Hockey's coming back! The Penguins are coming back! No, really! So I decided to organize my blog a little bit better, update my links list, and finally make my logo grammatically correct. If you think I should link to your blog or someone else's, please let me know.
The roster's not completely set yet, but there will be some changes. We say goodbye to several players, with varying degrees of enthusiasm: Mark Eaton, Sergei Gonchar, Bill Guerin (okay, I keened over him for a day on my Twitter account, don't judge me), Jordan Leopold, and Alexei Ponikarovsky. The drinks I named after them are under the "past Penguins" tag.
We say hello to Arron Asham (several tomato juice baths and a Little Tree around his neck will help with the Flyer stink), Paul Martin, and Zbynek Michalek. I look forward to getting inspired by them, and any other new additions to come. Also, I completely forgot to name one after Alex Goligoski! I'll be fixing that next season.
While you wait and bite your nails, maybe you'd like a drink. This milkshake is nice and cold while it's hot outside, but uses good autumn-y flavors.
Taste of Hockey Season
1 scoop black walnut ice cream (butter pecan will do if you have to)
2 ounces bourbon
1 ounce milk
1 tablespoon pure maple syrup (maple/agave blend is a cheaper substitute)
Pour all ingredients into blender; blend until everything's mixed. Pour into a glass and drink immediately.
This one is perhaps a bit better for you, but it's cool and tasty and has an excellent green color.
Summer Street Hockey
1/2 cucumber, peeled
1 cup honeydew melon, in chunks
2 ounces light/white rum
1 ounce Midori melon liqueur
Handful of ice cubes
Blend all ingredients in blender until everything's the same consistency. Pour and drink immediately.
Sunday, August 29, 2010
Sunday, July 18, 2010
Hockey and Cupcakes--What Else Do You Need?
Even though it's mid-July, cupcakes and hockey dominated my Twitter timeline late last week. The New York Islanders, who I really want to stay in the area just because I hate the Rangers so so much and don't want them to be the only hockey team in town, gave a local businesswoman a contract to sell cupcakes during games. Other hockey teams' fans made fun, but they're probably just jealous. You don't get tons of food choices in a hockey arena.
I can't have their cupcakes (although I'm certain a few will be thrown at me and L'Ailee's direction should we show up in Pittsburgh Penguins gear next season.) I can't have most cupcakes, because they contain eggs and I'm allergic to them. However, I could indulge in the Twitter hashtag trend that inevitably resulted. I tend to indulge in lots of Twitter hashtag trends. Oh, there was lots of fun to be had with #NHLCupcakes. These were mine:
Marc-Andre Fleury: Sweet, flaky, often tasty, but OH GOD STAY IN THE WRAPPER!
Martin Brodeur: Big enough to share with your sister.
Sidney Crosby: It only looks super-sweet and plain vanilla.
Brooks Orpik: Comes with Free Candy sprinkles, may damage internal organs.
Daniel Carcillo: Can be eaten without incisors, but tainted with rat hairs.
And the one my wife liked best:
The Detroit Red Wings: Bitter old ginger
Given all this, I wanted some cupcakes. L'Ailee bought me vegan chocolate-orange cupcakes from one of NYC's many, many cupcake shops for my birthday in March, but she can't remember which one. So really, my only choice is to get baking. (Hey, grocery stores need support, too!)
Non-vegetarians tend to get all lemon-faced at the mention of vegan baked goods, but if I'm going to be eating them, I can't really bake anything else. To make these, I blatantly ripped off a moist, tasty cake recipe at the Fat-Free Vegan Kitchen, poured it into a cupcake pan, then ripped off an orange frosting recipe from About.com Southern Food. These don't rise quite as high as regular cupcakes, but you won't care. L'Ailee and her best friend sure as hell didn't!
