Sunday, November 25, 2012

The Old Try

The regular season is over and it's time to start thinking about the season (aka bowl season).  Don't forget to check out past Gameday Style posts for more great gift ideas.

First up, is The Old Try.  I purchased this print a few months ago for my home that's trying hard to raise two gentlemen...

The Old Try has some Gameday Style in a subtle, fun and classy way.  Subtle, because you may not know what some of these designs are referring to, unless you're a devoted fan of one of these Southern schools. 

Take a look at

Thursday, November 22, 2012

Happy Thanksgiving!

Gameday Style wishes you 
a fun day of family, friends, food and football...

Order this cute turkey for a little boys' shirt.  Available from DC Stitches on Etsy.

Tuesday, November 20, 2012

Save that Turkey! It's Gumbo time...

Life is so simple and delicious when you follow a formula such as this. Get your turkey going for gumbo while cleaning up after the feast on Thursday evening and you'll be all ready for Saturday and/or Sunday's tailgating or football-on-TV watching.  Garden and Gun tells us how.

from Garden and Gun magazine

Day-After Gumbo

Turn your Thursday bird into a Friday Saturday feast
If the day after Thanksgiving is your favorite food day of the year, then Justin Devillier, of La Petite Grocery in New Orleans, is your kind of chef. “Although leftovers ‘as is’ are good, turning them into another celebratory meal keeps the holiday eat fest going at my house,” he says.
On Thanksgiving night, the chef covers the carved turkey carcass with water, and as the family party winds down, the roasted bones simmer away, forming a rich stock. The next morning, he adds aromatics and andouille, and stirs in a nice dark roux. “I like mine as dark as I can get it without burning it,” he says.
Once assembled, the gumbo cooks slowly, letting the sliced andouille contribute its spiciness to the thickening stock. “Serve it with rice or potato salad or my Thanksgiving favorite, a scoop of cornbread dressing,” Devillier says. “And don’t mind the bones. Just pick the meat off and eat around them.

Leftover Turkey Gumbo
(About 6 serving)
Roux Ingredients
(makes 5 cups)
3 cups flour
2¾ cups vegetable oil
Over moderate flame, heat the vegetable oil in a large enamel-coated cast-iron skillet. Add the flour slowly while whisking out any lumps. When all of the flour is incorporated, the mixture should have a viscosity slightly thinner than cake batter. Cook while whisking constantly to prevent any roux from sticking to the bottom of the pot and burning. As the roux gets close to finishing—in about 30 to 40 minutes—it will turn dark brown. Remove from heat and transfer to a heatproof container. Use in recipe, or cool completely, cover, and refrigerate until ready to use, bringing the roux back to room temperature.
Gumbo Ingredients
The bones and scraps of one roasted 12-- to 14-lb. turkey (You can quarter the carcass with kitchen shears to 
better fit the pot.)
2 large yellow onions, diced
¼ cup finely chopped garlic
4 lbs. andouille, cut into 
¼-inch “coins”
1 bunch thyme
1 sprig sage
¼ cup paprika
2 tbsp. cayenne pepper
2 tbsp. Worcestershire sauce
¼ cup hot sauce (Devillier prefers Crystal)
Coarse salt and ground 
black pepper
The night before: Place the turkey in a five-gallon pot and add just enough water to cover. Over moderately high heat, bring the liquid to a boil, lower heat, and simmer for a few hours to make a stock. Cool and refrigerate. The next day: Remove turkey stock (with turkey bones) from refrigerator and let stand for one hour. Over moderate heat, bring back to boil, add the roux, and stir to dissolve. Add remaining ingredients, lower heat, and simmer the gumbo until thickened, about 2½ hours. Season with salt and pepper.

Friday, November 16, 2012

Hot Chocolate Time

It's November and time for some hot chocolate...whether you are enjoying gameday at the stadium or at home, you may be inspired by this photo like I was.  

