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Redskins Tailgate

Relationship Advice For Being An NFL Sport Fan

To be one of the truly great NFL sports fans takes a big heart.  Remember when the Washington Redskins were nicknamed "The Hogs" for their impenetrable offensive line?  It sparked a volunteer cheerleading club called "The Hoggets" and they are still cheering strong 30 years later.  The Hoggets are not your average anorexic supermodel cheerleaders - they are big, fat, and ugly, and they are some of the best NFL fans around.

Since then the Redskins have won multiple Super Bowls, but they have also reached the bottom of the rankings.  Through the ups and the downs, the Hoggets have been jolly and cheering for their beloved Hogs.

The relationship between an NFL sports team and its sports fans is very similar to any love affair.  There is give and take, and ecstasy and disappointment.  Each side needs to contribute because remember NFL sports teams have needs, and so do sports fans.  Here are some ways of gauging the strength of the relationship between sports fans and their teams.

Faithfulness- When the team sucks do the fans still show up to games and endure the pounding together with their team?

Passion- Are the fans willing to do just about anything for their team?  Will they take off their shirts and show off their beer bellies with team colors smeared all over and take a few sports photos ?

Devotion- Do the fans go out of their way to travel to away games?

Love- Check out the tailgate parties to see if there is real sports fan spirit being shown.

If you want more information on how to improve your relationship with your favorite NFL sports team check out any love and relationship self-help guide.  The rules of a relationship apply for NFL sports fans just as they do in any healthy relationship.

About the Author

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Im having a tailgating party!!?

Hi, Im going to be having my first tailgating party when Dallas and Redskins play on Nov. 18. I need ideas for appetizers and recipes for mixed drinks. Please share any dip recipes too! Thank you sooooooo much <3

MANGO SALSA

12 roma tomatoes, seeded, diced
1 red onion, diced
5 jalapenos, diced(add 1/4 habenero pepper for extreme heat)
2 mangos, diced
1 cup finely chopped cilantro
1 tsp salt
1 tsp ground cumin
1 tsp chilli powder
1/2 cup olive oil
1/2 cup freshly squeezed lime juice
1 tbsp tobasco or other pepper sauce

MIx all of the ingredients together. Refridgerate for 1 hour and then serve. Keep in mind that the salt will draw out the juices from the ingredients and so the mixture may have to be drained from time to time. Save the juice for Bloody Mary's or Caesar.

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PAPAYA SALSA

4 c. peeled, diced papaya (or mangoes)
1/2 c. finely diced Bermuda onions
1 jalapeno pepper, seeded & chopped
1/4 c. coarsely chopped fresh coriander
1 tbsp. Kosher salt
1/4 c. fresh lime juice

Combine all ingredients in glass bowl. Let sit in refrigerator at least 2 hours.

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PEACH SALSA

3 firm peaches (about 1 lb.) - 1 pound of canned peaches can be substituted
1 tbsp. lemon juice
2 ripe tomatoes (about 1/2 lb.)
6 large green onions
1 tbsp. canned jalapeno peppers, chopped
1 tbsp. cilantro, coarsely chopped (fresh coriander) - (optional)
12 tbsp. good quality olive oil
6 tbsp. sherry vinegar
2 tbsp. honey

Dip peaches into boiling water and then peel the skins. Cut peaches into thin strips, discarding pits. Toss with lemon juice. Dip tomatoes into boiling water, then peel and seed them. Cut into medium julienne strips. Combine peaches and tomatoes. Add onions, peppers and cilantro, if using. Mix. Whisk together oil, vinegar and honey. Pour over other ingredients. If using within several hours, no need to refrigerate; otherwise cover and refrigerate.

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SALSA GUACAMOLE

Guests will rave about this combination of fire roasted salsa and guacamole -- you'll make it again and again!

Salsa:

1 can (14.5 oz) Muir Glen® organic fire roasted or plain diced tomatoes, well drained
1/4 cup chopped onion
2 tablespoons chopped fresh cilantro
1/4 teaspoon coarse salt (kosher or sea salt)
1 clove garlic, finely chopped
1 small fresh jalapeño chile, seeded, finely chopped

Guacamole:

3 ripe large avocados (about 1 1/2 lb) pitted, peeled
2 tablespoons fresh lime juice
1/2 teaspoon coarse salt (kosher or sea salt)
1/2 teaspoon red pepper sauce
1 clove garlic, finely chopped

In medium bowl, stir together salsa ingredients.
In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients. Spoon guacamole into shallow serving bowl; top with salsa.

Serve with tortilla chips as desired.

Makes 12 servings (1/4 cup each).

Tip: Look for avocados that are firm, but yield to gentle pressure. If they are not quite ripe, place avocados in a paper bag, and let ripen at room temperature.

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GUACAMOLE

1 ripe tomato, peeled
2 avocados
1/2 onion, minced
1 tablespoon vinegar
1 chopped green chile, or to taste
salt and pepper to taste

Mash together the tomato and avocados. Stir in remaining ingredients.
Serve with warm tortillas.

Optional: Mix in pomegranate seeds for added color and a unique but authentic variation.

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