Alumni Ticket Sale Today

Penn State Alumni can order single game tickets today (07/26) begining at 5:00 p.m. All orders will be taken through www.GoPSUsports.com. To order tickets, you will need to use the password included in the July/August issue of the Penn Stater.

Only online orders will be taken for this sale.

AND tickets are only available for the games against Florida International (09/01.) and Buffalo (09/15). All remaining home games are sold out.


My, what a nice tight end you have

Andrew Quarless has been named to the Mackey watch list. along with 30 other top tight ends.

Quarless is one of 4 sophomores named to the list.


It's cold in here

...there must be some Lions in the atmosphere -

It's crazy chilly here in Philly today - and dank. Reminds me of the weather we had for football Saturdays last season.

So, anyway - the season tickets arrived in the mail today. So exciting!


Fan Fare Friday

Listen, I'll admit it - I'm a Harry Potter fan - and so, in the waning hours before the release of Book 7 - I thought I'd offer a few Harry Potter inspired recipes. We haven't had a Harry Potter tailgate, by the way (yet!), but these are all recipes that we have served at a tailgate. As with all dips/creamy foods - be sure to package and chill the items according to the weather. I like to divide my dips/spreads into smaller containers, keeping the unused portions in a cooler until ready to serve.

Polyjuice dip (black olive tapenade)

1 1/2 cups Kalamata or other oil cured olives, pitted
4 garlic cloves
1/4 cup fresh flat leaf parsley leaves
1 Tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper (or to taste)
1/4 cup extra virgin olive oil

Mix olives, garlic, parsley, lemon juice, salt and pepper in a food processor until very finely chopped.
With processor running, drizzle in oil - should result in a pasty spread. I usually like my tapenade a little chunky, but for this batch - it should be as smooth as possible (adding some canned “black olives” will help with the texture)

Berty Botts Vomit dip (creamy salsa dip)
8oz sour cream
8oz mayonnaise
8oz pre-packaged salsa

Mix all ingredients together and let chill for at least an hour (longer is better) - **note, if you find that your salsa is a bit watery, drain it before adding to the mixture.

Nearly Headless Nick’s mold dip (blue cheese onion dip)
16oz sour cream
1 packet dried onion soup mix
6oz (more or less depending on taste and strength of flavor) blue cheese

Mix all ingredients together and let chill overnight - the flavors will be more pronounced the longer it sits.

Serve the above dips with crackers, corn chips, toast points, raw vegetables…


Football Eve - 2007

Set for August 31st - check out the details at GoPSUsports.com.

Did you see Tony?

On the NFL network's 2007 Players Rookie Premiere? Of course, you didn't, because no one gets the NFL network.

But, let me tell you a little about it. It was cute - I tuned in with the hopes of seeing Posluszny, but when they reported that only 2 defensive guys (neither being Paul) were attending, it became a "flip to show" versus a "flip from show" (you dig?)

Anyway, it was a rookie press junket and playing card photoshoot - it was interesting to see the different players posing for their trading card pix - Upper Deck definitely has a more interesting approach - with action shots, versus the "yearbook" style many others employ.

I didn't see Levi - he may have been on while I was "away" - but I did see a clip of Tony Hunt (looking good in dark green) talking about how he loves animals and has a lot of pets (okay, it was a little weird and Tony looks a little odd without a white helmet - but as I'm a crazy homer - I'll say it was sweet).

When they spoke with Ted Ginn, Jr and Troy Smith I had to flip the channel - I just couldn't stomach those guys.


Tuesday Tailgate Talk

Sorry it's been all tailgate lately - it's been a bit busy around here - check out the Football Faithful links to the right - there are lots of previews and speculations about.

So, we're in the thick of planning our tailgate themes and menus. So far we're planning grilled fish for florida international - We're currently working on new recipes for hummus and white bean salad - yum!

The notre dame game tailgate poses a bit of a challenge - the event in and of itself is going to be huge. Kickoff is scheduled for 6pm which (assuming that the parking lots open at 8am) means 10 hours of pre-game tailgating time. So we have to plan for a menu that evolves from breakfast to lunch to dinner. We have to make sure that we have enough provisions to last the day and we have to be flexible - we are not (currently) planning for a huge crowd - but with everyone and his brother Mike planning to come in for the game - we need to be prepared.

Now we don't particularly like the irish of notre dame (in fact some of us hold up the irish as his/her most disliked team in all of sports) - so we've been toying around with some different tailgate themes.

I think we may go with James Bond - he English - he's suave - he drinks martinis -


Fan Fare Friday

mmmmm, main course meat. As a general rule - every tailgate needs a main dish - a meat dish. We try to offer a variety of meats during the season (although pork does always play a major role) - A crowd favorite is corned beef and cabbage. We've served this recipe for our "British Isles Pub" theme (it also does rather well on St. Patrick's Day).

