In Peace
Henry Widegren was the rarest of Cubs fans. A lot of people can say they’re the biggest fan or the craziest fan or the fan least likely to succeed (I’m not sure why people would say such things, but they can without any real basis for dispute), but Henry could boast of something few people alive can compare with: he lived to see the Cubs win the World Series. Granted, he wasn’t even a year old, but he was alive when it happened. Sadly, the list of living witnesses to the Cubs’ championship years has decreased by one. Henry passed away at the age of 104. It seems like he lived a long and happy life. But today’s facepalm has begun as depressing as hell. Who’s ready for baseball?
Bid Selif
I know the recent quotes from Bud Selig about the Cubs/Red Sox compensation are old news, but this Trib article is a must read simply for the typos. Great galloping Gallardos, there’s some good stuff in there.
Is There a Cubs Game Today?
No.
Tweetastic
And I’m gonna go ahead and bet that Soto will hit 1,363,098 grand slams this season. #CUBS
— Danielle Hoffeditz (@dhoffeditz) January 30, 2012
I’m not even making fun of this tweet. I admire the ludicrous optimism. If one must be optimistic, one should take it to the extreme.
Reader Photo of the Day
Thanks to Josh for posting photos of his recent meetup with MO, SK, Ryno, RC, and Mish.
Sorry about the photo. I couldn’t help myself.
(dying laughing) @ that picture
Either the Trib went back and proofread the article or I’m dumber than they are and just missed every error.
Also, I wish I could unsee that photo, but it will now haunt my dreams.
What is this I don’t even
Hilarious. I love the article. This is my favorite sentence:
“An obviously irritated Selig had told the Cubs and Red Sox several times that they should decide the compensation themselves, but more than three months.”
I imagine it was originally punctuated “…but more than three months??!?!?!?” until the astute editor realized that question marks and exclamation points are outside of AP style.
Bid Selif (dying laughing)
I hadn’t done that since I was little. It was fun to do it again, and with other like-minded dudes.
I grew the beard just for that occasion.
I see that the “tuck rule” was in effect.
Just glad you captured my good side.
Is there a way to post photos with wordpress without uploading it to photobucket (or whatever) first?
Sounds like Oswalt only wants to play for a contender that isn’t too far from his home. No wonder he is open to a modest deal.
Also, I will be sad if D-Lee retires this year.
@ WaLi:
You can’t just use any URL with the link below the submit comment button? Try this one: http://www.obstructedview.net/wp-content/uploads/2012/01/dailyfacepalm.jpg
@ Suburban kid:
Is he talking about retirement?
@ mb21:
I can do that, but if I have a photo on my computer it won’t work. I can’t get to photobucket and similar sites so I can’t post a photo unless it is already hosted.
@ WaLi:
I guess what I’m asking is if wordpress hosts images (dying laughing). Not a big deal though.
@ WaLi:
Upload it as an avatar. Here’s mine: http://www.obstructedview.net/wp/wp-content/uploads/2012/01/mb21_avatar.jpg
It’s a full size image just shrunk to fit the avatar size:
[img]http://www.obstructedview.net/wp/wp-content/uploads/2012/01/mb21_avatar.jpg[/img]
Tim told me I had to keep my watch on for the photo because my contract requires the blog to compensate me for any full-nude work.
@ mb21:
Hmm I don’t know what’s going on. When I try to change my avatar it keeps my old one and doesn’t replace it with my new one. Oh well.
@ Mercurial Outfielder:
Bud Selig is taking care of your compensation, MO. It’s out of our hands.
@ WaLi:
It looks new to me.
@ WaLi:
I noticed that too. Just refresh after you update and you’ll see the change.
I guess it resizes everything. Sorry about that.
Email me the picture and I’ll upload it.
@ josh:
Ah there it goes.
@ mb21:
It isn’t a big deal. Just a picture of a video on ESPN and it says “VIDEO AVAILABLE SOON” then it says “Available in 188 dyas 8 hrs 2 min”
@ mb21:
Maybe I’ll get McNutt.
Mercurial Outfielder wrote:
We’ll send you Marvin McNutt
@ Berselius:
Can I immediately send him to the Bears?
@ Berselius:
I’m going to miss that guy. I’m not sure how good he’ll be in the NFL, but he was fucking awesome at Iowa.
