Sunday, November 14, 2010


I couldn't help but think of my grandmother, Nana, today as I used her well seasoned cast iron skillet to make the most moist cornbread ever. She was an amazing cook and I have fond memories of cooking and baking with her and my mother around the holidays growing up. Nana, and my grandfather Doc, would come for a week long visit each Christmas so there were always plenty of opportunities to learn from her as there were many meals to be shared and prepared during their stay. Snapping pole beans and spreading super-thick icing on the spice cake Nana loved so very much are as vivid today as they were when Madonna was nothing but a "Lucky Star".

Simple Cornbread
Makes 8 servings
Prep: 5 min., Bake: 30 min.

Be sure to grease your cast iron skillet with a little shortening to keep the cornbread from sticking if it's on the newer side.

1/4 cup butter
1 cup sour cream
1/2 cup whole buttermilk
2 large eggs
11/2 cups self-rising white cornmeal mix

Preheat oven to 400 degrees. Heat butter in an 8-inch cast iron skillet in oven 5 minutes or until melted.

Whisk together sour cream, buttermilk, and eggs until well blended; whisk in cornmeal mix, then whisk in melted butter. Pour batter into hot skillet.

Bake at 400 degrees for 25 to 27 minutes or until done. Serve with butter.


Wednesday, October 27, 2010


I heart fried shrimp. I know, I know... I probably shouldn't, but I do. They're easy to make and can be enjoyed so many different ways. My best recipe? Isn't mine at all. I borrow "Timmy the Shrimper's" Bayou Fried Shrimp. My friend, Scott Jones, featured him in a beautiful story several years ago and I've been a fan ever since.

Delicious by themselves, dunked in a fabulous sauce, or piled high on buttery, toasted French bread with all of the Po' Boy fixin's (just remove the tails), you can't go wrong with this tailgate or anytime treat.

Meet Scott and Timmy:

The in yum

Bayou Fried Shrimp:

Two Die-For Dipping Sauces

Spicy Cocktail Sauce:

Remoulade Sauce:

Photo and recipes courtesy of myrecipes and Southern Living.


Friday, October 15, 2010


If you haven't taken stock in your cozy duds... well hop to it! We always need to be prepared for that unexpected cold snap, even if it only lasts for a day or two at a time. Take a look at a few options available in stores.

Now, hurry up-- I'm sure sizes will go quickly!

Easy on the Eyes: Perfect for pairing with a houndstooth handbag or shoe.
Cream Confection Jacket
Photo courtesy of Anthropologie.

Sleek and Chic: Pull on your fav boots with this look.
Marc By Marc Jacobs Felted Wool Coat
Photo courtesy of Bloomingdale's.

Short and Sweet: Jeans and ballet flats will do the trick.
Juicy Couture Brushed Twill Coat
Neiman Marcus
Photo courtesy of Neiman Marcus.


Saturday, October 9, 2010


Once you serve this delicious dip, you'll be expected to bring it to every get together moving forward. O-M-Gosh... I promise, it's that good.

What sets it apart from its counterparts? No artificial flavors here. Fresh lemon adds zing complimenting the spinach, artichokes, and Parmesan cheese. Pepper jack adds just the right amount of zip and body. The extra step of grating the cheese is well worth the effort providing a more smooth and pleasing texture. Light sour cream cuts the fat and helps provide just the right amount of creaminess when heated with the other ingredients.

Seriously. I don't mean to take this dip so seriously, but I encourage you to give it a try.

Use a microplane grater to grate the Parmesan cheese. It will have a feathery light texture, so be sure to pack it in the cup to ensure an accurate measurement.

The size of green onions can vary, if they're on the larger side simply reduce from 4 to 2.

Smaller artichokes will be more tender. If you can't find the medium ones then size down rather than up. I prefer the Cento brand.

Green Giant makes a 9-oz. package of frozen chopped spinach. Thaw the spinach in the refrigerator overnight and drain well. I wrap the spinach in triple-ply paper towels and ring out the excess water. If the spinach looks rather stringy, run your knife through it several times to chop a tad more.

