I saw one costumed-person for Halloween this year. The gentleman was Fred Flintstone on his way to a bar at noon. I’m not judging. This is called Breakfast Club at Purdue University (boiler up!) and begins (for some) Friday evening until the bars open on game day in the morning and continues the entire day and night. There have been some creative costumes I’d seen through those college years. You have to be careful not to hit anyone when you arrive on the hill in West Lafayette, Indiana on a Saturday game day morning where you are sure to see drunks crossing the street dressed as Mario and Luigi, Jesus, a zombie, a banana- things like that. Those were the days.
Sunday was a glorious victory for the Vikings. I actually paid attention and enjoyed the game against the Packers. We had some friends over, made some good food, changed our clocks and had a nice day. I didn’t want Monday to come. I was up at my usual time this morning, although it was actually an hour earlier due to the time change. I don’t know how I feel about this yet. Soon it will be dark at 4:30PM and depression will set in.
I am still trying to fathom how it’s November already. My dad’s 50th birthday is Friday the 6th. Watch out for that midlife crisis! I don’t want to come home for Christmas to see that the backyard has turned into a rally racing track with my dad whipping around the bend in their Subaru Outback with a huge smile. I don’t mind the smile, smile away. That car is not going to work for that. Oh no, I may have given dad an idea.
I will forewarn you that I will not be posting November 23rd through the 27th. Obviously, Thanksgiving will be upon us but also, my friend will be visiting so I won’t be back until Monday the 30th to talk about the holiday and visit.
I made green posole soup and a new mac n’ cheese recipe for Sunday’s game that I will provide later this week. (It’s rich.) For today, I think I need something a bit lower in calories…perhaps the entire week. I don’t think 4 hours of cardio is calling my name.
Chicken and Cabbage Soup
1 large onion, diced
2 ribs of celery, diced
2 large carrots, diced
1 tbsp canola oil (or olive oil)
¼ cup white wine-optional
8 cups chicken broth
2 cups water
1-2 tbsp smoked paprika
1 tbsp cayenne-optional
½ head cabbage, shredded into bite-size pieces
1 cup cooked chicken, chopped
½ tsp salt
½ tsp pepper
10 oz. V8/ tomato juice
Sauté onion, celery and carrots in the oil over medium heat in a large pot. Add the smoked paprika and cayenne, then stir in the wine, broth, water, chicken, salt/pepper and tomato juice. Bring to a boil, then add the cabbage and cover. Reduce the heat to low and simmer for 45 minutes.