On the Pittsburgh Penguins Complete Meltdown

Losing is part of being a fan. It's what we sign up for when we decide to give a shit about the athletic exploits of this sports team or that. When you become a fan, you expect to be entertained, hit some high notes and also have moments of deep despair following particularly painful losses. Every fan has a running list of the worst losses of his or her life. It's just part of the package.

If you find yourself walking around in Boston, grab a random person and ask about the worst losses she can remember. I'll betcha she names the 2003 Red Sox or the Patriots loss in SB XLII. If you're in Cleveland, I hope you have some coffee or something, because the list of disappointing losses may be longer than what you bargained for.

Penguins and the Flyers: In the Octagon for Round 1

"Hey you. Hey! Four Eyes!"
"Who me?"
"No, dipsh*t. Him"
"Wha'dya want?"
"Yeah, you. Tell your boss I said, 'Nice tie.'"

Flyers coach Peter Laviolette passes on a compliment to Dan Bylsma via Penguins assistant coach Tony Granato, with the diminutive Pierre McGuire looking on from below.

When the Penguins and Flyers play, even the coaches pop a gasket.

Sunday Recipe: Easter Ravioli with Pears and Marscapone

Every year, at both Christmas and Easter, I make ravioli and frankly, the Petracco tradition of ravioli are more sacred to me than the actual holidays. In sum, I cannot imagine Easter without them. Gram (pictured here as a middle-aged woman) lived to be 93. Might have been 94 or 95 -- we were never clear on her exact year of birth and I was 20 when she died. I grew up in a little house across the street from her little house and spent countless childhood and adolescent hours with her. I'm luckier than most people. The years I had with Gram I consider to be one of the great gifts of my life.

Gram and I did a lot of cooking together, but as to the actual ravioli, I grew up making those with my grandmother, Vera because by the time I came along, Gram was tired of the prep work and just let her daughter Vera do the rav making for our wing of the clan.

My Top 10 -- The Women to Watch in the 2012 NCAA Tourney

It's become an annual event around here -- my listing my top players in the tourney. It should be noted that these aren't necessarily the best players in the tournament, but the players I'm watching, for a variety of reasons. In some cases, it's because I've seen them numerous times and I never tire of watching them. With a few others, it's because I've spent the season reading about them without getting a chance to see them. To think, when I started watching women's hoops, I probably couldn't have made a list of 10 players I wanted to watch; now, I find myself working hard to cut the list down to just 10. I could easily go to 15.

1. Skylar Diggins, Notre Dame. What could I write about this junior guard for Notre Dame that I haven't already written? From the moment she arrived in South Bend, she was a leader on the team. She has handled everything the media can throw at her with aplomb. She led her team to the Finals last year by upending the behemoth UConn in the Final Four on the way. She has hit buzzer beaters, made impossible dishes, created steals and willed her team to victory. Oh, and she even turned L'il Wayne into a fan. So whatever it is? She's got it. The kid can play in any kind of game. I think because of her looks (she is undeniably beautiful), her toughness is sometimes underestimated, but few in the game are as tough and as scrappy as is Diggins when her team is in a dogfight.

Notre Dame faces Liberty in the 1st round on Sunday at 2:30

Matt Cooke Shows NHL GMs the Easy, Obvious Solutions to Head-Hunting

NHL general managers are meeting right now and one of the things they’re talking about is how to deal with concussions. What they know is they cannot keep losing players of the caliber of Sidney Crosby and Chris Pronger. What is to be decided is:  how they are to go about protecting their players?

There are some interesting rule changes being discussed:  putting the red line back (boo), removing the trapezoid behind the goalie, and the one I like the most,  a hybrid-icing call proposed by Brian Burke of the Toronto Maple Leafs. I’m sure that the equipment -- particularly the helmets -- can be improved, too.

But even with those changes, suspensions are the best, simplest way to reduce concussions caused by head-hunting.

On Malki-Mania, Winning without Sidney Crosby and the Demise of the Washington Capitals

D'ya think Lightning net-minder Dwayne Roloson is the kind of guy who would, while on safari, poke a hungry lion with a pointy stick? Or who, despite warnings from his local, friendly apiarist, shake up a hive of honey bees while wearing nothing but shorts, flip-flops and a t-shirt? Based on his performance in Pittsburgh yesterday, I think he is just that sort of guy.

I would give this simple piece of advice to the dear Mr. Roloson:  do not poke the Russian Bear in the face like this:

Sunday Recipe: All on a Mardi Gras Day Gumbo

As regulars know, I love all things New Orleans (except that nasty baby jesus king cake -- yech) and recently returned from a blissed out week of food, drink and music in the Crescent City. Today, to a soundtrack featuring Dr. John, Big Chief Bo Dollis, Ingrid Lucia, Trombone Shorty, Kermit Ruffins and others, Geargirl embarked on some serious gumbo research. (I fiddled around with said soundtrack on iTunes -- because I'm helpful that way.)

If you're expecting seafood in this gumbo, move on. Seafood gumbo is not in season in NOLA, so this is the winter version, with andouille sausage and chicken. There is a third variety of gumbo -- a green gumbo which I do intend to try to make when summer's bounty is available -- and I'll be using the recipe of the incomparable Leah Chase. At any rate, this is a gumbo based on that at Liuzza's by the Track. And if you happen to be in NOLA, do go to Liuzza's and eat some gumbo for me. (If it's a Monday, do get the red beans and rice.)

Sunday Recipe: Best of NOLA, the Food (and Beer) Edition

A solid week in New Orleans is only a fraction of the time you need to eat your way through the city and while I didn't have a single disappointing meal, these are the culinary highlights of my trip.

The Dooky Chase experience. Dooky Chase has been around since, well, since forever and chef Leah Chase (pictured above outside her magnificent restaurant) started working her magic in the kitchen in the 1950's. Miss Leah has been described as the Queen of Creole Cooking, but I always tell friends that she is to creole soul food what Lidia Bastianich is to italian. Yeah, Leah Chase is just that good. According to what I've read, she isn't at the restaurant full-time anymore, but we had the luck to have lunch on a day when she was there and we had a few minutes to chat with her when she stopped by our table. (Now I can die in peace. Seriously.)

Gone Fishing

Or at least to eat some fish. And some oysters. Perhaps on Po'Boys. Or in gumbo. Let the good times roll, people.

And Thus Endeth the Great Bruce Arians Debate

Today, Steelers offensive coordinator Bruce Arians announced his retirement and nary a tear was shed in Pittsburgh, except maybe by Pig Ben Roethlisberger, who was all BFF with coach Arians.

I'm no great supporter of Arians and while it was hard to argue against a guy coming off of a Super Bowl appearance, I felt that Arians' time here was over heading into the 2011 season.

Worst. Pittsburgh. Sports. Week. Ever.

Seriously? What in the Sam Hill is going on around here?

I'll give a box of Twinkies to the person who can point out to me a worse week, because I don't need any fancy math skills to know that this:

PLUS this:

PLUS this:

equals the worst week in memory.

Just what have we as a city done to piss off the sports gods? Personally, I blame the Mayor.

Top Five Reasons I'm Nervous about the Steelers v. the Broncos

The Steelers first playoff game is just hours away. And I don't feel well. It's my annual bout of Steelers Playoff Anxiety Disorder. It's an amorphous disorder and happens every year to thousands of people in the Western Pennsylvania area. But today, specifically, here's why I'm twitchy:

5.  Health.
The Steelers head to Mile High as a veritable MASH unit -- the offense is without it's most explosive running back (and I know I've been critical of Rashard Mendenhall from time to time, but he looked really good to me the last few weeks), the line is missing monster center Maurkice Pouncey and Pig Ben is limping around on an ankle that's about as sturdy as under-cooked bacon. (Mmmm ... bacon.) On the other side of the ball, who knows how well or how long LaMarr Woodley will play on that gimpy hamstring. And of course, Ryan Clark (the team leader in tackles with an even 100) cannot play or he might actually, you know, die. I'd feel a lot better if at least some of those guys were healthy.

The NFL Playoffs, Seeding and Reason

Once again, in the land of the NFL, we have good teams traveling to play el-stinko teams in the playoffs. Last year, when the super-stinko Seattle Seahawks won the crapulous NFC West with a 7-9 record, oh did the talking heads wail. Oh, the 10-6 New York Giants didn't get to play, but the Seahawks were in. Oh, the humanity. At the time, I argued that winning your division should mean something. Even if your division is the bottom of the garbage pail. I think of it as a similar scenario to March Madness -- win your conference and you get an automatic bid. If you perform well, but don't win your conference, you should get a shot, but there are no guarantees.

Here's why division champs are important. Because the Brown hate the Steelers. And the Ravens hate the Steelers. And everybody hates Baltimore.

Sunday Recipe: New Year's Pork Roast and Sauerkraut

As anybody who grew up in Western Pennsyvlania knows, pork roast and sauerkraut are traditional New Year's Day foods and where I grew up, the population was so densely and predominantly Slovak, Polish and German, that we ate sauerkraut year round.

Now, everybody's family does their 'kraut differently. Some families like it super sour and others prefer it milder, almost sweet. So your mileage may vary on this.

My grandmother (the Scotch-Irish one, not the Italian one) leaned toward a richer version of 'kraut -- still a bit sour, but not sweet, rather just savory. I should say here that she was a great cook. I mean, truly great. And I think, in another place and time, with other opportunities, she might have made for a fine restaurant owner and cook. I'm not talking about opening a restaurant that serves foams and uses liquid nitrogen and the like, but a restaurant that makes just flat out delicious home cooking -- like the food you want to get at home, only better. This is my take on her sauerkraut (which she taught to my mother.)

Sunday Recipe: Christmas Ravioli Filled with Mushrooms

Yesterday, as always on Christmas Day, I made traditional ravioli. Well, they're a tradition in my family and growing up, I always felt sorry for kids who ate turkey on Christmas Day. How boring! Our Christmas tradition was always ravioli, a tradition started by my great-grandmother who left her tiny village in Abruzzo to make her way in America. Gram's traditional ravioli are filled with cheese and served with a rich, savory tomato sauce, one that is often flavored with a beef shank or some pork ribs or both. [My recipe for that sauce -- which I call Aunt Fulmay's Sauce -- is coming henceforth in a later post.]

Meanwhile, I made my traditional cheese filled ravs as family obligation dictates, but my feeling is that getting the dough right and then doing the assembly of the ravs is the hardest part, so every holiday (Christmas and Easter), I try another filling. This year, I made a mushroom filling and I have to say, for a recipe I basically made up on the fly, they were amazing -- Top Chef worthy ravioli.