Hot Spinach-Artichoke Dip
Makes 10 servings
Prep: 15 min., Bake: 30 min.

Game Plan: Ideal for tailgating at home. Prepare up to a day ahead and refrigerate. Bake an additional 10 minutes or until center is hot and edges are bubbly.

1 cup light sour cream
1/2 cup mayonnaise
1 cup freshly grated Parmesan cheese
4 green onions, sliced
3 Tbsp. fresh lemon juice
1 garlic clove, pressed
1 1/4 cups shredded pepper jack cheese, divided
1 (9-oz.) package frozen chopped spinach, thawed and well drained
1 (14-oz.) can medium artichoke hearts, chopped
Freshly ground pepper to taste
Corn chips

Stir together first 6 ingredients and 1 cup pepper jack cheese. Fold in spinach and artichokes. Spoon into a lightly greased 1 quart casserole dish. Sprinkle with 1/4 cup pepper jack cheese.

Bake at 350 degrees for 30 minutes or until center is hot and edges are bubbly. Sprinkle with freshly ground black pepper and serve with corn chips.

The Extra Point: Portion into several smaller ovenproof dishes or ramekins and bake a few at a time to keep food fresh throughout the party. For a fancier affair, spread on toasted baguette slices and bake at 350 degrees for 10 to 12 minutes or until bubbly for an easy crostini. Great with crackers, tortilla chips, and bread sticks too.

Give it a try and let me know what you think.

Wednesday, October 6, 2010


If you're a tad insecure in the kitchen, I'm here to let you know it's okay to fudge a little when it comes to preparing recipes, especially for a hungry crowd of your best peeps.

Relax. Cooking should be fun. So if you don't think you have time to prepare that nibble you've been meaning to try just because you don't have a specific piece of equipment to do "such and such" or "the recipe says to ____, and I don't know how to do that." Well, let me show you how to take those deal breakers and turn them into your new--most requested-- signature pot luck superstars.

Red Pepper-Black-Eyed Pea Salsa:

Don't care for red bell pepper? Picky eaters in the bunch? Nix it if you choose and shave 5 minutes off the prep time. Shave additional time by omitting the oregano. The dish will be just as tasty... scouts honor. Felling a little crazy? Substitute chopped tomato or black beans for the red pepper and peas. Serve leftovers with quesadillas and tacos.

Grilled Crostini with Olive Tapenade:

Glamourize prepared tapenade with a handful of robust additions. No time to grill the bread? No worries. Look for toasted baguette slices in the bakery section of the grocery store or serve on assorted crackers. Swank it up a notch and serve with a 5 oz. log of goat cheese rolled in freshly ground black pepper. Leave it to guests to spread, top, and sprinkle.


With a prep time of 10 minutes, you can't go wrong with this football favorite. The recipe calls to let the dip stand for 30 minutes so the flavor becomes more intense, however you can break the rules and serve it right away if you so choose. It will still taste yummy in your tummy. Try it on a plain Jane BLT. Need I say more?

Now get in there and hop to it. Time's awastin'.
Photos and recipes courtesy of myrecipes and Southern Living.

Monday, October 4, 2010


One of Marrow's favorite meals is this So-Easy Oven Roast. You literally bake it for 12 to 15 minutes at 500 degrees and forget about it for 2 hours. Trust me when I say-- It's magically delicious.

We do all sorts of things with it:
  • Slice thinly for sandwiches. At about $4.39 per pound, it's much more economical than deli meat and it tastes better too. Horseradish sauce, spicy brown mustard, or blue cheese dressing make delicious spread options. Great on dinner rolls, French bread, or ciabatta with Cheddar, Swiss, or provolone cheese slices. Try it hot or cold.

  • Add to torn Romaine lettuce, blue cheese, toasted pecans, sliced green onion, and grape tomatoes. Sprinkle with salt and pepper, squeeze with half of a lemon, and drizzle with homemade Ranch dressing just before tossing for an easy weeknight meal.

