We are huge Steeler fans - we made sure that we were done eating by 4pm because our stomachs were so nervous, we couldn't eat after that :) We had: Vegies/dip Cheese/crackers PA Dutch ring bologna/Pepperoni Cold Crab dip Shrimp Cocktail Clams Casino Spread Hot Artichoke/Spinach Dip Homemade pita chips Roethlis-burgers Homemade pierogies Fudge Brownies with PB frosting Everyone stayed overnight after that emotionally draining game and got up early this morning to go home - oldest DD had to drive over an hour to get to work from here and youngest has a 3 1/2 hour drive back to college. We are glad that they are still big fans - it's something that gives us an excuse to do a lot of things together as a family :) Cindy

Superbowl is not the big deal here, that it is in the States. Annie- I agree about Mick... and Steven Tyler and Rod Stewart and Paul McCartney. You guys are billionaires - hang it up already! That being said, I am going to try the following recipe from Bon Appetit and like a lot of the reviews, I will sub coconut milk for the milk in the recipe. Jane Fragrant Beef Curry with Rice yield: Makes 6 servings Bon Appetit ingredients 2 pounds well-trimmed boneless beef stew meat, cut into 1-inch pieces 3 tablespoons vegetable oil 2 large onions, sliced 6 whole cloves 2 large garlic cloves, chopped 2 cinnamon sticks 1 bay leaf 1/4 teaspoon dried crushed red pepper 1 1/2 cups whole milk 3 large tomatoes, quartered 3 tablespoons Major Grey chutney 3 tablespoons fresh lemon juice 2 tablespoons minced peeled fresh ginger 1 1/2 tablespoons curry powder 1/2 teaspoon salt Hot cooked rice preparation Sprinkle beef with salt and pepper. Heat 2 tablespoons oil in heavy large pot over high heat. Working in batches, add beef to pot and brown on all sides, about 7 minutes per batch. Using slotted spoon, transfer to plate. Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add onions; saute until tender and brown, about 7 minutes. Return beef to pot. Add cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot; stir 1 minute. Stir in milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt and bring to boil. Reduce heat, cover and simmer until beef is tender, stirring occasionally, about 2 hours. Uncover; increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. Serve over rice. add your own note Read More http://www.epicurious.com/recipes/food/views/Fragrant-Beef-Curry-with-Rice-104202#ixzz2JQF1aEW2

Also a fan of Xochitl chips-- they are thin and so crisp! I will be making buffalo chicken nachos. I salt and pepper skinless chicken breasts then add a few pats of butter and completely douse the breasts in Frank's Hot Sauce. Bake until cooked through then shred with a fork when cooled enough to work with. I mix a little more hot sauce into the shredded chicken and refrigerate overnight. Right before serving I assemble blue corn chips, chicken, finely diced jalapeno, scallions and a mix of cheddar, montery jack and manchego (or a mix of whatever I have!). Bake on a lowish temperature (300ish) for about 15 min. I drizzle more hot sauce and some ranch dressing on top (I don't care for blue cheese) and serve with sliced cucumbers around the perimeter.. and extra ranch dressing. Black bean nachos are also a favorite-- and now that I've thought of them, I may change my mind and go with that instead. I assemble with all the same above-- but I add diced tomatoes.

Our friend is making a classic spinach dip. Another is bringing dessert of some sort. I'm bringing the munchies: cheeses, bread, crackers, summer sausage and beef/turkey meatballs in mushroom sauce (no pork, as one person is Muslim). All of us love cheeses but seldom get to indulge in an all-out cheese tasting so I sprang for some of our favs: Cypress Grove's honey chevre and Humboldt Fog; Marin French's triple creme brie, Cowgirl Creamery's Mt. Tam, Bellweather's Carmody and Jasper Hills Cabot Cheddar. Bread is fresh-baked today from a good local bakery, smells wonderful. Crackers are from a little company some Midwesterners might be familiar with: Potters Crackers from Madison, WI. They recently established a Sacramento CA office and have been making inroads into the restaurant industry. We encountered their Caramelized Onion Crisps, which come in both a flatbread and baguette style, and liked them a lot. A touch of sweetness from Blenheim Apricot jam from a wonderful little artisanal local company called WeLoveJam. It's a couple that fell into preserve-making when they bought a property that contained remnants of one of the last remaining Blenheim orchards left in Silicon Valley. That's right, Apple, Google, Facebook, Oracle, et.al. are all built on what used to be some of the most fertile fruit orchards in the U.S. They make the least-sweet jam we've ever tried, and offer several unusual varieties such as Elephant Ear Plum (tastes like cherries!) and feijoa (tasting like a stupendous cross between pear, apple, pineapple, and super-fragrant lime). I buy a mixed case from them every year, but we love the apricot best and have turned several people into big fans. We're rooting for Denver, since our hostess is from there and loves Peyton Manning. Hard to see how they can beat Carolina, though. But at least we'll have a good time together, LOL.