| C O M M I S H ' S R
E C O R D: |
| LEAGUE |
RECORD |
NOTES |
| CCL (Dynasty) |
8-3 |
Making my run! |
| MFFL (Local Keeper) |
4-7 |
I suck so bad! |
| RRL (Pride League) |
6-5 |
There we go! |
| GFL (Idiot League) |
9-2 |
No stopping me now! |
|
By this time in your league you are doing one of three things…
- Looking for ways to spend the money or a place to mount the
trophy that you are going to win.
- Trying to figure out the one last move that you can make to
get in/win the play-offs.
- Watching college basketball hoping that football will soon
end.
Face it sometimes no matter how much you read, how well you draft,
how well you trade or how efficient your line-ups are you just
not going to win. You are snake bit. I am in four leagues and
I fall into those three categories too.
In the GFL and CCL I am clearing spots on my mantle and preparing
to spend the money I WILL win. In the RRL I am in the thick of
things with a 6-5 record only one game out of first as every team
in the league except two have the same record. Things are different
in the MFFL. That is the league that I am SNAKE BIT.
Here is the chronology of a snake bit league:
- The draft... we draw cards and I have to pick last.
- I drafted Mike Anderson and Olandis Gary but Terrell Davis
was taken before I could get him so I take Jamal Lewis for next
year.
- Terrell is named starter and I have no running backs for
the first two weeks of the season.
- I gave up on Derrick Mason because I had to make room to
add another running back (Moe Williams whom I would later drop
and wish I had now!).
- At our first trade session I traded Jeff Garcia and Terrell
Owens for Brett Favre and Torry Holt.
- I also traded Torry Holt for Ron Dayne.
- By this time my team is now 1-4.
- At the open trading period I am so desperate for points I
trade Mike Anderson and Brett Favre for Jay Fielder, Kevan Barlow,
and Tiki Barber ( I have gone from no running backs to 7).
- Jamal Lewis gets caught in violation of the drug policy so
who knows what's going on there.
- Olandis Gary breaks his fibula on his first carry of the
game on Thanksgiving.
What can I be thankful for with a season like this. Sometimes
when you are snake bit and everything that you do goes bad you
just laugh and watch Darma and Greg or Survivor and just forget
football exists because nothing else really can be done. I take
a different approach I make so many moves and trades that something
is bound to pay-off.
I might be coming out of it now though, as my season fell to
1-6 I made some more drastic changes and things are looking up
as I have won 3 of my last 4.
- Traded Aaron Brooks and Tyrone Wheatley for David Boston
and Brandon Stokeley the same day I traded Garcia.
- Traded Barber and Dayne for Rich Gannon
- I added Troy Hambrick
- Went from the 10th seed in our tournament (top 10 play for
Super Bowl bottom two play for first pick next year).
I don't know if I have a chance (I don't really but a line-up
of Gannon, Henry, Hambrick, Boston, Westbrook, Janikowski, and
James Farrior should make it interesting).
Here is a little Snake Bit recipe for you. By the way I deep fried
a turkey for Thanksgiving and it was fabulous if I do say so myself.
| S P A N I S H B
E E F L O I N |
| » |
2 lb round roast of beef |
| » |
Salt |
| » |
1/3 cup olive oil |
| » |
2 medium-size onions, chopped |
| » |
2 cloves garlic, peeled |
| » |
2 medium-size carrots, scrubbed
and sliced |
| » |
2 small tomatoes,
halved |
| » |
1/4 cup Cognac |
| » |
1 2/3 cups water,
approximately |
| » |
2 bay leaves |
| » |
1 small piece lemon
zest |
Directions:
Tie up the beef with string and season. Heat the oil
in a heatproof casserole and brown the meat on all sides
over medium heat. Remove and set aside.
Fry the onions and garlic gently in the same oil, followed
by the carrots and then the tomatoes.
Add the Cognac, water, bay leaves and lemon zest, then
put the meat back in. Add a little salt, cover and cook
over low heat for 1-1 1/2 hours.
Put the sauce through a food mill or puree in the blender.
Carve the meat into slices and serve accompanied by
the sauce. |
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