Vegan Chocolate-Orange Cupcakes
1 1/2 cups unbleached flour
1 1/2 cups white whole wheat flour
1 1/2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1/2 cup cocoa
1 teaspoon cinnamon
3/4 cup soy yogurt
1 teaspoon vanilla
2 tablespoons balsamic vinegar
1 1/2 cups water
1/2 cup fresh orange juice (I used Florida's Natural with pulp instead, because it's summer.)
2 tablespoons grated orange peel
Spray a muffin pan with non-stick spray and dust the cups lightly with unsweetened cocoa. Preheat oven to 350F.
Combine the flours, sugar, baking soda, salt, cocoa, and cinnamon in a large mixing bowl. Add the yogurt, vanilla, balsamic vinegar, water, and orange juice. Beat by hand or with a mixer on low speed just until well-combined, about 1-2 minutes. Stir in the grated orange peel, and pour into the prepared pan.
Bake for about 20 minutes, until a toothpick inserted in the middle of one comes out clean. Cool in the pan for 5 minutes, then pull out, using a knife if necessary. Cool the rest of the way on a wire rack. Then ice with...
Orange Frosting
4 tablespoons softened margarine
1/2 teaspoon vanilla
3 cups powdered sugar
3 to 4 tablespoons orange juice
finely grated zest of 1 orange
Beat margarine with vanilla until light and well blended; beat in powdered sugar slowly. Add a few tablespoons of orange juice and the orange zest. Beat and add more orange juice as needed to make the frosting spreadable.
Hungry yet? No, I don't know which hockey player or team those cupcakes should be compared with.
I can't have their cupcakes (although I'm certain a few will be thrown at me and L'Ailee's direction should we show up in Pittsburgh Penguins gear next season.) I can't have most cupcakes, because they contain eggs and I'm allergic to them. However, I could indulge in the Twitter hashtag trend that inevitably resulted. I tend to indulge in lots of Twitter hashtag trends. Oh, there was lots of fun to be had with #NHLCupcakes. These were mine:
Marc-Andre Fleury: Sweet, flaky, often tasty, but OH GOD STAY IN THE WRAPPER!
Martin Brodeur: Big enough to share with your sister.
Sidney Crosby: It only looks super-sweet and plain vanilla.
Brooks Orpik: Comes with Free Candy sprinkles, may damage internal organs.
Daniel Carcillo: Can be eaten without incisors, but tainted with rat hairs.
And the one my wife liked best:
The Detroit Red Wings: Bitter old ginger
Given all this, I wanted some cupcakes. L'Ailee bought me vegan chocolate-orange cupcakes from one of NYC's many, many cupcake shops for my birthday in March, but she can't remember which one. So really, my only choice is to get baking. (Hey, grocery stores need support, too!)
Non-vegetarians tend to get all lemon-faced at the mention of vegan baked goods, but if I'm going to be eating them, I can't really bake anything else. To make these, I blatantly ripped off a moist, tasty cake recipe at the Fat-Free Vegan Kitchen, poured it into a cupcake pan, then ripped off an orange frosting recipe from About.com Southern Food. These don't rise quite as high as regular cupcakes, but you won't care. L'Ailee and her best friend sure as hell didn't!
Vegan Chocolate-Orange Cupcakes
1 1/2 cups unbleached flour
1 1/2 cups white whole wheat flour
1 1/2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1/2 cup cocoa
1 teaspoon cinnamon
3/4 cup soy yogurt
1 teaspoon vanilla
2 tablespoons balsamic vinegar
1 1/2 cups water
1/2 cup fresh orange juice (I used Florida's Natural with pulp instead, because it's summer.)
2 tablespoons grated orange peel
Spray a muffin pan with non-stick spray and dust the cups lightly with unsweetened cocoa. Preheat oven to 350F.
Combine the flours, sugar, baking soda, salt, cocoa, and cinnamon in a large mixing bowl. Add the yogurt, vanilla, balsamic vinegar, water, and orange juice. Beat by hand or with a mixer on low speed just until well-combined, about 1-2 minutes. Stir in the grated orange peel, and pour into the prepared pan.
