In the first edition of In The Spotlight, the Queensland Fire’s Kelly McGennity speaks about her team’s preparation in the lead up to the Elite Eight. How does it feel to be a part of the 2011 Elite Eight series?I am very honoured and excited to be a part of the 2011 Elite Eight series. As this is the first time a series like this has been conducted, I feel privileged to be a part of it and the new direction Touch Football is taking. How is your team’s preparation going in the lead up to the event?Our preparation leading up to the Elite Eight series is going really well. We have great coaching staff with lots of experience who are extremely organised and professional in what they do. All the girls are very keen and eager to play also which is a great sign.What would you say are the strengths of your team?Without giving too much away, I would say one of our strengths is definitely youth. We have a number of young Australian representatives in our side who are fast, fit and can run all day. Mixed with that is a couple of old experienced heads which gives it a good balance.Who do you expect to be your toughest opponents?Being an elite competition, every team is going to be tough. It would be too hard to choose one team in particular to be our toughest opponent as I’m sure each side will have its own strengths.What would it mean to you to win the Elite Eight series?To win the Elite Eight series would just be amazing. Not only because this is the first year of the competition, but also because you are playing against the best players in Australia. I am expecting every game to be extremely tough and close. It will be a great competition to watch and to play in.Stay tuned to the website for the upcoming editions of In The Spotlight, which will feature every team in the Elite Eight series. To keep up-to-date with all of the latest news and information in the lead up to and during the 2011 X-Blades National Touch League, go to www.ntl.mytouchfooty.com and don’t forget to become a fan of Touch Football Australia on Facebook by clicking on the following link:http://www.facebook.com/#!/pages/Touch-Football-Australia/384949403384
APTN National NewsResidential day school survivors continue their attempt to have their class action lawsuit certified.They hope to access the same assistance and compensation as their residential school counterparts.Many survivors gathered at a rally in Kamloops,B.C., and APTN National News reporter Rob Smith was there and brings this report.
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ANN ARBOR, MI – SEPTEMBER 26: Head coach Jim Harbaugh of the Michigan Wolverines leads his team against the Brigham Young Cougars at Michigan Stadium on September 26, 2015 in Ann Arbor, Michigan. The Wolverines defeated the Cougars 31-0. (Photo by Doug Pensinger/Getty Images)Michigan is off this week, but the Wolverines are still a topic of discussion in the college football world – especially the Big Ten, where Ohio State looked dominant today.Jim Harbaugh’s team came into the 2019 season with grand expectations and a belief that things would be different, especially on offense. Michigan hired Josh Gattis from Alabama to take over the offense. The Wolverines were supposed to look like a high-scoring squad this fall.So far, though, that hasn’t happened.Michigan looked sloppy in Week 1 against Middle Tennessee and needed overtime to beat Army at home in Week 2.What is Michigan trying to be right now?FOX’s Joel Klatt isn’t sure.“I don’t know what Michigan is right now,” he said today.Joel Klatt: “I don’t know what Michigan is.”Same, Joel. Same.— Eleven Warriors (@11W) September 14, 2019He’s not alone.It feels like Michigan can’t decide if it wants to be the power-type team Jim Harbaugh loves or the up-tempo, spread-it-out squad we thought we’d see under Josh Gattis.Thankfully, the Wolverines are 2-0 and have time to figure things out.Michigan is off this weekend, getting ready for a huge game at Wisconsin next Saturday.
