I live in central Arizona, where it’s hard to avoid the droves of Cardinals fans at every turn (I didn’t even know that the Cardinals wasn’t just a baseball team until a few weeks ago), all buying cases of Bud to drink during the big game. Although I find football just about as mindless as any other televised sport, I sure do enjoy getting together with my friends for some tasty food. We’re making Buffalo wings with homemade ranch dressing, nachos, and artichoke dip to enjoy with a few friends. We’ll also be having the first carbonated taste of our homemade hefeweizen; the recipe is called “Dry Heat Wheat” by our local brewing shop. We also have a fresh crop of grapefruits on the tree in our backyard, so my roommate Sarah whipped up a cocktail recipe featuring the fresh juice. Football or not, we’ll be eating well today!

Photo above is “Homebrew beer fermenting in carboy” by geoffeg on Flickr.

Becky’s Homemade Ranch:

.5 cup mayonaise
.5 cup whole yogurt
.25 cup 2% milk
2 tbsp. chopped celery leaves (a good use of them if you’re serving celery stalks with your wings)
1.5 tbsp. chopped fresh dill
1.5 tbsp. diced onion (sweet or red)
1 clove garlic, diced
1 tsp. dijon mustard
2 tsp. lemon juice
salt and pepper to taste

Combine all ingredients and whisk together. Use a food processor to dice the onion and garlic if you have one. Let the flavors meld in the fridge for an hour before serving.

Sarah’s Raspberry Greyhound:

1 oz. Stoli Raspberry
.25 cup fresh grapefruit juice

Combine above ingredients with ice in a cocktail shaker, then pour over ice into a tumbler. Fill with tonic water, enjoy!