This Sunday evening in Houston, Lady Gaga performs on the world’s largest stage. She crushed the national anthem this time last year–I had goosebumps for days–and this year it’s rumored her act will be over-the-top. Literally. The Patriots and Falcons will bookend her show (-:
Don’t forget the pickles!
The Falcons are the underdog rookies. After all, this is the ninth Super Bowl for the Patriots. With quarterback Tom Brady and his magic necklace fending off the Falcon defense, it will be Brady’s fifth Super Bowl win if his team secures the glory.
The game begins at 6:30 ET and over 100 million folks will be watching. Since Super Bowls tend to last 3 1/2 hours, I’m guessing Lady Gaga should be hitting the stage around 8:15.
I hope the commercials are amusing. Aside from the Dorito dogs, Subaru retrievers, and the sheep singing “Queen”, from where I was sitting last year, they seemed to be meh…
Tossed salad with a nacho crunch is a refreshing option.
This year’s Budweiser ad is rumored to touch upon a salient, sensitive topic. It could get interesting. (Spoiler Alert: Don’t watch the U-tubes if you want to be surprised.)
Below I’ve compiled a slide show of Super Bowl watching recipes that I’ve enjoyed in season’s past. And while you’re chewing on a wing, here’s a bit of trivia to impress your partying cohorts:
Lady Gaga’s name was inspired by the Queen song, ‘Radio Gaga’. Her real name is Stefani Joanne Angelina Germanotta, and her nicknames are Gagaloo, Loopy, Mother Monster, Little Monster and Rabbit Teeth. She’s been wanting to sing at the Super Bowl since she was four years old.
Ahhh, 2016—feels like yesterday. Reflecting back to the good old days, one strong current that kept me off the beach was the Buddha Bowl trend.
I’ve been composing bowls and plates filled with an assortment of nutritional goodness (usually a compilation of leftovers) well before the name was penned.
Quinoa with Spaghetti Squash and Dill-Almond Pesto (circa 2010)
But I was loathe to be trapped in the Buddha Bowl wave, revisiting old recipes of healthy goodness and rewriting their names so that they could find their way to a Pinterest board.
It’s the name. Buddha Bowl. Did Siddhartha feast with a Buddha Bowl to celebrate his enlightenment? The concept brings to mind the granola and nutrition bar aisles in supermarkets. Such excessive branding as they fight to capture the latest food fad flag, yet most are loaded with fat and sugar.
And yet. Buddha Bowl. It caught the wave. Great alliteration.
I was delighted to find a lonely beet hidden beneath some potatoes to julienne, stir-fry and add to my Buddha Bowl.
A quick Google of Buddah Bowls yields recipes with a common theme: a layer of grains or seeds (quinoa, farro, couscous, rice) that is attractively garnished with proteins (tofu, nuts, beans) and veggies (roasted, sautéed, raw) all topped with savory dressing, if desired.
Essentially a Mom & Pop diner’s meat and three, hold the beef.
I stirred a stocking stuffer into the composition I made just before eating it—Frank’s Rajila Sweet Ginger Sauce. Goodness, that stuff would make cardboard taste delicious. Oops! Silly me. It’s loaded with sugar.
Ah well. Here’s a toast to sliding off the yoga mat from time to time. Happy New Year!
A bottle of wine dressed up in a festive bag is the usual accessory when invited to a holiday gathering. But it’s fun to mix it up. With available time for most folks in such short supply, gifts from the kitchen are becoming a rare gem.
This gift idea is almost as simple as purchasing a bottle: make a riff on Bailey’s Irish Cream–the one perenially stocked in the liquor department.
I made my own Irish Cream, divided it between Bell Jars and put a plaid ribbon around the lip. I delivered it to some favorite cousins, who claim ancestry in the Emerald Isle. Here’s the recipe:
In a blender, combine 1-2 cups of Irish whiskey, 1, 14-ounce can sweetened condensed milk, 2 tablespoons of chocolate syrup, 2-3 teaspoons instant expresso (or coffee). Blend on high until combined. Stir in the cream until incorporated. Keep refrigerated and serve chilled. (Lasts as long as the expiration date on the cream that you used.)
Yogurt and Fig Cake
Something demanding more time, but a simple recipe all the same, is Yogurt and Fig Cake. (Featured in the recipe below.) A friend and incredible pastry chef, Anna Marie Ascher, once told me that the perfect cake is one you would enjoy eating for breakfast. This certainly meets that criteria.
I might add that the perfect cake for gifts is the size of a loaf pan and easily portable. When cool, wrap the cake in brown parchment paper (so that the topping doesn’t stick), tie with a bit of twine and stick a sprig of holly between the string and paper. Voila!
I can savor this cake for a good two weeks, if tightly wrapped and refrigerated. Try serving with a dollop of freshly whipped cream enhanced with a liqueur, such as Grand Marnier to complement the orange zest. It also freezes well up to a couple of months, ready to thaw when the occasion demands.
Chocolate Truffles with Bacon
Or step it up yet another notch and make your own chocolate truffles. Take a look at the recipes–they really aren’t as hard as you’d think. Craft shops carry small boxes that are perfect for these morsals.
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
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where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...