I don't like football.
There, I said it.
Whatever 'sports gene' there is that allows for someone to be a football fan did not show up in my genetic code.
I realize that the "nature vs. nurture" debate will roar on but consider this: I have never once had an iota of interest in team sports and yet my sister practically came out of the womb calling audible and arguing with the referee (doctor) that gave me the First Down out of the womb instead of her. Heck, even Sis' childhood bedroom was once decorated with gridiron wallpaper and a Dallas Cowboys Cheerleader poster. I, on the other hand, would stay up at night sewing curtains and doing the research necessary to turn my bedroom into an exact replica of a Nancy Lancaster's drawing room at Kelmarsh Hall.
If you start talking football to me you will see my eyes glaze over in just a few seconds as inside my head I desperately work out some strategy or another to end the discussion as soon as possible. Sports conversations longer than 10 seconds could reveal my "T" and while I"m not ashamed of it, I would prefer not to be subject to judgement either.
I actually managed to get all the way through high school before university social pressures would would coerce me into learning enough intricacies of the game, its teams, its customs, its rules to fake enjoyment of it. If I couldn't love the game I would at least pretend to love the game and make everyone happy. Like me now?
The more I faked it the more I was losing myself by being what I thought someone else would want me to be. It felt wrong.
Eventually I learned to accept this truth about myself and see how it made me special. I slowly came out and told people. First those closest to me and then, with their support, a few more. Some would either try to use it against me or tell me that they could no longer be friends with me but in the end my football-loving friends and family realized they didn't care and loved me anyway. Besides, I didn't need anyone that would reject me for this in my life anyway.
Surprisingly, many said they had suspected my secret all along and had always been just fine with it! There were just happy that I felt it was OK to speak openly about it with them. My lack of football enthusiasm rarely comes up any more except, of course, around Super Bowl Sunday when the entire nation goes crazy nuts for football.
Its like Oscar night for straight people isn't it?
Even though its not my thing I still enjoy the excitement the game brings everyone else and it is in this aspect where I find my joy and inner piece with the whole thing. Well that, and the fact that half time entertainment seems to always be chosen to appeal to people like me. (Cher, Diana Ross, Madonna, Beyonce...need I say more?)
And as much as everyone else enjoys watching the game I enjoy cooking for those who are. After Thanksgiving Superbowl Sunday is now the largest single day of food consumption in America. When you consider that most of it is in the form of chips, snacks, and other small foods you have a lot of food shoveling going on during those several hours.
What I enjoy about the trend is how America is taking snack food standbys and, as The Ina would say, turn up the volume. Chicken wings become Chili Lime Chicken Wings with a wasabi crust, cheeseburgers become Kobi Sliders with a Cabernet Sriracha glaze. Stuff like that. I love that stuff. It means that there is probably someone like me at your party who would rather cook than watch.
This onion dip is just onion dip. No trendy flavor but yes, I was tempted to crumble some bacon into it. Before food blogs and 24 hour cooking channels we used to make it by adding onion soup mix to sour cream. Now we know better.
Whether you love watching the game or you just love those who do, enjoy your Sunday. Be yourself.
World Championship Onion Dip
adapted from a Korey Provencher's Kors d'Oeuvres recipe.
- 2 tablespoons olive oil
- 4 small onions, chopped
- 1/2 shallot, finely chopped
- 2 sprigs fresh thyme
- 2 tablespoons balsamic vinegar (use only 1 if your balsamic is extra sweet.)
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- Pinch of celery salt
- Recipe ingredients
Heat oil in heavy-bottom pan or Dutch oven heat oil over medium heat. Add onions, shallot, and thyme. Let cook until onions are very soft and caramel in color, 45 to 60 minutes.
Add vinegar and Worcestershire sauce; let cook until slightly thickened, about 15 minutes. Season with salt and pepper; remove from heat and let cool to room temperature.
Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, sour cream, and mayonnaise until fluffy, about 5 minutes. Add cooled onions and celery salt; stir to combine. Transfer to refrigerator to chill at least 2 hours and up to 2 weeks.
Don't forget to enter for your chance to win Greg Henry's "Savory Pies" cookbook! To enter jump to the contest announcement post here or look for details on our contest page. To enter use the widget to subscribe to this blog, like us on Facebook, tweet the giveaway, or just plain leave a comment on the post. All will get you an entry for the cookbook givaway that ends February 11th.