Keep your tailgate party clean

Rather than just setting out a plastic trash bag, bring along one of these cute (and cheap) red metal trash cans.  Hopefully it will motivate your guests to clean up after themselves and save you the trouble.

I really don't condone taking shots . . . ever.

It just doesn't end well, in my experience.  But if you are going to do shots on game day, do them in style with these pretty shot glasses.

On second thought, these would make a great gift for your sister that just started school at the U of A. 

And they keep you warm, too!

I love scarfs and shawls for fall games.  They add a stylish note to an otherwise simple outfit of jeans, boots, and a solid-colored top, and they can be really useful to wrap up in when it gets chilly.

Red and white prayer shawl, World Market ($9.99!)

Gift giving doesn't get any easier

These insulated travel cases keep casseroles piping hot and are absolutely perfect gifts for your tailgating friends and family.  And they're insanely inexpensive - $6.99!  At that price, spring to get them monogramed - the lyrics of the Arkansas fight song would be super cute.

World Market is an treasure trove of cute red goodies!

I'm crazy about this red jersey necklace!  And World Market's prices are so reasonable - this statement necklace well dress up your entire outfit for only $14.99.

Break out this mug for hot toddies at your watch party, and feel free to add a more spirited game day message as well!

Add this to a black blazer, white tee, and jeans

Red and white floral scarf from World Market.  Only $12.99!

Serve your burgers on these beautiful plates

Check out these gorgeouse red reef glass serving pieces from World Market, perfect for your next watch party. 

Hoagie dip

Here's a quick and easy dip to serve at your next watch party.  It's a little different from the usual spinach dip, 7-layer dip, and cheese dip you usually see.

Ingredients

• 1 medium onion
• 2 pickled pepperoncini peppers
• 1/2 head iceberg lettuce
• 1 large tomato, halved and seeded
• 1/4 pound deli-sliced genoa salami
• 1/4 pound deli-sliced ham
• 1/4 pound deli-sliced prosciutto
• 1/4 pound deli-sliced roast turkey
• 1/4 pound deli-sliced provolone cheese
• 1/2 cup mayonnaise
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon dried oregano
• 1 1/2 teaspoons dried basil
• 1/4 teaspoon red pepper flakes
• 1 10-to-12-inch round loaf Italian bread
• 8 hoagie rolls, cut into pieces, for dipping

Directions

Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces. Dice the meats and cheese.
Combine the chopped vegetables, meats and cheese in a large bowl. Add the mayonnaise, olive oil, oregano, basil and red pepper flakes and stir until everything is all mixed up and tasty. Refrigerate until ready to serve.
Carve out the center of the bread loaf to make a bowl (don't cut through the bottom) and cut the scraps into bite-size pieces. Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up.

Make your feet happy

Wear a pair of cute and comfy flats to the next game instead of painful heels. 

Banana Republic beaded Tebra flats.

In case of rain

If there is a chance of rain on game day, wear these gorgeous rain boots from Banana Republic.  They'll keep you dry and stylish. 

Autumn brings falling leaves, pumpkin spice lattes, and sweater dresses

Tommy Hilfiger Riley cowl neck sweater dress.

Classic Southern

Cheese straws - you probably won't find these at a Minnesota tailgate party.  

Prep: 30 min., Bake: 12 min. per batch, Cool: 30 min. If you like yours less spicy, use the smaller amount of red pepper.

Yield: Makes about 2 dozen

Ingredients

• 1 1/2  cups  (6 oz.) shredded extra-sharp Cheddar cheese
• 3/4  cup  all-purpose flour
• 1/4  cup  unsalted butter, cut into 4 pieces and softened
• 1/2  teaspoon  kosher salt
• 1/4  to 1/2 tsp. dried crushed red pepper
• 1  tablespoon  half-and-half

Preparation

1. Combine first 5 ingredients in a food processor; pulse in 5-second intervals until mixture resembles coarse crumbs. Add half-and-half, and process 10 seconds or until dough forms a ball.
2. Turn dough out onto a well floured surface, and roll into an 8- x 10-inch rectangle (about 1/8 inch thick). Cut dough with a sharp knife into 1/4- to 1/2-inch-wide strips, dipping knife in flour after each cut to ensure clean cuts. Place on ungreased baking sheets.
3. Bake at 350° for 12 minutes or until ends are slightly browned. Cool on baking sheets on a wire rack 30 minutes. Break into desired lengths.
Note: To make cheese rounds, roll dough to 1/8-inch thickness, and cut with a 1 1/2-inch round cutter. Place on ungreased baking sheets. Bake and cool as directed. Freeze baked cheese straws or rounds in a heavy-duty zip-top plastic freezer bag up to 3 months. Let thaw at room temperature 30 minutes before serving.

