An all-time favorite recipe and WAR DAMN EAGLE!

That up above is big Jake Ricks trying to take an interception to the house! He didn't make it, but he did get to around the 20 yard line (and carried Noel Devine, who weighs about 100 pounds less, for about six yards on his way there). It definitely wasn't a pretty game, but it showed some heart and confidence that we can come back even when an opponent comes out and punches us in the mouth. Props to West Virginia -- they are gonna beat some people this year, and I expect them to be right in the thick of the Big East race. 

Here's some links to what the bloggers/sportswriters have said about the game:

The Gold Mine: videos, Chris Todd praise, story about the defense (especially the LBs) coming up big, plus other stuff

The Auburn Beat: just a wrap-up of the game, plus a report card

HABOTN (Hottest Auburn Blog On The Net): Four stories about the game at the very top, including a notebook of facts about the game and commentary

War Eagle Extra: Top entry is about us not being ranked (IDIOTS) but getting closer; second entry has three links to stories and columns, as well as game notes

For me, the game balls go to Chris Todd, Darvin Adams and every defensive player who got a turnover. (Although we have got to frickin' tackle some people!) Also to the entire crowd (including my Dad, Mike and Jessa) who stayed through the pouring rain. WDE!

Now on game day, Patrick and I got to eat the yummy leftovers of our Poppyseed Chicken Casserole. Patrick made this recipe for me not long after we started dating, and it has become one of my favorite comfort foods. My family also loves it -- we make it almost every time we go home for the weekend!

Poppyseed Chicken Casserole

Ingredients:

3 or 4 large frozen chicken breasts (might need to use more if you have smaller ones)

A big bottle of lemon juice

One roll of Ritz crackers

One stick of butter or margarine

1 can cream of chicken soup

1 can cream of mushroom soup

1 can cream of celery soup

16 oz sour cream

Poppyseeds

Directions:

1. In large pot, pour in enough water to cover chicken by an inch or two. Bring water and chicken to boil and immediately pour in half bottle of lemon juice. (If you get a regular-size bottle, use whole bottle.) Wait to make sure chicken is boiling evenly (I usually watch it for about 10 minutes or so), then allow to boil for an hour. 

2. Preheat oven to 350. Take chicken out of pot and shred with two forks. 

3. In large greased oven dish, mix chicken with sour cream and the three cans of soup. Mix well and smooth so mixture is level. 

4. Crush Ritz crackers and spread evenly over chicken mixture. Melt butter in microwave and pour over crackers. Sprinkle poppyseeds over crackers. 

5. Bake 30-35 minutes until crackers are browned and mixture is bubbling. 

Best enjoyed with an Auburn win! :)