smitty55

I do get what you guys are saying, but you are also assuming the money is going to get properly invested and make a pile of coin, but that doesn't always happen with investments. Plus its not like it's a whole year ahead, to my knowledge the NHL players contract still consists of 26 weekly payments starting October. Most signing bonuses are July 1, so there's 3 months of investment income Marner will love. Regardless, what I was pointing out is that players in states with no income tax take home a much larger percentage of their NHL paycheck. It's straight math, and it has a bearing on why NHL players are willing to sign smaller overall cap contracts which of course is essentially an advantage for those teams. It's not a Leafs thing. I said nothing about contract structure like signing bonuses or investing, you guys brought that up. Point has 8M in bonuses in his 3 year deal, nothing like Marner has though, 30M in the first two years is just crazy. Can you imagine the tax on that pay stub in Ontario! Anyways Chris, I watched 10 minutes of that and most of the next one too. He can say all he wants, there is a good reason those players are willing to sign in Florida. As for the Leafs in their present structure, I don't care what franchise it is, any team that consumes 44% of it's cap space in three players and with one pretty good goalie and one real good D a good push in to the conference finals is going to depend on those players staying healthy all year, better hope so. Btw weren't the Leafs the least penalized team last year? I think you're right, for sure they need more skilled grit mixed in to the mix. Cheers

Chris it makes no difference. Income for the year is income, regardless if it's up front or spread out. The bottom line is that there is no income tax, so after tax take home pay is way higher. That's why guys will take less salary to play in states like Florida, Texas, Nevada and Washington. It's pretty basic math, if you can't figure it out I would suggest talking to a player agent or accountant. As for signing bonuses some teams use them others don't. Ottawa just signed Chabot for 8 years with no performance or signing bonuses. Cheers

I would definitely be talking to the Office of Insurance Ombudsman https://www.fsco.gov.on.ca/en/insurance/insurancebulletins/Pages/g-05_96.aspx

You do realize it is a criminal charge. Sure he's more than likely to cut some sort of deal but it's not for sure, in the States they take some things far more seriously than up here.

Hmm, let's see here. 2:00 AM in the morning and a bunch of drunk guys start trying to get in her locked car. Plus she's ex military and suffers from ptsd. Then when she confronts them he drops his pants and moons her. But it looks like you seem to think that's OK, pretty sad.

Real classy guy that Mathews kid. His recent comment on the matter was sad, "or whatever". Even leafs fans have to admit there's no way he can now be named captain, even more so with Dubas as GM. He better hope this doesn't end up in a criminal conviction.

So we are now slowing down on the preserving. Crabapple juice is getting frozen, 3 more batches to do. I have a line on some real nice Concord grapes at an old Portuguese gent's place that I found a few years back. Real nice fresh eating and they make a fantastic grape jelly. A month ago they were still green so they should be getting close by now. Plus I have a pile of pole beans in the garden that I might do up a batch of dilly beans as I found some late dill. So far we've made Million Dollar pickles, Million Dollar relish, Mustard relish, Dilled carrots, and Crabapple jelly. Grape jelly for sure is coming yet. My storage in the basement needs to be straightened out yet. Still some jars from 2011 in there so I'll go over it before bringing all these down.

No state tax in Florida. Even though Points contract is 4M less than Marner he is only making 1M less cash in pocket the first year and at 9M in year three he will be making more. Cheers

The juice is for making jelly. Already have over 20 jars including some pints. I'm probably going to try and sell some for the first time, some as singles jars and hopefully some full batch orders. I've seen folks looking for apples and jelly on local buy/sell sites so we will see. Cheers

Well we ended up with 6 batches of pure juice all told, most of them providing over 8 cups of juice each. Takes me 90 min to prepare the apples each time. So far 3 batches have been canned and 3 bags of juice are in the freezer. So I went back to the tree and they're even more ripe now, all deep red. Picked 30 lbs in about 40 min so enough for almost 5 more batches. Still tons left on the tree, I haven't even climbed it yet. If I do go back I'll put a tarp on the ground, climb the tree and shake the hell out of it.

LMAO that was so funny.

Come on now Chris, it was Spezza's fault, he should have know it was coming lol.

Day of, don't usually wait more than an hour before going in the smoker. It's not like they're cooking fast at 160°. I like to finish them in a hot cast iron, plus I don't mind a pink tinge in my pork. Good luck

Yep, me too. I specially like it when she talks about big red snapper and gobbles the snorkel mouthpiece lol.