Unbelievably cute!!!

The hits just keep on comin' from Anthropologie.  I am so in love with this adorable cardigan.  Love, love, love it!

Another one

Here's another unique red coat from Anthropologie.  To me, this would be gorgeous with skinny jeans and tall boots.

It seems like everyone has a red coat now

Here's one that still looks interesting and original.

Cym & Ripple coat from Anthropologie (where else?).

You've got two weeks to get ready!

Although we lost the game this weekend (so close!), by all indications the tailgating was a massive success.  So, it's time to shake off our disappointment and start looking forward to the Texas A&M game in two weeks.  That's plenty of time to plan a fabulous watch party!  Since you've got a couple of weeks to get ready, why not do something a little more ambitious than the average burgers and hot dogs?  Here's a suggestion:  wow your guests with a giant pot of delicious steamy hot gumbo!


Yes, it will take a little extra work, but if you plan ahead, it's do-able.  Here's a recipe I found on the internet that provides a lot of detailed direction. I haven't tried it yet, but I"ll be trying it this weekend!

FOR THE STOCK:

(If at all possible, please try to get shrimp with the heads on. Shrimp heads impart a wonderful flavor to the stock, and it just ain't the same as a real New Orleans gumbo without them. Do whatever you have to do. In many cities you'll have better luck at Asian seafood markets.)

• 8 quarts cold water
• 8-10 pounds chicken parts (backs, necks, etc.) and bones, or a whole chicken, cut up and skillet-browned
• Shrimp shells and heads, reserved from the 4 pounds of shrimp that have been peeled for the final step of the gumbo (the heads are very important!)
• 8 ounces onions, chopped
• 4 ounces celery with tops, chopped
• 4 ounces carrots, chopped
• 2 heads garlic, cut in half horizontally
• Sachet d'épices: In a small cheesecloth bag or tea ball, place:
  
  • 1 teaspoon or so black peppercorns, cracked
  • A few parsley stems
  • 1 bayleaf
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried tarragon leaves
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon dried basil leaves

Remove the skin from the chicken and chop into 3-4 inch pieces, making sure to cut through and expose the bones. Brown the chicken parts and bones in a skilliet with oil, or in a 350°F oven for about 20 minutes.
Put the chicken in the stockpot with the water and bring slowly to a simmer. Periodically skim off any scum that forms, and if you wish use a skimmer to skim off the fat. (This stock simmering process makes your house smell REALLY good!) Let this simmer for at least three, and preferably four hours. It is this long simmering process that extracts the maximum flavor from the chicken meat and bones, as well as the natural gelatin from the bones. When refrigerated, a good chicken stock will be clear and gelatinous (and in fact will set like Jello when refrigerated, if you've done it properly).
Add the onion, garlic, carrots and celery. Place the peppercorns, parsley sprigs and dried herbs into a 4-inch square piece of cheesecloth or large tea ball (making what's called a sachet d'epices) and tie it into a little sack; add the sack to the stock (you can tie the sack closed with some twine and tie the long end of the twine to the handle of the pot; this makes the bag easier to retrieve.) Simmer for one more hour, then add the shrimp shells and heads. Simmer an additional 30 minutes.
Remember that during the simmering process, it's best not to stir the stock. The end result will be much clearer if it is not agitated while simmering.
Strain thoroughly; the best way to do this is to ladle the stock out and pour it through a strainer which has been lined with a couple of layers of damp cheesecloth. If you're using the stock immediately, skim off as much fat as you can with a fat skimmer or a piece of paper towel, otherwise cool the stock right away by placing the container into an ice-water-filled sink, stirring to bring the hot liquid from the center to the sides of the container. Don't just put hot stock in the refrigerator; it won't cool enough to prevent possible multiplication of harmful bacteria. (A neat trick I learned recently -- fill Ziploc freezer bags with water and freeze them, then place the bags of ice into the stock; this will cool the stock without diluting it!) To defat the stock easily, refrigerate so that the fat solidifies on the surface, then skim off.
Makes about 5 quarts of stock. Use it all for this gumbo recipe. If you want extra, double it and freeze the rest.
(Except for the shrimp shells, this is an excellent general-purpose chicken stock. The shells and heads are added at the last minute for the additional seafood flavor for that I like especially for this dish; for general use, though, it's best to make separate chicken or fish stocks. The stock will keep for a few days in the refrigerator or 6 months in the freezer.)

