We don't watch sports. In fact, the only time we know which sports season it is happens when our friend, Steve, changes his phone availability from baseball to football season.

“Hey, I was working on our project, and I have a question about that thing I'm writing for you.”

“Nope, I can't talk now. The Lions are on.”

“Oh, is it that season already?”

So, considering our lack of attentiveness to the wide world of sports, it's kind of amazing that we've recently become insanely obsessed with the show Friday Night Lights. The show is about a small town high school football team in Texas and we watch at least a couple of episodes on Netflix every night.

And when I say we're “obsessed,” it's not a joke. I went from knowing next to nothing about football two weeks ago, to screaming, “You've GOT no ground game!” during a recent episode.

So, when Superbowl Sunday rolled around we couldn’t have cared less. However, our fictional Coach Taylor and the Panthers had a big game, so I made us game food for dinner.

And it was awesome. The Panthers won the championship and we ate these crunchy and spicy chicken wraps in between cheers. We hope you Super Bowl fans enjoyed your game too.

Apparently we were very good this year, because Keith the Elf* and Santa left us a beautiful food processor, bunches of new dishes, a ton of dried chilies and grapefruit spoons!

But this post is about the dried chipotle and adobo chilies, because they have been the base for my newest favorite meal. How favorite, you might ask? I've made it 4 out of the last 6 nights.

It's that good.

And the grilled chicken in a chipotle and ancho chili marinade only takes about 3 minutes of hands-on time. Then it's off to the fridge for a half an hour. And then it just takes a few minutes on the grill for the chili marinade to caramelize the chicken. To round out the meal I just marinate some red peppers and cherry tomatoes in olive oil, sea salt and black pepper and then I grill those too. Bonus: a spicy and citrusy kiwi salsa to serve on the chicken.

This meal couldn't be easier, healthier or simpler to make. And it's also colorful, which we desperately need in January.

Sometimes a recipe is so simple that it invents itself. In the case of this lemony and surprisingly spicy blueberry salsa, inspiration came with our CSA basket. We received a beautiful box of blueberries and because I had just made flour tortillas and was craving something with a little kick, it just made sense to use the berries in a salsa. I was a little hesitant at first though, because I didn't have lime juice. But then it dawned on me that blueberries and lemon go together like the entire cast of Grease.

And this salsa is like dip dadip dadip doowop da doobee doo or boogedy boogedy boogedy boogedy shooby doowop shebop. At any rate, though, it was so good that I made two batches in one day. And that's a wop baba lumop a wap bam boom.

A few weeks ago I saw an intriguing thing on Twitter. Muir Glen tomatoes asked food bloggers to contact them. So I did. And they offered me a chance to receive a free gift basket of their 2011 Limited-Edition Reserve Tomatoes. Now normally I eschew promoting products – in fact this is the first time that I've done it. But, I agreed because we love Muir Glen tomatoes. I mean, we really love them and I was excited to try a new products from them. Then I kind of forgot about it, because I had one of those weeks that was constantly surprising for its awfulness.

So on Saturday when there was a knock on the door, I answered it with trepidation. I half expected to see Pauly Shore asking if he could “crash on the couch for a couple of weeks,” or even worse Pauly D. from the Jersey Shore asking the same question.

There wasn't anyone there, but when I looked down there was a big box from Muir Glen. With the events of the previous week still rattling around my head, it looked like a gift from the gods. Even more than that – it felt like a present. An actual present! I waited for Jedd to get home from doing errands so we could open it together. When we opened the gorgeous gift basket we found 2 beautiful cans of Harvest Sunset Reserve, a blend of yellow and red tomatoes along with a can each of Fire Roasted Diced Tomatoes with Green Chilies and No-Salt Added Diced Tomatoes. They also enclosed an elegant booklet with recipes, in-which they thanked the farmers (sweet!) and a sticker of a tomato.

Having new ingredients to cook with cheered me up immensely – Jedd too. Then when Jedd left for his workshop I looked at the happy sticker of a tomato and I thought of a line from one of my favorite poems: “This foretold somehow a good night .”