It’s here, it’s here. Fall is truly here. It has been, in my heart, since Labor Day, but now the calendar is finally in agreement too. For a good, lifelong Nebraska girl like me, fall means one thing: football. I love football. Even in tough years when my Cornhuskers are in deep, deep (deep, deep, deep) recovery mode and my Packers defense can’t hold off kittens, I love the game.
Naturally, when I see that one of this fall’s hottest new releases is a romance set against the backdrop of football, I get pretty giddy.
Intercepted by Alexa Martin takes us into Marlee Harper’s world where she’s trying to get her groove back after her NFL player boyfriend has broken her heart. Despite her resolve to stay away from athletes, her plan is difficult to execute when she has so much chemistry with the team’s hot new quarterback. Making it even more challenging is the fact that they have history, too.
While football, chemistry, and history sound like part of my high school schedule, it all combines together for a fun read.
I’m currently reading this story, but I can already tell Marlee and I would be friends. Good ones who could hang out together and watch the big game with our favorite beers and snacks. As such, I decided to pair this story with a snack that I hope Marlee will enjoy as much as I do: beer batter fried pickles. They’re perfect for watching a football game or reading a book with football.
Beer Batter Fried Pickles
1 16-ounce jar of sliced dill pickles
1 12-ounce bottle of beer
1 1/2 cups all-purpose flour
1 tablespoon cajun seasoning mix
1 cup corn starch
1 cup bread crumbs
2 cups vegetable oil
Mix beer, flour, and seasoning in a medium bowl to make a thick batter. Coat each pickle in batter. Then dip it in corn starch and bread crumbs. Cook in oil over medium heat until gold brown, or about 4 or 5 minutes. Pairs well with another bottle of that beer, your favorite dip, and a good read.