Saturday, July 26, 2014

The Comics Gnome Presents...

A Map of the DC Multiverse

to me, it's like a subway system map of an Imaginary World.  Strata of possibility!

by Grant Morrison & Rian Hughes.

Get In My Belly: Special Edition!

A Day in the Life of a Linecook
by Rev Sully

It is an average Friday in July, where I ply my trade.  My day starts pretty early and if I get up wickid early, I can get more done.  Hey, I like to sleep in too.  Sleeping in means 5:25AM.  
I got until 6AM to get out of the bathroom unless I'll start the Real Game of Thrones with my Flatmate.  I leave at 6:30AM sharp to make my 6:40AM bus.  All July.
This schedule switches to the 5:45AM bus during the School Year but iDigress...
It's the Summer and school is Out, where I work in one of Cambridge's hallowed halls of higher learning.  I do not work in a cafeteria of some dorm hall.  I'm more of what you'd classically call the Rounds Cook, master of basically every station & counted on to do so in a rotation if the schedule allows.  
Summer's for me are still full-time, covering other people's stations while they vacation.  
I hit the ground running.  I enter my building at 7AM prompt, I wash my hands & I get to work.  
This Month, I'm running the Pizza Station!  It's not an easy gig.  
And if you're ill-prepared, service will suffer...therefore life will suffer too.  
Things need to be done in almost-Astronaut fashion of rote executions.  
Time is the Key, use it Wisely.  
I got 3 hours until we open.  
That is plenty of time to the organized linecook.  

As soon as I get in, I start a series of "First Things" to First:  
Coffee, usually a 12 oz. mild Starbucks, black, no sugar, served Blackeye style.  
A bucket of Sanitizer and turn on my Pizza Oven.  It's a gas-operated "Masonry-Style" oven; stone bottom with a great concave top that circulates the heat with an adjustable open fire.  Great pizza oven, I love cleaning it after the day is done I love her so much but that's between a chef & his oven... oh and please think about if you turn on the pizza oven before service?  It doesn't work like that.  It needs to achieve an internal temperature of 350deg and more to cook a pizza in that.  First Things First...
Then I retrieve my pizza dough from the walk-in cooler.  I've "Sheet Panned" them up already and placed them on tall, mobile "speed racks".  We use a frozen 16" round for cheese & veggies: I've usually "panned up" 20 dough.  I've also "panned up" 48-60 7" rounds for calzones depending on how busy I think it's going to be.  
I'll "proof" these doughs now by putting them under my heat lamps.  By 8:30-9:00AM, these doughs will be puffy, proofed & ready to manipulate into production.  Do the Math, takes literally a few hours to get the thawed dough to a great state of usefulness.   From the freezer will take much, much longer.  I'll also take the time to wipe down my station with sanitizer & assess the sitch on leftovers.  
At this point, I now start to Plan My Menu.  I'm on the hook for 6 different pizza items, 4 of them change daily.  Since it's Summer, I asked Chef, "Hey you got a menu or do you want me to do my thing?"
He said, "Do your thing".  And that's what I do.  I'll also throw a few serving bowls of Marinara into the streamer.  People love extra sauce and they can help themselves, I'll always make sure you got plenty.  
It is now 7:30AM.
And I haven't even punched in yet.  I'm still in my tee-shirt & ballcap.  Why work off the clock?  
Time.  Time is a Key Ingredient.  This July, my schedule is 7:30AM-3:30PM.  
I now change into my chef's coat, clogs, floppy hat & neck bandana, apron and cut glove.  
I am now ready to work.  

Second Things Second: 
OK, now I can start my day!  I go to the freezer & grab some dough to prep for tomorrow; I grab the 7" rounds for calzones and also some 12" X 16" Squares for Sicilian Style.  I load up my cart with these and also about 40 lbs. of shredded mozzarella cheese and 5 big restaurant cans of pizza sauce.  I'll grab some towels, aprons (I'm a bit of a slob, a bad habit to work on professionally), a few cutting boards, some empty, clean pans of varying sizes & volumes, another speed rack loaded with empty, clean sheet pans and useful, need utensils such as serving spatulas, pizza cutters and ladles.  Seriously, miss something, you'll be looking for it later when you need it, that means leaving your station while cooking?  Uh uh!  
Properly laden, I return to my pizza station, now properly garbed.  
It's gotta be 7:45AM and I already feel like I'm Losing Time.  
Actually, it's all going to Plan.  I take the time to prep my paperwork; HACCP sheets & temperature logs.  I get my menu signage and holders, give them all a nice wipe down.  Doublecheck my shakers of powdered parm, oregano, granulated garlic & red pepper flakes; clean & loaded.  Assess leftovers and come up with some ideas...

