sutomcat
No recent Cali or Iggy awards; Mr Irrelevant
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D-Day was originally scheduled for June 5, but it was pushed back a day due to bad weather. Eisenhower told his troops, "You are about to embark upon the Great Crusade, toward which we have striven these many months. The eyes of the world are upon you." Five thousand ships, 13,000 aircraft, and over 160,000 American, British, and Canadian troops readied for invasion.
Airborne operations started in the early morning hours of June 6, preceding the amphibious landing by about 5 hours. Over 13,000 paratroopers from the U.S. 82nd and 101st Airborne Divisions, the British 6th Airborne Division, and the 1st Canadian Parachute Battalion were dropped behind enemy lines and worked to secure bridges and exit roads. An additional 4,000 men of the glider infantry landed using 500 gliders.
D-Day
SU News
https://www.localsyr.com/sports/orange-nation/orange-men-s-basketball-practice-ciao-for-august-trip-to-italy/2055008493 (localsyr.com)
The Syracuse men's basketball team is scheduled to travel to Italy this summer and will play four exhibition games during its overseas stay.
The Orange will depart Syracuse on Saturday, August 10, and return to campus on Tuesday, August 20. The NCAA allows programs 10 practice sessions prior to foreign travel during the offseason. Syracuse team members will likely convene at the beginning of August.
The slate of exhibition games includes:
- August 12: vs. Italian Select Team in Vedano Olona
- August 14: vs. Italian Select Team in Vincenza
- August 17: vs. Italian Select Team in Siena
- August 18: vs. Italian Select Team in Rome
The Syracuse roster is expected to include five newcomers: incoming freshmen John Bol Ajak, Jesse Edwards, Joe Girard, Brycen Goodine, and Quincy Guerrier. Redshirt junior Elijah Hughes is the lone returning starter from 2018-19. Additional veterans on the list include sophomores Buddy Boeheim, Robert Braswell, and Jalen Carey, and juniors Marek Dolezaj, Bourama Sidibe and Howard Washington.
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https://insidetheloudhouse.com/2019/06/05/syracuse-basketball-su-ready-set-sail-italy-summer/ (itlh; Esden Jr)
The Syracuse basketball squad will travel to Italy this summer for some preseason exhibition play. Here are all the juicy details on the trip.
We knew that the Syracuse basketball squad was going on a foreign trip to Italy this Summer. What we didn’t know were all the specifics, but now we do thanks to the official press release.
During their overseas stay the Orange will participate in four exhibition games, here are those details:
- August 12: vs. Italian Select Team in Vedano Olona.
- August 14: vs. Italian Select Team in Vincenza.
- August 17: vs. Italian Select Team in Siena.
- August 18: vs. Italian Select Team in Rome.
Not only will this provide invaluable game experience for a roster that will have 80 percent turnover next season, but the NCAA also allows 10 additional practice sessions prior to foreign travel.
Dating back to 1961 there have been eight examples in Syracuse history where there has been at least 80 percent change to the starting lineup. We documented here how those teams performed following the change here.
Syracuse has lost Frank Howard, Tyus Battle, Oshae Brissett, and Paschal Chukwu to graduation and/or the NBA Draft process. The only returning starter is Elijah Hughes from last season.
Which means a lot of new faces will be gracing the Carrier Dome in 2019 for the Orange:
This will be the first foreign trip for SU since 2013 when they visited Canada. Per the official press release, “the Orange played exhibitions against McGill University, Bishops University, Carleton University, and Ottawa University.”
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https://insidetheloudhouse.com/2019/06/05/syracuse-basketball-history-says-change-will-good-orange/ (itlh; Esden Jr)
Syracuse basketball is going to look a lot different this Fall. Here is an in-depth look at the analytics and whether this is a good or a bad thing.
Whether you like it or not, change is coming to the Syracuse basketball squad. Heading into the 2019-20 season, the Orange will be replacing 80 percent of their starting lineup from the previous season.
- Frank Howard
- Played at Syracuse from 2015-19.
- Scored 992 points in his four-year career.
