It’s that time of the year again, the time when the University of Cincinnati Bearcats battle “crosstown” rival Xavier in the Crosstown Shootout.
Four years ago I started what was going to be an annual tradition of highlighting egg dishes in “honor” of rival Eggs-Zavier (I am a Cincinnati grad myself). By the next year, my blog had fallen in my lists of priorities, and as it would happen, we had our worst game as both teams showed a total lack of self-control with a bench clearing brawl. I was happy I had let it slide. The competition was renamed “Crosstown Classic” (because THAT would fix the issue) and moved to a neutral site. This year, the name Shootout returns, and the game also returns to alternating sites, this year at the Shoe.
So in honor to the return of the old moniker, and in hopes that I can start posting again at pFoody, I decided to bring back the Eggs-Zavier week post. And since what is old is new again, I thought I would go with a comfort food. Baked Custard.
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