Hoosier Brunch


It was an unhappy ending for the Hoosier women in the Big Ten Tournament, as they were blown out by Michigan State, Jeremy wrote.

Dustin fills out his Big Ten awards ballot, and Cody Zeller, Draymond Green, and Tom Crean are the big winners.


The IDS put out a two-part series on the five-senior class, as Connor O’Gara wrote about their feeble beginnings, and also about their resurgence this season.

Walk-on Kory Barnett hopes to continue his basketball career on the other side of the bench, as a coach, Kevin Bowen of the IDS writes.

The future of Felisha Legette-Jack’s job is in question after the IU women’s tumultuous season, Phillip Wilson of the Indy Star writes.


No one will ever match Wilt Chamberlain’s 100 points in a game, and Gary Pomerantz explains some of that legend for ThePostGame.


  1. Tacos come in many shapes and sizes, and have seen numerous adaptations since they made their way over the border and slowly worked their way into everyday American cuisine. Seriously, I doubt there is a single Scooper here who doesn’t like a good taco in one form or another.

    I like to stick to the more ‘classic’ format when it comes to tacos: seasoned meat, a simple salsa of chopped onions and jalapeños with a dash of salt and lime juice, and a generous dolop of home made guacamole, all piled up on doubled-up small corn tortillas.

    If you have the patience to make carnitas (slow-braised pork), or are lucky enough to find tacos al pastor (pork tenderized in pineapple juice and then roasted on a revolving spit), you will reach taco heaven.

    However, you can get almost all the way there with carne asada tacos. Buy yourself some grass-fed beef sirloin. Give it a few whacks with a meat tenderizer. Rub some olive oil on there, then cover the steak with black pepper, chili powder, and a reasonable sprinkle of kosher salt on both sides. Grill it 4 minutes on each side to about medium. Let it rest a few minutes so that the juices distribute evenly. Then chop it up into bite sized strips. Throw the beef onto a couple of corn tortillas with a simple guac made with jalapeño, salt, lime juice, and cilantro if ya got it. Dig in.

    By the way, make sure that the Pacífico in the fridge is well-chilled for when its time to wash those tacos down (Sorry Clarion, ya can’t do Heineken with tacos).

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