I pretty well coat the whole side with the curry and work it in with a fork. The others side will get steak spice and whatever else I feel like at the time, including fresh ground black pepper. Cheers

Maybe just the o rings on each end of the fuel line. Does the primer bulb stay hard? Cheers

I don't know how you can say that. If that was the case it would be Mathews on the pk not Marner.

Cliff I've mentioned here before but one of the easiest and most appreciated things I put into my smoker is well spiced fresh pork chops when they go on sale. I mix up the spices at times but have really taken a liking to using curry on one side. After a few pans of chips they are about half cooked when they come out. Some are eaten fresh while the others get vacuum sealed and frozen for future meals. They are really good and quick to cook up. Cheers

I've been keeping a close eye on a Dolgo crab apple tree waiting for them to get fully ripe. This tree is so loaded some branches are almost touching the ground. Went with the wife the other day and in just over a half hour got around 1 1/2 grocery bins full, about 40lbs. It's a long process as each apple then needs to to have the stems and blossom end removed and then cut in half. First batch was 8 quarts of apples in the stock pot and then water just to the top of the apples. After mashing and boiling for 15 minutes the mash went into two jelly bags and two strainers lined with cheesecloth to drain. We got 12 cups of juice from that which will required 9 cups of sugar to be added and boiled to the jelly stage at 220°. The filled jars will then be processed for 10 minutes. I figure we'll get around 16 half pint jars out of this batch which is on for this afternoon. Plus there is still at least two more batches worth of apples left so we'll have a ton of jelly to share with friends and relatives and enough to last us for years. Pics to come later. Cheers

I hear a good number of sports analysts saying that Marner is actually more valuable than Mathews. He plays in all situations, scored more points and makes other players around him better. Cheers

I wouldn't say quite often but that sounds just like me dragging big gang trolls for Lakers with leadcore or copper. I'm generally targeting structure and I like to be close so if I tap bottom the odd time then I know I'm right where I want to be and sometimes it triggers strikes too. Even when the thermocline sets up I still prefer structure to wide open big water. Speaking of which Dave, I guess Great Slave doesn't stratify? Cheers

If you want an alternative or a cheap back up for your dipsy that is small, light and adjustable down to 80ft, and can also be used with a side planer to widen the spread you should take a look at the Davis Instruments Fish Seeker. It's a small acrylic fully adjustable diver meant for light line down to 6lb. Even on back lake trout fishing it's an easy way to get your lure down and real easy to change as you search for the right depth, specially mid summer. https://www.davisinstruments.com/product/fish-seeker-clear/ Cheers

I figure it's salty enough with the anchovies, capers and olives so I rinsed them all the first time I made it and have continued to do so. I guess with the few additions I made you could say it's not exactly a traditional puttanesca but I think it improves the dish. 30 minutes is still pretty fast and it is hot and easy for me. So it is still a Puttanesca with a little variance to me. You should try it OI and see how you like it, you may not want to go back. It gets pretty thick so I use a deep non stick wok type pan with a glass lid to keep the splatters down. Cheers

Brian here is the recipe I use. I developed it myself and it turned out so good I had no need to change anything. My wife finds it a bit too much for the amount of capers but I'm fine with it. Amazingly all those strong flavours blend together quite well without being overpowering. You need some capers for sure, but you could always cut back on it. I use half a jar. Fresh parm is a must, it makes a big difference. I tbsp of pepper flakes has a nice tingle, two is fairly hot but still ok for me. Manitoubass2 tried it and thought it was great. Puttanesca. 1/3 cup evoo 4 cloves garlic coarsely chopped (1 small bulb in my case) 1-2 tbsp red pepper flakes I can (50g) anchovie fillets, rinsed and finely chopped 3 tbs capers, rinsed 25 pitted kalamata olives, rinsed, medium chopped. 1 540ml can diced tomatoes 1 540 ml can crushed tomatoes 4 green onions, medium chop (or onion of choice) 2 more cloves of garlic, squashed and finely chopped. (just because I wanted to add some real fresh garlic flavor at the end) 3 Tbs basil flakes Chopped mushrooms and red/green pepper (optional) Fresh grated Parm for the plate Fry anchovies, garlic and pepper flakes in oil until garlic is golden (medium heat) Add tomatoes, olives and capers and heat to light simmer. Whisk to incorporate oil. After 5-10 min add onions, basil, extra garlic and optional ingredients if using. Simmer 5 -10 minutes more and serve with desired pasta and choice of meat if using. (shrimp, fish ,sausages, chicken etc) Cheers

OI do you ever make Puttanesca? Or is it too strong for you? That recipe that I posted here is great IMO. Ready in 30 minutes and chock full of flavour. I make it every couple of months. Cheers