Image courtesy of Egg ShopValentine’s Day is just that: a whole day (with a hell of a story behind it, to boot). Sure, you could mail it in with dinner (or a picnic), drinks, and a gift, but if this is the person you love, the one who you care about enough to wake up next to, why not spoil them all day long? The best way to do that — outside of a little morning delight, of course — is the time-honored tradition of breakfast in bed.Really, who doesn’t like breakfast in bed? The most important meal of the day is delivered right to you. Younliterally don’t have to move and they get food (it’s like the original Amazon Prime). Not only is the recipient going to eat a delicious meal, but the said is also going to look at the deliverer of said breakfast in bed (you, in this case) as an angel from on high — an avocado toast savior.To figure out the best recipes to make for your boo this Valentine’s Day, we sat down with chef Nick Korbee of New York City’s Egg Shop. Below, you’ll find his choices — ranging from the super-in avocado toast (with eggs, obviously) to the fancy a.f. sandwich if you really want to impress at 8 a.m.Avo and EggImage courtesy of Egg Shop“In 1795, Cpt. Jeremiah Wright Avotooaste created the avo-toast as a delightful tea snack for his ship’s crew on their long voyage to the untamed continent known as Australia. Just kidding. This simple dish of smashed avocado, citrus, salt, and seeded toast is the basis of our Avo and Egg. Avo-toast is huge. And it’s wildly popular because it’s delicious and healthy. At Egg Shop, avocado roast is a double-lightning-bolt mountain of fresh smashed avocado, ripe heirloom tomato, and perfectly poached eggs nished delicately with fresh lemon juice, herbs, and sea salt.”Ingredients (makes on sandwich):.5 cup avo smash (6 avocados, juice of 2 Meyer lemons, 1 teaspoon kosher salt)2 slices multigrain bread, toasted3 slices heirloom tomato1 poached egg1 Meyer lemon wedge1 teaspoon Meyer lemon oilFresh herb salad of your choicePinch of SaltMethod:Spread avo smash on both pieces of toast.Cut one slice diagonally in half and top the other with tomato slices and the poached eggTo serve, slightly separate the halved avo toast and place the other half with the tomato and poached egg on top. Finish the toasts with the herb salt, lemon oil, and a squeeze of Meyer lemon juice. Top with a little fresh herb salad.Everything to MeImage courtesy of Egg Shop“This is a shout-out to all the bagels that said I’d never amount to nothin’, that called the police on me when I was just try’na make some biscuits to feed my hunger. It’s all good, baby, babay. This sandwich is breakfast opulence, perfection in biscuit form, decked with a Brooklyn super-schmear South Williamsburg–style and topped with a fried egg. And if you don’t know, now you know.”Ingredients (makes one sandwich):1 biscuit halved, and toasted (or substitute with bagel)2 bibb lettuce leaves2 fresh dill sprigs1 sliced heirloom tomato1 sunny-up egg.25 cc smoked white fish schmearMethod:Build ingredients on the biscuit or bagel and serve.Green Eggs and HamImage courtesy of Egg Shop“This is an ode to our good friends and neighbors at Di Palo’s Fine Foods. With a pizza bianca bread transporter smeared with our homemade ricotta, the Italian flavor profiles come together in an open-faced panino, for a table on the piazza or on Elizabeth Street. P.S. Do make this ricotta. It will be the creamiest and smoothest ricotta you’ve ever tried. It falls somewhere between ricotta and mascarpone, and melts in your mouth like high-fat butter.”Ingredients (makes one sandwich):One 3×5-inch slice Pizza Bianca Focaccia (or focaccia of choice)4 ounces prosciutto cotto (Italian boiled ham), thinly sliced1 egg3 tbsp double cream ricotta*2 tbsp pestoPlenty of shaved pecorinoPinch of red chile flakes*Double cream ricotta ingredidents:4 c whole milk2 c heavy cream.5 tbsp sea salt.5 tsp cider vinegarZest and juice of 1 Meyer lemonMethod:To make the ricotta: In a large saucepan, combine the milk and cream and bring to 180 degrees Fahrenheit over medium heat, being very careful not to let it boil. Add the salt, lemon zest, lemon juice, and vinegar. Stir to combine. Remove from the heat and set aside to rest 10 minutes.Set a colander over a large bowl and line the colander with cheesecloth. Using a measuring cup or a large ladle, give the pot another good stir. You will see that the curds and whey have separated. Gently ladle the curds into the colander. If you’re going for ultimate richness, try not to break up the curds as you make this transfer.Let the ricotta drain in the fridge for about 2 hours, then remove it from the cheesecloth and store it in an airtight container in the fridge, where it will last for 7 days. (If you like, drain some of the whey from the bowl and reserve it for another use, such as a great probiotic lemonade.)To assemble a sandwich: Preheat the oven to 425 degrees Fahrenheit or turn the broiler to low.Set the pizza bianca on a baking sheet or in an ovenproof dish. Dot it with dollops of ricotta, drizzle with 1 tablespoon of the pesto, and top with pecorino and prosciutto cotto.Either crack the egg directly on the top and bake until the egg is set (about 10 minutes) or prepare a sunny-up egg and bake the pizza bianca separately until slightly crisp on the edges, then lay the egg on top.To finish, top the egg with remaining 1 tbsp pesto, plenty of pecorino, and a pinch of chile flakes. Cut it in half if you intend to share, but don’t feel bad if you scarf this down solo.Need more egg-citing recipes? Check out the official Egg Shop Cookbook. And if you require background music for breakfast, you might take a gander at our playlist of romantic music that isn’t too cheesy.Images courtesy of Image courtesy of Egg Shop. 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