  • Saute sliced green bell peppers and onions and serve in warm corn tortillas with salsa and guacamole for faux fajitas.

  • Serve Marrow-style with Beef Oven Rice and a green vegetable. No frills here, just simple and good the way he likes it.
The possibilities are practically endless.

So-Easy Oven Roast
Makes 4 to 6 servings
Prep: 5 min., Bake: 12 min., Stand: 2 hrs., 20 min.

Prepare roast the day before serving so you don't experience oven overload.

1 (2 1/2 lb.) eye of round roast
Creole seasoning
1 tsp. dried thyme

Let roast stand at room temperature 20 minutes. Coat all sides of roast with with Creole seasoning. Press in thyme. Place on a rack in a roasting pan (I actually use my grill skillet.)

Bake at 500 degrees for 12 minutes (Add 3 minutes for a 3 lb. roast.). Turn off oven and do not open oven door for 2 hours. Remove from oven, slice super thin, and serve or use as desired.

Beef Oven Rice
Makes 4 to 6 servings
Prep: 5 min., Bake 45 min.

3 Tbsp. butter
1 cup long grain rice
1 (14.5) can beef broth
1 cup water
Salt and pepper

Melt butter over medium heat in an oven proof saucepan. Add rice and cook, stirring occasionally, 4 minutes or until fragrant. Stir in broth, water, and desired amount of salt and pepper-- a hefty pinch will do. Bring to a boil and pop in the oven.

Bake, uncovered, at 350 degrees for 45 minutes. (Rice will form a crust over surface.) Serve with roast.

Tip: Spray meat with Pam when you remove from oven for a glossy, appealing look.

The green vegetable? Here are a few suggestions courtesy of and Southern Living:

Green Beans with Shallots and Red Pepper:

Sauteed Garlic Spinach:

Cheddar-Pecan Green Bean Casserole:


Wednesday, September 29, 2010


... or uhh, in my case, in the Thanksgiving follies after the big meal. I love how my brother, in the background, is so deeply enthralled with my performance he can hardly stand up straight.

Speaking of Thanksgiving, our family's fondest memory is when my aunt didn't offer any gravy for the roast beast. The oversight seemed so scandalous at the time... or at least for a gaggle of elementary school aged kids. My cousin couldn't get past it and it consumed the kid's table conversation not just that day, but every Thanksgiving moving forward, too. My mom felt so badly for her that she ended up carting gravy every year afterwards from Birmingham to Montgomery.

Oh, and by the way, I was never coordinated enough to be an "official "cheerleader of anything. The closest I ever made it to cheerdom was Top 20 in middle school. And Dorians in high school-- Are you kidding? A most embarrassing dance/ kick routine to say the least. (I do have one juicy little routine I managed to learn and teach my roomates in college to the tune of Barry Manilow's Copacabana, but that's another story.) It just wasn't meant to be. But that's ok, I've learned there are other ways to rally the troops ;)

Rah-Rah and Roll Tide.

Tuesday, September 28, 2010


Firefighter that is. Oscar made his debut on the Southern Living website earlier this week. It took his fav squeaky toy, to capture this pose... and more than his share of vanilla wafers. His nerves proved to be a little shotty that morning, barking at all of the other pouches that crossed his path. It took all the strength I had to hold back this "hauss"of a beast and calm him into a comfort zone. By the time I got him home, I needed another shower!

Check out all of the "sweet baby angels sent straight from heaven" that came out:

Even though he wasn't the most cooperative of the bunch (nor the least), that's ok by this closet stage mom.
Photo courtesy of


Tuesday, September 21, 2010


Not too long ago, we featured the Pioneer Woman, Ree Drummond, in Southern Living. My favorite recipe we tested was her Cowboy Nachos...the perfect snack to enjoy if you're planning to park-it in front of the television for an entire day of college football.

Plan to make the brisket ahead of time, so all you have to do is make the nachos on game day. And it's so worth it-- trust me. The bonus? There will be enough brisket to use in several other recipes as well.

