Weave

No, it can’t be framed a success in that circumstance. I don’t think we’ll end up having that discussion, fortunately.

Not that there is anything wrong with that.

Some of this is fallout from Berglund leaving the team. Ellie doesn't sniff the ice with Berglund on the roster. The best shutdown line we've had in almost a decade takes all of the hard minutes so Mitts and TT can be even further sheltered if Berglund is still on the roster. We've been forced to use a couple of less able or less developed players in roles they shouldn't have because Berglund skipped out for whatever reason.

I completely agree that Casey is in over his head right now, but he most definitely has shown flashes that he’ll become a serviceable center in the NHL. Most of those flashes were early in the season. The games have tightened up though and he’s no longer showing that potential. Sam never showed those flashes. At all. I’d love for Nylander or Olofsson to be a fix, but unless they can provide competent 2C performance they will languish as well. As we saw post 2007, the team goes as center performance goes. Unless our wings are Patrick Kane or Alex Ovechkin, they’ll need better center play than the rostercan provide. This was the concern that Blue, myself, and a couple others voiced after the ROR trade.

Rearranging deck chairs. Noone is improving scoring with Mittlestadt and Sobotka centering them. The need to get another NHL center in the lineup or nothing changes except the numbers on the jerseys.

Mittlestadt has shown more potential at center already than Sam ever did. With mediocre wingers. Sam just isn't a center. He's not improving secondary scoring if we shift him to pivot.

The biggest issue I saw is that this team is no longer playing at the pace they were playing with earlier in the season. Boston can't keep with that pace, but we don't use it anymore. Why? The second biggest is that we have way too much talent for the powerplay to be going so poorly. Their entries are dead slow and the passing too deliberate. They aren't forcing the short handed team to move with speed. And I really need to see Jack back more on that winning goal. He needs O'Reilly's work ethic when the puck turns over. And one more item. JBott, get us a second line center before Mitts is ruined.

Not just simpler, but addresses the most pressing need, 2C. Our wings are fine. They just need more than one center on the team.

That's better.

O'reilly has outplayed Jack. Again.

I'm with Eleven now. Phil doesn't know when to use a timeout.

He looks like a deranged Easter bunny.

Those can't be real words.

Super lines are how rosters are built today. Look around the league. JBott better be prepared to pay a premium price to keep his top line heavy with forwards.

Damn geese. I'm writing a letter to my town....

Hopefully we don’t give him away for $1 when that scoring touch develops.

All of the Weller labels are fantastic. Antique was my go to before the craze hit. 7-8 yrs ago I used to get it for $20 for a 1.75L. Now the 750mL is $30 and they don't even offer the 1.75 any more as far as I can tell. The 12yr is fantastic but extremely scarce now. Before word got out that Weller uses the same base recipe as Pappy it was a great value brand. The range of quality at Four Roses is surprising. Their base yellow label is just not very good. Small Batch is delicious. And Single Barrel is among the best out there right now.

When your done, trim those ribs off and put them back in a 250 degree oven until they get good and tender. Slather with some barbeque sauce and they are the best damn beef ribs you'll ever enjoy.

That sounds like good news and that whatever issue was going on wasn't terribly serious.

going along with my post in the whiskey thread.... Made a prime rib dinner last night. Used a technique that I've heard about many times, but never quite had the courage to try. Usually a meal like that means special company is coming over and you want everything to go off perfectly. So I limit my experimenting to areas well within my comfort zone. Our oven is due for replacing. It gets kind of funny about controlling temp at low heat settings, so the usual method of making prime rib is risky. To avoid low temp control issues I went with the 5 minutes for every pound of roast at 500 degrees, and then turn the oven off and let it coast for 2 hrs method. We had a 4.2lb roast so I preheated to 500 degrees, put the roast in, set the timer for 21 minutes, and turned the oven off when the timer sounded. 2 hrs later the roast was already rested and had an internal temp of 128 degrees. Perfect. I've got to say, this method produces a prime rib with the best texture. In my experience medium rare prime rib can have an off putting texture in the middle where the meat is more rare than medium, but this method produced a roast that had a nice pink color throughout, no lost liquid when cut (it rested for 2hrs FFS), and a texture that was more like medium. And of course, being prime rib, tender enough to cut with a butter knife. Made an au jus with the drippings. Started with sauteing a miropaux, deglaze/flambe with 1/2 cup of congac, make a roux to thicken the liquid, added the drippings and some beef stock. Simmered that for 10 minutes and put it in a gravy boat. Broiled asparagus and mushroom barley risotto were sides. And that delicious whiskey after dinner drink.....

It's been a long while since I've tasted a whiskey that compelled me to jump on here and wax poetic. I think the demand for whiskey has resulted in most of the bottles being rushed out the door before they're ready. I just don't get bottles any more that have the complexity I used to pick up even in mid priced bottles. I'm gonna wax poetic today. 2 weeks ago I hit a liquor store whiskey tasting event. It's tough to get a good read on the whiskeys you try at those events because you're kind of rushed along, the samples are small, the glasses are plastic, and the environment isn't really conducive to getting the most out of the whiskey. But one of the samples stood out. Four Roses Single Barrel. Four Roses uses a blend of 10 recipes in their base level whiskey. They blend 3 or 4 of those recipes for their small batch bottling. But they pick out 1 of the 10 recipes each year to showcase in their Single Barrel bottling. Each year they choose a different recipe, so the whiskey changes from year to year. I don't remember anything specific about the sample of Single Barrel I had at the tasting, but it stood out enough that I asked what year that bottle was from, checked to see if the liquor store had the same year bottling, and promptly bought a bottle. It was $49.99, but I've seen it as high as $64.99. Opened the bottle last night after a prime rib dinner with friends. OMG, this stuff is luscious. It started out with a hit of pepper that quickly faded to candied dried fruit. Dried bananas, cherries, and apricots all danced on the tongue. It's an incredibly fruity whiskey. And there was a viscous sweetness that reminded me of simple syrup. It's 100 proof so there was a touch of heat, but it faded quickly. And then the finish kicked in.... vanilla. Like a vanilla bean first taken out of the tube. And the finish held up right until the next sip, a not so subtle invitation to take another hit. I need to find out what recipe was used. I'm guessing it was one of the wheat recipes. This is old school stuff like Van Winkle "Lot B" used to be. I will buy another bottle of this stuff and bunker it away so I'll have it in the future. It's the best whiskey I've tasted in several years. This open bottle ain't gonna last. Edit- so I dug into the recipe thing. I was half right. FRSB is is sold in all 10 of the recipes, but they aren't all put out for general distribution. It takes a good bit of work to find the other recipes when they are released. The standard release FRSB is always the same recipe. It's their rye recipe, with a yeast that produces a soft, fruity distillate. This must be one helluva barrel this year. It's certainly more interesting that normal to my palate.

fixed for me. Noone gets a pass.

Inky, clean up in aisle 2!

So now we have 3 ***** lines? Center depth, why have you foresaken us?

With Berglund a no show and Pominville in protocol our wing depth is going to be tested.