Our Super Bowl Feast!

Posted on
The NFL Super Bowl was held on Sunday — for about two weeks leading up to it, food programs and food blogs focus on foods to be served for that kind of celebratory party.
 I’m all for spending a whole lot of money and slaving in the kitchen for a cause like that (sometimes)— after all, it only happens once a year, right?   Because of that thinking, I went ‘all out’!!!!
Well,… maybe I didn’t. 
Saltines and Herring!  (That’s it!)
If I make the picture bigger, will this look more impressive?
How about this?
Maybe THIS one will do it?   Yes?
Well, I tried.  You can’t say this ‘feast’ didn’t take some planning.  Because I didn’t make the crackers nor catch the fish, I had to find them in a store, pay for them and bring ’em home.  The jar had to be opened, and the stack of saltines, too.
None of this should be a surprise to those who really know me–  I’m a whole lot about simplicity.  Can you tell this was simple?  And easy?  So, folks, this was the extent of our big ‘hoopla’ kind of Super Bowl party and…now, for the most exciting part… we liked our simple no-fuss kind of ‘party’!!!
For no really huge reason, we hoped the New York Giants would win, and they did.  Afterall, the Giants were the ones who took our Green Bay Packers out of the playoffs– because of that, we were hoping they’d be ‘that serious’ all the way to the end, and they were!   

Source Recipe: http://milkmaidrecipebox.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *