Arlene was a huge fan of the Pittsburgh Steelers, and when this episode was filmed in 2006, the Steelers were just coming off a big Super Bowl win. But Arlene knew, win or lose, the best part of getting together to watch football is the food!
In this episode, she welcomes Chef Neal Trovy from Drew’s Family Restaurant. Not only is he a great chef, he’s also a very talented artist who loves drawing football players and scenes. Here, he shows Arlene some great recipes for party foods, include Buffalo hot wings, buffalo nacho chicken dip, and a pepperoni pizza roll bread.
Note: The recipe for garlic Parmesan wings was not included, but it includes baking or frying wings the same way as the buffalo wings recipe, but instead of buffalo sauce, you coat the wings with a mixture of a stick of melted butter stirred with 1 teaspoon granulated garlic.
Buffalo Style Chicken Wings
This recipe makes A LOT of wings, but you could divide it by half to serve a smaller group.
Ingredients
- 1/2 lb butter
- 1 cup flour
- 2 tbsp Cajun seasoning
- 2 tbsp crushed red pepper
- 1/2 gallon Frank's Red Hot Sauce
- 1 oz Tabasco sauce
- 3 to 4 dozen large chicken wings
- 1 quart vegetable oil
Instructions
- In a large saucepan, melt butter and add flour and let simmer. Stir occasionally with whisk until mixture thickens. Add cajun seasoning and red pepper spices and blend well.
- Add Red Hot Sauce and Tabasco Sauce. Mix together and let sit for 10 minutes.
- Meanwhile, in a large deep pan, over medium high heat, place vegetable oil and bring it to 350 degrees, or to hot enough to fry wings. Fry wings and place on paper towel to drain excess oil. Keep warm until all are fried.
- Place sauce back on heat and warm. Pour over wings and serve immediately, Celery sticks and blue cheese dressing may be served with wings. Makes 8 to 12 servings depending upon your guests' appetites. *Wings may be baked in oven and then sauce poured over them to serve. Enjoy!
Buffalo Chicken Dip
It seems like everybody has their own recipe for this dip, but Neal's is a sure winner!
Ingredients
- 1 large chicken breast
- 2 Tbsp olive oil
- 2 cups shredded cheddar cheese
- 1 cream cheese (8 oz), softened
- 2 Tbsp blue cheese dressing
- 1 1/4 cups Red Hot Sauce, divided
- black and gold tortilla chips
Instructions
- Preheat oven to 375 degrees.
- Dice chicken breast into bite-sized pieces. Place olive oil into a large skillet and, over medium high heat, brown chicken pieces. Drain on paper towel.
- In a large bowl, combine cheddar and cream cheeses. Add cooked chicken and mix well until cheeses begin to melt. Add blue cheese dressing and 1 cup Red Hot Sauce. Mix well.
- Pour mixture into 9 x 9-inch baking dish and pour 1/4 cup Red Hot Sauce over top. Bake in preheated oven for 40 to 45 minutes until edges start to brown. Serve with black and gold tortilla chips. Makes 6 servings. Enjoy!
Chili Taco Dip
This dip is so fast and easy to make. Perfect for a last-minute get-together.
Ingredients
- 1 pkg cream cheese (8 ounces)
- 1 can chili without beans (15 ounces)
- 1 jar diced green chiles (4 ounces)
- 2 cups shredded Monterey Jack cheese
- Nacho chips, for dipping
Instructions
- Preheat oven to broil.
- Layer first four ingredients in sequence, as listed, in a large pie pan or smaller dish. Broil until cheese is melted and top is bubbly, about 15 minutes. Serve with nacho chips. Enjoy!
Stuffed Pizza Bread
Cut into slices, this makes an awesome finger food for parties.
Ingredients
- 1 pkg frozen bread dough (usually 3 breads in pack)
- 1 pkg sliced pepperoni
- 1 large pkg shredded cheddar cheese
- 1 large pkg shredded mozzarella cheese
- 1 jar pizza sauce (16 oz)
Instructions
- Defrost bread dough and let rise. This usually takes a couple of hours.
- Preheat oven to 350 degrees. Grease cookie sheets.
- Roll out bread dough on floured surface. Top with layer of pepperoni and cheeses. Pepperoni may be substituted with sausage, mushrooms, vegetables, etc. Pizza sauce may be place over pepperoni and cheeses and bake into the loaf, or may be used as a dip for loaf after baked. Roll up like jellyroll and place on prepared cookie sheet. Repeat with other bread dough.
- Bake in preheated oven 40 minutes or until browned. Let cool for 10 minutes and then slice and serve immediately. Makes 3 loaves. Enjoy!
Transcript
- Hello, family. It’s Superbowl Sunday. We hope that your house is excited about the playoffs and actually the winner of the Super Bowl as we are here on “At Home” today. We just thought it would be fun to bring you some ideas. And I have a very special guest, Neal, who’s gonna be cooking. I mean, when you say Super Bowl, what do you think of food-wise wings? Well we have wings. We have pepperoni bread, we have a dip. We’ve got all kinds of things going. And when we taped this, now it’s not in January when you’re gonna be seeing this, but there’s not much hope that our Steelers are gonna do it this year back. In fact, I think there’s no hope. But they did it last year and we’ve gotten memories. They were the best. They were absolutely the best. Who could ever forget guys like this guy right here, Troy Polamalu. Oh my goodness. I tell you, incredible. Totally incredible. And this was done by my special guest, who’s not only a great cook, but he is a fabulous artist. He did this. This is all in inks and pencils, and we’re gonna show you more of his artwork when we come back, and at the end, when we’re all tasting some of his food. So stick with us, you don’t wanna go away. We’re starting the super Superbowl party and you don’t wanna miss it. We’ll be back in just a minute. Stay with us now.
- [Announcer] Here’s today’s “At Home” definition. Pepperoni and Italian salami made of pork and beef, highly seasoned with black and red pepper. This slender, firm, air-dried sausage is ready to eat, often sliced very thin and used as an appetizer. If you’ve got a helpful hint, we’d like to hear from you. Send your hint to “At Home Hints”, Cornerstone Television, Wall, Pennsylvania 15148-1499.
- Well, here in the kitchen, Neal Trovy is with me, Good to see you Neal.
- How you doing, Arlene?
- I’m glad you’re with us today.
- Thanks for having me on.
- We’ve had Jerry come to us from Drew’s and I know that you work for Drew’s. He’s like a part of the family. He’s been there so long and you’re such a help to them. I know they appreciate you so much.
- I’ve been there 20 years-
- Have you really?
- 20 years this January.
- Oh my goodness. And you have to put up with Jerry all those days. All right. We figured that you would put something together for us for a Superbowl party? Tell us what you’re gonna do.
- Well, we have a Buffalo nacho chicken dip here. This recipe comes from a friend of mine named Laura Laychak. She gave me this one. Then we’re gonna move on to a pizza roll. And then we’re gonna finish up with some Buffalo wings.
- All right. Let’s get started with the dip.
- Okay. We’ve got a nice hot pan here with a… You wanna use about two ounces of olive oil and we’re gonna fry up some chicken breasts here. You wanna dice it up nice and fine, right?
- Yeah.
- Okay. You’re gonna use one nice large breast here. You’re gonna brown it up in the oil. Get your oil nice and hot.
- Yeah. That’s one thing when you’re cooking fast, and you’re in a hurry. Get those pans hot before you put the food in, right?
- Right. While that’s cooking, we’re gonna move over here and we’re gonna add the ingredients. We’re gonna start off with two cups of shredded cheddar cheese
- Cheddar, Okay.
- Right. And then we’re gonna add an eight ounce block of cream cheese to that.
- Oh, cream cheese? Okay.
- Yeah.
- Yummo.
- Just put that in there.
- Yeah, eight ounce. What do we do without cream cheese? I mean, it’s in everything now and it adds so much flavor to it.
- Right.
- Okay. Now this is gonna bake in the oven, right?
- Right, this is gonna bake in the oven. And what we’re gonna do is when the chicken is nice and browned up, we’re going to add it to the cheese mix over here. And the heat from the chicken and the oil is gonna help melt the cheese.
- Melt? Oh, good.
- We’re gonna mix that up. Now, when you mix it up, you’re gonna wanna use a spoon. Don’t try a whisk because it’s gonna get all jammed up together.
- Sounds like maybe you tried that once.
- Yeah, I did. You learn from your mistakes.
- That’s the way you learn. That’s exactly right.
- Once we add that and that starts melting and we mix it, we’re gonna add a two tablespoons of blue cheese.