FOR THE ROUX:

• 1-1/4 cups flour
• 1 cup oil

Blend thoroughly in a thick skillet and cook over medium-high to high heat, stirring CONSTANTLY. BE VERY CAREFUL NOT TO BURN IT!! If you see black specks in the roux, you've screwed it up. Dump it out and start over. Keep cooking and stirring until the roux gets darker and darker. It's best to use a very heavy bot or skillet for roux-making, especially cast iron. With a good cast iron Dutch oven or skillet, you can get a beautiful dark roux in only about 20 minutes.
New Orleans people tend to like a blond or peanut butter colored roux, so feel free to make it that way if you like. Cajuns tend to like it dark, and so do I -- if you feel comfortable that you won't burn the roux, cook it until it's a dark, reddish-brown, almost but not quite as dark as milk chocolate. The roux, when finished, almost smells like roasted coffee ... yum!
If you prefer a blond or medium roux, cut down on the amount of roux you use; dark roux does not have as much thickening effect since the starch is so thoroughy cooked.
You should turn the fire down or off as the roux nears the right color, because the heat from the pan will continue cooking it. You can also add your onions, bell peppers and celery to the roux as it's near the end of cooking to arrest the cooking process and to soften the vegetables (this is the way I like to do it). KEEP STIRRING until the roux is relatively cool. Add the roux to the stock.
They don't call roux "Cajun napalm" for nothing. Don't let any splatter on you, or you'll get a nasty burn. Stir carefully.
If you don't have a heavy enough pan, or if you're nervous about cooking roux at high heat, remember that a dark Cajun-style roux will take about an hour of constant stirring at low heat, so if you're pressed for time, a nice blond Creole-style roux will still do nicely, and will take about half the time. Also remember that the roux can be prepared in advance, and refrigerated or frozen. With a little practice, you'll get good at it.

FOR THE REST:

• 1 chicken or guinea hen, without giblets, cut up
• 1 to 1-1/2 pounds andouillesausage, sliced about 1/4" thick on the bias (you may substitute hot or mild smoked sausage if good andouille isn't available) and/or fresh Creole hot sausage, browned
• 4 pounds shrimp, peeled and deveined
• 6 blue crabs, cleaned, broken in half and claws pulled off (or for a more elegant looking gumbo, omit and instead add 1-1/2 pounds lump white crabmeat, picked over for shells and cartilage)
• 3 pounds okra, sliced (leave out if you don't like okra, but be sure to add filé at the end if you leave out the okra)
• 2 onions, chopped
• 1 bunch green onions with tops, chopped
• 2 bell peppers, chopped
• 5 ribs celery, chopped
• several cloves garlic, minced
• 3 bay leaves
• 1 bunch fresh parsley, chopped
• Creole seasoning to taste, OR
  
  • black, white and cayenne peppers, to taste
• Salt to taste
• Few dashes Tabasco, or to taste.
• 1 - 2 tablespoons filé powder (ONLY IF YOU DON'T USE OKRA!)
• Steaming hot Louisiana long-grain rice

