The "S" Squad Chronicles

Mark Your Calendars

2 more days until baking season starts!

Draft Day Upon Us!

Oh the smell of chicken wings, beer and poop talking have returned!  Today was my draft day for one of my fantasy football leagues.  Todd and I set up our laptops side by side and started picking away.  I was 4th on the picks so my first pick was of course, Adrian Peterson of the Minnesota Vikings.  There were a few hiccups during the draft.  My sorry excuse for internet service went out twice, but only during the end when we were picking our reserve players so it wasn't too bad I guess.  The other guys kept taking all the players I wanted too!  But, I think I ended up with an okay team.  I'm not sure if I'm going to be kicking myself in the butt later when I have no back up tight ends or kickers, but I'm sure I'll get by.  Check out my team for the International Players League.  Next week, it's the JR Rockers League Draft Day!  Good luck everyone!

QB:
Aaron Rodgers (GB)
Kyle Orton (DEN)

RB:
Adrian Peterson (MIN)
Ronnie Brown (MIA)
Derrick Ward (DAL)
Leon Washington (NYJ)

WR:
Issac Bruce (SF)
Anthony Gonzalez (IND)
Steve Smith (CAR)
Torry Holt (JAC)
Josh Morgan (SF)

TE:
Dustin Keller (MIN)

K:
Ryan Longwell (MIN)

DST:
Titans

AMR Swap Meet

Worked the AMR Swap Meet last weekend from 10-12pm.  It was free for all the residents of AMR to participate in.  Most people brought their yard sale items.  I brought the S Squad Clothing line.  I did end up making $40 dollars out of it, plus 2 custom shirts on top of that...speaking of, I got to get that going.  It was quick, easy and profitable!  Just the way I like it!  Check out our pics:

Go Raiders!

Scrapps here!  Just wanted to show my support for the Raiders!  Yeah, I know they lost yesterday against San Fran 21-20, but I still stand by my team!  Check me out!  GOOOOO RAIDERS!

Eggplant Parmesan

Hey there!  This week I had some eggplant that needed to be eaten so I came up with this healthier version of Eggplant Parmesan.  Try it out at home and let me know what you think!

Ingredients:

1 eggplant
3 egg whites
3 tablespoons water
1 cup panko bread crumbs (Japanese bread crumbs)
1/2 cup grated Parmesan cheese
1/2 tsp. salt
1 tbs. italian seasoning
1/2 teaspoon freshly ground pepper
2 1/2 cups homemade marinara sauce (or jarred sauce)
3/4 cup shredded reduced fat mozzarella cheese
Pam nonstick cooking spray (olive oil)

Directions:

Preheat oven to 400 degrees F.  Coat baking sheet with aluminum foil and spray with non stick cooking spray.  Cut eggplant crosswise into 1/4 inch thick slices.  Whisk egg whites and water in a shallow dish.  Combine breadcrumbs, parmesan, salt, pepper, and italian seasoning in another shallow dish.  Dip the eggplant slices into the egg white mixture, then coat with the breadcrumb mixture.  Repeat with each eggplant so as to coat them twice.  Discard any leftover breadcrumbs and egg.  Arrange the eggplant slices in a single layer on the prepared baking sheets.  Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer.  In another nonstick coated baking dish spread about 1/2 cup of marinara sauce in the bottom of dish.  Add eggplant slices, spoon remaining sauce, top with mozzarella cheese and bake, uncovered until the sauce bubbles and the top is golden, about 15-20 minutes.  Remove from oven and add basil leaves immediately.  Serve hot with a side salad.  ENJOY!