Bake for about 20 minutes, until a toothpick inserted in the middle of one comes out clean. Cool in the pan for 5 minutes, then pull out, using a knife if necessary. Cool the rest of the way on a wire rack. Then ice with...
Orange Frosting
4 tablespoons softened margarine
1/2 teaspoon vanilla
3 cups powdered sugar
3 to 4 tablespoons orange juice
finely grated zest of 1 orange
Beat margarine with vanilla until light and well blended; beat in powdered sugar slowly. Add a few tablespoons of orange juice and the orange zest. Beat and add more orange juice as needed to make the frosting spreadable.
Hungry yet? No, I don't know which hockey player or team those cupcakes should be compared with.
Tuesday, July 13, 2010
Pina Colada Pie for Pensburgh
There was talk of having a baked goods recipe exchange at Pensburgh today among some of its Twitter users. (Thanks for the idea, @CariGoPens!) My favorite pastry has always been pie. This is a very summery one that won't heat up your kitchen too much. I had to make it tonight. It is actually half of an absurdly complicated recipe I found in Food and Wine magazine a few years back, poured into a pre-made pie crust. Even though this is a cocktail blog, there's no alcohol, sorry!
Pina Colada Pie
Nilla wafer pie crust, pre-made or homemade
COCONUT CREAM
2 1/2 cups unsweetened coconut milk
2/3 cup sugar
3 tablespoons butter
1/2 vanilla bean, split, seeds scraped
2 1/2 tablespoons cornstarch
2 tablespoons water
POACHED PINEAPPLE
1 1/2 cups sugar
2 cups water
10 thin lemon slices, seeded
1/2 vanilla bean, split, seeds scraped
One 3-pound pineapple—peeled, cored, and cut into 1/2-inch cubes (4 cups)
MAKE THE COCONUT CREAM: In a medium saucepan, combine the coconut milk with the sugar, butter and vanilla bean and seeds and bring to a simmer. In a small bowl, dissolve the cornstarch in the water; whisk the mixture into the coconut milk and cook over moderate heat, whisking constantly, until thickened, about 5 minutes. Discard the vanilla bean. Pour the coconut cream into a shallow bowl, press plastic wrap directly on top of the cream and refrigerate until chilled, about 2 hours.
MAKE THE POACHED PINEAPPLE: In a medium saucepan, combine the sugar, water, lemon slices and vanilla bean and seeds and bring to a boil, stirring until the sugar dissolves. Add the pineapple and cook over moderate heat until the fruit is translucent, about 15 minutes. Transfer the pineapple and its cooking liquid to a bowl and refrigerate until chilled, about 2 hours.
MAKE THE PIE: Spoon pineapple onto bottom of pie crust. Spoon coconut cream on top of pineapple. Serve and eat!
Pina Colada Pie
Nilla wafer pie crust, pre-made or homemade
COCONUT CREAM
2 1/2 cups unsweetened coconut milk
2/3 cup sugar
3 tablespoons butter
1/2 vanilla bean, split, seeds scraped
2 1/2 tablespoons cornstarch
2 tablespoons water
POACHED PINEAPPLE
1 1/2 cups sugar
2 cups water
10 thin lemon slices, seeded
1/2 vanilla bean, split, seeds scraped
One 3-pound pineapple—peeled, cored, and cut into 1/2-inch cubes (4 cups)
MAKE THE COCONUT CREAM: In a medium saucepan, combine the coconut milk with the sugar, butter and vanilla bean and seeds and bring to a simmer. In a small bowl, dissolve the cornstarch in the water; whisk the mixture into the coconut milk and cook over moderate heat, whisking constantly, until thickened, about 5 minutes. Discard the vanilla bean. Pour the coconut cream into a shallow bowl, press plastic wrap directly on top of the cream and refrigerate until chilled, about 2 hours.