Sprinkle the chicken pieces with Creole seasoning and brown in the oven. Slice the sausage and brown, pouring off all the fat (especially if you're using fresh Creole hot sausage).
Sauté the onions, green onions, bell pepper and celery if you haven't already added them to the roux, and add to the stock. Add the chicken and sausage(s). Add the bay leaves and Creole seasoning (or ground peppers) to taste and stir. Bring to a boil and immediately reduce to a simmer; let simmer for about 45 minutes. Keep tasting and adjusting seasonings as needed.
Add the okra and cook another 30 minutes or so. Make sure that the "ropiness" or "stringiness" from the okra is gone, add the parsley, crab halves and claws (if you're using them). Cook for another 15 minutes, then add the shrimp (and if you've omitted the hard-shell crabs, add the lump crabmeat now). Give it another 6-8 minutes or so, until the shrimp are just done, turning pink. Be very careful not to overcook the shrimp; adding the shrimp should be the very last step.
If there is any fat on the surface of the gumbo, try to skim off as much of it as possible.
Serve generous amounts in bowls over about 1/2 cup of hot rice -- claws, shells, bones and all (if you've made the original "rustic" version). Remember that the rice goes in the bowl first, and it is not an optional step, despite the trend among some New Orleans restaurants to serve a riceless gumbo.
You may, if you like, sprinkle a small amount of gumbo filé in your individual serving for a little more flavor; just remember that if you're making a filé gumbo, it should be added to the pot off the fire for its proper thickening action.
I labored for years refining this recipe. If you make this gumbo and serve it to your guests without crediting me and singing my name, very VERY bad voodoo gris-gris will be sent in your direction (I've got a gris-gris daemon running as a background process) ... so watch it!
(Okay, just kidding ... all I really want is for you to enjoy it!


For the record, this recipe is by Chuck Taggart, and I found it here.

Here comes the bride . . .

Is your husband or boyfriend acting a bit like a diva today? Controlling every TV in the house, hogging the newspaper and the computer?  Commandeering your game day schedule?  Losing his mind over delays at getting to the stadium? 

Well, just for today, let him.  Wait, wait, hear me out. 

I got frustrated with it this morning, and even threw a little fit. But then I realized just how important this game is, and how much it means to the guys. The only comparison I can think of is a wedding day for the bride - it's something she's dreamed of for years, she has spent hours and hours planning it, she wants all the details to be perfect, and everyone goes out of their way to make sure the day goes smoothly for her.  It's "her day" after all!  Well  . . .  if your husband or boyfriend is acting a bit like bridezilla today, keep in mind that he has probably dreamed of this day for years, too.  He spent all week imagining waking up to watch Game Day, read the sports section, and talk about every single stat and prediction with his friends at the tailgate party.  It's his big day, and he's spent all week getting pumped up for it, to the point of frenzy.  Yes, it may drive you crazy, but if he patiently navigated your pre-wedding freak outs over monogrammed napkins, flowers, and guest lists (or if you'd like him to in the future), return the favor today.  This is a BIG DEAL to him, so keep the peace and let him have "his day" today. 

And, just like the bride at a wedding, he may end up crying before this game is over . . .

Weather Update!

It will be warm and sunny in Fayetteville today - a high of 82 and a low of 56.  No rain until tomorrow!!! 

GO HOGS!!!

Game day MVP

An ode to the humble hot roller:

They may be associated with grandmothers and pageant girls, but there's a good reason hot rollers are a classic.  No other styling method provides the same kind of volume.  You know how much we love our big hair in the South!

This travel set by Conair, $27.99 at Target, is perfect for packing on game weekends.

For big hair that lasts all day, leave rollers in until they are completely cool to the touch.

If curls are too pageant-girl perfect when you remove the rollers, rake your fingers through them to break them up.  Apply a tiny bit of styling cream (I love John Frieda Secret Weapon cream), and then pull your hair up in a loose bun.  When you shake your hair out a little later, you'll have full loose waves rather than tight perfect curls. 

Alabama game day outfit ideas, part 2

Victoria's Secret strapless jersey dress is perfect for tomorrow's red out.

Toss this J.Crew striped cardigan in your purse for when it gets cooler at night.

Twelfth St. by Cynthia Vincent mixed material flats.

Cute cover-up

Ann Taylor Loft striped cardigan

On your toes, Razorbacks, to the finish!

Hit that line, Hit that line, Keep on going,

Move 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-R-K-A-N-S-A-S for Arkansas,

Fight, Fight, Fi-i-ight.

*For a fun and easy tailgate party decorating scheme, get a disposible red paper or plastic tablecloth and a large metallic silver or gold sharpie, and write the fight song lyrics on your table cloth before covering it with platters of food.  This can also be done on red solo cups to complete the look.

Finishing touch

Razorbacks temporary tattoos, $3.75 for 4.

Home field advantage: let's use it!