- Wow, there’s a poppy seed in there too.
- You can buy the blue cheese in any grocery store. I’m using our blue cheese homemade from Drew’s restaurant. We make all our dressings homemade there. We’re gonna add a one cup of RedHot sauce to this.
- Wow, it’s gonna have a tang.
- Right and then we’re gonna whip that all up together. And we’re gonna put it in a… you can use like a nine by nine pan or a round pan. Put that in there, we’re gonna add another-
- Can you spray that or anything?
- You can. If it’s non-stick, you don’t have to, but outside the pan, you could spray the outer so it doesn’t stick. When it’s done you’re gonna add another quarter cup of RedHot over top of that to let it bake.
- Look at these chips. Tell me about that. These are nacho chips that we also have at Drew’s restaurant. We serve nachos there.
- But they’re red and black and white
- Red, black, and white.
- Is that just the color.
- That just the color.
- Its not a flavor.
- No they don’t have any. It just tastes like regular nacho chip. You can use any brand you like.
- So that chicken’s pretty almost done because we’re still gonna bake it.
- Chicken’s almost done, right.
- How long does it bake?
- 45 minutes, on 375 for 45 minutes.
- So you’re not actually putting the nachos in with the different-
- No.
- Thereafter comes that.
- And then when it’s all done and you take it out, it’s gonna be a little runny basically, because of the cheese sauce. When you serve it, you’re gonna serve it more warm than hot. Once it starts to get to room temperature, it’ll start to thicken up so you have more of a dip.
- Okay. I got you.
- Just a little bit of heat and that’s gonna melt that down.
- It’s gonna melt that down, right. Just enough so that you can mix it up.
- Well, there’s nothing worse than trying to get a cream cheese incorporated with something when it’s hard as a brick. Oh, I hate that thing.
- You wanna use a nice sized bowl to mix it in, that way you have enough room and it’s not flopping over the sides.
- Can we sprays pan?
- Yeah, you can spray that up a little bit, we don’t really need too much on there, but you can see how the cheese is melting in it real nicely. So I’m gonna add the blue cheese dressing.
- That little bit, it has a flavor that will add a lot to that, doesn’t it?
- Okay. And then we’re gonna add our hot sauce.
- Now, I don’t know why, but that seems like a lot. But then like-
- And that’s what I thought when you first start to make it, but it’s really not. Like I said, when it first comes out, I said, it’ll seem a little bit runny. But then once it starts to get the room temperature and the cheese starts to congeal and stiffen and it makes a nice step. So we’re all mixed up here.
- Pour it in the pan.
- Ill take this pan.
- Okay. That’s good. The best pan.
- There you go. Got ya.
- If it’s me, that usually will end up on the floor. That’s why I try to throw away. Let me hold it for you.
- No, I got it.
- You got it?
- Yeah.
- I forget that this guy, he picks up legs of lambs and everything else.
- All right. There we go. And then we’re just gonna add the sauce in the pan there. And like I said, you can add the hot sauce to taste, if you like. I like things spicy. If you want a little bit more spicy, you can add some more. If not, you get a little bit less, but there we go. Its good there.
- Okay. That goes in the oven?
- And we’re gonna pop that right in the oven. Your cook that 375 for 45 minutes. The edges and the top will start to brown up. And you know it’s done.
- All right, go ahead and pop that in and get that going. Next, you’re gonna work on… Yeah, this is your… It’s just pepperoni bread.
- Okay. Yes. This is pepperoni bread, but you can use whatever ingredients you like. If you like mushrooms, sausage peppers and onions. It’s basically pizza in a roll.
- And this is just like a bread dough, frozen, right?
- This is just frozen bread dough. You can get like four or five in a pack at any Giant Eagle or Shop and Save for a couple dollars. You just take it out. You let it rise for a couple hours.
- Until the flour’s done, yeah.
- Flour it up. Roll it out.
- It doesn’t matter if its wrinkled, does it?
- No, it doesn’t matter, but you don’t want it too thin. So that way when you roll it up, you don’t want holes breaking in it, okay? So we’ve got our pizza dough here. We’re gonna add some homemade marinara sauce that I got from Drew’s restaurant, but you can use any kind of pizza sauce, your own homemade sauce, whatever you like.
- You spoon that all over there.
- Spoon it out. One cup of pizza sauce. When you spread it out and you’re gonna roll it towards you. Go ahead.