Corned Beef and Cabbage

One 3-pound corned beef brisket (uncooked), in brine
16 cups water
2 bay leaves
2 teaspoons black peppercorns
2 whole cloves
1/2 large head green cabbage (about 2 pounds), cut into wedges
red potatoes (about 1 1/4 pounds), halved
Freshly ground black pepper

Preheat the oven to 300 degrees F.

Place the corned beef in a colander in the sink and rinse well under cold running water.

Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours.

At this point - if you're heading out to the parking lots, secure that tight fitting lid, wrap a few towels around the dutch oven and go get in line (if your commute to the parking lot is especially long, allow the contends to cool and transport in your cooler) - At the game, fire up the camp stove and set the pot to simmer for about another hour (until the beef is quite tender).

With about 30 minutes to go add the cabbage and potatoes and bring to a boil. Lower the heat and simmer until the vegetables are tender. You can add the vegetables sooner or later, depending on your taste.

Slice the corned beef into thin slices. Serve with the cabbage and potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve with mustard or horseradish sauce.


Hey! I recognize that burnt kielbasa...

The Penn State Alumni Association contacted me (about a month ago) to ask if they could use some photos from our website, 2theLion.com, for their upcoming Alumni newsletter announcing the Homecoming 2007 Cookbook - I of course (with the permission of our photographer) said yes.

So, just for fun I was on the Alumni Association website today - and there, plain as day, on the front page, is an image from our tailgate, complete with Uncle Al's Burnt Keilbasa.

I'm smiling.

See ya later, Sooner...

The NCAA has imposed penalties on the Oklahoma Sooners' football program following an investigation of alleged "payments" to football players. The Sooners will forfeit the 2005 season and lose 2 scholarships for the next 2 seasons (starting in '08).

Oklahoma went 8-4 in 2005 - the wins will be erased from their records (not the losses, however) and Bob Stoops' record will be adjusted as well.


Tuesday Tailgate Talk

Yup, it's seriously time to start planning the tailgates for the 2007 football season - so far, we have a few "themes" locked in and we're developing some ideas for others.

The first game of the season is against florida international - so, the golden panthers of fiu, donning their blue and gold (reoccurring theme this season - the gold bit anyway), cruise into Happy Valley on September 1st (very likely that they'll get there a few days earlier, but you get the idea). Located in sunny Miami, fiu is Florida's largest public university (according to their website).

What to serve??? - well, Mediterranean, of course. We're planning grilled fish, hummus, olive tapenade, gazpacho, grilled vegetables and other yummy fare (such as pita chips marinated cheese and so on).


Fan Fare Friday

Grilled Marinated Vegetables

Choose a variety of:

zucchini, cut into 1 inch(ish) slices or sticks
button mushrooms
red/green/yellow bell peppers, cleaned and quartered
asparagus, blanched
pearl onions, par boiled and pealed
portabella mushrooms, quartered
baby potatoes, par boiled
red onion, cored and quartered
cauliflower, cut into large(ish) florets
basically, any veggie

Marinade (adjust proportions based on amount of vegetables)
1 small onion, minced
1 teaspoon “real” garlic powder - reconstituted in 1 tablespoon water
2 sprigs fresh rosemary
2 sprigs fresh flat leaf parsley
1/4 teaspoon red pepper flake
1/2 cup white wine vinegar
salt and pepper to taste
1 cup olive oil

1. Mix onion, garlic powder, herbs, red pepper and vinegar in a glass bowl. Whisk to combine.
2. While whisking, drizzle oil into bowl. Whisk in salt and pepper to taste.
3. Toss vegetables in dressing.
4. Transfer salad to air tight container and refrigerate for 4 hours (at least)
5. Bring up to room temperature before grilling.
6. Heat grill to medium heat - for the smaller veggies, put a smaller grate or griddle top on the burner -
7. Grill veggies -
8. Serve


Tuesday Tailgate Talk

So, I can't convince myself that today is not Friday - so I thought I'd post some foodie stuff.

We always have themes for our tailgates, even if it's something as simple as "Home(coming) cooking" - or as wacky as "70s Retro Fare".

A favorite early season tailgate is the wine tasting. Folks from our crew tend to vacation in winey places, and bring back extra samples - We pair the food to the wine selections and the fun ensues. Last season we went to the (State) Wine and Spirits Shoppe (Store) for our selection (or was it NJ contraband?) -

We served complimentary (you look so thin!) vittles - including fancy shmancy wine chocolates. Yum!

Best gift ever...

So I was out to lunch today with some co-workers and (one of) my favorite future Nittany Lion. The "grown ups" asked her where she was going to go to college (she's 5) - Meredith College (in NC), Penn State, Duke, Rutgers (?) or an art school (kid has mad artistic talent) - before I could influence her - she said "I want to go to Penn State" - "they" asked "why" -- she looked at me and softly said "because they have football players."

I believe I would have had the same answer at her age (any age, really - except maybe for a brief moment, as a teenager, when I was sure that I wanted to go to Southern Cal).

Brilliant child, beyond compare!