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https://thehockeywriters.com/3-potential-trade-destinations-canadiens-casey-desmith/ I haven't been paying close attention - is the DeSmith our last hope for a goalie upgrade before the season starts?

My complaint is that you must make this (very fair) complaint at all. Woe that men are corruptible and that virtue is a hard road!

In order of preferred destination: North Carolina Nashville Tampa Dallas Florida

If it's signed by both sides the team must submit it. 11.5 (c) A Club must file an executed SPC [Standard Player Contract] or Offer Sheet with Central Registry, with a copy to each of the Player and the NHLPA, by no later than 5:00 p.m. New York time on the day following the day the Club has received the executed SPC or Offer Sheet from the Player. (d) From the date which is seven (7) days prior to the commencement of the Regular Season, through the end of the League Year, the League shall approve and register, or reject, an SPC by no later than 5:00 p.m. New York time on the day following Central Registry's receipt of such SPC (provided it was received by Central Registry by 5:00 p.m. New York time; SPCs received by Central Registry after 5:00 p.m. New York time will be deemed to have been received on the following day for purposes of this provision); at all other times the League shall have five (5) days from the day following Central Registry's receipt of an SPC (provided it was received by Central Registry by 5:00 p.m. New York time; SPCs received by Central Registry after 5:00 p.m. New York time will be deemed to have been received on the following day for purposes of this provision) to take such action. If no action is taken by the League, either to approve and register, or to reject, an SPC during the applicable time period set forth in the prior sentence, such SPC shall be deemed to be approved and registered.

Or smoking a big J before entering the store.

Advertising rates will not change regardless of who is broadcasting the games. The games, in some manner, will be "broadcast". The problem right now is the league has been tied to a regional broadcasting paradigm and has been slow to respond to cord-cutting. Once the current contracts play out they should be able to revise the way they approach "broadcasting" to accommodate the emerging paradigm.

Alack, I am afraid Sabres fans have awaked, And the roster 'tis not done. The attempt and not the deed Confounds us. ~ MacKevyn

We've done the Adirondacks and agree that it's a nice, quick vacation destination. I found I liked Lake Placid the best for a high-quality, low exertion few days rest. The Thousand Islands are great if you're into slow boat cruises. We went to Alexandria Bay for Independence Day and did the tour of Boldt Castle (including the boathouse) and it was awesome - if you're into that kind of thing. Highly recommended as a two-night get-away.

Megalomania. Or is it narcissism?

Yes. It's a chemical slurry posing as a baked good. We have to unlearn what we think "tastes good" (Pandora's box: opened). Once you recognize the difference between said chemical slurry and good old fashioned simple, hand made recipes you will always taste the chemical slurry when you have some.

Quality of the flour and other ingredients beyond the yeast counts as well. There are so many variables in bread-making and it takes practice and then more practice. Anyway learn how to use this yeast, like how to proof it, mind the temperature, etc. and you'll be on your way. Would recommend a quality butter for the loaf cut fresh out of the oven.

What? NORE-win Pa-NO-ka is a fabulous hockey name. Right up there with GHEE La-FLER.

So, @GASabresIUFAN, it turns out you might be on to something with the sourdough. If the pizza places making their own dough are keeping some of the giant dough blob to start a new giant dough blob, that is a sourdough. Never occurred to me as a typical sourdough loaf has different texture and flavor but apparently the process is used across dough types. See: Sourdough Baking | King Arthur Baking If you read the page, it mentions the process relies on "wild yeast", which is the yeast in the air. Combine that with the mineral content of regional water and you have an argument in favor of locally derived flavour which we talked about a little already.

They have to. They have to make the dough a few days before a piece of it is ultimately made into a pizza. They make huge blobs which have to rest. Then the rested blob gets cut into portions. The portions either sit and rest until they are flattened or sometimes they flatten portions right onto a pan so they're prepared for either the next day or, if they do it in the morning, later that day. Either way the portions have to rest. It's fundamental bread-dough making as @Weavepointed out. Resting is part of making anything with yeast. Resting=aging.

That's not how sourdough dough is made (don't ya know). That is, though, how they get the extra-yeasty flavour I referenced several posts back.

That is too bad - it was the first place we went to after the government let people go to restaurants again a few years ago. Perhaps it was the circumstances, but we were quite satisfied with everything we ordered (which was a lot).

500 in an electric oven and you need to start the oven before you roll the dough (assuming you proceed to the sauce and toppings after rolling the dough). The lowest you place the rack is in the middle but it's best to do the slot between the middle and the top one if you have 5 or more slots.

What temperature do you bake your pizza at? This is key.

You can not want to wish someone luck with their present endeavor(s).

Can't listen to the video but I can tell by breezing through it the crust is all sorts of wrong. Dunno what he's doing with that sauce, either. Pizza across the Buffalo metro area, including the Falls, varies widely. The elements that are common to pizza in WNY is the texture of the dough and not necessarily the flavour (although I tend to think the dough is fundamentally heavy on the yeast flavour), the pepperoni, a shockingly basic sauce, and a slight emphasis on the oregano and garlic. If the crust is stiff or too dense and not slightly chewy then the crust is a fail.

It is surprisingly generic. La Hacienda Brighton has really good pizza and wings.

Sure, it "could unlock an unprecedented ceiling" and I'm for acquiring McDavid if it can be accomplished prudently, but let's examine the statistical problem. Are we not expecting more points from the entire (projected) second line (Peterka, Cozens, Quinn - Quinn's injury notwithstanding)? How much of a drop in scoring are you expecting to see - enough where it isn't offset by an increase in production by said players alone? Although I think it's reasonable to expect other players like Dahlin, Mitts, Krebs and Power for example to score not a lot, but a few more. I don't expect the defensive responsibility adjustment to yield a terribly large drop from our standing in the seasonal scoring chart after factoring in expected gains from players as mentioned above. Unless it all goes wrong and the adjustment impedes our skaters' ability to score. That would be something. I don't know if Meatballs would have had them play the game the way they did just to tell them not to play that way. We've seen that before. Anyway, almost like being a President's Trophy winner automatically disqualifies a team from winning the Cup that year, I think the numbers below plainly show that being a league leader doesn't always give you a free pass to winning the Cup. For 3/4 of the time the average standing is 9th (7th over an 8 season sample). I think we'd be okay without McDavid coming in and blowing up the roster plan. It also shows us that a McDavid team isn't all that special in scoring with the exception of this last season. YEAR SCW STANDING GOALS 2023 Vegas 14th 267 (Oilers 1st 325) 2022 Colorado Avalanche 4th 308 (Oilers 8th 285) 2021 Tampa Bay Lightning 9th 180 (Oilers 7th 183) 2020 Tampa Bay Lightning - 1st 243 (Oilers 11th 223) 2019 St. Louis Blues 15th 244 (Oilers 20th 229) 2018 Washington Capitals 9th 256 (Oilers 20th 229) 2017 Pittsburgh Penguins 1st 278 (Oilers 8th 243) 2016 Pittsburgh Penguins 3rd 241 (Oilers 25th 199 [tied with the Sabres FWIW])

Tage + four first round picks + Quinn or Peterka + prospects to fix a statistical problem we don't have and to gain ephemeral labels and status we could earn by winning a few rounds in the playoffs? I think you're just playing around now.

Yes.