Dixie Delights, a fun blog to follow, made a hot chocolate bar for her back porch.  You can do this on the porch, in the den, in the kitchen or in a parking lot.  One variation for the parking lot tailgate, is to put the hot water in a carafe or thermos that you can take in the car.  Don't forget the cups and some spoons to stir in the hot chocolate mix, chocolate chips, mints and marshmallows.  And why not add a can of Reddi Whip?  

Enjoy!  And thanks to Dixie Delights for the gameday inspiration.  

Wednesday, November 14, 2012

Giada's Gameday

Get Giada De Laurentiis' gameday favorite recipes from her gameday special on 
Giada at Home on Food Network.  

Caprese Burgers
Spicy Cinnamon-Chocolate Brownies

Warm Artichoke and Bacon Dip

Recipe courtesy Giada De Laurentiis
1 teaspoon chili powder 
1 teaspoon ground cumin 
3 to 4 pita breads 
2 tablespoons extra-virgin olive oil 
1/2 teaspoon kosher salt 

Butter, for greasing the baking dish 
5 strips thick-cut bacon 
1 teaspoon extra-virgin olive oil, optional 
2 shallots, chopped 
2 cloves garlic, minced 

One 8-ounce bag frozen artichokes, thawed 
1 1/2 teaspoons kosher salt 
1/2 teaspoon freshly ground black pepper 
2 cups (16 ounces) mascarpone cheese 
1/3 cup sour cream 
1/4 cup mayonnaise 
1/4 cup fresh lemon juice (from 1 large lemon)


For the pita 
chips: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees 
F. In a small bowl, combine the chili powder and cumin. Drizzle the tops of the pita 
breads with the oil and sprinkle with the spice mixture and salt. Cut each pita bread 
into 8 wedges and arrange in a single layer on a baking sheet. Bake until crisp and 
golden, about 10 minutes. 

For the dip: Place an oven rack in the center of the oven. Preheat the oven to 400 
degrees F. Butter a 9-inch round ceramic deep-dish pie pan or a 1-quart baking 

Place a large skillet over medium-high heat. Add the oil and bacon and cook until 
crispy, about 8 minutes. Remove the bacon and drain on paper towels. When cool enough 
to handle, crumble into 1/2-inch pieces. Set aside. In the same skillet, add the oil 
(if needed), shallots, garlic, artichokes, 1/2 teaspoon of the salt and pepper. Cook 
over medium-high heat until the shallots are translucent and the artichokes begin to 
brown, about 8 minutes. 

Transfer the vegetables to a food processor. Add the mascarpone cheese, sour cream, 
mayonnaise, lemon juice, 1/2 of the cooked bacon pieces and the remaining 1 teaspoon 
salt. Pulse until combined but still chunky. Place the dip in the prepared baking dish 
and sprinkle with the remaining bacon pieces. Bake until just warmed through (do not 
let the dip boil), 10 minutes. Serve the pita chips alongside.

Monday, November 12, 2012

Team Theme Subway Art

You've seen the team-themed subway art, now make your very own...
customized for your own team.  

Husker fan, Sara, and Mom Endeavors writer tells you how right here...

Saturday, November 10, 2012

Friday, November 9, 2012

College Gameday to Broadcast from a Ship

Check it out...tomorrow's episode of College Gameday won't be filmed on a college campus, but from the USS San Diego, as a tribute to America's heroes.  Read ESPN's inside information on the broadcast in their media release below.

