leave your inhibitions at the door
We’re a little past the halfway mark on the season and I must say I’m proud of what this series of posts has accomplished. The Pieholes are indeed starting to get interested in football. They even know all the team nicknames now and have a good idea of which ones are awful. I’ve often heard them debate merits of different teams – “No, we can’t choose Washingon. They always lose.” Although, they do have some strange affinity towards the Shitsburgh Steelers. Ugh. Foodwise, these posts have introduced me to new ways to prepare fruits/veggies. Some of the recipes are now in the rotation here at Casa del Hedonist , like these for daikon and cauliflower.
But most of all, I’m proud of the shellacking I’ve put on the competition when it comes to predicting winners of games. Granted, the kids still have a lot to learn about football. And,yes, the produce is picking games by pure chance. But let’s take a look at how I’m doing through week ten in comparison to some “experts”:
So in case you can’t read a spreadsheet, I have more correct picks than the guys who are in the know – meatheads who used to play the game and journalist dweebs who adored them. The only ones I didn’t beat are a computer simulator and some aggregation of their fans. Let me simplify this even more, using my MBA skills – I frickin RULE!
This week’s victim was a poblano pepper and several of his siblings. I went all Mexican drug cartel on them by preparing chile rellenos. Perhaps not the healthiest of choices, but they fill you up pretty easily so you probably won’t eat more than one or two. I got this recipe from Epicurious.
To roast peppers :
Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning, until skins are blackened, 4 to 6 minutes. (Alternatively, broil peppers on rack of a broiler pan under a preheat broiler about 2 inches from heat,turning every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs.
Week 11 Picks
This week’s guest picker is a huge beet I picked up at the Farmers’ market.