- I never thought they made pizza Drew’s.
- Well we don’t make pizza. This is our pasta sauce, our marinara sauce-
- Okay, I got you. which is a homemade, and it’s really good. So I prefer this on my pizza. But like I said, you can use pizza sauce or marinara sauce, whatever you like.
- Okay.
- You’re gonna roll with towards you. You don’t wanna get too much on the end because you, when you’re rolling, you don’t want it seeping out. And then you add your ingredients. I got one cup of provolone cheese here,
- You got it all chopped up.
- Mozzarella, shredded, whatever you like.
- So do you put it all over or just down in the center.
- Spread it around. And we’re gonna add pepperoni to this one. But like I said-
- You can do all those hot pepper.
- Yeah, whatever your preference is as far as pizza is concerned. Just be a white pizza with just the cheese and the-
- Yeah.
- Okay. And then we’re gonna roll.
- Okay.
- Okay.
- While he’s rolling… Go ahead. We’re gonna take a break. ’cause he’s gonna put this in the oven. When we come back, more with the pepperoni bread and more for our Super Bowl Sunday party stay with us. We’ll be right back. Well, if you’ve just joined us, you’re missing the Super Bowl party that my friend and my very special guest, Neal is here to do for us today. And he’s already has a wonderful chicken dip in the oven, cooked and hot, do with the nachos. And he’s just done this pepperoni bread and you rolled it up and I said, “Stop” ’cause they need to see how you tuck the ends in.
- When we roll it up, like I said, you’re gonna leave a little bit a dough on the end and you’re gonna fold it up. You wanna try to get the crease on the top and not underneath. That way, if any sauce leaks out it doesn’t stick into the pan.
- Normally you flip that over, so that’d be on the bottom.
- Right?
- But you don’t do that.
- That way, if it leaks out, you don’t have to worry about a mess.
- Okay.
- And then we’re gonna tuck the ends. Just tuck them up, and over. That way, you try to stop any leakage that comes out of the sides. If you have a fork, you can just press down on the ends and mash them down.
- And you just sprayed that with some Pam.
- Right. I sprayed it with some Pam. We’re gonna flip this.
- You don’t have to let that raise any longer.
- No, no. It’ll cook up real nice in the oven. And we’re just gonna hit it with a little bit of Pam, a little bit of butter on the top. Sprinkle just a little bit of oregano
- Oh, oragano
- And we’re ready to go.
- All right. So that goes in the oven. All right.
- I’m just gonna pop it in the oven. Now, we’re gonna cook this for about 45 minutes also. Oh, which is nice when they’re coming out to same tim, right?
- Right
- That’s pretty cool. That’s great. Okay. Now the next one is the plain good old-
- Little Buffalo wings.
- Little Buffalo wings.
- If you’re like me, you like them spicy.
- He’s gonna show us how to do them really spicy.
- All right. We’re gonna take some wings here. I got a dozen wings, and basically you can get them in three sizes.
- Now, let’s talk the size of these wings. You disjointed them, right?
- Yes. Sometimes they’ll-
- Took the tips off.
- Right. Sometimes they’ll come in the whole wing, they clip the tips off and then cut them in half. I find them just easier to eat that way rather than trying to break them apart.
- Flopping around when you’re trying to break them.
- Especially when you have sauce on them, they’re messy to handle.
- Sure.
- We have a dozen wings here. We have jumbo wings. You can get small, medium.
- What kind of oil do you have there? This is vegetable oil, about two quarts of vegetable oil. You wanna make sure the wings are covered so that they cook evenly?
- That’s probably about 350 degrees.
- Yes its about 350.
- Do you know what I found? If you don’t know when it’s 350, if you have an electric skillet, like a deep one, that’s got a control on that tells you 350. That helps me. Maybe that would be of service to you too. All right.
- We got our wings frying up here.
- How long are they gonna fry?
- They’re gonna fry… I like mine crispy, but just to make sure they’re done, they’re gonna fry for about 15 minutes or so.
- Okay.
- Okay. Fry them up and make sure they’re golden brown.
- Now you’re making the sauce, right?
- Now we’re gonna make the sauce.
- Okay.
- Let’s start here with a pan.
- Now you’re gonna start with about-
- Three fourths of the stick, maybe?
- Three fourths of the stick of butter.
- Okay
- Melt that down.
