So I decided on "Thoughts From an Owners Recliner" for the title of my reflections on the Packer games over the course of the next hopefully 25 weeks (that takes us to the Super Bowl).
Thankfully football has finally returned, granted it is preseason football, but it is still football. You can always tell preseason football because WRs are wearing single digit numbers and LBs are wearing numbers in the 40s.
So the Packers lost the game, but the final outcome isn't all that important in the preseason. What is important is the performance of the first string players, how the rookies look, and who does well in the all important position battles.
So what are some things that we learned Saturday night?
That Rodgers guy is pretty good, I think he will make the team for sure.
The starting defense was missing many first string guys, so hard to judge, also I am not sure that Capers lets everything go on defense during the preseason.
Cobb has the look of an exciting player, especially in the return game. The Packers have not had a legitimate return guy since Allen Rossum left, luckily the offense has been good enough to make up for some of those short comings over the years, but having a good return game will make this team even scarier.
Lang and Sherrod alternated at LT and LG throughout most of the game, I didn't notice anything that either of them did really bad or really good either. It will be interesting to see who wins that battle.
There seem to be 6 TEs that have a chance to make the team, there is no way they can keep them all. Four return from last year, two of those from IR, and then two more were added during the draft. This battle is something to keep your eye on as well, whoever gets cut will most likely end up on another team, which speaks to the abilities of Ted Thompson and Mike McCarthy as talent evaluators.
The other important part of watching football is what you eat during the game. So I will touch on this as well during my write ups.
For this game I was inspired to use bacon. I received a subscription to Food Network Magazine as a gift from my mother-in-law. In the most recent issue there was a pull out recipe book titled "50 Things to Make with Bacon." I picked number 43, Bacon Grits. I have developed a liking for grits thanks to multiple work trips to the southern parts of the country. I usually get them when I make my mandatory stops at the Waffle House when I am on these trips. Grits also make me think of the following movie quote:
"No self respecting southerner uses instant grits"
Leave your guess for what movie this is from in the form below. If you are correct you will be entered into a drawing for a small mystery prize. Guesses must be entered until midnight on Friday August 19th.
To make these Bacon Grits, you will need the following items:
Simmer 2 cups each water and milk with 1 tsp salt in a sauce pan. Stir in 1 cup grits and simmer for 25 - 35 minutes, stirring regularly. Grits are done when they are tender. Remove from heat and add 2 tbs butter, 1 cup shredded cheddar, and 1 cup bacon bits, mix to combine, allowing butter and cheese to melt.
I served the grits with some homemade garlic bread. Slice a loaf of french bread to the desired thickness. Melt 4-8 tbs butter (depends on how many slices you are making). Brush one side of the bread with the melted butter and sprinkle with the desired amount of garlic salt. Bake in a 350 degree oven for about 10 minutes.
Here is what the final result looked like, enjoy:
Thanks for reading, Betsy's husband Josh.
*Please support this site by using the links provided. *
Thankfully football has finally returned, granted it is preseason football, but it is still football. You can always tell preseason football because WRs are wearing single digit numbers and LBs are wearing numbers in the 40s.
So the Packers lost the game, but the final outcome isn't all that important in the preseason. What is important is the performance of the first string players, how the rookies look, and who does well in the all important position battles.
So what are some things that we learned Saturday night?
That Rodgers guy is pretty good, I think he will make the team for sure.
The starting defense was missing many first string guys, so hard to judge, also I am not sure that Capers lets everything go on defense during the preseason.
Cobb has the look of an exciting player, especially in the return game. The Packers have not had a legitimate return guy since Allen Rossum left, luckily the offense has been good enough to make up for some of those short comings over the years, but having a good return game will make this team even scarier.
Lang and Sherrod alternated at LT and LG throughout most of the game, I didn't notice anything that either of them did really bad or really good either. It will be interesting to see who wins that battle.
There seem to be 6 TEs that have a chance to make the team, there is no way they can keep them all. Four return from last year, two of those from IR, and then two more were added during the draft. This battle is something to keep your eye on as well, whoever gets cut will most likely end up on another team, which speaks to the abilities of Ted Thompson and Mike McCarthy as talent evaluators.
The other important part of watching football is what you eat during the game. So I will touch on this as well during my write ups.
For this game I was inspired to use bacon. I received a subscription to Food Network Magazine as a gift from my mother-in-law. In the most recent issue there was a pull out recipe book titled "50 Things to Make with Bacon." I picked number 43, Bacon Grits. I have developed a liking for grits thanks to multiple work trips to the southern parts of the country. I usually get them when I make my mandatory stops at the Waffle House when I am on these trips. Grits also make me think of the following movie quote:
"No self respecting southerner uses instant grits"
Leave your guess for what movie this is from in the form below. If you are correct you will be entered into a drawing for a small mystery prize. Guesses must be entered until midnight on Friday August 19th.
To make these Bacon Grits, you will need the following items:
Simmer 2 cups each water and milk with 1 tsp salt in a sauce pan. Stir in 1 cup grits and simmer for 25 - 35 minutes, stirring regularly. Grits are done when they are tender. Remove from heat and add 2 tbs butter, 1 cup shredded cheddar, and 1 cup bacon bits, mix to combine, allowing butter and cheese to melt.
I served the grits with some homemade garlic bread. Slice a loaf of french bread to the desired thickness. Melt 4-8 tbs butter (depends on how many slices you are making). Brush one side of the bread with the melted butter and sprinkle with the desired amount of garlic salt. Bake in a 350 degree oven for about 10 minutes.
Here is what the final result looked like, enjoy:
Thanks for reading, Betsy's husband Josh.
*Please support this site by using the links provided. *
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