MAKE THE POACHED PINEAPPLE: In a medium saucepan, combine the sugar, water, lemon slices and vanilla bean and seeds and bring to a boil, stirring until the sugar dissolves. Add the pineapple and cook over moderate heat until the fruit is translucent, about 15 minutes. Transfer the pineapple and its cooking liquid to a bowl and refrigerate until chilled, about 2 hours.
MAKE THE PIE: Spoon pineapple onto bottom of pie crust. Spoon coconut cream on top of pineapple. Serve and eat!
Tuesday, June 29, 2010
The Trade Rumor Tamer
Just because hockey is over for the summer doesn't mean it's ever really, you know, *over*. We've been through the drafts, and now we have trades and impending free agency. My Twitter feed (@greeneyedlilo, if you're interested) and RSS feed have been bristling with rumors, what-ifs, and the attendant arguments about them. I'm sure yours have, too. My favorites are the ones about the Pittsburgh Penguins getting Dan Hamhuis and the squillionth Colby's-coming-back rumor. And if Marc Staal's really not happy with the New York Rangers, maybe he'd like it better in Pittsburgh with his brother...?
Whatever happens, July 1st is bearing down on us, and you're gonna want something to numb the pain a little bit. You'll also want something to cool you off in this hot weather.
Here it is. I got the idea for the flavor combination from the Big Gay Ice Cream Truck, whose owner is full of amazing ideas for things to do with ice cream. (Bananas pureed with Valrhona chocolate on top, anyone?) Yesterday, he suggested vanilla ice cream topped with peppermint syrup and cacao nibs for sweltering New Yorkers. I decided I wanted to try this at home, but use peppermint schnapps instead of syrup and run it through my blender. He compared his sundae to a York Peppermint Patty. Drinking this milkshake, I get the sensation that the heat and rumors will soon leave us, hockey will eventually come back, and one way or another, Ray Shero's gonna put together a winning Penguins team for the 2010-11 season.
The Trade Rumor Tamer
1 1/2 tablespoons cacao nibs
1 scoop vanilla ice cream
1 ounce milk
2 ounces peppermint schnapps
Pour all ingredients into a blender; blend until everything's mixed. It should look like a chocolate chip shake. Pour into a glass and drink immediately.
Note on ingredients: You can find cacao nibs in a health food or gourmet store. If you can't find them/can't afford them/don't like them, dark chocolate chips would probably do just fine.
Whatever happens, July 1st is bearing down on us, and you're gonna want something to numb the pain a little bit. You'll also want something to cool you off in this hot weather.
Here it is. I got the idea for the flavor combination from the Big Gay Ice Cream Truck, whose owner is full of amazing ideas for things to do with ice cream. (Bananas pureed with Valrhona chocolate on top, anyone?) Yesterday, he suggested vanilla ice cream topped with peppermint syrup and cacao nibs for sweltering New Yorkers. I decided I wanted to try this at home, but use peppermint schnapps instead of syrup and run it through my blender. He compared his sundae to a York Peppermint Patty. Drinking this milkshake, I get the sensation that the heat and rumors will soon leave us, hockey will eventually come back, and one way or another, Ray Shero's gonna put together a winning Penguins team for the 2010-11 season.
The Trade Rumor Tamer
1 1/2 tablespoons cacao nibs
1 scoop vanilla ice cream
1 ounce milk
2 ounces peppermint schnapps
Pour all ingredients into a blender; blend until everything's mixed. It should look like a chocolate chip shake. Pour into a glass and drink immediately.
Note on ingredients: You can find cacao nibs in a health food or gourmet store. If you can't find them/can't afford them/don't like them, dark chocolate chips would probably do just fine.
