January Update: Back to Business As Usual


I’ll begin with roughly the same apology I offered at about this same time last year.  Although I find it somewhat hard to believe, almost as mind-boggling as the idea that eleven footballs could spontaneously and simultaneously lose a couple pounds of air pressure, I’m told that not everyone is a football fan.  I won’t judge.  I’ll merely extend my sympathies and beg your forgiveness for the past five months or so of weekly blog posts, most of which containing the words NFL Recap in the subject line.   Yes, I write about football a lot from September through January, in part because I love the passion of the game but mostly because it’s such easy pickings.  It can be difficult to come up with new content each and every week so why resist the temptation of all that plump and delicious low hanging fruit?  However, if I might  take the food metaphor just a bit further, I did try to provide something with an appeal I hoped would reach far beyond the grid iron.  If you at least skimmed my recaps prior to hitting the delete key, you should have noticed that each one contained a recipe.   Collectively, I billed the recipes as football foods but it’s just good stuff: chilis, dips, nachos, beer bread, beer cheese, chicken wings, etc.   My plan is to include them all in a cookbook.  The working title is 21 Sundays of Fantastic Football Food.  I don’t have a time table yet but you can expect that at some point down the road.  If you have a favorite recipe you’d like me to include, please pass it along.  The only real criteria is that it’s got to be something suitable for a coffee table or TV tray.

And now that football season is about at an end, my blog posts will return to their customary randomness.  I may post another excerpt or two from Parlor City Paradise, my second novel which I’m trying hard to complete.  I’d also like to get back to publishing monthly interviews.  It’s always interesting to talk to other authors and industry types about their various triumphs and tribulations.

ASR_Christmas morningMy only other big project right now is the continued effort to expand my brand such as it is.  With many thanks once again to my father, A Shot at Redemption made it onto the shelf at   River’s End Bookstore in Oswego just in time for Christmas.  Sales have gone very well, and one of my holiday highlights was a picture I received of someone who got my book for Christmas and was excited enough to stop for a photo op.  Thank you to everyone who forked over a few of your hard earned dollars to pay for something I created.  That’s incredibly gratifying and humbling.

I’m happy to report that I’ve made it into yet another market.  As of a few days ago, A Shot at Redemption can be purchased at RiverRead Books in downtown Binghamton.  Although no date has been set yet, I will be there at some point this spring for a book talk and book signing.  That will most likely be in conjunction with one of the Binghamton First Friday events.  I’ll pass along more info as soon as it’s available.

Okay, so no football update this week.  You’re welcome.  There’s nothing to talk about anyway other than deflated balls and I think we’ve squeezed all we can out of that story.  I would, however, like to share this final game day recipe as we all prepare for our Super Bowl celebrations.  Before I get to that, I need to offer a minor correction to last week’s recipe.  One keen observer pointed out that it’s going to take a very long time for chicken wings to fry in 75 degree oil.  That, of course, is quite true.  It was supposed to be 375 degrees.  Blame the mistake on my greasy chicken wing fingers.  Okay, onward and upward.  No party spread is complete without a classic and beautiful Seven Layer Dip.  This is similar to the Fiesta Taco Dip recipe I gave at the end of my Wildcard Weekend update.  Both recipes are delicious and ridiculously easy to make.  Seven layer Dip has a few more ingredients and looks a little more impressive.  Enjoy!



1½ pounds ground beef

½ cup diced tomato

½ cup chopped scallions

1 can (2.5 oz.) sliced or diced black olives

1 Tbsp. taco seasoning

1 can prepared bean dip or refried beans

4 cups shredded Mexican or cheddar & Colby Jack cheese

8 oz. sour cream

1 cup guacamole

1 cup salsa

hearty tortilla chips



In a large skillet over medium high heat, brown the ground beef and stir in taco seasoning.  Drain access grease, mix in tomatoes, scallions and black olives and set aside.  Spread refried beans/bean dip on the bottom of a baking dish or serving tray with sides.  I like to season the beans with a little extra taco seasoning but that’s up to you.  In consecutive layers, spread two cups of cheese, the ground beef mixture, sour cream, guacamole, salsa, and the remainder of the cheese.  Make the surface area of each layer a bit smaller than the last so all layers can be seen.  It makes no difference in the flavor but you earn additional style points.  Also, if you have any extra scallions, olives or tomatoes, they make a nice garnish.  You might want to spice it up with some jalapeno peppers as well.  Grab your tortilla chips and you’re good to go!


If you like what you’ve read, please subscribe to this blog or my Turn the Page book reviews  blog.  You can also visit  michaelsova.com, or  find me on Facebook, and on Twitter @Micsova.  Please pick up a copy of A SHOT AT REDEMPTION, my debut mystery novel.    

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