Seahawks 30, Goulash 33
This fall we are combining our love of the football and our dream of learning to cook. On Sunday morning, following a trip to a local farmer's market/major supermarket chain, we will be preparing a meal from the city of the Seahawks opponent. Then at halftime we will throw our badly burned hands in the air and make hot dogs. Note: This weekend we are injured reserve, so trading in the visor and clipboard for some playing time is Seattlest Courtney.
Maybe the Hawks should hire us to help out their running game, because we ran our ass off making Goulash on Sunday. Ran up the stairs every 15 damn minutes to stir the meat, ran back downstairs to blip back and forth between that game and the New England-Indianapolis game. Yes, we're fickle like that.
Seattlest was screwed over by the Hawks and the Colts, but at least the goulash turned out a success.
The Hawks may have been criminally incapable of converting on 4th and inches, but our late-game addition of a little Snow Cap Ale to our burbling concoction proved wise. We feared blandness, and then almost over-compensated with too much salt. In the end, doubling the paprika recommended in the recipe, then adding some simple flour dumplings (the wrinkly yellow things in the picture) and a dollop of sour cream saved the game day. The recipe was pretty simple in terms of ingredients, it was just the constant, low-temperature cooking and stirring that made it more laborious. We deemed it good enough to put it in rotation for lunchtime leftovers today.
NEXT WEEK: With Seattlest David still on the inactive list, Seattlest Seth and others will lead the cooking team for a special Seahawks vs. Cooking event.
Monday Night Seahawks vs. Artery Clogging Meals, 5:30pm
