Matt Hall hakkas blogi pidama. Kel huvi visake pilk peale
http://www.probasketballoverseas.com/?blog=39
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Another victory for us last night marks our third straight, our team focus and overall togetherness has been the key to our success. Tomorrow we will face BC Kalev/Cramo Tallinn, and it should be an exciting contest, we are ready for the challenge. I finally got back on the court today, and after two long weeks on the sideline it felt great to be back. Martin Dorbek (192-G-91), our point guard, noticed how happy I was to be back, and he told me right away, 'You are glowing with energy.' I think he was trying to say calm down in the nicest way possible, but I felt like I was out for an eternity, and he was right I couldn't really find my composure.
After tomorrow's game we will not play again until Wednesday of next week. Sometime next week Brett McGee (198-G/F-84, college: Mt.Mercy), Renato Lindmets (198-F-84, college: Westfield St.), and myself will be moving to Vinni, a town five minutes from Rakvere, and we are looking forward to the new place. We enjoyed living in our current apartment, but Vinni should be more accommodating, because they have a basketball court, swimming pool, and weight room. Hopefully the food there will be as good as what we've had in Rakvere. The food in general in Estonia is much different then back home, and I like it very much. Every morning at team meal we eat puder with eggs. Puder is like porridge, it has a grainy texture with a natural flavor of piim or milk and cream, and we mix that with jelly, the jelly adds a lot to the taste. For sides we always have ham, various cheeses, all to eat with bread, which along with the milk they give us is a solid recipe for strength. For lunch we always start with soup, my favorite is called bor, it has sour kraut and meats, the best part is the sour cream mix, and it is very good. Salad in Estonia is a little different then the U.S; at least from what I've seen from the few places I've eaten here. They dont mix all the vegetables with lettuce and slice everything up; on the contrary, they typically cut large pieces of different vegetables and place them on the main course plate, with no lettuce involved. Renato and myself grew up together back home in Springfield Massachusetts, and his grandfather always made us salad this way. Everything he made was designed to make you 'very strong' as Renato always said. The less preservatives in the foods here is the basic reason for it being that much healthier, and on a larger scale it might be the reason, according to Coach Sober, why Estonian women and Russian women are some of the best looking in the world. I can't disagree with him either.