schimma wrote:NO-MERCY wrote:SMOSH had a bloke play by the name of Tomeo an ex Seaton Rambler who apparently dominated.
Is that true?
dominated maybe, but yes tomeo has come back to play with us. coached the grass hoppers and we have enticed him out. well be very handy for our young team. It was a good game of footy on Saturday. we got over the line with a good brand of footy. para hills had there chances after half time but just did not convert.
I dont think he dominated, IMO I dont think any player was a stand out over the 4 quarters. No 11 Fraser was the go to man early in the game for SMOSH but his influence waned in the second half. Hard enough to pick our own best players so I wait with interest to see the umpires votes. On the umpires we had a young lad do the "A" grade and thought he acquitted himself quite well. That was one of our worst performances for a couple of years, yes some credit must go to SMOSH, but I believe we were our own worst enemy. Hanson, Flynn 1 goal each but what was more disturbing was the fact that our entire forward line took only 5 marks for the game inside 50. Flynn took 11 by himself last week, so we will improve dramaticly on that effort.
You must have plenty of money down there at Bartley Tce. its the only reason that I can come up with for having very poor catering on Saturday (or is it a case of no one putting their hand up?). Triple header plus a college game, so there were people there from 8.30am. No BBQ, canteen didnt open until the start of the "B" grade game and when it did the food (pies, pasties & sausage rolls only) was cold and the drinks were warm, tried to get a coffee and they had no milk. I dont know about other clubs but the catering on a Saturday is a major part of our clubs finances. Para Hills would take well over $2000 for a triple header just in food and drinks alone, not including alcohol. This Sat home triple header with Salisbury we are budgeting for conservitively $3000, and with having our juniors involved (mini league game at 1/2 time of the "A"s) could take well over $4000. Do other clubs look to maximise their catering facilities?