Friday, June 11, 2010
Carrot Top on a Dare
MouthGuard, a frequent reader/commenter, dared me to make a drink and name it "Carrot Top" in, um, honor of the Philadelphia Flyers' Scott Hartnell. Since I am superstitious enough to make Sidney Crosby shake his head and say "Damn, girl," or whatever they say in Nova Scotia, there was no way in hell I'd try it until the Stanley Cup was safely in the Chicago Blackhawks' hands. (Anything but a Flyers win, was my philosophy.) I tend to Google recipe ideas so nobody can come here and tell me that, for example, the drink I named after Brooks Orpik was first created by Pierre McGuire, named "Leadership," and has been served in Philadelphia's best sports bar for years. Turns out there's already a cocktail called Carrot Top. I'm sure it's fine, but I had other ideas.
The "carrot" made me think of something that would taste like carrot cake in a glass. This cocktail purports to do that, but you'll see that something crucial is missing--namely, carrot. So I started with carrot juice. Also, I wanted to do something with Absolut Brooklyn, which is flavored with red apple and ginger. Frankly, I'd have liked it better in the fall and don't think there's anything particularly "Brooklyn" about this flavor combination, but it's good.
I came up with this. The Frangelico adds a bit of nuttiness and creaminess. Though it's martini-sized and worked nicely in a martini glass, I don't think it qualifies as a martini. My cocktail mentor sure wouldn't think so. Whatever it is, it matches Scott Hartnell's hair and his team's uniforms, but isn't nearly as repulsive as the Flyers organization or most of its players. Since it's the off-season, I'd even serve Hartnell one if he could swear he understands that Penguins are opponents, not food.
Carrot Top
2 ounces carrot juice
2 ounces Absolut Brooklyn vodka
1 ounce Frangelico
Dash or two of cinnamon
Cinnamon sugar to rim the glass
Combine all ingredients except cinnamon sugar in a cocktail shaker with 2 or 3 ice cubes. Shake thoroughly. Place cinnamon sugar on a plate; moisten the rim of a martini glass with water. Dip rim of glass into cinnamon sugar to coat. Strain liquid into martini glass.
Note on ingredients: I don't like to specify brands if I can avoid it--nobody's paying me to advertise for them and I don't want any perception that I am unless the company is actually delivering product to my home. However, I don't think any adequate substitutes for the liquors mentioned here exist.
The "carrot" made me think of something that would taste like carrot cake in a glass. This cocktail purports to do that, but you'll see that something crucial is missing--namely, carrot. So I started with carrot juice. Also, I wanted to do something with Absolut Brooklyn, which is flavored with red apple and ginger. Frankly, I'd have liked it better in the fall and don't think there's anything particularly "Brooklyn" about this flavor combination, but it's good.
I came up with this. The Frangelico adds a bit of nuttiness and creaminess. Though it's martini-sized and worked nicely in a martini glass, I don't think it qualifies as a martini. My cocktail mentor sure wouldn't think so. Whatever it is, it matches Scott Hartnell's hair and his team's uniforms, but isn't nearly as repulsive as the Flyers organization or most of its players. Since it's the off-season, I'd even serve Hartnell one if he could swear he understands that Penguins are opponents, not food.
Carrot Top
2 ounces carrot juice
2 ounces Absolut Brooklyn vodka
1 ounce Frangelico
Dash or two of cinnamon
Cinnamon sugar to rim the glass
Combine all ingredients except cinnamon sugar in a cocktail shaker with 2 or 3 ice cubes. Shake thoroughly. Place cinnamon sugar on a plate; moisten the rim of a martini glass with water. Dip rim of glass into cinnamon sugar to coat. Strain liquid into martini glass.
Note on ingredients: I don't like to specify brands if I can avoid it--nobody's paying me to advertise for them and I don't want any perception that I am unless the company is actually delivering product to my home. However, I don't think any adequate substitutes for the liquors mentioned here exist.
