I’ve never been a huge football fan — and yet compared to Jeralynn, I’m the resident football expert (allowing me to exude a misleading amount of confidence when explaining so matter-of-factly the rules of inbound and out-of-bounds catching to her in the fourth quarter).

We only watched about a quarter and a half [what a strange sounding fraction!!] of the game despite being Americans who owned a television and had no real plans on Super Bowl Sunday. We just didn’t really care.

That’s not to say we didn’t take advantage of the other all-American aspect of the Super Bowl: finding any excuse to turn a day into a sanctioned Eating Holiday.

[See below for pictures and recipes]

What about the commercials you say? Half of them were online before the game even began, and tomorrow the Today Show will show the best of the best without me having to sit through all the car commercials that still don’t attempt to do anything but make driving look really, really fun whilst telling you in small print to never ever try to have this much fun without a closed course or professional training. Un-anti-ir-regardless, the plan has always been to catch the commercials throughout the next several days.

Odd yet meaningless reflections on the Super Bowl:

  • the scattered quarter and a half of football I watched today was more pro football than I’d seen the previous 6 or 7 months combined.
  • the time spent watching the Super Bowl commercials will probably come close to the time watching other commercials during the same several months. This is a clear effect and benefit of watching Netflix almost exclusively for my tv.

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Homemade Chicken Nuggets

Breadcrumbs (made my own by toasting 4-5 pieces of nearly old bread, then putting in food processor until … breadcrumb-like)

Flour, seasoned with some salt and pepper

2 whole eggs mixed with a splash of milk

Raw chicken bits

Preheat oven to 375. Shake the chicken bits in a bag with the flour until each piece is evenly covered. Whisk together the eggs and milk in a large shallow bowl, with the breadcrumbs in a separate bowl right next to it. Proceed to dredge each piece of chicken (a few at a time) in the egg mixture followed by the breadcrumbs. Each piece should be well covered by each step, but not overly so; shake off any excess.

Line a cookie sheet with aluminum foil and place a cooling rack, sprayed with Pam, on top of the foil lining. Place each breaded nugget on the rack — I did just fine bunching them together with very little space between. Cook them for anywhere from 10-20 minutes.

After removing from the oven, I took about 1/3 of the nuggets and tossed them in a store-bought buffalo hot sauce. The rest were left plain to accompany a variety of dipping sauces.

Notice I gave no measurements, because indeed, I did not measure anything. I ended up with exactly enough breading (and pan space), so good luck.

  

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Scotcharoos (made by Jeralynn)

1 C white sugar

1 C corn syrup

1 t Vanilla

1 C Peanut Butter

5 C Cheerios

PLUS

1 C chocolate chips

1 C butterscotch chips

Bring the syrup and sugar to a very brief boil, then take it off the heat. Immediately mix in the vanilla and peanut butter, and stir until mixed. Then pour mixture over cheerios in large bowl. After stirring until caramely sauce is entirely covering the cereal, spoon the mixture into a greased 9×13. As the cereal mixture cools, melt both types of chips together in the microwave, and then spread over the cereal. Let chocolaty topping harden and chill before cutting into bars.

  

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