So far, it's all pretty Rote.  Mechanical.  I betcha you're wondering, "Sully, where's the good stuff!"  
I'm about to get to it.  Yet, I need to stress the importance of the Rote Stuff.  It's technique.  It's Paradigm.  And it's the foundation of the Day & Service.  You simply cannot have one without the other.  
By 8:00AM, I've come up with my menu of the day; 4 Pizzas, 2 Calzones.  Daily: Always Cheese & 'Roni.  Then one meat special and the other a veggie.  One meat calzone and the other veggie.  
This is the point when I start Thinking Creative.  I'll actually get creative in another hour because I got more Technique to get out of the way.  
The rounds are still proofing so I take this time to "pan up" tomorrow's Sicilian doughs.  There are 11 sheet pans to a case and I piss through these so I'll sometimes pan up 2 cases, daily.  The squares are "panned up", "speed racked" and placed in the back of the higher-temperature kitchen to proof.  They're right from the freezer, as I mentioned above.  I'll come back for these about 1:30PM, when they'll be perfectly proofed and ready to par-bake.  
When I'm done with the squares, it's time to start par-baking the rounds.  We do this as a time-saver without scrimping on quality.  We, as cooks can balance production without compromising quality & freshness.  
I'll use a Dough Docker, a hand-held roller with high pins.  It's used to rolls the bubbles out and prevent over-rising.  I'll par-bake my rounds off.  While they're par-baking, I'm handling my calzone dough...hey if you can't manipulate it now, how are you gonna stuff it and then think someone's gonna be able to pick it up and eat it?  You gotta think this way.  Once the rounds are "squared", I move on to some "real" cooking!  

Third Things Third: 
I'm on the hook for four fresh & delicious menu item.  And this is great because they're of my own creation, with the faith of my Chef and using leftovers.  Pizza is a great destination for yesterday's meatloaf to be today's Taco Pizza.  I can take Tuesday's roast pork into Friday's BBQ Pork Calzone.  When it comes to veggie pizza & 'zone, I always start with whatever's in my produce cooler.  Usually tasty roasted veggies, seasoned with simple kosher salt, oregano & minced garlic, roasted in canola oil.  Simple mushrooms...yet this is the time to taste and know how to use salt.  Not over cooking it either.  I'll pan up some squash & zucchini with a little onion & pepper, toss in my "sabor" and let 'er rip.  Great, delicious food.  Simple.  What I like to eat.  Lots of marinated tomatoes paired with feta or ovaline.  And I'll see what's in the meat fridge too.  Cold cuts go a long way on pizza.  Ham & Pineapple with basil & oregano is one of my personal favorites.  Different cheeses...another fave if the 3 or 4-Cheese Pizza & 'Zone.  Last time, I did Swiss, Mozz, Muenster & Havarti Dill.  Yesterday's leftover seasoned lasagna ricotta mixed with some freshly steamed broccoli and seasoned with kosher salt was a big hit and made an Impressively Plump Calzone.  
So, I really have free reign in the menu, daily.  That's a good feeling.  And to nail it everyday too.  
So between 8:30AM-9:30AM, I'm prepping toppings & stuffings.  Cooking, cooling and producing, safely & sanitary.  

In the 'Zone:
Realistically, if I'm not started rolling those calzones by 9:20AM, I start to worry.  It just takes a little time, organization, slowing down and being consistent.  In Aikido, the Japanese Budo of my Soul, I learned the concept of "Mai-Ai", aka Proper Distancing.  It applies in Baked Goods as well.  What happens if two calzones are leaning against each other while baking?
Yuk, happens my friend, Yuk.
You need to space them apart.  So when I was handling the 'Zone dough, I split them, needs-wise over 5 sheet pans.  48 Calzones give me a 30 Meat/18 Veggie Split.  I would never cook more than 12 Calzones to a sheet pan, FYI.  
To make life easier, you tend to do them all at once, rather than one at a time.  High production style.  I'll cheese them all, a handful of shredded mozz.  Start with my veggies, clean gloved handful on each.  Then change gloves as not to get stuff all over outside of dough and begin to roll them.  Pull both sides up, fold one side over, pull opposite side over completely then seam-side down in pan.  Now I've got 48-60 Identical, Consistent Calzones.  In the beginning, mine were kinda ugly but developing knowledge & faith in my dough, technique & ingredients, by the end of July I was making the handsomest & prettiest calzones you'd want to stuff in your mouth.  