I'm not kidding when I say: DE-LISH!

Cowboy Nachos:

Photo and recipe courtesy of myrecipes. And a special thanks to Ree Drummond for sharing her delicious recipe with Southern Living!

Saturday, September 18, 2010


One pan treats are a favorite of mine because they require such a small amount of effort to mix and bake. These rich bars are particularly delicious.

Chocolate Chip-Pecan Blondies
Makes about 4 dozen
Prep: 15 min., Bake: 35 min.

Game Plan: Prepare Friday evening and cool completely. Cut bars Saturday morning so the edges don't dry out. Pack in an air-tight container if traveling or stack on a pretty platter.

3/4 cup butter, softened
1 lb. dark brown sugar
3 large eggs
2 tsp. vanilla extract
2 3/4 cup all-purpose flour
2 1/2 tsp. baking powder
3/4 tsp. salt
1 (11.5-oz.) package milk chocolate morsels (Ghirardelli)
1 cup bittersweet chocolate morsels (Ghirardelli)
1 (6-oz.) package pecan halves, toasted, cooled, and coarsely chopped

Cream butter and sugar with a heavy-duty electric mixer until light and fluffy. Add eggs, 1 at a time, and mix until well blended. Add vanilla.

Combine flour, baking powder, and salt. Add to butter mixture, all at once, and blend on low speed; add morsels and pecans, blending just until combined. (I add the morsels and pecans just before all of the flour mixture is completely incorporated to prevent over mixing the dough.)

Spread dough in a lightly greased 13 x 9-inch baking pan (Tip: pan=metal/ dish=glass).

Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted in the center holds a few moist crumbs. Do not overbake. (I baked mine for 35 minutes because I like a gooier bar.) Cool completely. Cut into squares.

The Extra Point: Having a few friends for supper? Cut bars into 15 squares, microwave a few seconds until warm, and top with a generous scoop of Haagen Dazs coffee or vanilla ice cream. Drizzle with Easy Chocolate Sauce.

Easy Chocolate Sauce: Microwave 1 cup bittersweet chocolate morsels and 3/4 cup heavy cream in a medium microwave-safe glass bowl on HIGH 1 1/2 minutes or until melted and smooth, stirring every 30 seconds. Makes about 1 1/4 cups. Prep: 5 min.

Let me know how you like them!

Saturday, September 11, 2010


Oscar, our 2 year old black lab and hefty 100 pounder, needed a costume for a Southern Living Halloween shoot. I knew exactly what I wanted, I just had to find it. After scouring the Internet, I stumbled upon a great website that carries sports gear for pups, really, really large pups. Simply choose your size, your best players name and number and that's it. Sizes range from Petite to 5XL (Oscar's is a 4XL). The site tells you how to measure your dog for the best fit.

Retail: $17.95 to $19.95 with free personalization of your favorite players name and number. Add $5.00 for your pets name. Check it out:

Unfortunately, the jersey missed the shoot by meer hours due the the Labor Day holiday and a backup on the printing machine, so I scrambled at the last minute and found a fireman suit that he wore instead. He looked pretty good in it. Go ahead and order now for Halloween, it's only going to get busier.

Oscar sporting the number of his (and mine, of course) fav Alabama player.

Hmmm... a little snug, maybe we should have gone with Marcell Dareus.

Billy wearing a vintage logo hat because that's the way he rolls.

Roll Tide!

Wednesday, September 8, 2010


Many of you may wonder what it's like working at the world's greatest magazine, Southern Living (Ok, so I'm slightly biased, but how could you not love eating for a living and being exposed to new and beautiful things all of the time?)

It's a lot like your shoe collection. There's always something a little different depending upon the occasion.

I thought you might like to take a behind the scenes peek of a recent photo shoot at our headquarters in Birmingham. I was lucky enough to have the honor of working with an amazing team: Beth Dreiling, one of our food photographers and Mindi Shapiro Levine, a freelance prop stylist. Both of my friends are incredibly talented in their respective fields. Mindi snapped these with her iphone while we were shooting.

