Can the Knicks reach the postseason without Porzingis?

Image source: dailyknicks.com

The New York Knicks are still trying to find a good, working combination in the first few weeks of the season, with new coach David Fizdale continuing to juggle the starting lineup. In a recent game against the Pelicans, Fizdale even started three of the team’s rookies in Kevin Knox, Allonzo Trier, and Mitchell Robinson.


The experiment of going small and young seemed to work until the fourth quarter when the team blew a huge lead and once again succumbed. The Knicks currently hold a 4-12 record which places them just three spots away from the bottom of the standings in the East. It doesn’t help their cause that there has been a resurgence of teams in the conference, with the Celtics, Bucks, Sixers, and Raptors becoming legit title contenders.


The team still doesn’t have a definite timeframe for the return of its injured superstar Kristaps Porzingis, who is recovering from an ACL tear. Though he seems to be recuperating nicely and starting to practice, the team is likely to lose a lot more games until his return. And perhaps by then, it will be too late for the team to even aspire for a playoff spot.

Image source: northjersey.com

The bit of good news (and a sliver of hope) for the franchise is that Porzingis’ absence is helping develop the play of Knox and Emmanuel Mudiay, while Hardaway Jr. and Frank Ntilikina continue to plug away. But there’s a big hole in the team’s middle that Enes Kanter simply can’t fill. Unless a huge turnaround happens sometime soon, even a Porzingis return early next year won’t save this team.


Hello, Janet Pribanichere and I’m currently studying public relations at the NYU. I like writing about New York sports. More info on my hobbies and interests here.

Carbonara: Heaven for pasta lovers

Image source: taste.com.au

Every pasta dish has its own personality. Italian-style spaghetti is fierce and flavorful. Lasagna is lazy but full of promise. Carbonara, when prepared well, is simply heavenly.


Carbonara is usually plays second choice to the typical tomato-based spaghetti, but it’s just as good. Here are some important steps to making your own carbonara.


First, gather your ingredients, which include ½ pound of linguine, 6 slices of bacon (preferably thick-cut and sliced into ¼-inch strips), 1 shallot (large and finely chopped), 2 eggs, 2 egg yolks (separate), ½ teaspoon of salt, ½ teaspoon of ground pepper, 2/3 cup of Pecorino cheese (grated), 1 tablespoon of extra virgin olive oil, and finally 2/3 cup of parsley (flat lead).

Image source: myfussyeater.com

As a side note, the aforementioned ingredients are enough to prepare carbonara for six people.

Either fry or boil the linguine. Once it’s cooked, fry the bacon for five minutes in its own oil until brown and crispy. Transfer the bacon to another plate. You can use the bacon oil for more flavor when you add the shallot. Mix the shallot until it softens, which should take about two to three minutes.


Put the eggs, egg yolks, grated Pecorino, and salt and pepper in a bowl and whisk. Once it is well-mixed, drain the pasta, but keep a cup of water for cooking liquid. Put in the pasta, bacon, linguine, and oil the egg mix and toss.


The cooking liquid from the pasta will be used to keep the carbonara from drying. Parsley and cheese can be added if desired.

Janet Amos Pribanic aims to bring back life’s most special moments by sharing hearty recipes that remind her of the people who have touched her life. For more recipes like this, visit this page.