College GameDay Built by The Home Depot will originate from the flight deck of the USS SAN DIEGO (LPD 22), currently homeported at Naval Base San Diego, on Saturday, Nov. 10, as part of ESPN’s fourth annual America’s Heroes: A Salute to Our Veterans. The five-day initiative, from Wednesday, Nov. 7 through Sunday, Nov. 11, will honor veterans and troops in programming across ESPN’s U.S. media platforms.
College GameDay will air live at 9 a.m. ET on ESPNU and from 10 a.m.-noon on ESPN with host Chris Fowler, analysts Lee CorsoKirk HerbstreitDesmond Howard and David Pollack, and hosts/reporters Samantha Steele and Tom Rinaldi.
Servicemen and women, along with their families, from the Naval Base San Diego and nearby Marine Corps Base Camp Pendleton will make up GameDay’s live audience. Included in the early-morning telecast will be a feature by Rinaldi, who speaks with Clemson walk-on wide receiver Daniel Rodriguez, a decorated Afghanistan war veteran.
Additional telecast information will be revealed next week.
About College GameDay
In its 26th season and 20th of originating from a game, ESPN’s College GameDay won the Sports Emmy in 2010, 2009 and 2007 for best weekly studio show and was the recipient of the 2006 Outstanding Contributor to Amateur Football Award, given by The National Football Foundation & College Hall of Fame Awards Committee. Hosted by Chris Fowler, GameDayanalysts include two-time Sports Emmy winner (2010 & 2011) for best studio show analyst, Kirk Herbstreit, former coach and player Lee Corso, Heisman Trophy winner and Super Bowl MVP Desmond Howard, and former University of Georgia football All-American David Pollack. Samantha Steele and Tom Rinaldi serve as reporters with Steele also co-hosting the first hour of the show on ESPNU with Pollack.
USS SAN DIEGO (LPD 22) is the sixth amphibious landing transport dock ship in the San Antonio class and is crewed by up 400 Sailors. Her primary mission is to transport up to 800 U.S. Marines and their vehicles and equipment and launch them for an amphibious landing on a beach anywhere around the world. SAN DIEGO is the fourth ship named for the beautiful California city, but the first to be homeported there. She is also currently the only ship in the Navy homeported in her namesake city. SAN DIEGO was built at Huntington Ingalls shipyard in Pascagoula, Miss. and delivered to the Navy Dec. 19, 2011. The ship arrived in San Diego in April 2012 and placed in service during her commissioning May 19, 2012 in downtown San Diego. She is currently preparing for final contract trails and will deploy in 2014.
About the Naval Base
As the Naval shore installation management headquarters for the Southwest region (California, Arizona, Nevada, Utah, Colorado, and New Mexico), Navy Region Southwest is the lead command in providing coordination of base operating support functions for operating forces in the largest fleet concentration area in the nation. This includes providing expertise and support in areas such as housing, environmental, energy, security, family services, port and air services, supply, medical and logistics for the hundreds of thousands of active-duty, reservists, retirees, and the families of military members in the Southwest. With a local annual economic impact of more than $30B and more than 350K jobs connected to the defense industry in San Diego (1 in 4), Navy Region Southwest serves as the premier provider to sustain the Fleet, enable the Fighter, and support the Family for the U.S. Navy.

Tuesday, November 6, 2012

It's Gameday for America

Election Day 2012 is here and that's a great reason to celebrate with some gameday style.  Change up the team colored food to red, white and blue and you're all set.  Check out this post from the 4th of July for some great patriotic colored yums.

And for a little "party" fun, you can throw back a little Jolly Rancher cocktail...this recipe is for a shot, but you could always top with some club soda or Sprite to transform it into a fizzy cocktail.  You could also make some for your gameday in team colors.

I spy some "team" colors

Election Day Jolly Rancher-infused cocktail shooters

Makes 12 (1 ounce) shots


  • 10 cherry Jolly Rancher hard candies
  • 10 green apple Jolly Rancher hard candies
  • 10 blue raspberry Jolly Rancher hard candies
  • 9 ounces good-quality vodka


  1. Unwrap the candies and place each flavor into its own glass jar.
  2. Pour three ounces of vodka into each jar. Seal jar and shake.
  3. Let jars sit for about four to six hours in the refrigerator, shaking occasionally to unstick candy from the bottom of the jar, until candy is dissolved.
  4. Serve chilled in shot glasses.

God bless America, land that we love.


Monday, November 5, 2012

DIY Tailgating Ideas

I ran across these sweet ideas for some DIY projects to tailgate with...

Click on the photos for the instructions and details

Friday, November 2, 2012

Cute Cookies

Darling, unique, shippable and they have team spirit too...