Disagree with “pretty good job” but FA rolling with a first time President, GM and Head Coach who didn’t even appear to be on the same page is just brutal management/ownership. - Nucker101
He falls under the Hamhuis tree for me, both guys wanted to play at home. They just needed reasonable offers.
Reminds me of when someone here(forgot who) wanted to give Benning credit for signing Granlund when he was a RFA with no leverage and not even an established NHL’er yet. That’s about as easy as a negotiation gets for GM’s. - Nucker101
The fact he was shopping the Juolevi/Boeser picks for Subban and Lucic should terrify all Canuck fans. - Nucker101
I still wake up screaming from that re-occurring nightmare. I threw up a little bit in my mouth thinking about that when watching the Nashville game the other night. What a tragedy that would have been.
Pretty bad, definitely suspension worthy. Trips him, waits a second or two, skates at him when he's in a compromised and vulnerable position. Ends up hitting him pretty high too:
- NewYorkNuck
I hadn't seen the full clip, definitely looked bad
I doubt it.
Benning, "we are going to be aggressive in free agency this summer". That means, "we are going to set this franchise back a few years this summer". - Marwood
INGREDIENTS
1 shallot, finely chopped
1 Fresno chile or red jalapeño, finely chopped
3–4 garlic cloves, thinly sliced or finely chopped
½ cup red wine vinegar
1 tsp. kosher salt, plus more
½ cup finely chopped cilantro
¼ cup finely chopped flat-leaf parsley
2 Tbsp. finely chopped oregano
¾ cup extra-virgin olive oil
RECIPE PREPARATION
Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce. Place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight.
INGREDIENTS
1 shallot, finely chopped
1 Fresno chile or red jalapeño, finely chopped
3–4 garlic cloves, thinly sliced or finely chopped
½ cup red wine vinegar
1 tsp. kosher salt, plus more
½ cup finely chopped cilantro
¼ cup finely chopped flat-leaf parsley
2 Tbsp. finely chopped oregano
¾ cup extra-virgin olive oil
RECIPE PREPARATION
Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce. Place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight.
INGREDIENTS
1 shallot, finely chopped
1 Fresno chile or red jalapeño, finely chopped
3–4 garlic cloves, thinly sliced or finely chopped
½ cup red wine vinegar
1 tsp. kosher salt, plus more
½ cup finely chopped cilantro
¼ cup finely chopped flat-leaf parsley
2 Tbsp. finely chopped oregano
¾ cup extra-virgin olive oil
RECIPE PREPARATION
Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce. Place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill at least 3 hours or up to overnight.
