Jacoby Jones’ Mother Made 80 Quarts Of Gumbo & 30 Pounds Of Potato Salad For Entire Ravens Team Last Week
Jere Longman of the New York Timeshas a long feature in today’s paper about New Orleans native Jacoby Jones. In it is this great tidbit about how much food Jacoby Jones’ mother, Emily-London, had to make for the Ravens when the entire team came to her for dinner. From the New York Times:
On a frigid day in Denver, Jones made a 70-yard reception that sent the game against the Broncos into overtime, stunning local fans into silence and providing the lifeline for an eventual Baltimore victory in a second overtime. His Super Bowl touchdowns were not viewed as redemption or bitter payback against Houston, Jones said. Instead, he spoke graciously of the Texans, saying: “I thank them. They gave me an opportunity to play football, coming from Lane College, in the N.F.L.” As the Ravens arrived in town last week, London-Jones cooked for her son and his teammates, preparing 80 quarts of gumbo, 120 servings of jambalaya, 4 gallons of green peas, 30 pounds of potato salad and an endless supply of bread pudding. Hey, Mama, it was the gumbo,” Lewis yelled toward her after the game, explaining the victory, one in which mother and son dutifully played their roles.