7 got 6
Mercurial Outfielder wrote:
We’ll send him to the Packers in your name, does that work?
@ mb21:
I think he’s one of the most underrated players in the draft.
@ Berselius:
If I were the Packers, I’d think about drafting on defense, and especially the secondary, before I drafted another WR.
@ Mercurial Outfielder:
I’m not capable of being unbiased when it comes to McNutt. He was the best WR I’ve ever seen at Iowa. Tim Dwight was fucking awesome. He could turn a game around in a matter of a few minutes. One of the best athletes I’ve ever seen. McNutt is better. He’s got the size. His hands are iffy at times, but it’s much improved. At the same time he can use his hands to make catches that 99% of other receivers couldn’t do. He’ll drop a pass and then catch one that no other human could have caught.
I’d love to have seen what his numbers at Iowa would be if he started out as a WR. He didn’t fully convert to WR until midway through is sophomore season. That video above, I believe, was his first start at WR. He started getting into games as a WR earlier and earlier, but it wasn’t until midway through that they said he’d no longer be the backup QB. Despite that, he shredded WR records at Iowa. If you were close, McNutt could turn the game around.
midway through his sophomore season that is.
The 49ers actually playing into January has retarded my draft knowledge this season.
The Bears won’t get a shot at Blackmon (awesome) or Jeffery (overrated), but they have a real shot at McNutt and Floyd, and I’d be happy with either of them.
Speaking of football and naked men and the Superbowl:
The #Cubs have signed Trever Miller to a minor-league deal with an invite to spring training. He’ll make $800,000 if he’s in the big leagues
/Jayson Stark’d
Trever Miller ——–> Cubs minor league deal
[img]https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/s320x320/430644_10150549767323904_328974283903_8611035_1938756629_n.jpg[/img]
Tim Ruskell ——–> unemployed
@ Aisle424:
That’s a strong statement. Ruskell was Emery’s old boss.
@ Aisle424:
I would give you +1000 faget points, but I can’t yet, so instead I have to write this comment.
Word now is that Ruskell was not fired, but left by mutual agreement. Whether or not that is that case, the fact that that made it out of Halas Hall this quickly is yet another clear sign that the Bears are not going to allow even the perception of power when it comes to Emery. He makes a big move, and they move almost immediately to undercut it. Fucking Bears.
Aisle424 wrote:
I’m not familiar with the Bears front office. Can I blame this season on him? If so, I have a pitch fork that I can get to sharpening, but I’ll need to borrow someone’s torch.
@ WaLi:
All of the ratings plugins for the comments suck. I’ve tried several of them over the last few days and they’re just awful. Brett on Bleacher Nation said the same thing. He’s been looking for one for about a year and can’t find a decent one. I’ll look every once in awhile to see if a new one is developed, but none of the current ones are acceptable.
@ josh:
Ruskell was Angelo’s assistant GM. He’s widely regarded as the man who wrecked the Seahawks roster, so naturally the Bears hired him, and until the Emery interview, he was going to be the GM.
He’s certainly not the one to blame. Angelo built a shitty roster, and Cutler got hurt. That’s what happened this year. Strange that the Bears still don’t seem to undertand that that there’s a direct connection between those two things.
Tim, do you have that super friends image? I was going to add it to the same position, but can’t find it.
@ mb21:
Ah poop. So no ratings for the time being. Oh well.
Hey, there are chemistry nerds here right? Do any of you guys understand the polymerization process that might happen in cast-iron cookery?
http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/#comment-1112
This may seem off-topic now, but I’m sure MB will work it into a WAR metaphor within a month or two.
[img]http://lh3.googleusercontent.com/-SpyD3a2-crU/Tx8zXdSaFTI/AAAAAAAABw4/KDzn1KnTX8I/s640/new%2520superfriends.jpg[/img]
@ fang2415:
Not a chemistry geek, but I do a large percentage of my cooking in cast-iron. Just makes sure the pan is still hot when you rinse it, use kosher salt as your sole scouring agent, and lightly oil it with canola while it’s still warm, every time. Fucking flaxseed oil is expensive and unnecessary and breaking down and re-seasoning a cast-iron skillet is an incredibly arduous task.
fang2415 wrote:
I may be pulling stuff out of my ass here, but I think if you’re using veggie oil, for the most part those fatty acid side chains are polyunsaturated and thus could serve as frameworks for the cross-linking you described in your comment. I’m not sure if you even need a metal catalyst…if you get the pan hot enough while the oil is on it, there should be enough activation energy to get the reaction going.
