Week 10 and we’re back from the bye. Take a week off and the whole world goes nutty. The owner of the Titan’s leaving in the third quarter and blasting his team to the media before flying back home. Eli loosing his magic touch. The Steelers suddenly no longer old on D as they keep winning. Coach Payton’s contract being voided formally by the NFL and “surprisingly” becoming a front page topic – like the Saints need more front page topics. Two 7-1 teams vying to prove they are the real deal – Chicago and Houston – raise your hand if you had them as two elite teams at any point this year. I see you over there, thanks for standing up. The coach and gm fire watch is now on and talk is at least 7 teams. Wow.
I don’t know about you but for me all this madness makes me really happy that our biggest problem is Brady is only having his second best statistical year ever. Didn’t realize that? Yup, some bad decisions which are overly obsessed about in our media, but he’s in his classic “Tom Terrific” state of playing. The Bills are coming to town and Hernandez is out. Shiancoe has been activated. Remember him? Good tight end from the Giants that they for some stupid reason put on waivers due to his injury? Yup, the same guy. Bet he can’t wait to show he’s still the really good player he was pre-injury. Just another hopefully shrewd move by our Belichick.
Today I hope our young team is not caught looking forward on their schedule and remembers to take care of business today. Time will certainly tell. With a week off and a shiny new DB to use I hope our guys produce a solid, all aspects of the game W.
What am I cooking? Glad you asked. Today’s dish is a Thai Coconut Curried Chicken. I found this on tasteofhome.com and made a few tweaks based on my first go at it.
4 red potatoes cubed
1/2 red onion, chopped
4 boneless skinless chicken breast halves
1 cup light coconut milk
2 tablespoons curry powder
2 garlic clove, minced
1 chicken bouillon cube
1/4 teaspoon pepper
2 cups hot cooked rice
1/4 cup thinly sliced green onions or scallions
Raisins, flaked coconut and chopped unsalted peanuts, optional. I like some chopped peanuts sprinkled on the dish as it’s served, not cooked.
Cook rice separately (this will preserve the sauce in the slow cooker). Place potatoes and onion in a 3- or 4-qt. slow cooker. In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until meat is tender.
Serve chicken and sauce with rice; sprinkle with green onions. Garnish with raisins, coconut and peanuts if desired.
I’ll be enjoying this with a Belgian Style Pale ale. I hope you enjoy the games today with some good food, friends, family and beer.