The Odds Shark computer simulations blew a fuse this weekend— and arrived at a 24-24 tie predicted for the Falcons-Eagles tilt today. But the Eagles won the popular vote with a majority of the thousand sims predicting a 27-25 win for Philly at home. Overall, however, the Falcons got enough votes for a 3-point win to average everything out to the predicted tie game.
The Over/Under is set at 50 total points.
‘Tis a puzzlement. At least the computer was not overwhelmed enough by the Falcons’ offensive stats so far this year to hold it against the Eagles’ combined team effort chances.
A few tips from Howard Cosell’s nephew Greg Cosell (NFL Films senior producer) which are meant as sound scouting advice to the Eagles on offense:
1. Head coach Dan Quinn continues to expand the role of Vic Beasley Jr. in the nickel. He normally aligns at left defensive end, but now snaps at Joker in the middle of the defense as well.
2. Defensive tackle Grady Jarrett continues to stand out. The second-year player has excellent quickness off the ball with a low center of gravity and the ability to explode with his secondary move.
3. How will the Falcons game plan for quarterback Carson Wentz? In the Falcons’ win over the Packers, Atlanta rushed only three and dropped eight in coverage as part of the Cover 3 look. This worked against Green Bay because Rodgers has not been a timing-and-rhythm, turn-it-loose passer most of this season.
4. Rookie linebacker Deion Jones flashes in the run game. He plays downhill with aggression and takes on blocks.
5. If the Falcons get burned in their foundational Cover 3 without cornerback Desmond Trufant, Quinn will adjust like he did in the loss to the Chargers when they played more man coverage in the second half.
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We’re going to try a Kosher recipe for the first time ever here at the EYE Livefyre tailgate…
Baba ghanoush is an eggplant-based dish that originated in the Middle East. In North America, it’s used as a dip for pita and vegetables, but in Egypt it’s a side dish. Grilling the eggplant before peeling the skin gives it a delightful, smoky flavor.
- 1 eggplant
- 1 clove garlic, minced
- 1/4 tahini
- 2 lemon juice
- 1/2 cumin
- 3/4 sea salt
- 1 extra-virgin olive oil
- 1 parsley, chopped
- Pita wedges, warmed, or cut vegetables, for serving
Preheat the oven to 400 degrees.
Heat a grill or grill pan over medium-high heat. Using a fork, prick the eggplant 6-8 times. (This will keep the eggplant from exploding when it cooks.) Place the eggplant on the grill to char the skin, turning 2-3 times, for about 10-15 minutes. When the skin starts to easily peel away, it is charred well.
Using tongs, transfer the eggplant to a baking sheet and finish cooking in the oven until very soft, 15-20 minutes. (To test doneness, stick a bamboo skewer into the center of the widest part of the eggplant and if it easily slides in without resistance, it is cooked through.) Remove from the oven and let sit at room temperature until cool enough to handle. Peel away the skin and discard.
Cut the peeled eggplant into pieces to fit into a food processor or blender. Add the garlic, tahini, lemon juice, cumin, and salt, and blend until smooth. Scrape into a shallow serving bowl and using a spoon, make a well in center. Drizzle the olive oil on top and in the well. Top with the parsley and serve with warm pita wedges or veggies.