I don’t know if that answered your question at all and I’m just basing this off my now-rudimentary knowledge of organic chemistry. But cross-linking reactions definitely require molecules with double bonds and appropriate electron sinks to serve as electrophiles (ergo, need polyunsaturated fats).
Yep. Just make sure you rinse and oil while the pan is still hot, after every use, and you get a nice, strong non-stick surface.
Honestly, I’d trust the guys who actually know how to cook instead of the chemfag who can only make Ramen (dying laughing)
Using flaxseed oil is the SIERA of cast-iron season techniques, in that it involves more effort to extract something no one really needed to begin with, or already knew how to do, with fewer steps and comparable results.
Mercurial Outfielder wrote:
I’ve been doing this wrong on every count. Do you just dump some salt on a rag and go to town? I sometimes use this little plastic scrubber, after I read that using the copper scrubber wasn’t such a good idea.
Pat Burrell —> retiring
@ josh:
While the pan is still hot, put a bit of hot water in it, swirl that around, toss in a small handful of kosher salt, then use a plastic dish brush (I keep a special brush that has never had soap on it for this) to scour the pan. You’ll need an oven glove to hold onto the pan. Rinse the pan and repeat if necessary. Once it’s clean, dry the pan, and oil it immediately, then put it back on the still-warm stove to dry.
Rice Cube wrote:
From baseball. Will now probably dedicate himself to the only pursuit in which he can still employ his nickname.
Rice Cube wrote:
i trust the chemists at dupont (dying laughing)
Mercurial Outfielder wrote:
[img]http://www.nobelprize.org/nobel_prizes/peace/laureates/1906/roosevelt_laughing_photo.jpg[/img]
Ugh, I need to be less lazy about my cast iron
Yeah, I’ve currently got a pan seasoned with lard and cooking oil that I just wipe down and heat-dry after use. It’s kinda sorta non-stick, and it looks like the left-hand picture at the top of that page. But in order to convince my girlfriend to use it, it’s going to have to look like the right-hand picture. (dying laughing) I’m willing to go through the whole process of reseasoning as long as it’s actually right.
RC, I think the main thing I’m after is whether cross-linking and polymerization is the same thing or whether there’s some way to polymerize oil without cross-linking. The guy at http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/#comment-1080 reckons that the ideal temperature to season with flax oil is between 200C and 240C, since above that the oil heat-bodies. The paper he links says that too, but it doesn’t explain heat-bodying and it looks like it’s just the same as cross-linking?
After reading the paper my best guess is that what they’re saying is that for some reason the Diels-Alder reaction will produce the best finish, and since that happens between 200 and 270C, you should shoot for 240. But that seems to contradict a bunch of other shit they say about cross-linking…
It’ll look like the right -hand pic until you use it. And then I imagine it’ll go right back to looking like a cast-iron skillet that’s been used to cook food. (dying laughing)
polymers are long chains of repeating subunits. cross links are connections between chains
I always thought you wanted a cross-linking reaction to coat the bottom of your pan with a fine film of cooking oil.
It seems similar to what you’d get if you had a Teflon coated pan.
Mercurial Outfielder wrote:
Have you actually tried it with flaxseed oil?
Mine has just always looked like the left-hand pic. I initially seasoned it with lard, which apparently worked 100 years ago back when lard had omega-3s in it. As the author says, I think there’s tons of ways to get a sorta-good seasoning, but not as many ways to get it actually-good.
Oh, and I already found some cheap flax oil. And I’m unemployed. So I might as well spend an entire week doing this. (dying laughing)
GW wrote:
I think in the previous post I submitted, Teflon is definitely a polymer whereas the fat molecules being chemically modified would be a cross-link reaction without forming a true polymer.
GW wrote:
Rice Cube wrote:
Yep these are exactly what I thought. What I’m trying to figure out is these two lines from the paper that guy linked:
Huh? So if cross-linking is good, why do we want to stay under the temperature where it starts to happen? And how can polymerization happen at 200 when cross-linking doesn’t begin until 270?