Subject: Lightened Mac and Cheese
Month to run: January 2011
Objective: Make the subject look so scrumptious and delicious looking you can't believe it could possibly be light.

Let me know what you think when it hits the news stand.

Oh yeah, and the shoes? Sparkly, comfy flats... perfect.


Blogger: Marrow Gordon a.k.a. Becca's husband.

I took it on the chin last week. The Hokies really let me down. Hopefully, I can make it up this week.
  • Auburn (-2.5) at Mississippi State: Both looked good in the openers. Give up the points and take the Tigers.

  • Georgia at South Carolina (-2.5): This is a good match up, but A.J. Green is out and he is a big weapon. Go with the Cocks and give up the points.
  • LSU (-9.5) at Vanderbilt: LSU looked poorin the 2nd half vs. UNC, but I think they'll handle Vandy. Give up the points.

  • Georgia Tech (-7) at Kansas: Turner Gill had a horrible opener last week. This looks like a sure bet. Take Tech and give up the points.

  • Colorado at California (-4): I really don't know about this one, but I'm going with the Bears and giving up 4.

  • Miami at Ohio State (-10): Both looked tough this past weekend, but unfortunately I have to give up the points and go with the Buckeyes. Maybe I'll jinx them.

  • Michigan at Notre Dame (-6): Michigan may have found a quarterback and ND played well against Purdue. Give up the points and take the Irish.

  • Florida State at Oklahoma (-10): FSU looked great and the Sooners looked terrible, but I say give up the points and take Boomer Sooner in Norman.

  • Oregon at Tennessee (+13.5): Oregon looked really impressive at UT won big. This game is in Knoxville and I say go with the Vols and take the points.

  • Penn State at Alabama (-9.5): We've been waiting a long time for this rematch of two of the richest traditions in college footall. I wish they played every year. Hopefully, the team will be as pumped as the fans are and the Tide will roll. Our defense and the crowd should give Bolden some problems (even without Darius). Give up the points and take the TIDE.
There are a lot of great games this week. Have fun and ROLL TIDE!


Try one of these easy dips this weekend. Simply mix and pack in tupperware for instant portable deliciousness.

Tuesday, September 7, 2010


Bryant-Denny post Walk of Champions.

Denny Chimes

Marrow sporting new gameday duds in front of the President's mansion.

Formerly Liberty Cafe: My first kitchen job.

Tuesday, August 31, 2010


Banana pudding is a delicious and surprisingly portable treat you can easily tote across campus on game day. When I was strolling through Walmart the other day or should I say pushing my cart mad fast down each aisle to complete my monthly trip ASAP-- I had not even fully pulled into a parking spot and was already ticked. Any-hoo, I came across these Rubbermaid containers with crimson lids: Takealongs-- Perfect! Available in several sizes and uber affordable-- the 13-ish x 9-ish size was $2. With this smart find, simply fill your cooler per usual, pop the crowd-pleasing dessert on top, close the lid, then wheel away to your spot.

This version happened to be inspired by two of the very best banana pudding-esk numbers I've ever had. You should really give all three a try. You won't be disappointed.

One component I knew I really wanted in my version was this to-die-for vanilla wafer crust from Banana Pudding Pie that originally ran on the Southern Living cover in February 2007:, but since there wouldn't be any baking allowed in my plastic dish, I opted to freeze the crust instead and add a touch of salt to really make everything sing.

Secondly, I'm a whipped cream fan instead of a meringue fan, but I also knew the meringue wasn't an option anyway, again because of the plastic container. I took a peak at Nutter Butter Banana Pudding Trifle that originally ran on the Southern Living cover in February 2009:
Although this one is truly delicious, Marrow was craving a straight up banana pudding sans the peanut butter cookies. However, the vanilla pudding looked like a good starting point.

