thebandit27

There are compelling reasons to think each one could have the inside track: Housley has the Buffalo history, Tocchet has the familiarity with Botteril, and Reirden has the very similar career arc to Botteril.

SE is excellent, but allrecipes is a very good resource as well. I'll typically cross-reference until I find a highly-rated recipe on one site that is backed up by recommendations on the other.

I have a very thick frame too--I'm slightly over 5'6" and have been as heavy as 205. I last competed in 165's, but some of those dudes are 180 lb-ers that water cut for meet day, so they blow my doors off. At 148's, I can go more than 2xBW in the squat, close to 1.7xBW in the flat bench, and close to 3.5xBW in the deadlift, so if I catch the right flight on the right day I actually stand a chance.

You are correct sir! I'm happy to help out...Shoot me a PM and I'll send something over when I bust out the work computer tomorrow. Spoiler alert: I lift really heavy and do zero cardio

Actually, zero. I only lift 3x per week, and I get up at 5 AM before the wife and kids every day, so it's pretty easy for me to get there. This cut has actually been the easiest of my life by a mile. I've gained in every lift save for the flat press, which I've maintained. I'm down 21 lbs since March 1st and am 7 away from reaching the next weight class (148's), where I could actually stand a chance of winning a meet or two. The most interesting part is that I have given up very little in terms of foods that I love--only Paula's donuts (which I'll definitely have on Father's Day). I still eat cookies, chips, chocolate, ribeye, bacon, butter, etc.

Probably keep it simple and make tacos tonight. I'm still cutting down a weight class so dessert will most likely be these PB-banana-oat cookies I found online; I can eat a half dozen of them for only 400 calories

Smoked beer can chicken with lemon garlic rub, rosemary smashed potatoes, and roasted broccoli rabe for tonight Later: Kirk and Sweeney 23-year rum

Jeff, You have got to learn how to qualify statements. Your global declarations regarding the HC's coaching style, performance, approach to team-building, and game management philosophy are heretofore entirely unfounded. The guy has not presided over a single game as a HC yet. Is it too much to hope that you wait for a scintilla of evidence before you makes leaps and bounds toward preset conclusions?

I'm a medium Shaq guy It's no question, IMO, that he's a much better fit in this scheme as a 9T/7T. I'm hopeful that he's a bit better than I think he'll be though; I see him as a career 6-8 sack/year guy who will also be a solid run defender It's entirely possible that I am underestimating him though; he did lead FBS in tackles for a loss as a senior

He's a huge Shaq guy IIRC

Something I just realized watching that...just seeing Sammy's practice speed is invigorating to the fan in me. If he truly does return 100%, he brings something to the offense that nobody else in the AFC East has. Also, Zay seems to have that natural plucks-the-ball instinct, which is nice to see.

Not Bills-related, but I found this funny: http://profootballtalk.nbcsports.com/2017/06/08/christian-hackenberg-passes-hit-defenders-and-reporters-at-jets-otas/

That burst and stop is soooooooooooooo good to see

Nope...Zrebiec is verified.

Jeff Zrebiec‏Verified account @jeffzrebiecsun 2m2 minutes ago More Harbaugh said that Maclin wants some time to make decision.

There's a few things, mostly that the crust has perfect thickness--between that of think crust and deep dish. Also, the sauce is a bit sweeter in general. The hidden secret, however, is something that most people don't know...it's literally in the water. When I worked in the restaurant industry, we sent our head chef to a national convention. At the convention, each of the chefs was given water from 100 cities around the country to use to make mini pizza crusts using a stock flour mixture. The crusts made with Buffalo water were almost unanimously chosen as the best. Indeed...see above

Your family's from Williamsville, right? I always hated that we had another Bocce on Hopkins with the same recipe, but that they were so poorly run that we kept having to go to Bailey.

Go to Roost...go in a group, because the pizzas are just the beginning. Currently in Baltimore

Just order nation-wide delivery my friend: http://nationwide.bocceclubpizza.com/c-51-original-bocce-pizza.aspx My cousins around the country do it a few times a year because they simply need it

Fair enough. I have Bocce as my clear #1, but the rest of my top 5 is up for debate, and includes Imperial, Bob & John's La Hacienda, Buzzy's, Gino & Joe's. This is, of course, for traditional take-out style pizza. For all styles, the best pizza I've ever had in my life is from Roost on Niagara Street. Cooked in a special oven crafted in Italy, it makes stone-oven pies in less than 90 seconds, and the toppings are high class, fancy fare (like duck confit, figs and prosciutto, sopressata and pickled peppers, etc.). Menu rotates on a biweekly and seasonal basis too.

Nor will you. However, they're slowly expanding throughout the east coast, so there's always a chance. Right now, they're as far east as NYC and Boston, and as far south as Virginia.

What about Bocce on Bailey?

Cap issues become less relevant if you can clear Bogosian, Gorges, Moulson, and Ennis. That said, the need for a veteran D-man is more than palpable. I'm not opposed to getting it done by moving Kane, but I would want to feel good about a guy like Fasching or Bailey being able to step into a physical role in the top-6.

Wegmans does the nitro cold brew at their coffee bar now...delicious. Totally worth paying double the price of a typical cold brew. You've gotta be kidding me...on both accounts

Bocce on Bailey for me