Slinging: Football Version

         When my brother-in-law called to see if he could come over and watch Dallas play Sunday afternoon (2 hours before kick-off), an adrenalin rush surged through me that doesn’t often visit on Sundays.

        Not, you see, because my brother-in-law was coming, but rather because his wife was too.

        I admit it. I don’t entertain to impress men.  There I said it.  I want my home at its best because another woman/or women are coming for a visit.

        My dear friend JB and I call this moving into action slinging. 

        This goes back to our junior service league days when JB convinced her motley food committee in our small town membership that yes- we really could prepare brownies in the shape of Texas for our annual style show and luncheon.

        Meanwhile I was choreographing dance moves for a second  crew of members to move gracefully down the catwalk ,modeling local clothing stores’ newest fashions, all while keeping the beat AND a straight face.

        Having the beat became as important as, say, getting your children immunized.

        In retrospect, this time in our lives- because we did it multiple years- could have been a made for television movie.

        I know that JB would agree; we were stressed, and we had a BLAST.

        By necessity, we HAD to sling.  After all we both worked, had children, and were slightly crazy.  Our children also modeled in the show.

        So my slinging for football Sunday produced this.

        I started with the requisite chili con queso.

        I then dug in my pantry and found a package of cornbread mix.  I modified the recipe by adding a can of corn, some grated cheese and about 3 tablespoons of melted butter.

        In the refrigerator I found some links of polish sausage that I sliced, browned in my cast iron skillet, and drizzled with BBQ sauce.

I had one semi ripe avocado that I sliced and sprinkled with garlic salt.

        I also had a container of pico de gallo and a sack of chips that I opened.

        We have two steaks in the refrigerator that my husband will cook and slice thin.  I will then serve the steak in fresh corn tortillas that I bought yesterday at the tortilleria when I went to the vegetable co-op.

        Topped with pico de gallo and avocado slices, it should taste great.

        That’s my Sunday afternoon adrenalin rush.