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Iâ€™ll preface this by saying overall, I prefer college sports to professional sports because, for one, Mississippi does not have a local professional team to support, and Iâ€™m not sure professional athletes merit the salaries they earn.
But I do like the Super Bowl, primarily because I feel un-American ignoring it and because, well, thereâ€™s no other football to watch in February.
In 2011, I could not have been less interested in the outcome of the Super Bowl. Iâ€™m not a follower of the Packers or of the Steelers, and I really only find football fun to watch when I have somewhat of a connection to one of the teams. Iâ€™m not even a big fan of the Black Eyed Peas, so even the halftime show garnered little of my attention.
As a Mississippian and a longtime Manning fan, Iâ€™m thrilled to see Eli have another chance at a Super Bowl victory. Yes, I have a bachelorâ€™s degree from Ole Miss, so there is that, but I think Eli is a talented athlete from a fantastic family, and I appreciate all he has done for the Blair E. Batson Childrenâ€™s Hospital in Jackson.
And, as far as the Tom Brady issue is concerned, my grandmother Salter always told me that if I couldnâ€™t say anything nice about a person, I shouldnâ€™t say anything at all. So, moving right along.
Since I couldnâ€™t seem to get excited about last yearâ€™s game, I just went out for pizza with a friend and watched the game at the restaurant â€” a departure from what I typically do on Super Bowl Sunday when I am invested in the game, which is to kick back at home with a bunch of homemade snacks.
With the Giants are in the hunt, Iâ€™m pumped to return to my tradition of watching the game at home and making my own food. As an added bonus, my dad lives here now, so I look forward to watching it with him.
The following recipe is for one of my favorite television-watching snacks. Theyâ€™re also a delicious substitute for regular crackers with your next bowl of soup.
1 big bag oyster crackers (or can substitute Goldfish crackers)
1 pkg. Hidden Valley Ranch dressing
1/2 cup oil
1/2 tsp. dill weed
1/2 tsp. lemon pepper
1/4 tsp. lemon juice
Spray a large cookie sheet well with non-stick spray. Mix remaining ingredients in a bowl with a whisk, then pour evenly over crackers. Mix well, either with a spatula or by hand. Bake at 250 degrees for 40-45 minutes. Do not over-cook, and test often. Stir approximately 15-20 minutes into the cooking time.
Kate Salter is a lecturer at Mississippi State University. Email her at firstname.lastname@example.org.View more articles in: