My friend Erin is up in Portland making her famous pigs in a biscuit for the Big Game today, and like any girl who grew up in Napa and whose family produces killer Cabernet Sauvignon, it’s all about the ingredients. Erin uses either veggie Smart Dogs or chicken hot dogs from Citarella in New York (I’m calling them tomorrow to place my order). Down in LA, we’re going old school with Lit’l Smokies and blankets not biscuits (couldn’t get it together to bake), but are bringing our A game with mustard. My absolute favorite is Napa Valley Mustard Co.’s Hot Sweet mustard – it is simply the best. I also dig their Whole Grain mustard, which has mild green chiles and garlic in it. Of course it’s hard to beat Mendocino Mustard’s Seeds and Suds, which is made with Red Seal Ale. My husband likes the classic Edmond Fallot Dijon mustard, but his favorite is the hotter-than-hell mustard from Philippe the Original, which we are shamefully out of at the moment. Never mind. I count six jars of assorted mustards in the fridge as we speak, which should get us through watching Big Ben mop the floor with that goody two shoes Kurt Warner.