It’s Saturday morning just outside the Classic City and college football is officially back! Shortly, I’ll begin cooking not one, but two whole ducks (though whether they will be smoked or roasted depends on what the weather does in the next hour or so). Then around noon both tasty lil’ duckies will find themselves swimming in a thick and delicious maple bourbon glaze. I also have a feeling the ducks won’t be the only thing soaking in that bourbon if you know what I mean.
We’ve waited a long time for the new season to arrive. Many have mixed or differing emotions about what begins today.