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Super Bowl LVII Food and Drinks

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Most years I watch the Super Bowl and have to go to work the next day, and I usually work the day before and sometimes the day of the Super Bowl.  This year I have a long weekend off, Saturday through Monday.  So this year we are going all out and doing some different things for the Super Bowl.  I wanted to go up-scale and hearty with steak and potatoes with creamed corn.   For appetizers we fried some fresh mozzarella cheese balls.  They were coated in seasoned flour, egg wash, and then panko and fried in peanut oil.  These cook very quickly and only need like 30 seconds to cook.  Our friends who we invited over brought some amazing grass fed steaks from the Swamp Rabbit Café.  These were absolutely amazing cooked medium rare! We roasted some potato wedges in the oven that were coated in olive oil, garlic powder, and dry basil.  The beer cheese creamed corn made by cooking a bottle of Extra IPA and reducing it by half.  Then a bloc...
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Why I’m Still Baptist Part 2

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In Part 1 I mentioned that I listened to an audio book about the history of Baptist in America.  That book was “Baptist in America by Thomas Kidd and Barry Hankins.  In the last chapter they come to the conclusion that in order to be a Baptist one must just call themselves Baptist.  Baptist over the years have run the gauntlet and have held to almost every theological position.  They are both reformed and dispensational.  They are Calvinist and Armenian.  They are both pro and anti missionary.  Baptists were racial integrated and became one of the most segregated denominations.  They are both Charismatic and Cessations , Old and Young earth Creationist.  If anyone can be a Baptist, then why do I identify as Baptist when there are so many people who identify as Baptist who I disagree with?  The reason I am Baptist is due primarily to the core beliefs of believer’s baptism and their Congregational church government.  The church I cur...
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Beat Bobby Flay

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One of the favorite shows that Sarah and I like to watch is "Beat Bobby Flay" on the food network.  One of the things that happens when we watch it around supper time is that my creative juices start flowing and we cook supper creatively.  This evening's supper took less than 20 minutes to cook and it was outstandingly delicious.   We cooked skin on salmon in a cast iron pan.  I put a couple table spoons of butter in the pan to melt and then put the salmon flesh side down in the pan and let it cook for couple minutes.  My salmon was still frozen so I didn't want to just cook from the skin side or it wouldn't cook all the way through.  After a couple minutes I flipped the salmon to skin side down.  The flesh side was not crispy just warmed enough to be able to cook all the way through from the skin side.  I seasoned it with a lime, some white wine and some fish seasoning.  I cooked the fish till they started to get flaky on the top and th...
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