Yummiest "To-Go" Banana Pudding
Makes 12 servings
Prep: 20 min., Cook: 15 min., Chill: 4 hrs.

Game Plan: Prepare Thursday or Friday evening, start to finish. The pudding will be cool enough to go ahead and add the whipped cream and should hold up fine until serving on Saturday. The banana flavor will only get better if allowed to chill out until then.

Note: This pudding is on the looser side and will thicken as it cools. If you prefer a firmer texture, bump up the flour from 1/3 cup to 1/2 cup.

1 (12-oz.) box vanilla wafers (Walmart brand is fine.)
1/2 cup butter, melted
1/4 tsp. kosher salt
3/4 cup + 2 Tbsp. sugar
1/3 cup flour
3 large eggs
3 cups milk
2 teaspoons vanilla extract
4 large bananas
2 cups heavy whipping cream
1/3 cup sugar

Reserve 28 vanilla wafers and set aside. Crush remaining wafers in a zip-top plastic bag with a rolling pin (I like them a little chunky). Combine with butter and salt. Press mixture into a 13 x 9-inch (give or take an inch) dish/pan/container or whatever you'd like to use. Freeze while you prepare the pudding.

Whisk together 3/4 cup + 2 Tbsp. sugar, flour, and eggs in a 3 qt. saucepan; whisk in milk. Cook mixture, whisking constantly, over medium-low heat 15 to 20 minutes or until thickened-- make sure there's a slow bubble before you pull it from the heat (Mixture will not be pudding consistency at this point, but will continue to thicken as it cools). Remove from heat. Whisk in vanilla. Place saucepan in a large bowl filled with ice, stirring occasionally, for 30 minutes or until well chilled. (Add additional ice to the bowl, if necessary, as some will melt right off the bat.) See photo left.

Slice 2 bananas over frozen wafer crust, pour half of chilled pudding over bananas, and top with reserved vanilla wafers. Repeat with remaining bananas and pudding.

Whip cream and 1/3 cup sugar until soft peaks form with an electric mixer. Spread cream over pudding layer. Chill at least 4 hours or up to 2 days.

The Extra Point: Mix it up and add some crushed pretzels to the crust and the layers or try with your favorite cookie. Graham crackers, chocolate wafers, or gingersnaps would be delicious substitutions. You could even add some sweetened flaked coconut to the pudding, if you choose.


Monday, August 30, 2010


These over the top sammies will knock your socks off. No really. They're that good. Flank Steak Sandwiches with Blue Cheese make fabulous tailgate munchies and better yet, they're easy to "fix" for the big day.

Friday night:
1. Prep Herb-Marinated Flank Steak and refrigerate. (Easy as Pie-- just stick the flank steak in a bag with the seasonings and what not.)
2. Cut onions and peppers, season with salt and pepper and place in a large tupperware container that will allow you enough room to toss it around with some olive oil.
3. Slice ciabatta rolls.

Game Day morning:
1. Pack a food cooler with Herb-Marinated Flank Steak, onions and peppers, blue cheese, and arugula.
2. Place ciabatta rolls on top.
3. Don't forget to pack a little olive oil for the vegetables.

Wheel to campus, find your spot, and grill away according to recipe instructions.

Flank Steak Sandwiches with Blue Cheese:
Photo courtesy of myrecipes.

Saturday, August 28, 2010


Photo courtesy of Saks.

after spotting this drop dead gorgeous ensemble by Marc Jacobs. If I'm ever rich enough and it actually gets cold enough to sport around campus on gameday, this is what I'll be wearing. Adorable!

Marc Jacobs Button-Back Eyelet Dress: $1800 (Only 3 sizes left.)

Marc Jacobs Three-Button Reefer Coat: $1900 (No longer available online.)

Available at Saks:

Uhhh... will someone please sign me up for whatever those peeps are doing that were lucky enough to have snagged this?