Courtesy of the Fayetteville Flyer, here is a guide to giving Alabama hell this Saturday:

The Alabama Crimson Tide have no idea what they’re getting themselves into.
Razorback Stadium is completely sold out, and all indications are that Razorback nation will hit a fever pitch culminating sometime around 2:30 p.m. on Saturday.
Earlier this week, tickets to the game were going for as much as $2,000 on StubHub, and as of this morning, there’s not even an overpriced (illegal?) ticket to be had anywhere.
Arkansas students have been camping out all week to make sure they get prime seats to what is arguably the biggest home football game of our generation.
The Tide are the defending national champions and are ranked #1 in the nation, but Arkansas comes into the game with the most potent passing attack in the country, led by Heisman trophy candidate frontrunner Ryan Mallett. Both teams are undefeated, both teams are ranked in the top ten in the latest AP Poll, and whoever emerges from Saturday’s game instantly becomes the favorite for an SEC West Championship, an SEC overall championship, and a contender to become the national champions later in the season.
Yeah, it’s a big deal.
We know that Reynolds Razorback Stadium will be rocking, but I’m guessing that there will be a few noobs in the stands this weekend. Just to make absolutely sure that we’re all on the same page in making the Crimson Tide feel as unwelcome as possible, here’s a helpful guide for giving Alabama hell on Saturday.

Be quiet when the Hogs have the ball

Razorback fans know this, but it’s easy to get carried away when the Hogs face a crucial third-and-1 in the third quarter. It’s easy to forget that even though you want to encourage the Hogs in this type of situation, it’s much easier for an offense to operate in a quiet stadium. It allows the team to communicate better, the quarterback to point out blitzing linebackers or safeties, and it makes it easier for the receivers and backs on the outside to hear the call when the QB needs to audible to a new play.
In short, before the snap when the Hogs have the ball, shhhhh.

Be LOUD when the Hogs are on defense

The converse to the above is that when the opposing team has the ball, it is much harder for them to operate in a hostile environment. In other words, get on your feet, scream at them, stomp on the bleachers, clap, whistle, yell, blow on your vuvuzela, whatever it takes, but make sure that every time Alabama has the ball, the decible level in Razorback Stadium is unbearable for them.
Crowd noise causes confusion for the opposing team which could make them miss an assignment, and sometimes, we’ll get a cheap five-yard false start penalty out of the deal. Especially on 3rd down, go nuts. Which leads me to…

Weaponize the Hog Call

As far as I can tell, this idea started over at Hogville.net, and has been picking up steam all week. According to fans from other SEC schools, 70,000+ rabid Razorback fans calling the Hogs is one of the most intimidating chants in college football. The “Woo” part, with everyone’s hands in the air is admittedly kind of freaky.
The premise is simple. Every time Alabama faces a third down, the entire stadium will begin the “Woo” part of the Hog Call, like we do when the Hogs are kicking off. When the ball is snapped, finish with a Pig Sooie. If the entire stadium participates, it will freak Bama the freak out.

Get off your butt

I know. You’ve been on your feet all day tailgating. You had to park in Greenland and walk six miles to get to the stadium. Your wore high heels (why did you do that?). But this is the biggest game in Fayetteville since I don’t know when. The game is only three hours long, you can rest your tootsies during time outs and between quarters. In short, get off your butt, and yell for the Hogs.
And if you’re not the type of fan that is willing or able to stand up at the game, don’t get ticked at the fans who are. Just this once. Please? Thanks.

Dress like a freak

This isn’t Arkansas vs. North Wyoming A&M Tech for Hog’s sake. It’s Arkansas vs. Alabama. It’s two top ten, championship caliber SEC teams and we as a fan base have a responsibility to intimidate the bejebus out of the Tide.
Paint your face. Paint your body. Wear a wig, or a pom-pom as a wig. Put on the biggest, most obnoxious hog hat you can find, break out your red pants, your red shoes, and your red shirt and your red underwear. Wear a snout. Wear a Halloween mask. Wear a Bobby Petrino mask. Shave your head. Get a mohawk. Do whatever you want, but step it up a little for this one, will ya?

Get in their heads

I’m looking to the UA students to lead this one. Remind Alabama of their embarrasing loss to ULM in 2007. Make signs. Make fun of Nick Saban’s dumb hair.
Do some research, and come up with a sweet chant that will break their concentration. Whatever you do, keep in mind that the Hogs need you more than ever this weekend, and if you’re one of the lucky 75,000 people who have tickets to the game, don’t forget that you have a job to do.

