If you are in Arkansas this week, you might catch Razorback fever…it’s going around and quickly becoming an epidemic! After last week’s victory over Georgia, you might even call it Razorback fever of elephantine proportions!
Move over #1-ranked Alabama! Here come the #10-ranked Hogs! We do love our Razorbacks and learn how to call the Hogs at an early age. So, just in case you’ve yet to acquire the talent for that, here’s a tutorial:)
This is Reynolds Razorback Stadium in Fayetteville, AR. It’s an awesome place! Not only is it one of the most modern, well-equipped stadiums in the country, it’s located in absolutely gorgeous Fayetteville on the University of Arkansas campus in Northwest Arkansas.
The University of Arkansas was founded as a land-grant university and is the flagship school in the University of Arkansas system.
Old Main, completed in 1875, houses the J. William Fulbright College of Arts and Sciences, and carries a unique history. The northern taller tower is the bell tower, and the southern shorter tower is the clock tower. One legend for the tower switch is that the taller tower was put to the north as a reminder of the Union victory during the Civil War.
The lawn of Old Main serves as an arboretum with many of the trees being native to the State. In front of the building begins ones of the longest running traditions on campus – Senior Walk where every graduate of the U of A has his or her name inscribed. Somewhere I have a picture of my name…maybe I’ll just take a new one this weekend rather than hunt for that!I spent most of my time on campus living in the Kappa Kappa Gamma house where I formed friendships that have endured for many, many years. I’m looking forward to seeing some of those gals at a reunion in October. I think there were about 36 of us in our pledge class; this year’s class had 104 I believe!
Needless to say, I’m proud of my affiliation with the U of A, and I look forward to returning often to the campus.With football season comes tailgating and the U of A comes second to none in that regard. The infamous Road Hogs, a rather large RV group that travels to all of the games and has its own special parking section, begins arriving days ahead of time. Others will pull up in their SUVs and vans, pitch their tents, haul out the TVs and satellites, and a grill or two. There’s usually a cooler…or more…of the groups favorite beverage as well. Talk about a feast! You might see everything from hot dogs to a whole hog on the grill! There could be oysters and shrimp, a gumbo or jambalaya, you name it, it’s appeared! Tailgating in the South is more than a game day activity ---it’s a traditional right of passage.
I thought I would offer up a couple of tailgating favorites for you this week. We don’t really participate in that much anymore since we usually have a Perfect One in tow for the game. I think you will enjoy these goodies for whatever festive occasion (or not) that you might be celebrating.
Cabbucio (Hot Crusty Loaf)
1 pound round “flat” crusty Italian bread loaf
5 large tomatoes, thinly slices (homegrown, if possible)
61/2 ounces mozzarella, thinly sliced
3 1/2 ounces sliced salami or prosciutto
small bunch of oregano or basil
sea salt
freshly ground black pepper
extra virgin olive oil for drizzling
5 large tomatoes, thinly slices (homegrown, if possible)
61/2 ounces mozzarella, thinly sliced
3 1/2 ounces sliced salami or prosciutto
small bunch of oregano or basil
sea salt
freshly ground black pepper
extra virgin olive oil for drizzling
Preheat the oven to 425 degrees.
Heat the bread in the preheated oven for 5 minutes. While the bread is still hot, cut it in half lengthwise and make small incisions all over the cut surfaces of both halves of the bread. Drizzle with olive oil and sprinkle with salt, pepper and half of the oregano or basil leaves. On the bottom half of the loaf, put a layer of tomato, followed by a layers of cheese. Top with the salami and the remaining oregano or basil (or a combination) leaves. Sandwich the 2 halves together, wrap in aluminum foil and a dish towel or insulated bag, then transfer to a picnic basket.
Makes 4 servings.
I sometimes use basil pesto in place of the basil or oregano leaves, and I often add roasted red peppers as a layers. I may even sprinkle in some olive salad or black olives. Do whatever floats your boat!
Adapted from: Lazy Days and Beach Blankets
Florentine Pasta Salad
1 cup chopped sun-dried tomatoes (not packed in oil)
1 cup water
1 pound farfalle (bow-tie pasta)
8 cups chopped fresh spinach
1 1-pound can cannellini beans, drained and rinsed
2/3 cup fat-free Italian dressing
3 –4 garlic cloves, crushed
1 6-ounce jar marinated artichoke hearts, drained and chopped, optional
1 cup water
1 pound farfalle (bow-tie pasta)
8 cups chopped fresh spinach
1 1-pound can cannellini beans, drained and rinsed
2/3 cup fat-free Italian dressing
3 –4 garlic cloves, crushed
1 6-ounce jar marinated artichoke hearts, drained and chopped, optional
Heat the water to a boil and place the dried tomatoes in it for at least 20 minutes or until they have absorbed the water and cooled.
Cook the past al dente according to package directions. Drain, rinse with cold water and drain again.
Place the pasta in a large plastic container. Add the remaining ingredients, including the cooled tomatoes, and mix well.
Cover and chill for at least 2 hours before serving.
I sometimes add fresh cherry or grape tomatoes that have been halved. I may also add a good sprinkle of dried Italian-blend herbs. I think this is better if it sits overnight in the fridge myself.
Since we are now on day 105 of 90+ degree weather and the forecast for the 2:30 game on Saturday is more of the same, I think this salad would make a very welcome addition to any tailgating menu, don’t you?
Did I tell you that I forecast the future? Well, I can. Here’s how I see it on Saturday -
Razorbacks Roll Over Tide in
Southeast Conference Upset :)
Southeast Conference Upset :)
This is Tusk, an authentic razorback. He smells good!