By 10AM, I'm feeling the Heat.  With my Calzones all prepped, panned up, ready to fire & safely in my walk-in cooler, I now turn up the gas and expend a lot of energy on my pizzas.  It's the messiest part of my morning too.  I've cracked about 5 cans of sauce.  I don't even have to jazz it up any, it's simple ragu.  The secret on a pizza is the right amount of sauce.  So I then methodically ladle sauce on my rounds & squares.  I  then take a clean, gloved hand and smear the sauce all over the surface of the pizza.  I change gloves then start cheesing the pizza with shredded mozz.  Now, it's time for toppings.  You can't rush it and make it look like a hack job so slowing down yet keeping pace is so important.  I knock a few 'Roni, Veggie & Meat Special first to open.  When 10:30AM hits, it's 30 minutes until we Open.  
I fire my first round of Calzones; 325deg for 22 minutes, sometimes longer.  I spin the sheet pans halfway through, a baking technique I learned from my friend Meghan McGarry, a French pastry chef I worked with.  Making pizza & calzones, you have to have rudimentary baking skills or you really shouldn't be doing the job.  
I'm still furiously topping my pizzas while the 'Zones are baking off.  15 minute before service, I arrange my signage & serving station and fire off that first round of Pizza.  
By 11AM, I am open for business.  There is plenty for the first round.  And being summer, we're not immediately besieged by guests...that comes in about an Hour.

Lunchtime: Don't f&*king bother me...I'm Union employee and I'm on my 30 minutes lunch break.  Unheard of in any other kitchen I've worked in.  Hey, I'll take it.  These days it's either Them or ObamaCare.  
Hey...I ate calzones all month long.  I tell guests, "Trust the cook that eats his own cooking"

By 12:30PM, the pace is quite furious.  The queue of guests stream from some event horizon down the hall.  
It doesn't let up until almost 2PM sometimes.  Running Out is not an option.  The Summer brings International Youth Groups.  Literally a group of over 140 Brazilian teens and they were here for 3 weeks.  
Lemme tell ya...Kids Everywhere Love Pizza.  Can you imagine how busy I was?  'Nuff Said.

At 1:30PM, I start par-baking tomorrow's Sicilians and go to the freezer to "pan-up" tomorrow's pizza & calzone rounds.  By tomorrow morning, they'll be thawed after a night in the cooler, ready for me to proof and start this cycle all over again.  

By 3:00PM, we shut it down.  I've cleaned my station, wrapped up and dated all my toppings, cheese & sauces, I've stowed them safely in the walk-in cooler.  I clean my pizza oven.  I got a long-handled chisel for the heavy duty but an oven brush tends to get a lot.  My secret weapon, I soak a rag in white or rice wine vinegar, wrap the pizza oven brush head with it and swab & scrub with a vinegar rag.  Never use soap on a Pizza Stone.  The vinegar amazingly gets that surface really clean and brings up lots of carbonized crud that would make someone sick if ingested.  My Big Catholic Guilt arises when I do this; I feel like the Roman sentry, who upon hearing Christ's plea for water on the Cross, soaked vinegar instead.  It was to slate the thirst of the condemned for water could only sustain life.    

By 3:30PM, I'm done and off to my bus home, conveniently at 3:40PM.  
So next month, another vacation, another station to run in the rounds.  
Thank you, Pizza Station.  
What a great experience.  We made a lot of happy guests together.  
And thank you for reading.  
A Slice of Life through a Slice of Pizza.  
Bon Appetite! 

Kriya Shakti,
Rev Sully

Eric O'Sullivan
Boston, MA
the Hub of the Multiverse

(PS. Added On Wednesday, July 30
After all this talk about pizza, on a random day off...
I felt it was unfair to the reader not to point out that Fresh Dough will proof in only One Hour.
And I lead by example.  Happy Cooking! ^_^)

Tuesday, July 15, 2014

Thursday, July 10, 2014

The Smoking PUCK: Obligatory Pin Hole Burns....