@ fang2415:
I’ve never broken it down all the way and used flaxseed oil. The one time I broke it down, I re-seasoned it by baking it three times with a crisco and lard coating. I’ve tried flaxseed oil, though, and the results don’t seem exceptional. Certainly not worth the effort of breaking it down. A pan that’s used regularly will look like a pan that’s used regularly. There aren’t any magic tricks here.
GW wrote:
(dying laughing), I only just now comprehended this. So if you want an oil to form a hard protective film on something (like paint on steel, or nonstick seasoning on a pan), is there some reason you’d prefer un-cross-linked polymers?
Mercurial Outfielder wrote:
(dying laughing) @ TLR of cast-iron seasoning
@ mb21:
I’ve been looking through comment upgrades. It seems like either they don’t work, or they want you to sign up for a separate service. There’s one called IntenseDebate that offers some of the correct functionality, but requires signup and export, so they’re actually hosting your comments, which seems dubious, to me. Surely there’s a way to do this, if you know php.
This was fun to look at, hopefully SK can figure out what it’s about.
http://www.minorleagueball.com/2012/1/30/2758481/the-top-25-pitchers-in-baseball-how-they-were-seen-as-prospects
FWIW, apparently Cook’s Illustrated tested Canter’s method and was very impressed — http://www.cooksillustrated.com/howto/login.asp?docid=26897 if you subscribe / care. (dying laughing)
Mish wrote:
No love for CJ, I guess.
Josh’s “Hope Monster” is one of the funnier Cub-related things I’ve ever seen on the interwebs.
@ Rice Cube:
I appreciate it. I don’t know if there will be even much reason to hope for this year.
Thanks to the elaborate, and boring, discussion of how to clean a fucking pan I’m now incrediblly sad there are no negative faget points to distribute.
josh wrote:
I’ve shared your site (along with OVBlog of course) on our blog roll and facebook page. It’s a very solid idea. Looking forward to more.
And as for hope, hope that the minor leagues will improve and that they have a good draft in June (dying laughing)
Rodrigo Ramirez wrote:
(dying laughing) usually when the chemfags start doing their thing here my eyes glaze over. I wanted to get in on some action I could actually understand this time. (dying laughing)
Bernstein on Emery hiring:
http://chicago.cbslocal.com/2012/01/28/bernstein-phil-emery-um-ok/
Berselius wrote:
The cast iron I have was my great grandmother’s. All I do is clean it with salt from time to time and keep it oiled. That’s kept in good shape for over 100 years.
@ josh:
It would require some javascript, but the ones I’ve tried are so overloaded with features and unnecessary code that there’s just no way we’re going to use that plugin. I like the +/- as much as everyone else, but not at the expense of site security and performance.
@ Rodrigo Ramirez:
(dying laughing)
[img]http://i.imgur.com/8eYcu.jpg[/img]
@ Rodrigo Ramirez:
He seems excited.
http://sports.yahoo.com/blogs/mlb-big-league-stew/skip-schumaker-baseball-card-features-rally-squirrel-not-190252048.html
For SK: Skip Schumaker is a squirrel.
fang2415 wrote:
I haven’t read the actual paper, but I think what they want to say is this: At 240 C, the thermally induced isomerization of triglycerides starts. This happens all over the place if the temp is reached. However when the reaction is expedited by a catalyst, it can happen at a lower temp, i.e. 200C, BUT ONLY where it’s in contact with the catalyst. This way, they might be able to control the reaction to happen only at the surface of the iron, which is exactly what you want with your cast iron pan.
http://latimesblogs.latimes.com/sports_blog/2012/01/carolina-panthers.html
Huge changes for Carolina Panthers Logo.
@ DamageControlFreak:
Eh, I don’t think the catalyst is that important, actually. The catalysts they used in the experiment were cobalt, zirconium, and calcium, and they were mixed into the oil before applying it to steel. When they use the catalysts, the polymerization starts at like 90C. I think that stuff would be in hardware-grade linseed oil but not food-safe flaxseed oil.
I do get the impression that nobody out there really understands the seasoning process completely, so everybody is just muddling through with whatever their granny used. There’s plenty of “success” stories, but they all contradict each other, and nobody seems to be too confident about the science behind it, on the web at least.
Incidentally, the solution to Rodrigo’s problem is for there to be some fucking Cubs news.
