Devin Booker is your SEC Freshman of the week:
Congrats, Devin. Well earned
Tweet of the Morning
This is the best week of the year, for many reasons. Certainly, among them…UK and UofL. It's the best rivalry in CBB!— Larry Glover Live (@larrygloverlive) December 22, 2014
- Mark Stoops to hold press conference at noon to talk about 2014, the Dawson hire. You can look for it here.
Can anyone stop Kentucky? No. There, saved you a click.
I actually hadn’t remembered if I saw this or not, but it made me laugh long, and loud. Pat Forde, meet your brother in arms. To Forde’s credit, he ate crow ruefully, but with dignity and a modicum of class. I guess this guy is just going to leave his out there, hoping one day it comes true just like the proverbial stopped clock.
If you’re feeling preachy or sensitive, just skip this. If you love schdenfreude, read it, embrace the hate, and smile.
Other Kentucky sports
- Duke dumps Hoops squad at Cameron. Kentucky played terribly, and Duke played very, very well. Congrats to them.
Latest flavor of the week — Virginia. Yes, Virginia is a very good defensive basketball team, but Harvard was a team that is exceptionally vulnerable to the pack-line defense Virginia plays.
My snap judgment having seen them play twice, is that they are too small to beat Kentucky at their own game.
Other sports news
According to former teammate and close friend Kendrick Perkins, Rajon Rondo wanted out of Boston pretty badly.
Wildcat on Wildcat crime as Phoenix snaps the Washington Wizards’ winning streak.
How not to embarrass yourself ordering wine. For God’s sake, don’t sniff the freaking cork, smell the wine when he pours a little in the bottom of your glass — check the cork for moistness and integrity to ensure the wine was properly stored when the server hands it to you. If it’s dry or crumbly, you know the bottle was stored upright, and if so, might have been exposed to oxygen. Wine should properly be stored on it’s side to keep the cork moist and the bottle well sealed.
Nowadays, corks are becoming less popular and synthetics and/or twist-off caps used, even on expensive bottles. Storage position is generally unimportant for those, but if your favorite restaurant is storing their wine upright, you might want to stick to the synthetics or twist-offs. It may be better just find a restaurant with a clue or have something else to drink.
Finally, I recommend you keep some vague notion of the value at retail of certain of your favorite wines. Occasionally, restaurants will get goofy with the prices, and you’ll find a really good bottle at a "reasonable" markup, which is pretty much anything less than double retail value. But I have also seen the reverse — an $11.00 bottle of wine sold in a restaurant for 30+ dollars. That’s highway robbery,b ut if you don’t know it’s an $11 bottle…
For instance, I got a good Willamette Valley Pinot Noir at a local restaurant the other day for $32.00 — a nice price for a bottle that retails at $20, and is an excellent wine. I have seen that same bottle sold in other places for $45 or more.