Randall Cobb has shown himself to be fearless on punt returns, catching the ball in traffic in an attempt to save as much field position as possible. The punt unit was absolutely fooled on that trick return by the Bears late in the game, luckily there was a hold early in the return which wiped the touchdown off the board and helped seal up the victory.
The Packers are heavy favorites this week against the Broncos and should win the game. Denver has a few good young players on defense and has a few injured players returning this week. They have played mostly close games this year, but have yet to play a team the caliber of the Packers. James Starks should see the bulk of the carries in the running game, but we could also see the debut of Alex Green, the rookie out of Hawaii, who should be active for the first time this year due to Grants injury. John Kuhn will also most likely see some carries at tailback, in that case watch for our plethora of back up TEs to fill in at FB. Hopefully the Packers can put the Broncos away sometime in the 3rd quarter, so that Matt Flynn can get some snaps and allow Rodgers a little extra rest.
During the Bears game I snacked on some breadsticks and toasted ravioli. The ravioli recipe came from the most recent issue of Food Network Magazine . Here is how you make them. You begin with frozen ravioli, which you can buy pre-frozen from the grocery store, or you can buy fresh ravioli and freeze it yourself. You will need bread crumbs, which ever kind you like, milk, eggs, and oil for frying. Your wet mixture is made up of 1/2 cup of milk and one egg beaten together in a pie plate. Pour your bread crumbs into a separate pie plate. Dip the ravioli into the wet mixture, then put into the bread crumbs and make sure it gets fully coated on both sides, then place it onto a cookie sheet.
Once all the ravioli is coated, place the cookie sheet in the freezer for 15 minutes. During that time heat your oil up to 350 degrees, you can use a heavy bottom saucepan or a deep fryer. Put the coated ravioli into the oil, depending on the size of your ravioli they will need to cook between 2 and 6 minutes, you can do a couple test runs to determine the right amount of time.
Once the ravioli is fried, transfer to a cookie sheet with a cooling rack to allow excess oil to drip off.
Serve the ravioli with a marinara sauce to dip them in, enjoy.