In Game: at Dayton

[MrMac]

Odds are -10.5 now

Looks like the Flyers cover handily.

[MrMac]

First half blessedly over. 21-40.

[catseye]

32.1% from field
10% from 3pt

[graveline]

This feels like circa 2002 when we opened at Duke, and would do our best en route to a 30 point loss
The back to back life insurance/write your own will commercials are apropos

[DC69Wildcat]

This feels like circa 2002 when we opened at Duke, and would do our best en route to a 30 point loss
The back to back life insurance/write your own will commercials are apropos

I hope we can hold this to 30.

[Ursa Midmajor]

Is that Roy Hibbert on the halftime show? A nice reminder.

[MrMac]

Is that Roy Hibbert on the halftime show? A nice reminder.

AKA "Goliath"

[JCDC]

One starts to wonder if the thread starter is the problem. Does he actually catch any fish? Catch and release may be the problem.

[citycat]

Dayton put in a sub and the announcers said he was a good point shooter. We left him open and now he has 14 points.

Do we think we're in contention for the Barrett-Bonner Sportsmanship Award? That was in the SoCon.

[MrMac]

Apparently Conner was angry at halftime.

[seamac77]

2/15 from 3..

[citycat]

Yeah . . . Offensive rotation just isn't working. Like seeing Jarvis in. Wish he'd drive instead of shoot. We need to get to the rack.

I concur on Jarvis needing to drive. Some of his best moves this year have been drives.

We're 2-15 on 3s.

[seamac77]

our only hope is to lure Holmes away from the rim then drive to the basket.. preferrably by #23.

[WildCock]

I used to make grasshopper pie.

Anything like the drink?

I used the recipe from the cookbook published by the Pirates’ House in Savannah. It is a lot of work to make, but gives impressive results in terms of flavor and appearance. You make a chocolate cookie crumb crust and chill that. Then you cook a custard. You divide the custard and put unsweetened chocolate and I guess sugar into one part. That becomes the next layer. To the other part you add crème de menthe and crème de cacao (as in the drink) and probably something else. Then you beat egg whites and gently fold them into the green mixture, so you wind up with a very tall chiffon layer. Of course then you chill the pie. Later, you whip cream and add it to the top and sprinkle on shavings of chocolate.

There are simpler recipes one could find, but the original is still the greatest. For an additional challenge, prepare Julia Child’s recipe for boeuf Bourguignon at the same time. I did that, maybe more than once.

I eventually realized that after I decided not to major in chemistry, a couple of my hobbies took the place of that interest in my life. I was serious about photography, used a darkroom on campus, and then set up a darkroom in my dorm room at SMU, even doing some color. In Albemarle in the 1970s I enjoyed cooking for a bunch of friends and still occasionally fed small crowds from time to time. Around 2000 I fed at least 75 people after church, with serving starting by 12:15. I had preached at two churches that morning. I had four meats, a variety of vegetables, using Julia’s pot au feu recipe. It’s a matter of organization.

These days I’ll fix something to take to a party. At home for myself, my main recipe is to punch holes in a plastic cover and heat in the microwave. I find cooking fun just when there is an audience. My most frequent chemical reaction I cause is from opening a can of soda pop. (Extra credit to the reader for knowing that reaction.)

H2CO3 -> H2O + CO2

[citycat]

Moss with a 2! Keep it up!

Brizzi with a 3!

We've cut it to 19.