ANOTHER GAME DAY

WELCOME TO THE SWAMP!

Last Saturday evening at Seven O’Clock, Steve and I were right there in front of our TV, turned to ESPN, anxious for the Gators game.  The pre-game show started with the announcement that there was lightning in Gainesville and the game was postponed until Nine O’Clock.  At Nine O’Clock, another announcement that there had been some more lightning and another postponement until 10:30.  When 10:30 came, the Gators and the Idaho Vandals took to the field with the opening kick-off.  Florida got the ball, running all the way to the TEN YARD LINE!  Then horrors … another bolt of lightning!  And ANOTHER postponement until 11:55 pm, because College Football rules stipulate that if a game hasn’t started by Midnight after a postponement, the game is canceled.

Needless to say, with minutes to go before Midnight, the game was canceled.  And Opening Day at the Swamp was changed to today, when the Gators will take on the Eastern Michigan Eagles at 4 O’Clock.  We’ll be there in front of our TV again, with Barbecue Sandwiches and Orange & Blue Cupcakes!

My Old-Fashioned Barbecue feeds a crowd and is so easy because it’s done in a crock pot.  It’s a tailgate tradition.  And I always make it for  Christmas Eve day and leave it warming in the kitchen so anyone can sneak in for a sandwich when they're hit with the munchies.  And my coleslaw to go with it is about the best you've ever had.

BARBECUE SANDWICHES


Brown 3 lbs. ground chuck with:

 1/2 of a green pepper. seeded & chopped
 1/2 of an onion, chopped fine

Drain meat  mixture and transfer to a crock pot.

Add:

1-1/2 tsp. vinegar
1 cup brown sugar
1/2 of a large bottle ketchup
Dash of Lowry's seasoned salt
Splash of Liquid Smoke

Stir and simmer in crock pot for around 3 hours.  Turn off; coll; then reheat to serve.
Serve sandwiches topped with a slice of cheese (optional, but it’s great!) and/or coleslaw

COLE SLAW

The key to my cold slaw is to put the cabbage through the food processor.  It makes a really finely grated slaw.  The perfect texture.

In food processor, grate 1 head of cabbage until very fine.

Add:

1 bunch chopped green onion (including whites)

1 grated carrot

2 pinches parsley flakes

2 T vinegar (or to taste)

Sugar to taste (about 1 scoop)

Helmann’s mayonnaise (ONLY .. Do Not Use Salad Dressing)

Mix well and chill. to blend flavors.

 

BBQ is always great with a slicd of cheese added!