Why is it always Guillaume that copes?
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11-07-2008, 11:28 AM
Join Date: Feb 2003
Originally Posted by
and his restaurant would serve
szechuan mediterranean cuisine!
authentic being the key word. Do you think Carbo,Muller and Jarvis, having lunch after practice are laughing at all of us for dissecting in such minute detail, the natural process of line mixing and matching ?
Watch a tape of a 1977 game and tell me how Bowman kept his lines together.
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