WaLi wrote:
[img]http://latimesblogs.latimes.com/.a/6a00d8341c630a53ef0168e65e6bc2970c-800wi[/img]
I’m going to miss this logo, it always looks like it belongs on the back of a Starter Jacket circa 1992 (dying laughing)
Berselius wrote:
Was that the same font used on the cover of Hard to Kill?
mb21 wrote:
Yeah, I’m convinced now that I’ve spending the morning on it.
fang2415 wrote:
Well, like I said, I haven’t read the article, I’m just guessing. I still think the catalyst probably IS important, because catalyst chemistry is always surface chemistry, and surface chemistry is what this seems to be all about. If the actual catalyst is Co, then the steel could as a redox partner (aka activator) for the catalyst, so it still might be about the steel surface.
However, you are definitely right that nobody really understands 100% of what is going on. Each type of oil consists of dozens if not hundreds of different substances, so it’s impossible to factor in everything.
DamageControlFreak wrote:
You can’t measure the grittiness or grindiness of cooking oils with your fagety spreadsheets.
@ Rice Cube:
(dying laughing)
This is the worst thing that has ever happened to this blog.
I’ve been busy today; I’m glad you guys are talking uselessness today. Nothing to catch up on later.
@ Rice Cube:
(dying laughing)
(dying laughing)
+1 NAMBLA
Apparently, the Cubs just signed the lesser Gonzalez brother.
And Matt Tolbert. I guess there’s going to be a knife fight for 2B this season.
[img]http://l.yimg.com/bt/api/res/1.2/wrehgSLRidi0K0empbqO5A–/YXBwaWQ9eW5ld3M7cT04NTt3PTQ1MA–/http://media.zenfs.com/en/blogs/sptusmlbexperts/Squirrel-Topps-2012.jpg[/img]
(dying laughing)
http://sports.yahoo.com/blogs/mlb-big-league-stew/skip-schumaker-baseball-card-features-rally-squirrel-not-190252048.html
WenningtonsGorillaCock wrote:
Seems neither the dying laughing macro nor the ability to post pictures work for me at the moment
[img]http://media.zenfs.com/en/blogs/sptusmlbexperts/Squirrel-Topps-2012.jpg[/img]
Assist.
It wasn’t you, Mr. GorillaCock. It was the URL itself, I just took out the first part of it and it came out okay.
@ WenningtonsGorillaCock:
(dying laughing) macro works if it is lower case. mb is still working on other variations.
Click on the link below the “submit comment” button to post a pic.
Click the link or use open and closed “[ img ]” “[ /img ]” tags around the pic url.
[img]http://www.artoshirt.net/media/00/a20791612e825f6eca6881_m.jpg[/img]
He did. The image URL was fubar’d and that’s why it didn’t work. Probably to discourage hot-linking.
macro works for uppercase L-O-L
@ Rice Cube:
That was a lot of collective effort just to post a squirrel picture (dying laughing)
I don’t know much about knees, except that mine seem to be getting stiffer every day, but maybe this suggests that the Tigers are as worried about 2013 with VMart as 2012.
I’m disappointed that the creative genius of the new Cubs regime didn’t send Soriano to Detroit. Obviously they would have had to be creative, like this: You take him for this year at his full salary and nothing else, and then we’ll take him back afterward, unless you want to keep him for awhile, in which case we’ll let Bid Selif decide compensation.
On second thought, they probably did make that offer, and that’s why Detroit signed Fielder.
I have no idea why my comment above is linked to the Yahoo article after the blockquote. Could be I’m not too good with html. Or maybe the crosslinks didn’t polymerize correctly.
Please note the baseball content though. (dying laughing)
Mish wrote:
I was busy too. Could you summarize it all for me? Kthanks
[img]http://a4.sphotos.ak.fbcdn.net/hphotos-ak-ash4/418917_924610261843_38204439_39830812_1850431308_n.jpg[/img]
(dying laughing)
@ Suburban kid:
http://www.couldyousummarizethisforme.com
http://www.nogofuckyourselfwithanangrycucumberSK.com
/doing it wrong
@ GBTS:
(dying laughing)
@ GBTS:
(dying laughing)
INCORRECT is the new BUZZZZ! WRONG
@ Mish:
INCORRECT
Cucumbers don’t have emotions, Mish.