- Tyus Battle
- Played at Syracuse from 2016-19.
- Scored 1,647 points in his three-year career.
- Oshae Brissett
- Played at Syracuse from 2017-19.
- Scored 976 points in his two-year career. “That’s 24 points shy of the 6th player in SU history to score 1,000 points by the end of his sophomore year. The others: McNamara, Owens, Flynn, Moten, Battle,” per Brent Axe.
- Paschal Chukwu
- Played at Syracuse from 2016-19.
- Scored 445 total points in his four-year career (that includes his Providence and Syracuse numbers combined).
As a matter of fact, there have been eight such instances in Syracuse history (dating all the way back to 1961). We decided to go back into the record books and dig up each of those occasions and see how successful those new groups performed.
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https://dukereport.com/audio-video/zion-williamson-pre-draft-interview-with-draft-express-dukeofhoops/ (dukereport.com; video; Summerville)
Zion Williamson sat down with Draft Express of ESPN for a pre-draft interview. Plus check out his season highlights afterwards:
https://bigredlouie.com/2019/06/05/louisville-basketball-darius-perry-has-one-job-this-offseason/ (bigredlouie; Lane)
Louisville basketball head coach Chris Mack made it clear that guard Darius Perry has one job this summer.
If you asked second-year Louisville basketball head coach Chris Mack to define the phrase “everyday guy,” one that he uses quite frequently when talking about his expectations for his players, I bet it would go something like this.
Eve·ry·day guy:
To be the same person and do the things required of you to help your team or organization be successful every single day, regardless of any internal or external circumstances.
That’s a phrase that Louisville basketball fans weren’t used to hearing until last season when Chris Mack took over as head coach of the program, and since then it’s been a constant descriptor of what he is looking for from his players, coaches, staff, and anyone who plays an integral role in the success of the Cards.
When taking over a new program with players you didn’t recruit and who don’t know you very well, transitions can be tough.
That seemed to be the case last season for sophomore guard Darius Perry, who looked to be on the verge of a breakout season in 2018-19. On paper, Perry looked like a perfect fit at the point guard position in Mack’s offense. His non-stop energy, lockdown on-ball defending, and a knack for highlight plays all looked to translate into the new scheme, especially considering the potential he flashed as a freshman.
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Other
110 Grill at Destiny USA: Uneven execution of a broad menu (Dining Out Review) (PS; Marmaduke Woodman)
How much do you generally expect from a mall restaurant? Probably less than what you get at 110 Grill at Destiny USA.
The location of the 110 Grill that opened at Destiny USA in February is the first of the Massachusetts-based chain in Central New York. Visiting for dinner on a recent Wednesday, we found a menu of familiar dishes, albeit executed unevenly, in pleasant surroundings.
Service was friendly, attentive and professional throughout our visit. We were seated in a booth near the high-tops that look into the kitchen and beside the door leading to the patio seating used in pleasant weather. The room, decorated in clean, modern style with dark colors, had acoustic ceiling tiles to reduce sound, but with many hard surfaces, a busy night could get loud.
That night, it was quiet as we started with a round of happy-hour (2 for $10) Pomegranate Basil Smashes. These were easy-to-drink fruity cocktails made with rum, pomegranate and citrus.
Dishes offered at 110 Grill are varied, if not innovative. Starters range from a $5 cup of tomato soup to a combination platter at $15. Salads ($8 to $18), flatbreads ($12 to $12.50), sandwiches and burgers ($13 to $15) are all available at lunch and dinner.
From a list of common starters (crab Rangoon dip, spinach dip, fried pickles, chicken wings, nachos), we chose a chef’s plate ($15) of hummus, fig jam, blue cheese, grapes, goat cheese, pepperoni, cucumbers, pickles, ciabatta and naan, garnished with artichoke, tomato and feta salad.
We were curious to see whether such a seemingly random assortment of items could be presented in a way that would be coherent to the palate. Some elements of the platter did indeed blend well. Excellent garlicky hummus, fresh pita and a salad of feta, tomatoes and artichokes were great together.
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