AKA July
July 10, 2014

There is nothing Hockey to talk, once again.  In July.
I mean, things have happened?
But did a Puck drop...

What else?
I got a New Tattoo!  I'm very proud of that.
I love it.  I'm in love with my new tattoo.  I'm so vain.

Hockey?  Uh, nope.  Rather think BBQ.

So, when Pre-Season arrives, I'll tune in.  Did you have a good time watching hockey last year?
I promise more to come this Year.

kriya shakti,
Rev Sully

Saturday, June 21, 2014


"Rocket Packs"

Tao of Sully

Tao of Sully
Revisiting "On Depression (July 2013)"

Almost One Year Ago, I wrote perhaps my most candid Blog to date.  

It was about Depression: my lifelong struggle with it and how I've come to cope with it.
A year later and I need to report that I feel emotionally the healthiest I've ever been in this life, so far.
I see my shrink once a month and I still take my Med everyday.  I tell her everything and if I can help it, will not skip a dosage.  I made up a maxim for the experience of the Modern American Couch Trip, "You Can Lie to Yourself, but You Really Shouldn't Lie to Your Shrink".
I've had two major breakthroughs:
1.  I grew up with Asthma as a child & younger adult.  I've been treating other people and stressful stimuli as an allergen.  To use a metaphor, Dust, Cats & Down Feathers get me really sick with Asthma.  I've been treating Stress the same way.  All this time.  Because it's the only way I knew how to cope with the "emotional allergy".  That I've been treating my stress, anxiety & depression like my Asthma, as an emergent, life-threatening event.  
2.  I am an Intense Person.  And that people interpret that as Hostility.  That was humbling.

I came to a tipping point about 18 months ago in the Stress & Anxiety department.  Since then...I've been better, overall.  I meet my challenges, daily.  I'm about 98% less "flappable" today than where I was when I started.  Oh, I still have my moments, sure!  That's being human.  But I feel...Taller.
I feel Taller.  It's a funny way to phrase the feeling but it's kinda hard to describe.  I'm still the same person.  I'm still capable of all the old anxiety & stress.  I'm still ready to lash out anything I feel needs a smiting.  Yet...being on top of my reactions (98% of the time ^_~) makes me feel "taller".
That means like holding myself higher, in terms of posture & potential.

And I still have times of Black Moods.  Yet, as Elton John kindly spoke, "I Guess That's Why They Call Them the Blues".
It's even harder to phrase this sentiment into something that does not sound Negative.
What happened to me with the 1-2 punch of great Talk Therapy and being on the right Medication...
I've lost that dwelling, ruminating, stomach-churning, day-ruining sense of Worry.
That's Huge!  Because that was Me.  My life, my suffering. Daily.  Worry, worry, worry...over-thinking everything.  Usually bad stuff, too.  Like an old LP vinyl record, skipping and you can't get up to pick up the needle (or even rest a nickel on the head)
YET...the flipside of this album called "Worry"...was Hope.
I don't Hope for things anymore.  And that is not Negative.
Listen: Hope & Worry are just two sides of the same Album.
Both are rooted in using Imagination to wish or predict some Imagined Result.  I've lost my attachment to the Imagined Result (as is pretty much suggested in the Bhagavad Gita).  It was unintended.  And to be clear, I still got plenty of Worry and I still have plenty of Hope, I simply don't engage it.  They really do both pop up all the time yet, I let go of that and embrace the Now.  This Now.  This Moment, free of anxiety because the only result is the Immediate Choice at Hand.  Moment to Moment.  Now to Now.  No more dwelling on Then.  No more painting the unknown Coming in either positive or negative hues.
This is what the Mystics simply call "Bliss"
A Neutral state.  The Middle Path of Buddha, one could say.

My Emotional State is now really inline with my Spiritual Freedom.  My behavior, especially where it mattered most At Work, is the best it's ever been, especially in the frame of those pesky emotional allergens I called my Co-Workers & Bosses.
And I've never felt so Good, not joyous but "Blissful".

I don't think there is a cure for this besides Death (and I believe in reincarnation so to me, suicide is a one-way ticket BACK to this friggin' place).  But there is a way out of the cycle of Birth & Rebirth.
And for the first time in all my lives, I think I could be nearing my state of Moksha & Nirvana.
Thank you.