- And, what kind of hot sauce. Is this both the same kind?
- Yeah, I’m using Ashley Frank’s RedHot. We have some powdered red pepper, some Cajun mix, and a little bit of flour. And what we’re gonna do is-
- We’re calling the fire chief to come up immediately when this is over.
- We’re gonna melt this butter down. And then once it’s melted down, we’re gonna add a little bit of flour to it and let that cool.
- To make a roux.
- We’re gonna make a roux, right. That way we get a nice thick sauce, almost like a barbecue texture.
- Well, see, and that’s gonna stick to these-
- Right. Exactly. And when you pour it on, it just doesn’t run off. It’s got a nice thick-
- ‘Cause I don’t like when that gets off ’cause you’re always trying to dip some to get some of the hot on there. This is thicker. I’ve never seen anybody do this. This your own concoction.
- This is my own recipe. This is just the way I like to make them. I don’t like them runny and watery. So we’re gonna add on this butter here. We’re gonna add about two tablespoons of flour to that mix.
- Okay. Tell me while you’re doing that. How did you get into this artwork? Is this fabulous stuff I’m telling you?
- I’ve been drawing since I was in high school.
- Have you.
- Just odds and ends people would like pictures done. And you hear it all the time. Well, “Hey, you know you’re really good. You ought to sell you artwork.”
- And you think, “Ah, yeah.”
- I started off putting pictures on eBay, selling them on there, and they took off. And after that, just by word of mouth people-
- I tell you. see them and then request diagrams.
- You can’t even see… I mean, what you’re seeing here, you can appreciate, but I’m telling you when you see them in person, as they say, this is so incredible. And he doesn’t just do sports figures, he does all kinds of figures, family, friends, pets, other teams, if you’re not a Steeler fan, say, you would think they’re like another-
- If you have a grand kid or a son or daughter and plays high school sports. A lot of people like sports so people watch you play-
- Hey, how about something for your granddaughter who’s a cheerleader. That’d be a great thing.
- Okay. Now we have a nice brew going. We’re gonna add-
- we’re gonna give you his number later on, so hold on.
- We’re gonna add two cups of RedHot,
- Two cups of RedHot. Okay. Whoa, that’s gonna be nice and hot.
- Okay. And then here we have some Cajun mix. It’s two tablespoons of Cajun mix. We’re gonna add that.
- That’s a variety of spaces, Cajun spaces.
- Right. Nice and spicy.
- And you didn’t put anything on the chicken when you put that in there, did you? This chicken.
- Oh, no. I don’t like it. Some people lightly bread it or maybe flour it. I just like the plain wings like that. Then we’re gonna add a teaspoon of powdered red pepper.
- Like a cayenne or something.
- Right
- Okay.
- And then are we gonna whip that up and see, it’s getting a nice thick-
- Is this extra?
- Yeah, that was from the other one.
- Oh, you meant-
- We can drop it in.
- Oh, please.
- By now he’s counting how much is in there.
- Okay. And then our sauce. You don’t have to get this boiling, you just want it hot.
- Just warm enough to incorporate. Okay, now where do we go with this?
- Actually. I brought… We can make a couple of wings to show them how to make garlic parm sauce. Basically, it’s just a little bit of butter, melt it down and add some granulated garlic. Some lot of people like the garlic parm wings, and then you sprinkle some Parmesan cheese over top of that and make some garlic parm wings.
- That sounds great.
- We have them at Drew’s and a lot of people like those.
- Absolutely. So we’re pretty much there. All we have to do is wait for these babies to brown.
- Right. Brown up a little bit.
- Oh, they’re cooking right along nicely. We’ve got stuff going into the oven. And you know what? we’re gonna come back in a few minutes. We’re gonna be in the dining room. You’re gotta see this party. It’s just great. And we’re glad that you’re here with us today. Stick around, we’ll be back in just a moment. Now, be sure to write for those recipes. ’cause you don’t wanna miss another one from this fabulous table plus the whole months. And you’ve got all that information. I hope you should do that. Neal, you we’re gonna finish up on that other batch of wings that you’re gonna make with the garlic butter. Okay, show us how to do that.
- Right, well, we took the wings out of the oil and we put it on a little paper towel on a plate just to absorb some of the oil off of there. And we’re just gonna dip them in our Buffalo sauce here, get it all over.
- Oh boy.
