Yannow, this never occurred to me.

I remember way back when, when I still lived in St. Louis and my buddies George, Cliff, and Steve would come over to watch football, occasionally there would be some weed smoking going on. Back then, when I could still cook, I would have football parties at my apartment, not just for the Super Bowl, but for regular season games as well. I would cook up a feast. Steve’s wife Alixe, one of my best friends in the world, hated football but would come to the party for the feast that I would cook. There would also be a lot of beer drinking going on. George and I came up with the idea of drinking Bud in the little seven ounce bottles so the beer would not get cold. I had a fridge with a little pull out drawer right under the freezer and that’s where we would put the beer. When one pulled a beer out of the right side, he would have to take a beer from a bottom shelf and put it in the left side of the drawer. Two cases of the little bottles would work out just right.
Alas, I don’t have any football fanatic friends down here in Georgia, so I no longer cook up feasts like I used to do. My sister always said she would have liked to come to one of my football parties but since she lived in California, the land of fruits and nuts, she was unable to. She’s thinking of coming down for the Super Bowl so maybe I’ll try to cook sumpin’. Maybe I’ll make some lasagne. This would be a good excuse for some cannelloni but that’s really a lot of work the way I make it. I make the pasta from scratch and I use two different sauces, a white and a red. The stuffing is veal and chicken which I cook in white wine with onions and garlic and then run through the food processor. I then add some egg yolks and some of the white sauce. It is delicious. It takes over two hours to make.
When Sherry still lived in California, one of my cousins moved out there. We had him over for New Year’s Day and made cannelloni. When we put it on the table, he asked what it was. We told him it was cannelloni, tubular pasta stuffed with veal and chicken and topped with two sauces and cheese. He politely took one tube to try it out. By the end of the meal, he was using a spoon to scoop out the remainder of the sauce. Yeah. It’s that good.
The first time Sherry made it for me, with the recipe she had, she used manicotti shells instead of making the pasta from scratch, which is what we do now. By the end of the meal, Ryan and I were laying on the floor moaning with our full stomachs. We couldn’t stop eating. Since then, I’ve tweaked the recipe. The original recipe didn’t have any garlic in it and used parsley instead of spinach which I use. It used carrots in the meat stuffing and I don’t. It also didn’t have chicken in the meat stuffing. The cannelloni I ate on Dago Hill (now due to PC it’s just called The Hill), the Italian neighborhood in St. Louis, where Yogi Berra grew up, had chicken and veal, so that’s what I use. Making the pasta from scratch is so much better than using manicotti shells. The pasta made from scratch is thinner, al dente, and melts in your mouth.
This became a New Year’s Day tradition.