Football Watchin': UGA vs. Ga Southern

The first game of the season - how we have missed it! If you want a sentimental look at the whole experience, I blogged about it on Endless Joy. What I left out was the really good dish that I made for that first tailgate. Everyone gobbled these up. Noon games seem tricky at first. You don't want to bring scrambled eggs but it may be too early (and too hot this early in the year) for chili. So, taking inspiration from the brunch menu of my own noon wedding, I like to do dishes that work well no matter what time of day they are consumed. These little hand-held pies are great warm or at room temperature and they travel really well. Peach is definitely fitting here and in my opinion is the best filling hands-down. However, you can easily substitute apple, berries or even your favorite variety of jam.

We bulldog fans don't feel the same way about Georgia Southern as we do about Florida, Tennessee, Georgia Tech etc... We have a kind of camaraderie with them. We like them. We feel like they probably would have been bulldogs if some other mitigating circumstance had not prevented it and instead of going to some horrible place like Ole Miss or Auburn, they stayed close to home. There was a couple seated in front of us at the game wearing pale blue and white shirts, khaki shorts and bulldog hats. They cheered for both teams the whole game. Gotta love that. However, I'm still really glad we beat them soundly. So, here's my tribute to Georgia Southern for being a great team and their fans for being such great sports.

Georgia Southern Peach Turnovers

1 Pepperidge Farm frozen puff pastry sheet - 1/2 package

small cup of water

1/2 can Comstock peach filling

1 beaten egg

1. Thaw puff pastry sheet according to package directions

2. Preheat oven to 425

3. Working quickly on a lightly floured surface, roll out pastry into a large rectangle. Cut into 16 equal squares.

4. Take each individual square and roll to even the shape if necessary. Then place 1 spoonful of filling in the middle. Wet edges with water and fold into a triangle, pressing edges to seal. Using a pastry tool or a fork, crimp the edges. Place on pan 1 1/2 inches apart.

5. When they are all on the pan, gently brush with beaten egg. Bake for 10 minutes

6. Remove from pan and dust with powdered sugar while still warm

**ovens vary, so watch them after about 8 minutes. They are done when they begin to turn slightly brown - don't over-bake them!**