Kriya Shakti,
Rev Sully

Eric O'Sullivan
Boston, MA USA

PS I once again wish to give a nod to both geek/author Jenny Lawson (@TheBloggess) and actor/geek Wil Wheaton (@wilw) for their frank & candid stories about their own struggles.  You guys really hit home with me.  What you talk about, resonated with me.  And gave me the courage to get checked out.  I'm forever grateful to my therapist for lighting the way yet I am to you two for helping find the door.  Peace.

Saturday, June 14, 2014



TeeVee Guide!

YELLOW SUBMARINE REDUX, extra footage such as the fabled Lost Poppy Field Scene, the French Rubber Plantation and the "Oh No, Yoko" Alternate Ending, put back in the movie, at their correct places. 

TeeVee Guide!

JAWS by Quentin Tarantino, Rated ARRGH. 
Bruce, a misunderstood loner goes out for a midnight snack. Tragedy ensues. 

Much Ado About Nothing Long, Long Ago

Hey, Harrison Ford broke his 71-Year Old ankle as Han Solo was hopping out of the Millenium Falcon, during the filming of the next Star Wars movie.

That is All.  

The Smoking PUCK

Hey, big congratulation to the LA Kings for not only winning the Stanley Cup but beating the NY Rangers while doing it.
Cheers and see you Next Season!

Saturday, May 17, 2014

The Tao of Sully

One for me, for later...

Krishna’s Flute

Krishna’s flute is the symbol of freedom or pranava. He has preached prema, love, through his flute. He has created this world out of the sound of Omkara that emanates from his flute.
Once the gopis asked Murali, Krishna’s flute: “O Murali, tell us the truth. What merits does our Lord see in you that he holds you so lovingly and tenderly day and night that you might drink deep the nectar of his lovely lips and installs you as the most beloved queen among us all? Where lies the charm, the beauty, the grace and attractiveness in you? Will you not reveal that secret to us, the constant beggars of Krishna’s love? Though black and born of a wild bamboo family, you have bewitched our lord. When he plays upon you, the peacock madly dances to your tunes, and other birds stand dumb on the summit of the hills. Even the most dreadful cobra is humbled and becomes spellbound. We the gopis lose our normal consciousness and hurriedly wear our nose rings in the ears and earrings in the nose to meet him. The cows give up their grazing and the calves their sucking and stand like statues with ears erect and rapt attention. Ah! How alluring is the melody of your music! It seems you are not a flute, but a magic wand. Your music is like spiritual bliss materialized. It attracts and holds the jivas and their roaming vrittis in supreme and solemn peace of Brahman. Lulled by your melodies, they are lost in the supreme self devoid of all personality. It is as if anahata nada, the inner unceasing sound of yogis, is externalized. So tell us your secret.”
Murali replied: “My dear friends, I know neither magic nor any arts of attraction. I do not possess any merits also. Dead ignorant of them all, I am simply a forest reed, all hollow within and bereft of any beauty. Krishna, my lord, lover and bearer, calls this attitude of mine the greatest virtue and is extremely pleased with it. He over and over whispers into my ear-hole this excellent teaching: ‘Empty yourself and I will fill you.’ I have realized its truth, and I obey it to the very letter. This is magic, if magic you will call it. This is my strength. It is he who sings through me and enchants you all. My dear friends, if you too empty yourselves of all the arrogant airs of your beauty, excellence, family pride and possessions, he will fill every nerve and atom of your body with his love and life. Does the pervading air not fill a jar when it is emptied of other stuff? He will not leave you even for a moment, and will sing through you the sweet melodies of harmony and peace to the whole world.
As I understand, every creature here is his flute, the instrument of expressing his divine voice. You too are his Murali. He sings sweet melodies through your tongue, beauties through your eyes and fragrance through your nose. Every heart is madhuban, the seat of all his lilas, the rendezvous of all the gopis, the centre of all the vrittis. There the only Purusha is Krishna. All others have to make a passive surrender to him.”
This body is the flute of Krishna in the microcosm. If you can destroy your egoism and have total self-surrender, unreserved atma-nivedan to the Lord, he will play on the body flute and bring out melodious tunes. You will become merged in his will. He will work unhampered through your instruments – body, mind and senses. You can rest very peacefully then without care, worry or anxiety. You can watch the play of the universe as a sakshi, witness. Then your sadhana will go forward by leaps and bounds because the divine will and grace will work through you. In fact, you need not do any sadhana at all, only practise self-surrender from the very core of your heart, with all your being. Learn the lesson from the flute and follow its ways. If you have offered yourself at the feet of Krishna, you have already reached the goal, you have already attained the realm of peace, the kingdom of immortality. You have found the joy that never fades, a life that never dies. You have reached the other shore of fearlessness, which is beyond darkness, despair, doubt, grief, sorrow, pain and delusion.
Purify your mind. Destroy your negative tendencies and egoism. Hear once more the flute of the flute-bearer of Vrindavan, his immortal song of Bhagavad Gita and allow him to play in this body flute of yours.
All the sounds are his voice. Let his will be done. Be completely resigned to him, so that he may shine through your eyes, speak through your tongue and smell through your nostrils. Merge your little self into the Supreme Self. Give up all ideas of agency. Do not say, “I am the doer and enjoyer.” Say once more along with me, “O Lord, I am your flute, blow me as you will; a puppet in your hands, simply to act as you will.” Call him fervently with single-minded devotion. Sing this song of welcome and he will surely appear before you:
He Krishna aajaa bansi bajaa jaa.
He Krishna aajaa geeta sunaajaa.
He Krishna aajaa maakhan khaajaa.
He Krishna ajaa lilaa dikhaajaa.
O Krishna, come and play your flute.
O Krishna, come and sing your song.
O Krishna, come and taste the butter.
O Krishna, come and play before us.


