He was picked 33rd in the 1991 NFL draft. He spent 1 year with Atlanta, 16 with Green Bay, 1 with New York & is celebrating the sunset of his professional football career in Minnesota. He turns 40 in 5 days.
He took a turn at acting in the 1998 flick, "There's Something About Mary." Ben Stiller kept referring to the man as "Brett Faaahv-raaah."
He looks pretty hot in his Wrangler Jeans.
Tonite, quarterback Brett Favre has a couple of scores to settle. He retired from Green Bay, then tried to come back. But General Manager Ted Thompson had other ideas. So Brett flew the coop, and wintered in New York that season. He retired once more, then showed up on the Vikings' roster in August.
For those of you who don't know, there's major bad blood between the Pack & those Nordic numbskulls from across the Mississippi. So when the 2 teams clash this evening on Monday Nite Football, Brett will be focused on knocking the cheeseheads off the team he took to 2 Super Bowls.
Longtime Scribe readers know how I feel about the Green Bay Packers. Yup, we're cheeseheads from way back. So Mr. Fairway & I will have our own little tailgate in the family room. Mr. F., who hails from Chippewa Falls in the northwest corner of the State of Wisconsin, detests the Minnesota Vikings. I'm partial to the Packers myself, but being from Down South & all, don't have that natural-born hatred. Plus, I think Brett's kinda cute, don't you?
Whenever we tailgate, either at home or at the game, I whip up a mess o' bratwurst, but also give a nod to my Tejas roots, with salsa & chips. Here's a great recipe, from our local Mexican place. So think of us tonite, Scribe Fans. It's gonna be hot, no matter what the outcome!
4 to 5 jalapeño chili peppers, stemmed (if you prefer less heat, halve and remove the seeds)
1 quart tomato juice
2 medium white onions, chopped
2 medium tomatoes, cored and chopped
1 cup coarsely chopped cilantro leaves
1 tablespoon kosher salt
2 tablespoons freshly ground black pepper
1 tablespoon ground cumin
1/4 cup to 1/2 cup vegetable oil
Place the jalapeño chili peppers in a food processor and pulse until almost smooth. Transfer to a medium bowl and add the tomato juice, onions, tomatoes, cilantro, salt, pepper, cumin and oil, stirring to combine. Taste and adjust seasonings. Serve with tortilla chips.