“Rock”-ing the “‘Ville”
The Rams are 4-17 overall in AJ Taddio’s first two seasons at the helm of Rockville. Rockville has 27 upperclassmen on their roster in 2016. Just 22 kids showed up to play in 2014 for Taddio, who was a first-year coach back then.
“By the end of the season, we had 18 kids basically dress for the last game against South Windsor,” lamented Taddio. “This year, we have 65 guys out here. We are going to have a full Freshman and JV team so I am very proud where we are going from that standpoint.”
It has to start on defense for Rockville, a team that allowed 34 points per game in 2015. Coach Taddio recognizes that his defense has to limit teams and get off the field, particularly because the offense scored just 112 points a year ago. To be ultra-negative, both numbers would have looked worse had a 47-0 shellacking at the hands of Berlin counted against the Rams (Berlin vacated all victories last year).
“We are going to be a lot better,” said middle linebacker Jacob Krupa. “We have a lot of good linebackers. Our d-line is a lot stronger. Our cornerbacks are really good. Our safeties are really good. We are going to be flying around, being very aggressive.”
Krupa will be the leader of this team on defense, a senior that coach Taddio is betting on to help Rockville exorcise the demons of the past 11 seasons without a winning record. Issues on defense may be compounded by the losses of graduates Jake Mullins, Jake Wilson, and Chris Wheeler, who averaged 77 tackles a-piece last year.
Josh Foster will have a large role as another middle linebacker in the Rams scheme, but Taddio is looking for more from Foster as a halfback in the Rockville offense. Foster was the backup running back in ’15 and generated 200 rushing yards for his team.
“We just have to get more riled up,” declared Foster. “We played mellow all year {last year}.”
The Rams are a bit more excited about their prospects on offense as quarterback Justin Orlowski returns following his first season as a starter. The junior has been honing his craft across New England quarterbacking clinics this summer. He has a couple of weapons to go to this year in senior Jeremy Bedoya and junior Tyler Allen, who can allegedly run a sub 4.5 second 40-yard dash.
I asked Bedoya how the wideouts can help groom Orlowski: “Quicker routes and make sure we have sharper routes. {We have to} try to get open space so that we can get Justin to throw the ball.”
Pressure does not really mount against programs in transition. Simply put, you do not have much to lose if you focus on the future. Rockville may be leaving the CCC a year from now and joining the NCCC in all conferences except football (Pequot League). 2016 will be a season where the Rams begin with the goal of accruing more wins before they head to a conference with a more favorable playing schedule.
“I just want to play football games and I don’t care where it’s at,” exclaimed Taddio. “I think for the overall school, it’ll be better for the players. That’s the key- as long as the students are having more competitive games, I think the school spirit will be up.”
A Sour Pickle Is Not A Bad Pickle
Rein’s Deli was founded 44 years ago on a whim. Bob Rein, father of current general manager Greg, could not find the right corned beef sandwich when his family moved from Jersey to New England in 1972. It has been run as a family business since then. Peep the language deli’s “about us” page on their website: “for many, we believe, it is also the deli experience that harkens back to a bygone era - simpler times.”
Greg took over the restaurant 22 years ago. The guy is a great human-being and will spend time with his customers. He even hand-delivered our food to our table on a tray in front of a bustling restaurant filled with patrons. Greg gabbed about those simpler times in great detail, specifically about how he thinks it is a crime that pickle barrels (containers housing individually-sold pickles) are no longer en vogue due to health concerns.
“People in New England enjoy the half-sour pickle because they may not be aware that the full-sour one exists,” declared Rein.
Greg was sure to have the camera-man and I try multiple helpings of both. Might I add that each were tasty and juicy?
Rein’s is most celebrated for the original reason as to why the deli was created: the savory meats that could solidify any Reuben or Rachael sandwich. I was intrigued by something a bit different when perusing the menu online in preparation for the trip. The Roasted Brisket caught my eye as I pictured the sensational cut of breast meat. I was further enticed by Greg’s decree that he would make it a special.
The Rein’s team pledged to provide an off-the-menu alteration to my request. Grilled onions, brisket gravy for dipping, and smoked gouda were added to my order. HOLY GOUDA! That melty delicacy really provided a terrific complement to the meat. It tasted even better if you can believe it when dipped in the gravy.
Stop by and see Greg if you get a chance. He is as authentic as a seal of approval. Just be sure you try the pickles.
-Frankie Graziano, CPTV Sports
Leave a Reply