Prior to past two weeks’ minicamps and OTA’s, Eagles unveiled their throwback “Kelly Green” uni’s which will be worn in the home opener against Green Bay in honor of the 1960 Eagles’ NFL Championship.
Okay, here’s the Cliff’s Notes version of the rookie/selected vets Organized Team Activity period which just ended for the Eagles…You have to be a football addict to even care, but here’s the two-minute drill: TE CORNELIUS INGRAM’s KNEE HOLDING UP SO FAR, but without pads, blocking or tackling involved, too early to celebrate his comeback…FS MARLIN JACKSON’s KNEES are sore and Marlin is limping…still a long way to go on his rehab…DB MACHO HARRIS HAS BEEN MOVED TO RIGHT CORNERBACK…for now…the starting free-safety job is up for grabs. Rookie NATE ALLEN wants that job, and ran with the 2nd team at free safety. LB’s MOISE FOKOU and JOE MAYS were among the veterans requested to participate with the new guys, with FOKOU competing for strong-side outside LB position, and MAYS trying to retain his backup MLB spot. The OFFENSIVE LINE has two veterans in OTA camp with reverse problems: KING DUNLAP is trying to gain weight, while MAX JEAN-GILLES is trying to lose 50-to-75 pounds. Max has gone so far as to undergo lap-band surgery…I feel bad for the guy.
There, that’s pretty much what you need to know for Eagles talking points at your next barbecue. Oh you can throw in a couple of other bits, like the Eagles stating they are NOT interested in signing CB SHAWN SPRINGS who was just released by the Patriots, or how about CHAD HALL from Air Force trying to make the team as a 5-8, 185-pound RB, KR, WR and ST guy…nice story, but probably won’t happen.
Now let’s eat! To celebrate the end of the first round of OTA’s and the beginning of Summer, here are some great gas-grill recipes from our friends over at “On The Inside” at PE.com….
T-Boned208 is preparing a ribeyed steak with peppered asparagus simmered in butter and olive oil, with homemade mashed taters…and ice-cold St. Pauli to wash it down….
The despised Sonbutts refuses to cook on an outdoor gas grill, but he’s eating well today on his patio with a kitchen-prepared inch-and-a-half Delmonico, baby arugala salad laced with thin slices of parmesan—imported, of course, using just a bit of extra virgin olive oil as dressing…with a small ear of corn and a hearty California burgundy…preceded by a frosty dry vodka martini—up and olive…
SouthPhillyBen is grilling a 28-ounce Porterhouse steak along with vegetables on the side burner (corn pre-soaked and seasoned with sea salt & butter is his favorite veggie)…
Stine is grilling some 1-and-a half inch T-Bone steaks, and says if he could figure out how to make his Italian gravy on an outdoor grill, he and his family would never cook inside…Grilled sweet potatoes and sweet corn to go with it…Yams wrapped up with cinnamon, brown sugar, and butter, throw the wrapped yams on the grill…and forget about it! So simple yet so delicious, says Stine…
Brizer is keepin’ it simple this afternoon, with chicken breasts tendered with red wine and vinegar, seasoned with tarragon and sage…If the weather remains overcast in the Philly area tonight, Bri will have to take his cooking indoors, which means one of my favorites of his recipes: Brizer’s Sloppy Joes, with his special mix of three different peppers to spank the taste buds…
Birdcrazy is grilling his patented “Cheeseburger From Paradise” , with cheddar cheese, a big slice of white onion, and some Mexicali Sangria to temper that onion…”Heaven, gentlemen, just plain heaven,” says Birdcrazy, and I believe him. And as he has reminded us before, don’t forget the garlic.
There. We can celebrate the next round of Spring OTA’s, which begins for the full team roster of vets and free agents…. Now I’m ready for some summer grilling, fellow Eagles fans, and hope you are, too. Man, I love this game!
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