I hope you took advantage of the immersion effect last week. This week, and weeks to follow, should be a lot better, considering the Bay Area isn't a rich college football area. This week's game has taken a hit, after a lackluster showing by one of the teams last week. Still, a top 10 game against two gritty teams makes for an exceptional immersion weekend.
LSU is coming off a simple victory over Mississippi State where the Bulldogs gave LSU everything they needed to whip their asses. LSU didn't show much, and didn't need to. Virginia Tech is coming off a tough win on an "emotional" day over East Carolina, who has become a thorn in the side for many big time schools. If Virginia Tech plays like they did against ECU last week, LSU will win by 3 touchdowns. Something tells me that they'll arrive in Baton Rouge ready to play and this game will be a great one.
Matt Flynn won't have the pleasure of throwing with no hands in his face, as the Hokies always have an excellent defense. Their D blitzes like they were being outlawed the next day. On the other side of the coin, Sean Glennon, who's average as it is, gets to face one of the two best defensive lines in the country. Brandon Ore will need to find a way to help alleviate the pressure on Glennon, but against the LSU defense? Good luck.
My prediction: LSU 17, Virginia Tech 10
Drink of the Week
Passion fruit juice
Froofy paper umbrella
Grab your hurricane glass, or if unavailable, a Collins glass or a highball. A tall glass, okay? Fill it with ice. Add 1 oz. of your dark rum, 1 oz. of your light rum, 1/2 oz. of passion fruit juice, and 1/2 oz. of lime juice. I usually stir for a little bit. Then, if you really want to, add a squeeze of lime (I just add a touch of the lime juice), add the cherry, and add the pineapple spear on the side of the glass. Then the umbrella. This is the drink of Mardi Gras. Drink up, but be ready for hangovers.
Recipe of the Week
Chicken and Sausage Jambalaya
1 tablespoon vegetable oil
1/2 pound andouille sausages
1 large onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 1/2 cups long-grain rice
3 cups canned low-sodium chicken broth
1/4 teaspoon cayenne pepper
2 bay leaves
1 1/2 teaspoons salt
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
Heat oil in large saucepan over medium heat. Add sausages and cook until browned, about 8 minutes. Transfer sausages to cutting board. Cut sausages into 1/4-inch slices. Pour off all but 1 tablespoon fat from the pan.
Add onion, celery, bell pepper and garlic to saucepan. Cover and cook over medium-low heat until vegetables begin to soften, about 5 minutes. Add rice, broth, sausage, cayenne, bay leaves and salt. Bring to a boil. Reduce heat to low. Cover and simmer 15 minutes.
Stir in chicken. Cover and simmer until chicken is just done and rice is tender, about 5 minutes longer. Remove from heat. Let stand, covered, about 2 minutes.
Recipe reprinted by permission of Food and Wine. All rights reserved.
I was going to post a gumbo recipe, but I think this should do you just fine for this weekend. I know I'll be having both the drink and the jambalaya starting Friday night. Hope this makes your weekend more of a blast!