Super Bowl Sunday

We've been preparing all week, both mentally and physically, for Super Bowl Sunday, an unofficial US holiday. Finally, it's here. The kick-off is scheduled for 1830 Eastern Time … 1530 for us Las Vegans, out west. There's an Official Super Bowl 50 website and all sorts of associated apps for phone and tablet. The media refers to it as Super Bowl Week and significant TV prime time has been devoted to the big build-up to Sunday's game. It's especially important to us because our team, the Denver Broncos, is playing. Woohoo! The game is being played in Santa Clara, California (not far from San Francisco). Super Bowl ticket prices range from $3144 - $15,000. We're obviously watching it at home.

So, how have we prepared mentally for the big event? Well, we've been watching all the programming leading up to the big game including Best Super Bowl Commercials/Advertisements over the past 50 years ($5 mil for a 30 second spot) and the Best Half Time Shows over the years and highlights of Super Bowls past. This is Super Bowl 50 … so there's lots of material to choose from. There are interviews galore with the players, men who used to be players, men who have played in the Super Bowl but who aren't playing this year, daughters of Super Bowl players … you get the gist.

Additionally, we've been sending strong mental “win” vibes to the Broncos. We really want them to win and firmly believe they will. The odds, however, are not in our favor. The Carolina Panthers are favored by 5.5 points, but that's irrelevant. We plan to win, but just in case, we have cast a few spells and are relying on a little juju to overcome the point spread.

Ah, now you're asking how we're preparing physically for the event? There have been no calisthenics involved. We had a family pow-wow and carefully planned our menu which is comprised primarily of brunch, snacks, junk food, mimosas and beer. We've made lists and shopped relentlessly to make sure we have everything we need … and in great quantities. According to the USDA, Super Bowl Sunday is “the second-largest day of the year for U.S. food consumption”, second only to Thanksgiving. We plan to do our share along with the other estimated 120 million folks who will be watching.

We haven't watched a Super Bowl game in over a decade. Including the upcoming game, the Broncos will have competed in the Super Bowl eight times. Their last wins were back-to-back Super Bowls in 1998-1999. The Broncos also hold the record for most Super Bowl losses (5 losses – shhh!), but this time we plan to eat and drink our way to a victory.

FAQ - How do you handle arguments aboard?

Yes, we sometimes have heated discussions aboard Nine of Cups. We do squabble and quibble and quarrel on occasion, and yes, sometimes it escalates into a full-blown argument. It's rare and hard to believe, but admittedly, it's true. David and I do not always see eye to eye. What a revelation by people who pretty much spend 24x7 together! Our actions following an argument, (but before the make-up) can be somewhat limited and many times defined by our location. Arguments on the dock, for instance, provide many more options than arguments at sea.

Usually confrontation ensues when we're in stressful situations. Docking and anchoring are two culprits for many folks, although we've worked out some of the kinks over the past decade or so. Generally, arguments begin over something trivial and get blown out of proportion because of 1) foul moods of one or both crew members; 2) we're frustrated over something, like waiting for a part or a weather window; or 3) the captain is being stubborn and thinks he's right about something, when the first mate knows full well he's wrong. (Captain's comment: “As if!”) Sometime we're just overdue for a break, a change of venue and/or some individual “me” time.

We get angry in different ways. Marcie is emotional … she gets furious, shouts, stomps and slams doors, gets over it in an hour or two and she's fine. David is slow to anger and even slower to get over it. We don't swear or call each other names; we just seethe and sulk. At a marina, there's escape by just walking down the dock and mulling things over. At sea, we usually end up in different parts of the boat for as long as it takes … the aft bunk, the cockpit, the nav station, the galley, as far away from the other partner as possible … looking for our own private Idahoes and allowing ourselves to cool down. Once we're both back in a communicative frame of mind, it's pretty easy to resolve the issues, profess our humble, mutual apologies and get on with the day.

So … a long answer to a short question. What happens when we have an argument aboard? We fume, spout, sulk and pout and then we get over it.

Eating Italian - Nine of Cups Lasagne

Since we've arrived in Las Vegas, I've been hard-pressed to keep up with Mary in the cooking department. She's does most of the cooking and sometimes allows me to be the sous-chef, prepping veggies, etc. That's okay with me, she's a terrific cook and seems to do it all effortlessly. I pick up a tidbit or two whenever we cook together. Every once in awhile, however, she's either not around for dinner or needs a break from her cooking duties and I have to dig into my Nine of Cups recipes for something for dinner. Easy and tasty are necessary ingredients for anything I make and Nine of Cups Lasagne fits the bill on both counts. I make this on the boat when I have the ingredients. On land, it's a piece of cake … I mean, lasagne.

Nine of Cups Lasagne

Recipe Type: Main Dish

Cuisine: Italian

Author: Marcie Connelly Lynn

There are three parts to the recipe ... a ricotta cheese filling, a meat sauce, and finally, the assembly of the lasagne layers. Sounds a little complicated, but it's easy-peasy.

Ingredients

• 3 cups ricotta cheese, drained (or 3 cups of creamed cottage cheese ... cheaper, lower fat and calories and just as good)
• 1/2 c parmesan cheese, grated
• 1 tsp salt / 1 tsp pepper (or to taste)
• 1 tbsp parsley
• 2 large eggs
• 1 lb (1/2 kg) ground meat aka mince (beef, chicken, turkey or even sausage meat)
• 1 15-oz can/tin chopped tomatoes (400g)
• 1 6 oz can (170g) tomato paste
• 1 tsp salt
• 1 tbsp basil
• 1-2 garlic cloves, minced fine
• Lasagne noodles
• 2-3 cups Mozarella or Italian blend cheese, grated

Instructions

1. Combine cheeses, parsley, salt, pepper and eggs till smooth and creamy. Set aside.
2. Cook meat and garlic till lightly browned and then drain as necessary. Add tomatoes, paste and herbs/spices and simmer for about 15 minutes uncovered, till sauce is thick.
3. Lasagne noodles do not need to be pre-cooked nor do you have to spend extra to buy “pre-cooked”. Just rinse dry noodles under water before layering in the casserole. I usually use about 2-3 lasagne sheets per layer and I make either a 2 or 3 layer lasagne.
4. Spray a medium size rectangular oven-proof baking dish with cooking spray.
5. Each layer of the lasagne includes: Lasagne sheets (2, 3, 4 ...whatever will lie flat in your baking dish without too much overlap. Breaking noodles to custom-fit your pan is allowed.) Depending upon the number of layers, divide the ricotta filling evenly and spread on top of the noodles. Divide the meat filling evenly and ladle on top of the ricotta. Spread 1 cup grated mozarella on top of the meat filling
6. Repeat.
7. Note: If you're using a smaller, deeper baking dish, it usually requires 3 layers instead of two.
8. Bake for about 40-45 minutes in 350F (180C) oven till cheese is bubbly. Remove from oven and let "rest" for 10 minutes, till the layers set. Serve with garlic bread and salad and maybe Chianti wine?

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