Well, actually, if you are like me, you pretend to celebrate the football season, when what really drives your excitement is the excuse to eat the food associated with the sport. (Think bean dip.)
Still, I came very close to scoring big points last night when (due to having read the New York Times cover to cover on an excruciatingly long airplane flight) I was able to ask my husband in a casual tone, “So, I’m curious to see how that Florida State game turns out.”
Tom said, “Wow. I’m impressed. No, actually, I’m shocked.”
I’d read that the FSU game was drawing attention because one of their key players was being investigated for selling autographed swag or sexual misconduct or one of those things that someone on every football team is being accused of.
Tom’s pleasure at my display of knowledge about the game made me cocky, then reckless. “Yeah,” I said with the swagger of an afficionado, “Are you rooting for them or for Dallas?”
Tom’s face fell. “You should have quit while you were ahead,” he said, and explained that Dallas is NFL while this game was college ball. Florida State has not ever nor will they ever play Dallas. Their opponent was Notre Dame.
“Really?” I could have sworn I had my facts straight. Damn, I’d almost made Tom believe that years of second hand exposure to ESPN were finally paying off.
Anyway, while I can’t claim to be an expert on team schedules (or players’ crimes and misdemeanors), I can feign enthusiasm for a touchdown as well as anybody. Last night I rooted for Notre Dame because they wear the most fabulous gold shoes I have ever seen. Plus, as far as I know, nobody on their team has recently punched his wife on an elevator.
Here’s the bean dip I made to nosh on during the game. I’m already planning to make Buffalo wings for the Super Bowl, an event which I happen to know for sure is strictly NFL. (Note to self: do NOT ask Tom what FSU’s chances are.)
Football Lover’s Bean Dip
Yield: about 1 cup dip
1 14-oz. can cannellini beans, drained and rinsed
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons roughly chopped flat leaf parsely
2 tablespoons roughly chopped fresh basil
1 clove garlic, minced
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Place all the ingredients in a food processor. Process until almost smooth.
Serve with home made pita chips, or if you aare too lazy to make them (as I am), serve with taro chips.
Yield: about 1 cup dip