Sunday, May 30, 2010
SCF10
Just because the Penguins' season is over doesn't mean the NHL season is over. Like me, many of you have probably decided that you may as well keep watching and see who wins the Stanley Cup. I knew the Chicago Blackhawks versus the Philadelphia Flyers was going to be difficult to watch. Game 1 last night proved me absolutely correct. NBC was at least considerate enough to bring in Ryan Miller as a commentator to balance the Flyers' collective ugliness. But as both goalies became sieves, the teams traded leads, and Scott Fucking Hartnell* scored, that wasn't quite enough.
When NBC broadcasted Penguins games during the regular season, I responded by posting recipes for blender drinks, mostly high-octane. The cocktails I post here are meant to be quick beer alternatives that can be fixed during intermission or right before the game. But nobody minds if one runs the blender while Pierre McGuire or Mike Milbury are talking, right?
A favorite high-octane drink of mine is the classic Zombie, which I based Salvaging the Game on during a particularly miserable game against the Vancouver Canucks. It certainly seemed appropriate for suffering through this series. However, I also wanted something cold and slushy. Also, I didn't want to track down a bottle of apricot brandy which I'd have to blow the dust off of before I could open it. Also, I had, as usual, lots of good fresh fruit and half a bottle of bourbon in the house . So I tweaked the basic recipe once again and made a...zombie-rita? Zombie-quiri? Either way, it's gonna get me through the rest of this horrid series just fine. The name reflects the reason to drink it.
SCF10
1 apricot, peeled and seeded
1/2 cup cubed pineapple, fresh or canned
2 ounces orange juice
2 ounces light rum
1 1/2 ounces dark rum
1 1/2 ounces bourbon
1/2 ounce Bacardi 151 (or other 151-proof) rum
2 handfuls of ice
Put the fruit and juice into the blender with 1 handful of ice; blend for about 15 seconds. Add all the liquor, excpt for the 151-proof rum, and the other handful of ice. Blend another 15 seconds. Pour into a tall glass. Float the 151-proof rum on top. Take a sip whenever a Flyer scores or NBC *sniff, sniff, sob* shows footage of Sidney Crosby hoisting the Cup.
* Isn't it amazing how, despite their varied ethnicities, Scott Hartnell shares a middle name with Chris Pronger, Alex Ovechkin, Martin Brodeur, Jimmie Johnson, and Carl Edwards?
When NBC broadcasted Penguins games during the regular season, I responded by posting recipes for blender drinks, mostly high-octane. The cocktails I post here are meant to be quick beer alternatives that can be fixed during intermission or right before the game. But nobody minds if one runs the blender while Pierre McGuire or Mike Milbury are talking, right?
A favorite high-octane drink of mine is the classic Zombie, which I based Salvaging the Game on during a particularly miserable game against the Vancouver Canucks. It certainly seemed appropriate for suffering through this series. However, I also wanted something cold and slushy. Also, I didn't want to track down a bottle of apricot brandy which I'd have to blow the dust off of before I could open it. Also, I had, as usual, lots of good fresh fruit and half a bottle of bourbon in the house . So I tweaked the basic recipe once again and made a...zombie-rita? Zombie-quiri? Either way, it's gonna get me through the rest of this horrid series just fine. The name reflects the reason to drink it.
SCF10
1 apricot, peeled and seeded
1/2 cup cubed pineapple, fresh or canned
2 ounces orange juice
2 ounces light rum
1 1/2 ounces dark rum
1 1/2 ounces bourbon
1/2 ounce Bacardi 151 (or other 151-proof) rum
2 handfuls of ice
Put the fruit and juice into the blender with 1 handful of ice; blend for about 15 seconds. Add all the liquor, excpt for the 151-proof rum, and the other handful of ice. Blend another 15 seconds. Pour into a tall glass. Float the 151-proof rum on top. Take a sip whenever a Flyer scores or NBC *sniff, sniff, sob* shows footage of Sidney Crosby hoisting the Cup.
