COV236D-19: Football Counter-Programming B1G Week 1

 It's definitely been a minute (97 days . . . so that calculates to--checks my math . . .139,680 minutes) since I last provided a COVID update. But life has gone on, such as what life constitutes in this very strange year. School proceeds. Work doesn't stop. The days and the minutes just keep piling up. But the unusual elements keep pace.

Some of you may have noticed that it is almost November and there is no post on WWYG?! detailing the Fall TV season. And that is easy to understand for a few reasons. 

First . . . are we even watching TV on the mainstream networks anymore? I know that I barely am. Almost all the shows that I have been watching recently has been streaming shows on new networks. I don't even KNOW if new shows have been started on TV in the last two months. And that is because I haven't even been trying to find out. And it is also because the COVID restrictions have (I guess?) made it harder to gather to work in the TV industry and so the pipeline of new production has decreased. So . . . maybe there is nothing to miss?

But what is definitely still happening is football. And it has been doing so for the last few weeks anyway. At all levels. Middle school, high school, college, professional. Football never quits and you can't stop it. And so, I guess . . . since the B1G is beginning its league-only, shortened season this weekend, I"M BACK with this year's 

FOOTBALL COUNTER-PROGRAMMING: MASKED-UP SEASON

This week's dumb question--When making cracker-based snacks, do you put the cheese, peanut-butter, deli meat, whatever on the TOP side or the UNDER side of the cracker?

You know what I mean, right? There is the fancy, top side of a cracker with the extra browning, the puffed, domed part of the cracker. And then there is the bottom side that is flatter and has a bit less browning.

Do you have a preference? Does it cross your mind as you construct your snack? Maybe this will motivate you to be more worried about presentation in the future. Maybe it will give you a complex and make it so much harder to make hors d'oeuvres for future parties post COVID? (If so, I'm sorry.)

Let me know in the comments how you approach this. Or if this is going to drive you to be more thoughtful about it in the future.