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Orlov changed his mind on bolting Washington

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07:44 AM ET 12.13 | What a difference a few weeks makes in the world of Capitals defenseman Dmitry Orlov. [Orlov] says that despite his agent saying he has "no future in Washington," he would like to remain with the Capitals, as long as he is playing. "If I play here, yeah," Orlov said Thursday. "I just want to play. If I play, I not think about being moved or not. My team is here. All the guys are good." Orlov, 22, has played in five straight games and has been paired with John Carlson on the Caps' second defense unit the past two games. He is a minus-2 in those five games and logged a season-high 18:39 in Tuesday night's win over the Lightning. "He is a good player and he's helped me a lot," Orlov said of Carlson. "Hopefully, we can still play together."

CSN Washington

Dmitry Orlov, Icon Sports Dmitry Orlov, Icon Sports
Comment #1 has been removed
December 13, 2013  09:38 AM ET

Wasn't he the kid they were playing the Mickey Mouse games with? Bouncing him back and forth between Washington and Hershey? Doesn't sound like he's doing all the bad now that they gave him a shot. He's only minus 2, last I checked Ovie was a minus 10.

December 13, 2013  09:40 AM ET
QUOTE(#2):

Wasn't he the kid they were playing the Mickey Mouse games with? Bouncing him back and forth between Washington and Hershey? Doesn't sound like he's doing all the bad now that they gave him a shot. He's only minus 2, last I checked Ovie was a minus 10.

Yeah, I think we gloss one simple fact: how diluted the GM talent is in the NHL.

December 13, 2013  10:10 AM ET
QUOTE(#1):

Sometimes, holding your team hostage works it seems.

How about those Leafs?

How many games for #71?

How do you remain sane?

December 13, 2013  10:10 AM ET
QUOTE(#3):

Yeah, I think we gloss one simple fact: how diluted the GM talent is in the NHL.

The fact Burke has risen from the dead once again to GM yet another new team kind of says it all.

December 13, 2013  10:41 AM ET

Don't bolt your Washington, kid.

December 13, 2013  10:43 AM ET
QUOTE(#6):

Don't bolt your Washington, kid.

I don't think he played his junior hockey in Prince Albert. :-0

December 13, 2013  10:47 AM ET
QUOTE(#1):

Sometimes, holding your team hostage works it seems.

No doubt Orlov's borrowed a page out of Nail Yakety-Yakupov's play book.

December 13, 2013  10:53 AM ET
QUOTE(#4):

How about those Leafs?How many games for #71?How do you remain sane?

back to back games.
They were tired

December 13, 2013  10:56 AM ET
QUOTE(#4):

How about those Leafs?How many games for #71?How do you remain sane?

The Leafs problems are over on Monday. That's when they play the Penguins. Whoever is in goal will look like a Vezina trophy candidate and Kessel will be a Hart trophy candidate.

December 13, 2013  11:00 AM ET
QUOTE(#9):

back to back games.
They were tired

They lost to the Kings the night before and they travelled across the country, were in the second game of back to backs, and their arms were really tired from celebrating all those goals in Montreal. :-)

December 13, 2013  11:01 AM ET
QUOTE(#10):

The Leafs problems are over on Monday. That's when they play the Penguins. Whoever is in goal will look like a Vezina trophy candidate and Kessel will be a Hart trophy candidate.

On Monday most of the Leafs will still be chasing Blackhawks.

December 13, 2013  11:04 AM ET

Veal Prince Orloff (obscure reference of the day)

In this classic French dish, a veal roast is sliced and layered with a combination of soubise (onion) and duxelles (mushroom) stuffings, then put back together in the shape of the roast. Traditionally, it's covered with more stuffing and heavily coated with a Mornay sauce (which glazes the roast as it's heated in the oven). In our updated version, we keep the soubise and duxelles separate and arrange them side by side ??? black contrasting with white ??? on each veal slice, so the stuffings are visible. We use only a very thin coating of Mornay to glaze the dish, and serve the rest on the side.

December 13, 2013  11:11 AM ET
QUOTE(#10):

The Leafs problems are over on Monday. That's when they play the Penguins. Whoever is in goal will look like a Vezina trophy candidate and Kessel will be a Hart trophy candidate.

Yup. Leafs got the Rags coming up at the Garden.

Trust me...grounds crew aint changing red lightbulbs in those lamps at MSG. Nor are they sewing up nets because we are putting holes in the back of them.

December 13, 2013  11:14 AM ET
QUOTE(#13):

Veal Prince Orloff (obscure reference of the day)In this classic French dish, a veal roast is sliced and layered with a combination of soubise (onion) and duxelles (mushroom) stuffings, then put back together in the shape of the roast. Traditionally, it's covered with more stuffing and heavily coated with a Mornay sauce (which glazes the roast as it's heated in the oven). In our updated version, we keep the soubise and duxelles separate and arrange them side by side ??? black contrasting with white ??? on each veal slice, so the stuffings are visible. We use only a very thin coating of Mornay to glaze the dish, and serve the rest on the side.

Coulda sworn Prince Orloff was Russian.

December 13, 2013  11:19 AM ET
QUOTE(#13):

Veal Prince Orloff (obscure reference of the day)In this classic French dish, a veal roast is sliced and layered with a combination of soubise (onion) and duxelles (mushroom) stuffings, then put back together in the shape of the roast. Traditionally, it's covered with more stuffing and heavily coated with a Mornay sauce (which glazes the roast as it's heated in the oven). In our updated version, we keep the soubise and duxelles separate and arrange them side by side ??? black contrasting with white ??? on each veal slice, so the stuffings are visible. We use only a very thin coating of Mornay to glaze the dish, and serve the rest on the side.

The thread has been hijacked by the Galloping Gourmet ;)

December 13, 2013  11:21 AM ET
QUOTE(#10):

The Leafs problems are over on Monday.

The Leafs problem is now Calgary's problem. But, the Leafs do have another one behind the bench.

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