Service Plus AC & Heating - January 2019

THIS MONTH IN FLORIDA SPORTS HISTORY The 1995 Sugar Bowl

There’s perhaps no greater rivalry in all of college football than Florida and Florida State, especially in the glory days of both schools. When these two goliaths collided in the ’90s, it made for must-see TV. Every matchup pitted Bobby Bowden against Steve Spurrier in a battle of wits that captivated the attention of college football fans everywhere. While every game between the two schools during this decade was tantalizing, the 1995 Sugar Bowl stands out for many as one of the top five contenders. A month earlier, both teams played to a 31–31 tie in Tallahassee — a game that goes down in infamy for many Gator fans, known as the “Choke at Doak.” Up 31–3 to start the fourth quarter, everything looked good for Spurrier’s team, but Florida State came roaring back. It tied the record at the time for the largest fourth-quarter comeback in NCAA history. The Gators took the field at the Louisiana Superdome on Jan. 2 for a chance at redemption, but the Seminoles had different plans.

Because of the previous tie and where the game was being played, the rematch was titled “The Fifth Quarter in the French Quarter.” Announcer Brent Musburger kicked the game off for television by famously stating, “Welcome to overtime in New Orleans! The fifth quarter!” The game started with both defenses flexing their muscles, but early in the second quarter, Florida State icon Warrick Dunn put the Seminoles on the board by using a lesser-known skill. Famous for being a multipurpose running back who could both run and catch, Dunn caught a backward lateral from quarterback Danny Kanell and threw a dart into double coverage, but receiver O’mar Ellison miraculously pulled it down and broke free of the defenders for a 73-yard touchdown. Florida legend Danny Wuerffel would help his team battle back, but future NFL Hall of Fame linebacker Derrick Brooks intercepted a late fourth-quarter pass to seal the game.

CHICKEN CHOP SUEY

Ingredients

• 2 large or 4 medium chicken thighs

• 2 tablespoons cornstarch, mixed with 4

• 3 pounds bok choy,

tablespoons water

cut into 3–4-inch ribbons

• 2 teaspoons toasted sesame oil

• 4 tablespoons vegetable oil

• 3 tablespoons oyster sauce

• Salt and pepper, to taste

• 2 teaspoons sugar

Directions

1. In large pot, boil three cups of water. Add chicken and reduce to simmer, cooking for 30 minutes. Remove chicken and let cool. Once cooled, remove skin and bones, chop, and set aside. Reserve the cooking liquid. heat, heat vegetable oil. Once shimmering, add bok choy and cook for 1 minute, stirring throughout. Add half of reserved cooking liquid, cover skillet, and 2. In a large skillet over high

cook for 2 minutes. Remove cover and cook for an additional 5 minutes. Transfer bok choy to a plate. 3. Add remaining cooking liquid and chicken to the pan, maintaining high heat. Heat chicken, then add oyster sauce,

sugar, cornstarch-and-water mixture, sesame oil, and bok choy. Season to taste, toss together, and serve over rice.

Inspired by The New York Times

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