In case there was ever any doubt, wear RED on Saturday

Arkansas Director of Athletics Jeff Long has announced a full-on Red Out of Reynolds Razorback Stadium this Saturday. While I'm generally in favor of creative game day outfits (like a red sweater over a multicolored red floral dress), this weekend is the perfect opportunity to wear a clasic solid red shirt, sweater, or dress. In honor of our Hogs, let's give Coach Petrino the Red Out he's asked for!

Wear red on game day and cheer on the Hogs as they defeat Alabama!

Just how important is tomorrow's game?

Check out this description from Clay Travis, senior NCAA football writer for AOL:

“If the Razorbacks win, the SEC West race may well go down to the wire. Suddenly every game is freighted with interest for LSU, Auburn, and Bama fans. The simple fact is that every SEC West team but Alabama will struggle to get to 6-2 in conference. So if Arkansas beats Alabama, it's a race. Suddenly back-to-back games against Florida and South Carolina become must-win games for the Tide. Dreams of national championships would fade and winning the SEC would become paramount. But if the Tide wins, the next two months are likely to become an encomium to Alabama's brilliance.

Meanwhile, for Arkansas, lose this game and the SEC West is probably out of reach. That's the brutality of divisional play in the SEC. This head-to-head game will count for 1 1/2 games in the tiebreak scenario. Since Alabama's not losing more than two conference games and, no matter what happens here, Arkansas isn't good enough to go 6-0 the rest of the way in the SEC, it's a must for Razorback fans dreaming the impossible dream.

This game truly means everything.

Three key questions that will decide the game: a. Can Arkansas run the ball at all? b. Will Alabama's young secondary hold up? c. Can Arkansas, which had the worst defense in the SEC last season, slow down Bama's running game?

I can't wait to see it in person.”

Gray skies are gonna clear up

Put on a happy face!

The Weather Channel (www.weather.com) shows clear sunny skies for the game tomorrow, with temps in the mid-70's. The rain may still roll in. Tomorrow night around 9:00, though. So if you plan to go out on Dickson after the game, take an umbrella.*

*On a side note: do not plan on carrying an umbrella in your purse into the game. The bag-checkers at the gate will confiscate it - they took mine last year.

Hosting a watch party with kiddos and adults?

Please your crowd with this S'mores Pizza - yep, you read that right, s'mores pizza!

Ingredients

• 2 store-bought pizza doughs
• 1/2 cup bench flour
• 1/4 cup cornmeal
• 1/4 cup slivered almonds
• 3 tablespoons unsalted butter
• 1 sleeve graham crackers, crushed
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 3 cups mini marshmallows
• 2 bars dark chocolate

Directions

Preheat oven to 450 degrees F.
Sprinkle flour on a work surface and roll out each piece of dough into a 12 to 14-inch round, 1/4-inch thick. Dust a pizza peel with cornmeal and slide onto the pizza stone. Bake for 6 to 8 minutes or until just beginning to brown.
While pizza crust is baking, toast almonds in a saute pan over medium-high heat. Remove almonds to a plate, and in the same pan, melt the butter. When butter is melted, add the graham cracker crumbs, chili powder, cayenne and salt. Cook for 2 to 3 minutes. Remove from heat and set aside.
Remove pizza from oven and top with half of the marshmallows, randomly place 1 bar of chocolate over marshmallows and return to the oven, 3 to 5 minutes or until marshmallows are puffed and lightly browned. Remove pizza from oven, sprinkle with half of the graham cracker mixture and top with half of the toasted slivered almonds. Repeat for the second pizza. Let the pizzas rest for 3 to 4 minutes, then slice and serve.

Top your burgers with this blue cheese cole slaw - yum!

Blue Cheese Cole Slaw

• 1/2 small head green cabbage
• 1/2 small head red cabbage
• 4 large carrots, scrubbed or peeled
• 2 cups (16 ounces) good mayonnaise
• 1/4 cup Dijon mustard
• 2 tablespoons whole grain mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon celery salt
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups (6 ounces) crumbled Roquefort blue cheese
• 1 cup chopped fresh parsley leaves

Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor with the slicing blade (according to manufacturer's instructions) and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don't fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don't push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving. Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages. In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.

This T-shirt says it all

This weekend's game against Alabama is a REALLY big deal. It's the first match up of two top-ten teams in Fayetteville since 1979.  It's going to be out of control.  This is a once-in-a-lifetime game, so have fun and live it up, but try not to lose your mind!  It's only football . . .

Well, it is called Razorback Nation . . .

So I guess a military-inspired coat is perfectly appropriate?

Dept. Caban coat at Dillard's.

The best pimento cheese EVER! Trust me on this!

Courtesy of the multi-talented Lucy Kempf, I bring you the most amazing pimento cheese recipe on Earth.  Seriously, I had it for the first time last weekend, and not only did I eat an entire bowl-full, I thought about it all week and tracked down her email address to find the recipe.  It is SO good!

Makes approximately 6 cups

The main ingredients are below, but each can be adjusted to personal
taste.  Experiment!

Ingredients
6 ounces of packaged cream cheese
2 1/4 cups grated sharp cheddar cheese
2 1/4 cups grated Monterey Jack cheese
3/4 cup mayonnaise
5 tablespoons pimentos from a jar, smashed
2 teaspoons grated white onion
1/4 heaping teaspoon of garlic powder
1 teaspoon of salt
1/4 heaping teaspoon of pepper

Additional Cracked black pepper (to taste)


Directions
Allow cream cheese to come to room temperature.  Beat cream cheese
with an electric mixer until fluffy. Blend all of the remaining
ingredients with the mixer.  Season cracked pepper to taste.  Serve
with plain chips or on bread.

*Folks, this pimento cheese is so good, I highly recommend making a double or triple batch and creating an entire menu around it - pimento cheeseburgers, grilled pimento cheese sandwiches, and bacon-egg-and-pimento cheese breakfast burritos all sound fabulous!!!!

Drink this on Saturday

On the biggest game day of the year, make sure your cooler is stocked with Arkansas's own Diamond Bear beer, brewed in Little Rock.

Even if you aren't a big beer drinker, try the Honey Weiss and the Rocktoberfest - so good!

If cuteness counted more than touchdowns

Arkansas would definitely win every game with adorable little Ali Marie Foster on our team!  Cutie pie!!!!!

Packing for a game weekend

It's no secret that I'm a dress kind of girl.  I wear dresses on even the most casual days.  And I've learned that packing for a game weekend out of town is so much easier when you stick to this formula:

• Three or four versatile dresses

DKNYC paisley ruffle dress.

Burberry Brit red wool plaid dress.

Halston Heritage red silk shirtdress.

DVF wrap dress.

• Several pairs of opaque black tights (when it's extra-chilly, you can wear two pairs at once for warmth)
• a versatile jacket or two (denim or a black boyfriend blazer work great)

J.Crew boyfriend blazer (don't forget to roll up the sleeves)

• slim-fitting long-sleeved black and/or white t-shirts to wear under the dresses for warmth if needed
• a pair of black heels
• a pair of black flats
• a pair of tall flat boots

Lucky brown leather boots (I like mixing brown boots into an otherwise black and red outfit, but for a more classic look go for black boots).

Razorback Love!

Here are some gorgeous game day photos from one of the sweetest Razorback fans I know, Jamie Davis.  I love, love, love football season in Arkansas - is there anything better than this?!

Grill's night out

Whether you bring your grill to the stadium for tailgating or fire it up at home for a watch party, these grilling gadgets and toys will make cooking over the coals even more fun.

If you're staying with friends in Fayetteville this weekend, consider taking one of these items as a hostess gift - you're almost guaranteed to get some delicious grilled goodies in exhange.

Take the grill with you, easily.  Rachael Ray fire bucket.

Flexible skewer - make a loop to keep it from falling through the grates, or snake it around all the stuff on the grill to efficiently use every square inch of space.

Grill Alert talking meat thermometer (hello, Father's Day!)

Weird, but cool:  It's a copper wok for stir-frying on the grill.

Trusty's mimosas

Razorback watch parties in D.C. are held at a friendly little bar called Trusty's - and let me tell you, Trusty does mimosas right!  Their secret: a splash (or more) of Triple Sec along with the champagne and orange juice.  So good!

More from Marc

Marc Jacobs flats - on sale for $108 at bluefly.com.