Donjuan

You're doing a great job, Brian!

A lot of us care about the girls. We just don't post about it given there are only a handful of us. I think I read the Boneyard more than any other human. Having 4 ACL tears on any given team, male or female, will greatly effect the outcomes. UL simply shot the lights out and we had nothing to combat it. I don't see this as a systemic problem though. More of a "burn the tape, they shot 76% and UConn would have lost this game" type of thing.

Thanks, everybody! And thank you, ND, for all the great news as of late. ???

This isn't a game changer, and I'm glad players are being held accountable. I'm not even going to get into the whole, "well, why did he do it in the first place? Is it the culture?" argument. This happens to every team. This happens in life. It's simply immaturity with this age group. Lord knows I was a frequent offender of stupidity at that age. Happy to see accountability. Learn from this, Deon.

Let's drop the name calling. This is a simple prediction thread. Share your thoughts, have meaningful conversation and then move on.

Everybody be safe during the holidays. I'm seeing too many accidents in my local paper that could have been avoided. Please don't drink and drive.

Hey, I’ve been lurking but will resume normal posting shortly. I moved to a different house and took a different position with my job. Very hectic but I promise not to leave you again.

Without checking every link, is there actually some evidence of this we can see??

I've been growing my receding hair out since the first game. Suffice to say it looks ridiculous but I'm afraid to cut it now. I look like Bill Murray in Kingpin.

Good thread! We love new posters. To answer the flyover question, there's a guy in the stadium who radios in the exact point of the anthem in which the fighter pilots have so many seconds to "hit their target." It's obviously timed so they flyover at the right time of the song.

I was of the understanding that ESPN Gameday was not welcome on ND's campus. Maybe things have changed but that was something I remember hearing from an university employee a year or so ago.

Lets try to keep this on the rails.

Wrong. Darnold is very mobile (probably a better athlete than MSU's guy) and is at his best when freelancing it.

If we do indeed land this kid, really hope our coach doesn't get into his head. Hopefully that tide has turned.

Awesome! They're great when you have time. I went with stadium hotdogs today but will probably go with this recipe for Georgia. Glad you like it!

Let's try to stay on track, guys.

These sound really good! What if I combine the shrimp and dip? lol

Alright, there has got to be some more fresh recipes out there. Y'all know I rely on these for gamedays, right? Let's see some of your go-to's.

Chuck, it's 2017. Time to move forward. We can't rely on the Catholic recruiting pipe like back in the horse-n-buggy days.

And Gameday Recruit Lounge... https://www.facebook.com/NDFootball/photos/pcb.1746144622081743/1746144538748418/?type=3&theater

Going to have to try this. Thanks!

As we've done in the past, let's see your go-to gameday recipes and pics here. I suppose I should lead off. "Hot Legs" 1 package of fresh chicken legs. (plump legs are better) ((ask Schell)) 1 large bottle of Franks Red Hot. 1 Whole Garlic: chopped. (all cloves chopped) 2 sticks of butter. Pepper & Salt. (I prefer Lowrys) Old Bay. Dill Pickle Juice. (one large jar of pickles) Olive Oil. Marinade: Wash chicken legs in room temp water. Tamp dry with paper towel. Place legs into gallon freezer bag(s) and add Dill Pickle Juice for marinade. Let sit for a couple of hours in the fridge so legs can absorb pickle juice. This is a Chick-Fil-A knockoff for seasoning chicken. Use Dill for the sourness of it. Season & Cook: Take chicken legs out of bag and tamp dry again with paper towel. Now coat with olive oil and begin to season with Old Bay, salt & pepper. Wings should be orange in color from the Old Bay so be liberal with it. Now place legs onto hot grill and cook until nice black lines are visible on both sides. This means leaving the legs alone. Allow them to cook. Don't fidget spinner them. (usually 4 minutes and then quarter turn - flip and repeat: varies per grill though) Once the legs have the nice black grill marks on them, take off grill and place onto walled cookie sheet and then into 250-350 degree oven. (temp depends on how hungry you are: I prefer the low and slow method) This ensures the chicken reaches the proper internal temp. While chicken legs are internally cooking, melt butter in sauce pan on stove. Once butter starts to sizzle or bubble, place chopped garlic bits into butter and cook for a minute and a half, frequently stirring garlic. Now add Franks to garlic butter concoction. Pour enough into sauce pan to be able to coat all the legs with. I usually use the entire large bottle of Franks and save it for reapplication later for any leftovers. Check Legs and make sure the insides are white. Once they are, pull out of oven and pull off of walled cookie sheet. Now take leg juice from cookie sheet and drizzle into the Franks/Garlic/Butter sauce. Bring sauce to a quick boil and then turn then remove from stove. Coat chicken legs evenly in sauce and enjoy! (I usually dunk them into the sauce pan to evenly coat them but if you're a brusher, brush away) I like to put them back onto hot grill for a minute post Franks coating just to get them extra crispy on the outside with the sauce. **these legs yield a lot more meat than wings and without all the mess which is why I have them as a "Go-To" for gamedays.

His video looks good but they all look good. Either way, nice to add a player than subtract.

Just a small hint: whenever a thread calls for the head of a poster, I usually extend more leniency to that person. Seems to have worked itself out, but we don't do torches here. It's something I'm proud about, too.

He will not keep his job with only 7 wins. He needs at least 8+ and some great wins and a good bowl game to keep his job.