The college football season continues in full swing with top-ranked teams toppling, and underdogs celebrating across the country. I’ve wanted to do a follow-up post to Tiger Tailgate 101 about game day at Clemson, one of the country’s top-ranking tailgating schools according to the Huffington Post, but the Tigers couldn’t seem to eek out a victory the past few Saturdays. Today, however, they won decisively over competitor Georgia Tech, so, here’s another look at Tiger Tailgating. (In the spirit of full disclosure, these pictures were made at the Clemson-Miami game a few weeks ago.)
Lovely Girlfriend’s parents invited us to tailgate with them, and Lovely’s mother and I had a great time planning our menu. A few of our favorite students invited friends to stop by and grab a ham biscuit before the game. Here’s Lovely and her sweet mom, who has three children enrolled at Clemson this fall—a senior, a junior, and a freshman!
Mister T&C and I are excited to see Son1, Lovely, and all their friends.Pink Martinis and Pearls, a brilliant baker and devoted college mom, inspired me to make these cupcake toppers for a fun dessert. The cake is just a simple yellow cake; the chocolate butter cream frosting is from the Magnolia Bakery cookbook. Four dozen of these went pretty quickly!Lovely and Son1 are standing at the bottom of the hill that all the little kids slide down on cardboard. I have seen a few tipsy adults try to “surf” the hill, as well.
One of the Mister’s favorite tailgate foods is Bean Salad. It’s fat-free and extremely tasty, perfect with tortilla chips or even as a side dish with a light supper. The original recipe is from Southern Living magazine, which you can find on their website. Below is my slightly adjusted version.Bean Salad
1 (15-ounce) can garbanzo beans, rinsed and drained
1 (15-ounce) can dark red kidney beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen whole kernel corn, thawed
1 small red onion, finely chopped
1 (4.5-ounce) can diced green chiles
1/4 cup fresh lime juice
1 or 2 teaspoons hot sauce, such as Texas Pete or Tabasco
1/2 teaspoon ground cumin
1/2 teaspoon Jane’s Krazy Mixed-up Salt
Chill overnight. For best flavor, serve at room temperature.
Our dear friends, the Rs, also joined us for the pre-game festivities Lovely, Little, and I in our Tiger orange. The girls are standing on the curb, about six inches higher than where I am, so that I will not “tower above them.” Lovely and her family are Tigers through and through!
The weather was perfect for an afternoon game. It was chilly in the morning and late afternoon, but plenty warm during the game. For a hot dish, we served macaroni and cheese, a Southern classic. On some menus down South, it’s even listed as a vegetable! Don’t I wish. Son1’s roommate’s mom graciously shared her recipe, which makes a great side dish for Sunday or holiday dinners. Macaroni and Cheese
10 oz elbow macaroni, cooked and drained
2 cups of cottage cheese (not fat free)
1 cup of sour cream (not fat free)
1 egg, lightly beaten
1/4 tsp pepper
1 tsp salt
3 cups of shredded cheese (I use 2 cups sharp cheddar and 1 cup mozzarella—reserving 1 cup of the cheddar to use on top)
Mix all ingredients together and top with one cup of the cheese. Bake for 40 minutes at 350 degrees.