits, racially-insensitive team names, competing with the Presidential debates, claims of the NFL becoming Trump's pen pals and more. While this Bears fan can't begin to solve all of these problems in one letter, allow me to make a suggestion to address some of them. My suggestion is a 2 quarter football game. A full 4 quarters can be hard on the players, games tend to run over making scheduling for tv difficult and, by limiting the length of the game you could well be helping address the issue of obesity in America.
Commissioner G (if I can call you that), the Bears could be your test case. Perhaps over the remainder of the season - and retroactively to include today's game - their games will span 2 quarters. The data you gather from this experiment can be used to promote the idea throughout the league.
Pay no attention to the fact that our record would improve with this system. You have to think about what's best for the game of football.
Sincerely, in all desperation,
Me
Bears fans, it's truly hard to watch our team show what they're capable of and then dissolve
like a Hello Kitty Bath Fizzy. Analyzing last season, our half-time record had the potential
to give us an 8-8 season rather than the miserable 5-11 reality.
Did you join the cooking roster this week? What was on the menu?
I chose some Mexican street fare featured in the newspaper this week courtesy of Katie Workman, AP. I hope it wasn't a Trojan Horse planted by the Texans. It was however, delicious and easy.
Consider adding Mexican Grilled Corn to your tailgating menu.
3 TB Mayo
3 TB Mexican Crema (or sour cream)
1/4 cup cotija cheese, divided
1 tsp minced garlic
8 ears shucked corn
1 tsp ancho powder
1 TB melted butter
1 lime, halfed
Smoked paprika
Directions:
1. Heat grill to medium high
2. In a small bowl, combine mayo, sour cream, 3 TB cheese, garlic and chili powder
3. Put the mixture on a plate and spread it with a spatula
4. Brush corn with melted butter and grill for about 8 minutes until cooked and a bit browned
5. Roll corn int he mayo mixture and place on a serving platter. Squeeze lime over corn, sprinkle with remaining TB of cheese and sprinkle with smoked paprika. Add lime wedges and serve.
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