Monday, January 3, 2011


My favorite college team, THE Arkansas Razorbacks, are playing in the Sugar Bowl in New Orleans on Tuesday.  I was there the last time they played in the Sugar Bowl…I was much younger then.  Unfortunately, our Governor did not see fit to declare a state holiday for Tuesday, so I’m back and work and NOT attending this year.  That’s not to say I won’t be having our own housebound version of a tailgate party though.  And we’ll be singing this song…
Fight Song Lyrics
Hit that line! Hit that line! Keep on going,
   Take that ball right down the field!
Give a cheer. Rah! Rah! Never fear. Rah! Rah!
   Arkansas will never yield!
On your toes, Razorbacks, to the finish,
   Carry on with all your might!
For it's A-A-A-R-K-A-N-S-A-S for Arkansas!
   Fight! Fight! Fi-i-i-ght

The Fight Song used today at the University of Arkansas was written in the late 1920s. We play the fight song at every home Razorback football, basketball and baseball game.
And we’ll be doing a great deal of Hog Callin’ as well.  It takes some practice so here’s a tutorial.
Meet the prettiest guy around these parts -
We just LOVE our Hogs around here:)  And we won’t be cooking any sort of pork in the State of Arkansas today!  We’ll be grinding up lots of Buckeyes instead:)
Woo Pig Sooiee (it’s an art)!!!!
On my menu plan for game day is this favorite from Cooking Light – Country Captain Chicken (no pork, remember?)
Country Captain Chicken
1 Tablespoon curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breasts, cut into 3/4 inch pieces
1 1/2 Tablespoons olive oil
2 1/2 cups vertically sliced onions (about 2 medium)
3/4 cup thinly sliced green bell pepper (about 1 medium)
2 garlic cloves, minced
2/3 cup fat-free, less-sodium chicken broth
1/3 cup dried currants (I can never find these so I substitute dried cranberries.)
2 Tablespoons chopped fresh thyme, divided
1 (14.5-ounce) can diced tomatoes with jalapeno, undrained (I use Hot Rotel but you can use whatever is your preference.)
1/2 cup sliced almonds, toasted

Combine curry powder, salt, and black pepper.  Sprinkle chicken with curry mixture.
Heat oil in a large nonstick skillet over medium-high heat.  Add chicken mixture to pan; saute five minutes.  Add onion, bell pepper and garlic.  Saute 3 minutes.  Add broth, currants, 1 Tablespoon thyme, and tomatoes.  Bring to a boil.  Reduce heat and simmer five minutes.  Stir in remaining 1 Tablespoon thyme; cook one minute.  Sprinkle with almonds and serve over cooked rice.
country chicken 
What are your "tailgating" plans for the Sugar Bowl while watching Arkansas turn the Mallett on "the" Ohio State Buckeyes? Link your post up here with Mister Linky.

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