* Isn't it amazing how, despite their varied ethnicities, Scott Hartnell shares a middle name with Chris Pronger, Alex Ovechkin, Martin Brodeur, Jimmie Johnson, and Carl Edwards?
Thursday, May 13, 2010
Closing the bar for the season
I don't know what to say that many other Pittsburgh Penguins fans haven't said already, and probably better and with more knowledge than myself. If you're actually interested in reading my feelings about the Penguins, the season, and what hockey in general has done for my life, take a look at this entry in my personal blog.
I don't know if I'll be updating at all this summer, either. I'll probably do things like clean the house and go to museums and surf. And, of course, there's NASCAR. It's all up to Tony Stewart (who really needs to figure out what his problem is soon) and Kevin Harvick (who's leading in the points, yay!) to satisfy me and my wife's sports jones.
What I do know is that the Penguins' core players are young, and ungodly talented, and have a lot of exciting games left in them. It won't hurt them any to enjoy just one long summer, and they'll probably be all the better for having gained some perspective. I know we'll be saying goodbye to a few players, probably including ones we've come to like such as Bill Guerin (gonna miss looking at him!) and Sergei Gonchar. We'll be saying hello to some new players, too, and hopefully we'll come to like them as the 2010-11 season progresses. We'll say hello to the Consol Energy Center, too. As I thought real hard at Sidney Crosby during his exit interview last night, "They built a new playground for you and the rest of the team. Play like you own the place next year, 'cause you kinda do."
I couldn't help thinking of this song. It's one of my very favorites, has been since I was a little girl. Indulge me one more time.
"Hard Candy Christmas," Dolly Parton
Hey, maybe I'll dye my hair
Maybe I'll move somewhere
Maybe I'll get a car
Maybe I'll drive so far
They'll all lose track
Me, I'll bounce right back.
Maybe I'll sleep real late
Maybe I'll lose some weight
Maybe I'll clear my junk
Maybe I'll just get drunk on apple wine
Me, I'll be just...
Fine and Dandy
Lord it's like a hard candy Christmas
I'm barely getting through tomorrow
But still I won't let
Sorrow bring me way down.
Thanks to all the terrific people who made this blog happen. See y'all next fall!
I don't know if I'll be updating at all this summer, either. I'll probably do things like clean the house and go to museums and surf. And, of course, there's NASCAR. It's all up to Tony Stewart (who really needs to figure out what his problem is soon) and Kevin Harvick (who's leading in the points, yay!) to satisfy me and my wife's sports jones.
What I do know is that the Penguins' core players are young, and ungodly talented, and have a lot of exciting games left in them. It won't hurt them any to enjoy just one long summer, and they'll probably be all the better for having gained some perspective. I know we'll be saying goodbye to a few players, probably including ones we've come to like such as Bill Guerin (gonna miss looking at him!) and Sergei Gonchar. We'll be saying hello to some new players, too, and hopefully we'll come to like them as the 2010-11 season progresses. We'll say hello to the Consol Energy Center, too. As I thought real hard at Sidney Crosby during his exit interview last night, "They built a new playground for you and the rest of the team. Play like you own the place next year, 'cause you kinda do."
I couldn't help thinking of this song. It's one of my very favorites, has been since I was a little girl. Indulge me one more time.
"Hard Candy Christmas," Dolly Parton
Hey, maybe I'll dye my hair
Maybe I'll move somewhere
Maybe I'll get a car
Maybe I'll drive so far
They'll all lose track
Me, I'll bounce right back.
Maybe I'll sleep real late
Maybe I'll lose some weight
Maybe I'll clear my junk
Maybe I'll just get drunk on apple wine
Me, I'll be just...
Fine and Dandy
Lord it's like a hard candy Christmas
I'm barely getting through tomorrow
But still I won't let
Sorrow bring me way down.
Thanks to all the terrific people who made this blog happen. See y'all next fall!
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