Thursday, August 26, 2010


At my house, you don't buy hummus, you make it. I keep a jar of tahini paste in the fridge anytime I have a craving for the stuff. Normally made with chickpeas, I find this twist, Boiled Peanut Hummus, to be extra tasty and it couldn't be any easier to prepare. Simply dump all of the ingredients in your food processor, whirl, and you're done.

Of coarse it's yummy to dunk your pita chips in, but have you ever tried it as a sandwich spread? Can you say loads-of-flavor without all of the fat and calories of most bread spreads, i.e. mayonnaise. (Sorry, mayo. I know you know how much I love you, but I'm 37 now and I can't invite you to lunch anymore in that capacity. I must save you for the more crucial foods such as potato salad, chicken salad, and deviled eggs. I promise, it's not you, it's totally me and my decreased metabolism.)

Anyway, let me know what you think!

Note: Tahini paste has a wonderfully nutty aroma and is made of ground sesame seeds (a little peanut butter-esk without the sugar, of course.) Look for it at Publix, Walmart, and Mediterranean markets.


Boiled Peanut Hummus:
Photo courtesy of

Tuesday, August 24, 2010


Check a recent blog post of mine on's Eating Our Words for some tasty tips on purchasing your next package of juicy filled goodness. So get ready to fire up the Barbie, toss on the hot dogs, and nestle them in a snuggly warm bun with some lipsmacking toppings. Mmmmm... dog gone heaven.


Sunday, August 22, 2010


My husband weighs in on a few of the first games this season:
  • Southern Miss vs. South Carolina (-14): Take the points and go with the Golden Eagles. The Cocks win but don't cover.

  • Pittsburg vs. Utah (-3): Pitt is in Salt Lake, but they have 13 starters back from a 10 win team. Take the points and Pitt.

  • Illinois vs. Missouri (-13): Missouri crushed Illinois last year and they have 17 starters back from that team. Mizzou by 14.

  • Purdue vs. Notre Dame (-10): 18 starters back for the Irish and they win, but not by 10. Go with the Boilers.

  • Connecticut vs. Michigan (-3): Michigan is struggling. UConn whipped South Carolina last year. Take the points and the Huskies.

  • Kentucky (-5.5) vs. Louisville: KY has 13 starters back from a 7 win team. Louisville is not what it once was. Cats by 6.

  • UCLA (-1) vs. Kansas State: Tough call, but I go with the Bruins by a field goal.

  • Washington vs. BYU (-3): Jake Locker and 16 other starters are back and should take the Cougars. Take the points and Washington.

  • Alabama (-38) vs. San Jose State: I love the TIDE and they will roll, but we hardly ever win by this many points. Don't give away 38.

  • North Carolina (pk) vs. Louisiana State: UNC has 21 starters back, but 7 will not be playing in this game. Go with the Bengal Tigers.

  • Cincinnati (pk) vs. Fresno State: Fresno has more starters and it's in the Valley, Cincy has 13 starters back from a 12 win team. Bearcats by a touchdown.

  • Boise State (-6) vs. Virginia Tech: This could be one of the biggest games of the season. For those of us who love traditional "big boy" football, we have to go for the Hokies. I know Boise is tough and they have nearly everyone back. It's virtually a home game for VT. For the sake of college football, take VT and the points.

WARNING: I am not a big gambler and I have been known to pick with my heart (which means that I usually pick the Southern teams). However, I watch a ton of football and I know the players and teams pretty well. Hopefully this will at least help you in an office pool.


Saturday, August 21, 2010


Lucky for Marrow, Maker's Mark sent a lovely bottle of their best in the mail, so whisky can be scratched off of the list. What does that leave left to do? A ton. But if you start now, you won't be running around at the last minute trying to pull everything together.

Now is a good time to take stock in supplies left over from last year-- you'll need to pull out that box you stuffed in the corner of the garage and rummage through it.

Take a look at some fun things I found.

Image above left: Red Gingham Cups
Image courtesy of:

Red Polka Dot Beverage Napkins
Image courtesy of

Brown Kraft Trays
$28.45 for 1 case of 500:
Image courtesy of
What are you doing to get ready for the first game?