leave your inhibitions at the door
I had one of my worst weeks ever this past week, correctly picking only 6 games. This is equal to the number of games the Pieholes picked, but far better than the pomegranate. The Pieholes picked the Eagles, which has me wondering if they called their bookie prior to the Bears vs Eagles on Monday night. Vegas had the Bears as a 9-point underdog to the Eagles, yet they won by 6. Obviously, the kids haven’t learned yet not to pick against the Bears. At very least, I beat the pomegranate.
In other football news, Broncos QB Tim Tebow scorched the Raiders for a whopping 124 yards. For those of you who don’t know, he was born in the Philippines – woot! – and is now known for the Tebowing craze. Although, I’m thinking that it’s dying down as quickly as it started. For those who don’t know, Tebowing is where you get down on one knee and immerse yourself in prayer – or at least look like it (biceps flex is optional).
For a while it replaced Planking as the latest viral craze. Don’t know what Planking is? Boy, you’re really out of it. Here’s a definition because I’m too lazy to describe it. Here’s a pic of a friend Tebowing on a Plank. Game changer…
I think one of the reasons why it’s dying down is because a Detroit Lions player did it after sacking Tebow. Many thought it was in poor taste poking fun at Tebow’s faith. Damn that guy for killing something I was relatively ahead of the curve on. Yet another reason I hope the Bears beat the Lions this weekend…
Cumin Seed Roasted Cauliflower with Salted Yogurt, Mint, and Pomegranate Seeds
This is a delicious side dish featuring items that are currently in season. I made a double batch with purple and white cauliflower from the Farmers Market. It also gave me an opportunity to use up some of the mint that’s taking over my garden. Stolen from epicurious.com
1 large head cauliflower, cut into bite-sized florets
2 tablespoons extra-virgin olive oil
1 teaspoon whole cumin seeds
1/2 teaspoon kosher salt, plus additional
1/2 teaspoon freshly ground black pepper
Plain yogurt, for serving
Chopped fresh mint leaves, for serving
Pomegranate seeds, for serving
1. Preheat the oven to 425°F. Toss the cauliflower with the oil, cumin seed, salt, and pepper. Spread the mixture in an even layer on a large baking sheet. Roast, tossing occasionally, until the cauliflower is tender and its edges are toasty, 20 to 30 minutes.
2. Whisk a pinch of salt into the yogurt. Dollop the yogurt on top of the cauliflower and strew the mint and pomegranate seeds over the yogurt.
Week 10 picks
This week’s special guest is a Poblano Pepper, from the Farmer’s Market.