December 4th, 2016 at 3:40 PM ^

Neither have I, to be honest, and what I understand even less is the tendency for my family to give me the bowl gear as gifts as if there were any shot that I would wear any of it anyway. I suppose it is the assumption that - as a fan and alum - I would be open to quite literally anything with a block "M" on it, and apparently the many years of never seeing me in those shirts and hats has failed to dissuade people from buying them for me.

That being said, I do keep the stuff as discussion starters for those games when I want to relive them.


December 4th, 2016 at 4:00 PM ^

I buy the game pins and put them on my M hat.  Cheap, doesn't take up a lot of space... makes the other fans think you're a world traveler and uber-fan.  I liked the old days better when you just sewed a little rose on your hat, but the pins are still a good souvenir.

Monkey House

December 4th, 2016 at 4:23 PM ^

I don't buy championship gear either, unless it's something to put up but never to wear. I live in Ohio and constantly see Buckeye fans every day wearing shirts from 2002,2012,2014 and to me it just looks silly. for more than the obvious reasons


December 4th, 2016 at 3:39 PM ^

Yeah, no thanks. I especially love the season score on that pint glass which helps to remember how we were one of the most talented teams in the nation and got to the honor of going to a meaningless bowl.

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December 4th, 2016 at 3:40 PM ^

I have tears in my eyes from laughing so hard. I just picture WD sitting at home going - "how can I troll a bunch of grumpy fans?" Oh yes, revert to the original WD we all know and love - post a link to clothing. Lol WD.

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December 4th, 2016 at 3:44 PM ^


2 tablespoons unsalted butter
4 tablespoons vegetable oil
1 white onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, diced (remove seeds for less heat)
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Kosher salt
1 small tomato, chopped, plus more for topping
2 tablespoons chopped fresh cilantro
2 1/2 cups shredded rotisserie chicken
1/4 cup sour cream
1 15 -ounce can refried beans
4 10 -inch flour tortillas
1 cup shredded monterey jack cheese, plus more for topping
Mexi-sauce, for topping (see below)
Shredded lettuce, for topping
Mexican rice, for serving


Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.

Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.

Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.

Make Chi-Chi's Mexi-sauce:

Saute 1/2 cup chopped onion and 2 chopped garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in two 4-ounce cans chopped green chiles (drained and rinsed); cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro.