Balance

Come on, JD! Knock him in!

How deep was Danks' flyout?

This is looking like a quick inning.

C'mon, Joe! Make 'em hurt!

BTW- Brian's avatar keeps holding my attention. Are those real? (Does it matter?)

JD!!!

Go get 'em, Sox!

No reason to boo Pods. When I finally get to the Cell this Sunday, I'll cheer him. I think a standing ovation might be a bit much, though.

So much depends on whether or not Paulie, Thome, and Swisher start to hit. If they don't, I think this club comes up just a little bit short, despite the great pitching.

I have read and acknowledged the rules of this forum. I'm not sure if I'm going to actually post. But just in case....

I typically buy beans from a local corner cafe (The Common Cup) in Rogers Park. They have Intelligentsia coffee; I like most of their beans. I have them grind it up for me. I don't mind Starbuck's; I think they have some good coffee (and I actually drink their plain coffee as opposed to their candy-bar-in-a-cup drinks), but I try to support local businesses instead of corporations when I can. I was never a fan of Dunkin Donuts coffee. I found it weak and too reliant on dumping tons of sugar in there.

Back on topic, I really want to see this series, but we're so far backed up on our DVR with our other shows, we don't have room for a new one. (Mr. and Mrs. Balance: Our lives are difficult.)

Unless gas prices continue to increase, we as a nation aren't going to change our consumption habits. I'd be in favor of increasing gasoline taxes to European levels, if it could get us European-quality public transportation and infrastructure.

Attaboy, Gavin!

Early this season, not coincidentally when the Sox were winning some games, I saw a lot of Sox hitters willing to go with what the pitcher was giving them, hitting to the opposite field or up the middle. They were working counts and not trying to pull everything. Now, this seems like last year. Moribund offense.

QUOTE (knightni @ Apr 18, 2008 -> 08:54 PM) I'm heading towards 35 and I was in Guys and Dolls in High School. I was the sound guy for our junior high production. Ah, the memories.... The wife and I are going to have to put that on the ol' Netflix queue. And, by the way, that's a showtunes-filled White Sox winner!

QUOTE (CaliSoxFanViaSWside @ Apr 18, 2008 -> 07:23 PM) SOmeone tell Hawk Nathan Detroit is from Guys and Dolls , played by Frank Sinatra . Quentin double ! That's a pretty fun movie, kids, especially if you want to impress your parents. (And I'm only 33)

QUOTE (jackie hayes @ Apr 14, 2008 -> 11:43 AM) Lemme add -- you can also get pizza dough pre-made from Trader Joe's ($1 for a bag of dough enough for one pizza). Then all you have to do is roll it out and add the sauce, toppings, cheese. I'm SURE yours turns out better. I'm just saying, for those of us without patience, and those of us who can't ever get anything with yeast to do anything right, it's an option. That probably also works. I've never tried it myself. I have to admit, though, there's a definite sense of satisfaction that I get when I make something from scratch.

If Harold Baines merits a statue, you better believe Frank does.

QUOTE (SnB @ Apr 11, 2008 -> 12:13 PM) No one else has a love for reggio's? If any of you guys are "crust guys" pick it up one time, it has the best crust you will ever have in a frozen pizza. (EDIT: This was in response to Max Power. I somehow managed to mess up the quote.) Sorry about the delay in responding.... Let's see if I can remember the basic crust recipe. You need 3 cups of all-purpose flour, 1 cup of warm (110 degree) water, 1 packet of yeast, a teaspoon of sugar, a heavy pinch of salt, and a splash of extra virgin olive oil. Put the warm water in a large mixing bowl. Add in the sugar and yeast. Let the yeast bloom for about 5 minutes (you'll see frothing when it's ready). In a separate bowl, mix the flour and salt. When the yeast has bloomed in the first bowl, add a small splash of olive oil to the water/yeast mixture. Then, gradually pour the flour into the yeast-water. You can mix this by hand (which is fun, but messy) or with the dough-hook of your mixer (which is less messy and somewhat less fun). It takes some work to get the flour combined into the water, as it's pretty sticky. If you're mixing by hand, you basically use the dry flour in the bowl to take the wet, sticky dough off your hands and work it into a ball of dough. (This is why the mixer is easier.) When all the dry flour is worked into the dough ball, knead the dough for about 10 minutes. When you're done, pour about a tablespoon of olive oil into a clean medium bowl. Put the dough ball in there and coat it with the oil. Cover the bowl with plastic wrap and let it sit at room temperature for about 90 minutes. It will double in size as the yeast raises the dough. 90 minutes later, preheat your oven to 475 and take the dough ball out and put it on a lightly floured surface. Roll it out into a circle. Put it on a pizza pan or pizza stone. Put your sauce, cheese, and toppings on the crust. (I recommend Pastorelli pizza sauce from a can if you don't want to make sauce.) Bake that sucker for 8-10 minutes. Let it cool a few minutes before cutting and eating! Hope that helps! You can look at foodnetwork.com for other recipes; I just know this one works well.

Looks like the ump wants to get in from the cold. I can't say I blame him.

QUOTE (SoxAce @ Apr 11, 2008 -> 09:17 PM) Just got home... Thome got tossed?! Wow.. He had a legit beef with a called strike three, IMHO.

All right. Can we get to Todd Jones? Please?

I'm ready for Wasserman. I'm through with McDougal.