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PSE was Kim's project. Kim can't proceed with PSE. + Whomever in the family was slated to take over PSE and, therefore, both sport properties and other activities, isn't prepared to/eager/ready/willing to take on such a huge responsibility. + Terry is getting old and is likely trying to reduce his work load. + Of course this sets up both sport properties to be sold or have ownership stakes sold. = What do you expect?

They definitely used to have one. They hardly used it when I was buying mini-packs circa 2017. Trying to recall if they used it last season but I went to only one game.

Who sees Kane delivering a powerful, inspiring locker room speech during the second intermission of a game that could put the Sabres into the playoffs but they're down three points?

Vanek is on frequently with Rivet and Peters for their After the Whistle podcast. I'm pretty sure they questioned him about coaching during one of those podcasts from this summer. I don't remember what he said, just telling ya in case you're interested enough to go find it.

By now the Sabres' Analytics team has likely run models of every player combination with variations on circumstances. They know exactly who they want to keep and jettison. They are also making suggestions on who to play with whom in what situations at least for the first 10-20 games.

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).