Saturday, February 25, 2012
Big day for the Raiders! Dalton did an amazing job and took home 4Th our section has more ranked wrestlers than any place in the state. We have one Sr who is heading to state Dalton will be his practice partner and headed to state with him. More photo's later......
Friday, February 24, 2012
Monday, February 20, 2012
Bubba is 19 yrs old today. He is loving college, but not liking the "working for a living" part of the deal. Tabor worked at the mill this summer and took the fall off to concentrate on football and school, but now that summer money is running low and the football season is over, so he is an artist for hire, sandwich artist that is. Tabor is working part time at Subway to make a little walking around money and coming home a couple of weeknds a month to raid the freezer and get in some hours at the mill to pay his rent. Tabor is taking a full course load this spring with the hopes of having some free class time next spring to complete his coaching certificate and get in a few welding classes in to help him with his CAD and design work down the road. He is working out 4-5 days a week to get ready for next football season where he is trying to learn a new position (fullback). With most of the O-line at Ridgewater over 300 lbs, Tabor is a little undersized at 225, so he is working on his footwork and will take his blocking skills to the backfield next season.
Happy Birthday Tabor
Last week Thursday, Nicollet wrestled in the Section 4A team Tourney and with 5 open weight classes we wrestled as well as we could. In the first round we were able to pull off the win 42-27 with several early pins, including Dalton at 138 for this match, over St. Agnes (somewhere in south suburbs of Mpls). In the 2nd round we matched up with St. James, 2nd ranked in the section and 10th ranked in the state. We lost 65-6, with Dalton picking up 1 win and our senior 170lb'er getting the other. Needless to say it was a learning experience for our young team to see how the great teams wrestle. On Friday we head back to St. James for the section individual tourney and for most the last weekend of wrestling for this high school season. Top 2 in each weight class advance to the Xcel energy center for the state tourney. Dalton will enter Fridays tourney ranked 4th in section 4 and the 3 in front of him are also ranked 1,2,3 in the state at 132, so it will be a good learning experience for him as well this weekend. Wrestling is a crazy sport and if one of the big guns over looks him or he can catch them in a quick hold there is always a chance.
Monday, February 13, 2012
Well 3 weeks ago we decided that Tanner needed to hang up his headgear for the season to give the knee a chance to heal. Physical therapy is going well and he is putting on lots of muscle. The jury is still out about doing a spring sport we will have to see what the Dr thinks.
Dalton continues to be on a tear with his record at 29-7. He leads the Raiders in wins. This Thursday the Raiders travel to St. James for team sections and then the following Friday for individuals. Dalton will have some stiff competition at individuals as the #1, #2 and #3 ranked kids in Class A are all in section 4 at 132. If you want to be the best, you need to beat the best. On the bright side 2 are seniors and 1 a junior.
We have a big B-day weekend coming up! Tabor turns 19!
Sunday, February 5, 2012
For this Superbowl it is not who is playing but what special treats are we making. All beef hotdogs from George's Meat Market in Nicollet.....freash ground flour....... Mini Pretzel Dogs!
Pretzel Dogsmakes 16 pretzel dogs (made from cutting hot dogs in half)recipe adapted from Alton BrownPrint this Recipe!1 ½ cups warm water (between 110 and 115 degrees F)1 tablespoon granulated sugar2 ¼ teaspoons (1 package) active dry yeast22 ounces all-purpose flour (about 4 1/2 cups)2 teaspoons salt2 tablespoons butter, melted and cooledabout 14 cups of water1 cup baking soda1 large egg, beaten, with a splash of watersalt and pepper for toppingIn the bowl of an electric stand mixer fitted with a dough hook, combine warm water and sugar. Sprinkle the yeast on top of the water and set aside for 5 minutes. The mixture will begin to foam and froth. If it doesn’t, throw the mixture away and start again with new yeast.Once the yeast and water is frothy, add the flour, salt, and melted butter. Using the dough hook, mix on low speed until well combined. Increase the speed to medium and knead the dough until it is smooth and pulls away from the side of the bowl, creating a ball of dough around the dough hook. Beat on medium speed for approximately 4 minutes.Remove the dough from the bowl. The dough will be soft, pliable, and just a bit sticky. That’s perfect. Scrape any residue out of the bowl and coat the bowl with a bit of vegetable oil. Place the dough back in the bowl, sprinkle with flour, cover with plastic wrap, and store in a warm place to rise. Allow dough to rise, until doubled in size, about 1 hour.Place baking racks in the center and upper third of the oven. Preheat oven to 425 degrees F. Line two baking sheets with parchment paper, and lightly brush the paper with oil. It’s important to brush the parchment paper or the pretzels will stick!Combine water and baking soda in a large pan (8 quart is fine) saucepan and bring to a boil.While the water comes to a boil, turn the dough out onto a clean, slightly oiled work surface. Divide dough into 8 or 16 pieces, depending on how large you’d like your pretzel dogs. 8 pieces of dough for whole hot dogs. 16