Wednesday, April 10, 2013

USWNT 3, Oranje-citas 1

It's a busy week around here, so I may be sporadic. Or slightly late, as in these highlights from the USWNT's win in Den Haag yesterday.










- Greg Seltzer

2 comments:

dikranovich said...

i just dont know what it is with these concacaf announcers tonight. you really would think these knuckle heads could coherently explain the away goals aggreegate scoring.

as it was, they can not, and to make matters worse, they just go along with what they are saying like nothing they said two minutes earlier meant anything.

basically, im no rocket scientist, but galaxy lost the first game at home 2-1, so they had to at the very least win this game 2-1 to force extra time. 1-0 would not be enough, based on away goal rule.

so we know from the get go LA needs two goals and the original winger seems to be confirming this. oh well, lets reference the dortmond game, as if those two announcers actually saw the game. the troubling thing is that they probably did and still tried to pass off their speech as commentary.

its disheartening that we cant have better and it is disheartening that brian dunseth does not have a clue, i mean a former MLSer is lost in space.

i can only shake my head in disbelief.

i dont know, so the mexican club scores and first words out of JP delacameras mouth is thats it, its over now, and two minutes early he is talking about the dortmund comeback. i mean, am i missing something here.

WTF???

Jamie said...

And while we're leaving exceedingly-long comments about things that bear no relevance whatever to the original post, I'd like to share with you all a recipe for a lovely quiche:

Ingredients

- 1 tube (8 ounces) refrigerated crescent rolls
- 2 teaspoons prepared mustard
- 1-1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces
- 1 medium onion, chopped
- 1/2 cup sliced fresh mushrooms
- 1/4 cup butter, cubed
- 2 eggs, lightly beaten
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 1/4 cup minced fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon each dried basil, oregano and rubbed sage

Directions

- Separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard; set aside.
- In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust.
- Bake at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 8 servings.