Winking? Technical foul? Really?

Winking is a dangerous thing, apparently. Deserving of a technical foul in professional basketball.

Big Red Car here the day after Christmas. Up early and ready to meet the New Year but, wait, it’s not New Years yet, is it? Sort of feels like it, no?

OK, so the Big Red Car is reviewing some NBA games — don’t really like the NBA until the playoffs, prefer college basketball.

So, a player for the Cleveland Cavaliers, a pretty decent basketball team if I recall correctly, is T-eed up for winking at an opposing player.

Winking is a foul and it is unlucky

Put this into context. We have Grayson Allen of Duke tripping opposing players and this guy, Richard Jefferson of the Cleveland Cavaliers, is given a technical foul for winking at an opponent.

Here’s the story: The Winking Technical Foul <<< link

Can you believe this?

But, I sort of like it. Why shouldn’t a wink get you a technical foul? Haha. You just have to wonder. So, dear readers, be careful who you wink at.


Hillary winking

Winking may get you a technical foul and it is bad luck?


But, hey, what the Hell do I know anyway? I’m just a Big Red Car. Merry Christmas and Happy New Year to each and everyone of y’all. Do something nice to someone who doesn’t expect it. Wink at them in the process? Screw with their heads. Be hard on yourself. Nah, be good to yourself. cropped-LTFD-illust_300.png

7 thoughts on “Winking? Technical foul? Really?

  1. “To signal a message with light”

    I will go with deadly. But…. then again I have developed a psuedo fallacy category, ” Was the NBA ref a French chef? And if so how good is his cheese soufflé?”

    Behavior and what is generationally transcendental is becoming more and more obvious. The older generation doesn’t like the younger one. I’ll bet big his soufflé tastes mediocre if he made one. easy. If I remember correctly Van Gundy said something along the lines that Jordan became friends with many players and then “Street hustled” them on the court to win.

    I’ll argue winking is a height thing and a winning thing.

    Clarity v talent v force.

    • When I was making soufflés, they always puffed up and coming out of the oven looked good. The cheese ones and the chocolate ones tasted okay, but the orange ones, with Grand Marnier, were the best and actually good.

      The problem, one I never solved, was the texture: However good they looked coming out of the oven, once served they looked not like something I wanted to eat but like something I did eat!

      Finally, in my efforts at cooking, I gave up on soufflés as just bad kitchen science and engineering: With no starch, etc., the things can puff in the oven but then just fall and look silly!

      So, for French desserts, I went on to cakes. I did okay. But then I tried cakes that were closer to Bavaria and Austria: So, I tried a Schwarzwälder Kirschtorte and a Sachertorte. The first tended to fall apart on the way to the table but tasted really good. The second looked better at the table but tended to be too dry inside. Also on the second, I didn’t do enough work with chocolate to get the right gloss, texture, and flavor.

      Supposedly those two cakes tend to be dry because they are puffed up with a lot of eggs and not with baking powder, etc. So, the common response was to soak the cakes with flavored syrups, e.g., Grand Marnier.

      My complaint with cooking was that the recipes and instructions were nearly never as precise as I wanted and, for really good results, needed.

      Once at the Library of Congress in DC I happened to see a book on German desserts. The book was for German baking trade schools, in German, was about 2″ thick, had glossy paper, very small print, lots of color pictures but too small, and hundreds of desserts. I should have gotten a reference but didn’t!

      Ah, apparently now there are more high end books, etc. on cooking, maybe with enough details even for me, e.g., the Nathan Myhrvold effort!

      Cooking is for after my startup gets going, and then it will be mostly where I eat and pay and someone else does the cooking. So, need to learn to delegate! So, I’ll be a little like the Bogart character in The Treasure of the Sierra Madre when he described what with his gold he might do when he got back to civilization and a restaurant — “order everything on the menu”.

      I wouldn’t be quite that bad!

      But I did notice that when Trump wanted a dinner with Romney and Priebus, he took them to a high end NYC restaurant and didn’t try to give them a Bro dinner cooking himself. And he didn’t ask Melania to do the cooking!

      Another reason I stopped working on cooking was difficulty finding ingredients: (1) IIRC, Grand Marnier lost their supply of special oranges, changed their process, and ended up with a very different product I no longer liked. (2) When I went for boiler onions, I had to buy a 20 pound bag at a wholesale place 40 miles away. (3) When I wanted to follow Escoffier’s ideas on beef stock, I ended up considering a 50 pound box of shin bones from a packing house maybe 100 miles away in PA that got retired NY dairy cattle.

      So much for soufflés! Now my style is more like, get a bag of Russet potatoes and simmer a few pounds until done. Dice some of the cooked potatoes. Dice and saute an onion in olive oil with a lot of black pepper until tender and mix with the potatoes. Pack into a cast iron skillet, add olive oil, and cook over medium heat until there is a nice, browned crust on the bottom. Invert onto a dinner plate, tilt to drain the excess oil, remove the skillet, add a lot of catsup, start a movie, and eat!

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