"Morse Code"
(click link to embiggen)

Not the Last Smoking PUCK!

May 17, 2014

And for my Playoff Beard...the time has come to trim.
Alas, the Bruins exit the 2014 Stanley Cup Playoffs in the 2nd round, in a Game 7 Home-Ice loss versus the rival Montreal Canadiens.
The Conference Finals start today.  With Les Habitants Montreal facing-off against my least-favorite ice hockey squad in the World: The Blueshirts of Manhattan...the New York Rangers.
Out West, the Chicago Blackhawks meet the L.A. Kings for what feels like the 4th straight year.
My sentiments for the Eastern Conference Finals can be summed up in a Tweet I made the other day...
I've never been married.  My father is not a billionaire.  In fact, I adore both bergs...I'm in love with both cities.  Montreal and NYC are my kind of places.
Yet, I don't mind the Habs as much as I do the Rangers.  I got that jones of the Masshole laying their SportsHate on our NY cousins.  My appreciation for the Habs come from witnessing first-hand their fans!  And nothing so brings bile to my mouth such as to see a Yankees cap-wearing Blueshirt fans, walking around in throngs in Beantown Faire, on a Saturday Afternoon matinee gameday.
How to quantify a SportsHate?  
How do I describe it?  Where to begin?
I used to spit on the ground at sight of a Yankees cap, years ago.  Back in the whole "Yankees Suck!" swoon that befell our Red Sox Nation in the waning daze of the 20th Century.  Like an Orwellian "2-Minutes Hate" lasting entire baseball seasons, spilling out onto football (see NY Jets) and cultured an unreasonable Mob Mentality.  I've been to so many nights at Fenway & the Garden, in the older days & cheaper seats, that "Balcony" or "Bleacher" Brain we all get.

For me, a few things happened.  The Path to Enlightenment, which calls for me to call such things like "SportsHate" pure folly, laugh at it and walk away.  And 9/11.  Wherein lax security in Beantown Faire led to the Twin Towers falling.  The 21st Century also ushered in a new paradigm of success to all the local Sports Teams.  Crying hate doesn't seem as fun once you've tasted Real Victory a few times.
This pic above actually happened.  On Game Day, of Game 7 versus the Habs.  I was walking through the MIT Campus on a gloriously sunny afternoon.  Where I could not help but notice this guy.  I walked right up to him.  I could just tell he was French-Canadian.  So in my useful knowledge of Languages, I say, "Mon Ami! Un Photo avec Moi, s'il vous plait?".  He smiled and we took this.  I gave him a fist pound and said "Merci!"
You know...Being a Good Fan is part of Good Sportsmanship.  In case you missed it...

So stay tuned.  And drop the SportsHate like a faceoff puck.
You can still "Booo!!!" the CooperAlls off of P.K. Subban all you want!  The focus should be your Love of the Game, not the relishing of bad feelings.
"SHOOT!  SKATE!!  HIT 'EM!!!  C'MON!!!"

love, love, love,

Eric O'Sullivan
Boston, MA USA