- Take it out. We’re gonna do half of these Buffalo. We’re gonna half of these garlic Parmesan.
- Okay. That’ll be good. I like that you can do it both ways, ’cause some people can’t do the hot stuff. And I think when you plan a buffet, you need to remember that.
- And now the garlic parm ones, we’ve got a little bit of butter, melted butter with some-
- With stew.
- Let me get this spoon here. With some garlic in it. And basically what you’re gonna do is you’re gonna put them on the plate here. Doesn’t matter if it gets mixed here. Spoon out some of your butter and make sure you got some garlic in or just right over top.
- That’s granulated, garlic, real fine.
- Right. Granulated garlic right over top there. And then we’re just gonna use a sprinkle of Parmesan cheese on top of that.
- Oh my.
- With some garlic parm wings.
- Bring them on over here with you, come on. My goodness, set them next… And you can see that big platter of the ones that he made before with that fabulous hot sauce. And I see you put some blue cheese and I think it’s a good balance.
- Right. It’s blue cheese dressing with some celery. Especially with the hot wings, it will help to build the taste as little better.
- It balances it out. And then over there, that’s fabulous, that smell of that chicken dip.
- What’s it called? Hot wings chicken dip?
- Its a Bufallo nacho chicken dip.
- Oh man. Okay. And then look at this pepperoni bread. This is pretty as a picture.
- Yeah. Turned out really nice.
- That baby’s beautiful. Now, how long did we do that for?
- That took about 45 minutes to cook-
- 45 minutes, okay. And then we got a nice cake that’s in the shape of a football. It says “Go Team”. And then we try to keep in mind that there might be somebody who would be dieting that maybe couldn’t eat. We just did a nice big vegetable trio, that’s always appropriate. And some scoops here with another… This is a simple little easy dip and we’ll put this in the newsletter, so you’ll be having too. And this is just sauce and cream cheese. And you can go mild, medium, hot, and then you scoop it out easy. You can do all this stuff ahead of time. And that’s the key. We chilled down some sodas. We’ve got some chips and we’re ready to go for the Super Bowl party. Thank you so much.
- You’re welcome.
- This has been great. Now we wanna talk to you about the other passion that Neal has. We talked a little bit. But I want you to look right back here. This is some of your renderings of, of course, our Steelers. And this is four separate players, Joey Porter, Willie Parker, Troy Polamalu, and Hines ward. And he does these in any combination. You could have family pictures like that, you could do pets, you could do whatever. This man is so talented and not only is he a great cook, but whatever he decides to do, I think he can put his mind to. And he does it. Now, we’re gonna take a look at some of the larger ones. These are 11 by 14?
- Right.
- 11 by 14. over here, we have a large Hines Ward. Just great. And here’s Jerome Bettis who, you know what, just for memory sake, I think everybody should have one of those. The Bus, of course, Jerome in two different poses. And up here we have, of course, our Big Ben number seven, we couldn’t do it without him. This is just a sampling of the talent. And we talked a little bit that you got involved in that as a young person. And then you just started later in life to do it again.
- Right. Exactly. I started drawing when I was in high school, I had a talent for it. And people would egg you on and they see what you can do. And say, “Well, you should sell these. You should get into this.”
- And I have to tell you, Neal, your prices are very inexpensive.
- Yes, I’ve seen pictures, even not this good. I’m not being modest.
- No
- I’m selling a lot more.
- And here you can get one that would commemorate the Super Bowl of last year. If you really wanted something like that, it’s a huge one. It’s like a-
- It’s a collage.
- Collage of all the players. Plus it has Super Bowl champions in the year. And then Pittsburgh Steelers. I tell you what, his name is Neal and his phone number is on the bottom of the screen. I want you to write that down because you never know, a birthday gift. Maybe you have nieces and nephews like I do. And I mean, nieces too. ‘Cause they’re just hard for this stuff, guys are. And maybe you have a brother or a nephew who just thinks there’s nobody like the Steelers. And you know what, that’s great for them to have that kind of a sports figure that they wanna attain, if they’re into sports. And would this be a great gift for them. Maybe it’s a birthday gift. Who knows what it is, but we say, “Hey, have a happy Super Bowl Sunday.” Thanks so much, Neal. It’s been great to have you. Been great to have you family. Be sure to join us the next time because it just wouldn’t be the same without you here At Home. We’ll see you.
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