With all the hype for the Super Bowl on Sunday, the day took on a new dimension – partying and resting with friends and family.
I am not a crazy football fan but I love a celebration, and celebrate we did. Fortunately for us, Stu’s daughter Mimi invited us to join her “men” to watch the game and have dinner. We called the deli and brought the mile-long heros to watch the real heroes on television.
I know this may sound crazy but I love watching the game when the quarterback goes into his stance and looks for a receiver. There is a ballet quality to the way those receivers go up into the air and twist to turn for the catch, miraculously bringing the ball to their bodies.
It never ceases to amaze me how they fend off their “attackers,” who often surround them, and still hold onto the ball. How exciting when they catch the ball and run madly, wildly, calculatingly, and of course swiftly towards the goal. Wow! That’s great theatre and sport. Nevertheless, I do hate it when they tackle each other.
It reminds me of when Josh, my son, was in school, how I would not let him play football for fear of injury. He had enough injuries, breaking his leg, separating his shoulder just playing baseball and wrestling, another hard to watch sport for a mother. I do believe some bodies are just not made for the rough and tumble of football. Fortunately, soccer wasn’t big at his school because that is another sport that scared me.
But watching on television is pretty safe for my son and me. So these days I watch it as entertainment and for the company surrounding me.
It’s always a treat to see the Broner boys, our Manhattan grandsons. This past week Ben (the youngest of three) had a fundraiser for Haiti at his school.
His fifth grade class created a cookbook, Children 4 Children in Haiti, to sell to the loving, devoted parents and grandparents who were invited to a lunch with food made from the recipes in the book. Copies can still be purchased.
Of course Stu bought a book and I want to share Ben and his mom’s recipe.
Try it, you’ll love it!
Ben’s Chicken
(From Mimi Broner)
Ingredients
Chicken cut in parts
Olive oil to drizzle on chicken
2 Lemons
Large onion
Favorite herbs
Salt and Pepper
Directions
● Chop onion and place in bottom of pan, large enough to hold chicken without crowding.
● Place chicken in pan, skin side down. Drizzle with olive oil, juice of one lemon, and liberally sprinkle salt, pepper and herbs on chicken.
● Turn chicken over and repeat sprinkling of oil, lemon and seasoning. (More herbs, more taste.)
● Cover and marinate in refrigerator for up to a day, but an hour works as well.
● Roast uncovered in 425° oven for about 20 minutes. Turn chicken over and finish cooking at 375° until cooked through – about 25-30 minutes, but can be up to an hour depending on the size of the chicken.
● If you like crispy skin, place under the broiler at the end. If you like it less crispy, cover the chicken for the end of the cooking.
● Lemony, onion mixture in pan should be poured over chicken before serving.
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