The Goal-Line Stand (Div 5) – Week 14

The end of this game may have come in the opening drive.

 

When a snap hit Leandre Ethier in the hands and fluttered into his own endzone on just the second play of the game, it was as though someone had let the air out of the room. This gave La Sauce an extra possession and a 2-0 lead before their offence ever touched the field. 

 

The first half was nonetheless a thrilling display of football. Down by only two points, Sebastien Simon would pick off Francois Raymond at midfield and put Les Buddays in a position to pull ahead. Unfortunately for Les Buddays, it was not meant to be – Raymond would make up for his own mistake by snatching back an errant ball from his own endzone. Raymond would end up with 2 INTs for himself, and a funny-looking assist on another (a tipped ball would hit him in the head, roll off his back, and wind up in teammate’s Philippe Trudel’s hands. His yoga classes are paying off.)

 

The perceived difficulty of beating an excellent team twice in a row had many prognosticators picking Les Buddays to win this game. Apparently, La Sauce didn’t get the memo. Their smothering defense (4^th in terms of points against during the regular season) held the league’s second best offence to only 8 points – all in the first half. They stuck to their mantra about consuming as much of la sauce as necessary to be at their best, and it worked. If Les Buddays learned a lot in their opening season last year, then this year was certainly a good next step. Their youth and wining mindset have them slated to be a powerhouse team for years to come.

 

Marc-André Duchesneau was a one-man wrecking crew collecting 4 sacks, 2 catches, and a brand new Ford Explorer. The timing of his sacks were especially critical, as all came relatively deep in La Sauce’s defensive zone. After La Sauce’s complete performance on both sides of the ball, they toasted their win by drinking their homemade pink concoction straight out of the championship trophy. I was even lucky enough to drink some myself.

 

It tasted like victory.

 

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It also seems as though “la fièvre pour la sauce” is catching on. I was at an overpriced and underdressed restaurant last night, and on the menu was something I’ve never seen before:

 

Chez Gino

 

Plats Principaux

 

Lasagne … $34

Pizza … $28

Steak … $41

Homard … $48

Crevettes … $33

Pâtes … $29

 

Plats d’Accompagnement

 

La Sauce … il n’y a pas de prix

 

I thought it was only appropriate to celebrate the weekend with a plate of pasta with some of la sauce on it. Everyone seemed excited about my choice as we all sat back and waited for the meal to come. It took long to prepare but I assumed this was normal, as great care is always taken when dealing with la sauce. Finally, it arrived.

 

Penne smothered in pink goo.

 

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FPF gives us many things. It provides us with a positive environment to exercise and be in a healthy competitive atmosphere. It gives us a chance to experience things we thought were going to be part of our past. It allows us to be with old friends, and make new ones. And it most importantly offers us a good excuse to get out of family time once a week.

 

And as an added bonus it gives us the legitimacy to make fun of touch football leagues. Pff.

 

I’d like to take this opportunity to thank all those involved in FPF for making this season the best yet, as well as giving me hope that future seasons will always exceed expectations. Thank you administration and staff, thank you returning teams and new, thank you referees and spectators, and most of all thank you readers and e-mailers of The Goal Line Stand as well as viewers of the WEPL for giving me something to do every week.

 

Without you I’d probably be married by now (seriously thank you).  

 

Now’s the time to e-mail me with your most stinging complaints and/or rants. This is because I don’t have the opportunity to make fun of you in an upcoming article and because, let’s face it, I won’t be checking my FPF e-mail until approximately mid-May.

 

Thank you for the more than fulfilling season, and I hope to see you in Spring. Until then, you can reach me at [email protected].