@ mb21:
I’ve never had a Dead convo with you. I’m not going to now, but your fucking facebook Avatar just put Dead music in my mind. The particular song is Deal, which occurs to me could be a theme song for when there’s a rumored Cubs transaction fluttering up the blogz.
I like a lot of their cover versions of recent songs, like Not Fade Away, I Know You Rider, and Going Down the Road Feeling Bad.
Suburban kid wrote:
They might if they go up your ass.
Suburban kid wrote:
You’re not? (dying laughing)
I have a Dead song stuck in my head every day. My phone has about 1700 songs on it and more than half are Dead songs. Well, Dead songs and other bands they were associated with at one time or another.
Don’t know how much a Dead fan you are, but Dark Star Orchestra kicks ass: http://www.darkstarorchestra.net/NEWSITE/HTML/dso.php?sec=music
They have their concerts online a day after they play.
The recent music by the Dead that I’ve been enjoying over the past few days is when the Dead was called Mother McCree’s Uptown Jug Champions.
Cool. I have some Warlocks shit, didn’t realize there was earlier stuff. Anyway, I’m not having this convo right now.
@ mb21:
It’s not as recent, but I really enjoy anything by JGB. Jerry had a way of playing covers that is magical. I’d listen to any cover played by JG over the original any day.
Also yeah, DSO kicks ass. If you are ever in Tampa on a Thursday night, there is this band called Uncle John’s Band who is pretty amazing as well.
GBTS wrote:
Between the cucumbers and my ass, it wouldn’t be the cucumbers feeling angry.
(As Jack Benny often said in these situations, “I can go along with a gag, sister”)
SK out, fuckfaces!
@ WaLi:
JGB is really good. I’m a huge fan of the stuff Garcia and David Grisman did.
I’ve heard Uncle John’s Band is a good cover band. As good as DSO?
mb21 wrote:
Even the Dead has won a championship in the last 104 years.
@ Suburban kid:
(dying laughing) who hasn’t? I was a part of two Little League teams that won city championships. (dying laughing)
Manny Corpas got a non-roster invite to spring training
@ mb21:
Hah I had just put on Garcia and Grisman’s “Been All Around This World” CD
I’m a little biased because I’ve seen UJB more ofton, but yeah I’d say they are as good as DSO. They play in this cool venue/restaurant Skipper’s Smokehouse. For $8 you can’t beat it.
@ WaLi:
I was listening to Shady Grove earlier today. I haven’t listened to Been All Around This World for awhile. I’ll have to listen to it now.
If I get down there I’ll check UJB out. Sounds fun.
(dying laughing)
(dying laughing)
(dying laughing)
Well this is quite the thread.
I do really like the Dead but am nowhere near as familiar as you guys. I’m usually too out of my mind when I hear them to remember songs/albums beyond the obvious ones (Sugar Magnolias, Shakedown Street, etc)
MB is about to recently enjoy Dallas again for real.
@ Aisle424:
(dying laughing) I’ll have to watch at least the first episode or two. Can’t imagine it’s worth a shit, but I was a big fan of the original.
TNT now needs to do a remake of Twin Peaks so I can say I recently enjoyed that show.
@ Mish:
Surely you’re familiar with Uncle John’s Band, Terrapin Station, I know You Rider, Casey Jones and probably several other of the more popular tunes they did.
I tend to listen to older stuff that the dead were “covering”/jamming, and have only listened to them sporadically to be honest, but I didn’t hate it. I’m kind of a purist/asshole, so I just prefer old recordings of Ole Time, blues, etc. anyway. I think being from the appalachian mountains makes us kinda resent people from other places who play that kind of music that has alot of place and culture surrounding it (not that its not globalized now anyway), even thought that is completely irrational.
@ Aisle424:
I’ve always liked Miss Piggy.
Matt Stairs——-> Red Sox (announcer)
mb21 wrote:
Yes I know all those.
@ Recalcitrant Blogger Nate:
I really like the music you’re talking about too, Nate. I don’t know why you’d resent them though. Jerry Garcia loved Appalachian music and often played it. If I was from Appalachia, I’d think that’s pretty fucking cool.
new shit: http://www.obstructedview.net/chicago-cubs/70-win-2012-cubs.html